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Thai Curry and Lacinato Minestra




Thai Curry with Broccolini, Snap Peas, and Chicken or Tofu, Mixed Rice, Kohlrabi Pickle


  • Heat a little oil in a sauté pan. When hot add the rice. Stir and fry to heat it through. 2-4 minutes. Portion into bowls or a serving dish.

  • Grasp the stem of the peas and snap it backwards along the spine of the pea to remove the string. Cut in half crosswise if you like. Next cut the broccolini from the base to the floret into 1/2" pieces. I like to cut on a diagonal (called on a bias).

  • Heat the curry to just a simmer. Add the green vegetables and simmer 1 minute more. Serve atop the rice.

  • Remove the mint leaves from atop the kohlrabi pickle. Slice them very thinly crosswise and fold into the pickled vegetables. Serve on the side as a counterpoint to the curry and rice.



Lacinato Kale Minestra w. or w.out Mini Meatballs, Spelt Sourdough Loaves, Red Oakleaf Salad


  • Heat the soup gently. Allow to just simmer. Garnish with shaved Locatelli or parmesan if you like.

  • Warm the bread and serve with good olive oil.

  • Dress the Salad.

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