Turnip Bisque and Chick Pea Fritters
Meal 1: Hakuri Turnip Bisque with Chives, Seeded Organic Batard, Bibb Lettuce Salad
· Heat the soup to just a simmer and serve or serve chilled.
· Dress the salad.
· Warm the bread.
Meal 2: Chick Pea Fritters, Rice Salad w. Dates and Honey Vinaigrette, Sauteed Asparagus and Turnip Greens
· Heat a little oil in a well seasoned pan. When hot, add 2oz to 3 oz dollops of the chick pea batter to the pan. Plan on 3 or 4 fritters per share An ice cream scoop or two big table spoons work great. Flatten the tops a little. Pan fry about 3 minutes over medium/ med high, but don't burn them! Better to cook them a little longer over a little lower flame. Flip and brown the opposite side, adding oil as needed to ensure your are frying them and not toasting them. Cook on batches and serve hot.
· Remove the dates from the rice salad and cut crosswise into rings. Add them back, fold the salad together to dress evenly, check the seasoning and serve.
· Heat a sauté pan over high. When hot add a little oil. When the oil begins to smoke add the vegetables and stir, but do not toss. Add a little salt and stir and fold until the greens are wilted, bright, and a little softened and the asparagus is bright, lightly browned, and tender.