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White Bean-Escarole Soup and Big Fat Burrito

Meal 1: White Bean-Escarole Soup, Whole Wheat Batard, Baby Bibb Lettuce Salad

  • Bring the soup to a simmer. Allow to heat through and serve.

  • Warm the bread.

  • Dress the salad.

Meal 2: Big Fat Burrito w. Roasted Pork and/or Sweet Potato , Spanish Rice w. Roasted Green Chiles and Pumpkin Seeds

  • Microwave the burrito briefly to get the chill out.1 maybe 2 minutes.

  • Bake at 325 for 15-20 minutes to heat through and crisp the tortilla OR heat a generous amount of oil or other fat in a sauté pan over medium. When hot, but not smoking, add the microwaved burrito seam side down and pan fry that side to a golden brown. About 1minute. Turn to the opposite side and brown. Repeat for all sides. Serve your stove top chimichanga hot with all your favorite garnishes and pat yourself on the back before digging in. It's so good.

  • Heat a little butter or oil in a sauté pan. When hot add the rice. Toss. Pan fry to heat through and brown lightly. 2-3 minutes, stirring as needed. Use a lid and a little splash of water to speed the process. Check the seasoning and serve.

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