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Pasta Bolognese and French Potato-Cabbage Stew

French Potao & Cabbage Stew w. Baby Lima Beans or Braised Pork Shoulder, Sesame-Spelt Bread, Lentiles du Puy

  • Omnivores: Unwrap the pork and cut it into large chunks about 3/4" square.

  • Heat a sauce pan or steep sided saute pan over medium. When hot add the pork allowing it to render some of its fat and begin to brown. Add a little oil or butter if necessary. Brown 2 sides. Add the potato and cabbage stew. Simmer the dish 3-5 minutes and serve.

  • Vegetarians: bring the potato-cabbage stew to a simmer. Carefully fold in the beans if you recieved them on the side. Simmer 3-5 minutes. Serve.

  • Heat the lentils gently in a microwave or a saute pan. Serve beside the stew.

  • Warm the bread.

Pasta Bolognese or con Funghi and Kale Salad

  • Microwave the pasta briefly to get the chill out. Ditto the pasta sauce.

  • Heat a little oil in a saute pan. Add the pasta and toss. Add a dash or two of water (or stock if you have it ) to the pasta in the pan allowing it to steam though the pasta. Using a lid speeds the process. Add the warmed sauce and toss everything to gether. Add a little water or stock to adjust the consistency. Bring the heat down and allow the pasta to simmer lightly in the sauce 1-2 minutes. Check the seasoning to account for the liquid you added and serve.

  • Sprinkle some salt into the bag with the kale salad. Massage the salt into the leaves vigorously through the bag, careful to not crush the chick peas, and serve as a side dish to the pasta. Alternately saute the kale salad in a little oil in a saute pan and serve just wilted.

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