Saag Paneer and Turnip Bisque

Saag Paneer, Curried Green Lentils, Spiced Basmati Rice

• Heat a little oil in a sauté pan. When hot add the rice. Stir and fry to heat through and lightly brown.

• Heat the lentils gently. Season with a little salt.

• Cut the paneer into 3/4" cubes. Heat a little oil in a sauté pan over medium heat. When hot but not smoking add the cubes. Allow them to brown on at least 2 sides - 4 is much better. Use a utensil to turn them. It's a little tedious, but worth it. About 30 seconds per side...manage your heat to avoid burning the paneer. When browned add the green Saag sauce and spinach. Toss all to combine and heat through. Add a dash of water if needed, adjust the salt, and serve both curries over the rice.

Turnip Bisque with Chives, Semolina-Spelt Bread, Blue Moon Lettuce Mix

• Heat the soup gently. Or serve it chilled, its great either way.

• Warm the bread.

• Dress and serve the salad.