Chick Pea Fritters and Split Pea Soup
- 608csk
- 5 days ago
- 1 min read
Updated: 5 days ago
NOTE: You received two bags of greens this week. The bag with carrot and radish in with the greens is salad. The bag with escarole only in for sauteed greens.
Chick Pea Fritters, Israeli Couscous, Sauteed Escarole
Into a sauté pan, add enough oil to cover the bottom. Err on the side of a little too much oil rather than not enough - you do not want to toast these. Heat over medium heat. When the oil is hot but not smoking, add dollops of the chick pea batter. Do not crowd the pan. Plan on 3-4 per share. Pat the dollops down to about 3/8" - 1/2" thick and about 2.5 - 3" in diameter. Pan fry to brown well and crisp up. Cook patiently over medium about 2 - 3 minutes per side. Turn and brown the other side. Transfer to paper towel to drain. Add oil between batches and be sure to allow it to heat fully before starting a new batch. Serve.
Heat the couscous in a sauté pan with a little oil stirring until hot OR microwave in bursts OR serve at room temp - but not chilled!
Heat a little butter in a sauté pan. When hot add the escarole. Toss, season with a little salt, sauté until wilted and bright green. Serve.
Split Pea Soup, Seeded Batard, Escarole Salad
Heat the soup gently. Thin if needed/ desired. Adjust the salt. I like this soup a little salty.
Warm the bread.
Dress the salad.