Garlic Scape Pesto Pizza and Shahi Paneer

Garlic Scape Pesto Flatbread Pizza, Black Barley and Chick Pea Sauté, Mixed Greens Salad

• Bake the pizza on a cookie sheet at 425 for 15-20 minutes or until the cheese is melted and beginning to brown. Allow to cool 3-5 minutes then cut and serve.

• Heat a little oil in a well seasoned or non-stick sauté pan. When hot add the barley and chick peas. Shake and stir to heat, crisp lightly and become fragrant. Serve.

• Dress and serve the salad.

Shahi Paneer, Kohlrabi & Spinach Dal, and Basmati Rice Pilaf

• Heat the Spinach dal very gently.

• Hat a little oil in a non-stick or well seasoned pan. When hot, add the rice. Stir and fry the rice to heat through and get a little crisp. When hot transfer to a serving bowl.

• Cut the paneer into approximately 5/8" cubes.

• Reoil and heat the pan. When hot but not smoking carefully add the paneer cubes. Brown them on at least 2 sides using a utensil to turn them. About 1 minute per side - they go pretty quick. When browned lower the heat and add the tomato curry sauce to the pan with the paneer. Simmer 1-2 minutes and serve.