• 608csk

Cavatappi w. Summer Squash Ragu and Three Bean Chili

Meal 1: Cavatappi with Summer Squash Ragu and Pesto Ricotta Cheese & Escarole/Frissee Salad

· Heat the ragu in a large sauté pan.

· Pre warm the pasta briefly in the microwave, or, especially with large shares, plunge into boiling salted water briefly. Drain and fold into the ragu allowing the noodles to be dressed evenly. Fold in the ricotta cheese (or serve on top) and serve

· Dress the salad.

Meal 2: Three Bean Chili (con Carne), Southwestern Polenta, Cucumbers with Cumin and Annatto

· Cut the large squares of polenta into 4-6 smaller squares. Heat some oil or butter in a non-stick or well seasoned pan. Place the pieces into the hot fat, 'skin side' down. Allow them to brown - about 3-4 minutes. Turn the pieces and brown the opposite side. Reserve on a serving platter.

· Heat the chili in a sauce pan. Thin if necessary and adjust the seasoning w. salt and pepper. Serve atop the polenta.

· Serve the cucumbers chilled.

122 views0 comments

Recent Posts

See All

Cannelloni and Escarole-White Bean Soup

I am so sorry! Heat the Escarole soup gently and serve with the Fougasse ( window bread) which you should warm in the oven at 425 for about 7 minutes. As for the cannelloni: heat the sauce, heat the

Tomato Curry w. Paneer and Koftas w. Couscous

Meal 1: Beef or Cheese Kofta, Israeli Couscous w. Oil Cured Tomatoes, Chick Peas w. Roasted Eggplant · Heat the beef kofta either by warming in the oven at 325 for about 10 minutes, or by slici