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Escarole Soup w. Italian Sausage and Red Onion & Leek Pizza

THERE ARE 2 BAGS OF GREENS. ONE HAS CHICK PEAS AND IS YOUR SALAD, THE OTHER IS FOR THE SOUP.



Red Onion and leek Flatbread Pizza, Glazed Carrots, Escarole Salad


  • Arrange the cheese evenly atop the piazza. Bake on a cookie sheet at 450 for 10-15 minutes, or until the cheese just begins to brown at the edges. Allow to cool a bit, then cut and serve.

  • Sauté the carrots and their cool orange butter glaze and parsley in a sauté pan over medium - med-high heat. Use a lid to speed things and serve when hot.

  • Dress the salad.



Escarole and Chick Pea Soup w. or w. out Italian Sausage & Whole Wheat Batard


  • Heat a little olive oil or bacon fat in a wide sauce pan or steep sided sauté pan ( like a cast iron skillet). When hot add the escarole leaves. Sprinkle with salt and stir. When wilted add the soup. Bring to a simmer and serve.

  • Warm the bread.

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