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Early Summer Pot Pie and Three Bean Soup w. Escarole

There are 2 bags of greens. One is salad and has frilly green and red leaves and carrot garnish. The other is for sauté and has pieces of escarole and ribbons of rainbow chard.

Chicken and Summer Vegetable Pot Pie with Crumble Topping & Sautéed Greens

  • Warm the pot pie mixture in the microwave to get the chill out. Transfer to a baking dish and bake at 350 until hot. Add the crumble topping, bake 5 minutes more and serve.

  • Sautee the greens mixture - escarole and rainbow chard - in a little hot butter until wilted and bright. Season with salt and pepper and serve.

Zuppe di Tre Fagioli con Scarola, Seeded Semolina Bread, Salanova Salad

  • Warm the soup on the stovetop.

  • Warm the bread.

  • Dress the salad.

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