608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Spinach Cannelloni w. Marinara Sauce and Farro Salad Heat the spinach ricotta filling briefly in bursts in the microwave. Ditto the marinara. Carefully separate the crepes. There are 2 per share. Arrange the crepes on you work space. Divide the filling evenly among them, horizontally, just 'south' of the center line. Roll them up like fat cigars. Arrange in a baking dish. Top with the warmed marinara and bake 12-25 minutes at 350. Serve when hot. Serve the farro at room

Potato-Leek Soup, Semolina and Sesame Seed Batard, Salanova Salad Heat the soup to just a simmer. Simmer 1-2 minutes. Warm the bread. Dress the salad. Roasted Leek Pizza and Baby Lima Bean & Butternut Squash Ragu Bake the pizza on a cookie sheet at 425 for 15-20 minutes or until the cheese is melted and beginning to brown. Allow to cool 3-5 minutes then cut and serve. Heat the ragu in a sauté pan oven medium. Stir well, allow to come together to a simmer and then serve.

NOTE: THERE ARE 3 BAGS OF GREENS WITH THIS WEEKS DELIVERY- KALE, ESCAROLE, AND SALAD. BE SURE TO IDENTIFY THEM CORRECTLY. Escarole Soup and Sauteed Kale with Chick Peas Heat the soup to just a simmer. Simmer 1-2 minutes. Heat a little oil in a saute pan oven medium. When hot add the escarole leaves. Toss and season lightly with salt. Toss again and cook until wilted. Transfer the wilted leaves to serving bowls for the soup. Ladle the hot soup onto them and serve. Rehe