Sopes and Borscht
Borscht, Kasha and Bowties, Frissee Salad
Mix the borscht well and serve chilled.
Heat a generous few pats of butter in a sauté pan. When hot add the kasha and bowties. Toss. Allow to heat through and become fragrant. Serve.
Dress the salad.
Sopes with Black Bean Chili and Sweet Corn/Asparagus Succotash
Heat the chili in a sauce pan or even the microwave.
Cook the succotash in a sauté pan with a little hot oil, tossing it to heat through and dress evenly with the oil.
Turn out the masa mixture. Divide into 2 pieces per share. Form the pieces into disks about 3/8" thick and the size of your palm. Perfection is not imperative here.
Follow the video instructions for cooking the sopes. We have found t is OK to skip the toasting part and to just shape them into disks, and then pan fry them in plenty of oil.
Serve the chili and succotash atop the sopes and garnish with sour cream etc.