Meal 1: Asparagus and Chevre Blintzes, Risotto w/ Garlic Chives and Blue Moon Mixed Greens
• Heat some oil and butter in a sauté pan to medium hot. Gently place the blintzes, seam side down in the pan. Cook 2-3 minutes. Flip. Cook 2-3 minutes more and reserve.
• Place the risotto in a sauce pot. Add enough water or milk to form a loose, but not watery porridge. Heat, stir and finish with butter, cream, shredded parmesan, fine olive or truffle oil or other decadence of your choice. This should only take a minute or two. Serve immediately.
• Dress the greens.
Meal 2: Asparagus Bisque, Amaranth & Olive Oil Boules, Sprouted Grain Salad
• Serve the soup chilled or warmed.
• Warm the bread, and serve the salad at room temp.
Some of the green garlic, from the garden, in this week's menu.
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