624 Old Las Vegas Hwy
Santa Fe, New Mexico

SALAD
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Shake dressing vigorously.
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Dress greens in a bowl or drizzle dressing over plated greens (for a lightly dressed salad use only ½ the container.)
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Top with currants, grated pecorino and toasted pine nuts.
LASAGNA
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Preheat oven to 375°.
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Transfer lasagna to an oven safe dish.
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Add a few tablespoons of water so the lasagna doesn’t stick.
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Cover with foil leaving space between lasagna and foil.
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Heat for approximately 35 minutes or until it is heated all the way through.
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About 10 minutes before the lasagna is ready, put focaccia in the oven.
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When lasagna is ready, remove foil and add greens. Let them wilt from the heat of the pan while you heat up sauce.
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Put the sautéed greens on the plate and place lasagna on top.
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Pour sauce over lasagna and sprinkle with garnish.
LAMB
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Preheat oven to 375°.
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Transfer lamb, polenta and shallots to an oven safe dish.
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Add a few tablespoons of water.
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Cover with foil.
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Heat for approximately 35-40 minutes or until the lamb is heated through.
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When lamb is ready, remove foil and add greens. Let them wilt from the heat of the pan while you heat up sauce.
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Arrange lamb, polenta, shallots and greens on the plate.
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Add sauce and drizzle salsa verde over the lamb or serve on the side.
GALETTE
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Preheat oven to 375°.
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Heat galette for 5-6 minutes.
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Top with lemon crème fraîche.