Springtime Pan Roast and Sopes w. Black Beans or Pork

Sopes w. Spiced Pork and/or Adobo Black Beans & Latin Slaw

• The sopes will be made from the masa dough in the jar.

• Skip to the 1 minute mark in the video. We no longer think toasting them is necessary.

• Portion out 3 pieces of dough per share. Use your hands to form the dough into a disk. It can vary in thickness from ~1/4" to 5/8". More and more I prefer thin sopes.

• Heat enough oil and or butter to just cover your pan bottom over medium/ med-high heat. When the oil is hot but not smoking add the disks carefully. Fry the bottom to a light golden and crisped. A good 2-3 minutes. Turn and cook the other side to the same doneness. Drain the cooked sopes on a baking rack or paper towel. Keep warm. Repeat as needed.

• Heat the beans / pork on the stovetop or in a microwave.

• Sprinkle a little salt on the slaw mix, toss well. Dress with the dressing and toss well.

• Assemble: Arrange the sopes on each plate. Top with beans or pork, then the slaw and enjoy! Best eaten with a fork and knife!

Chicken or Vegetable Pan Roast Primavera, Blue Moon Greens,Whole Wheat Batard

• Heat the pan roast in a sauté pan adding just a little water if desired. Add a little salt and toss. Allow to heat through. Allow it to simmer a minute or two and the rigatoni will 'open' a little. Garnish with freshly ground pepper and a little shaved Parmesan or other hard cheese.

• Warm the bread.

• Dress and serve the salad.