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Early Summer Bean or Chicken Pot Pie and Farfalle w. Kale




Early Summer Pot Pie with Crumble Topping and Frissee Salad


  • Transfer the pot pie filling to a serving dish. Microwave briefly to get the chill out then transfer to a 350 degree oven. Bake until hot. Add the topping, bake five minutes more and serve. Alternately spare your home the oven heat and cook it all the way though in the microwave, top and serve.

  • Dress and serve the salad.




Farfalle w. Lacinato Kale Salad, Roasted Chick Peas, Butterhead Lettuce Salad


  • Add the kale salad to a large serving bowl. Sprinkle well with salt and massage the salt into the leaves.

  • Microwave the pasta briefly to get the chill out.

  • Heat a generous pour of olive oil into a non stick pan. When hot but not smoking add the pasta to the oil. Toss to dress evenly. Pan fry the noodles lightly to get them hot then pour over the noodles and any excess olive oil onto the kale and toss all to combine. Larger shares should work in batches.

  • Reheat and oil the pan. When hot add the chick peas and toss. Allow to pan fry and brown lightly, 2-4 minutes. Serve beside the pasta.

  • Tear up the butterhead leaves and dress.

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