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Fougasse & Chicken Florentine and Falafel






Goat Cheese and Roasted Red Pepper Fougasse w. Chicken Florentine Zuppa

  • Remove the spinach from atop the zuppa. Imperfectly is fine. Chop coarsely and reserve.

  • Heat the soup gently and thoroughly, when hot, stir in the spinach and serve.

  • Warm the fougasse gently at 200 for about 10 minutes. Just warm is good.



Falafel Croquettes, Kamut Salad, Escarole Salad


  • Arrange the croquettes on a baking sheet. Bake at 325 for about 20 minutes to ensure you heat them through and toast them lightly. Serve hot with yogurt on the side.

  • Toss the kamut salad and serve at room temp.

  • Dress the greens and serve.

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