Brussels Sprouts and Cannelloni

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 temp or heated in a sauté pan with a little olive oil.

Brussels Sprouts Pan Roast, Semolina-Spelt Loaves, Blue Moon Salanova Salad.

• Remove the whole sprouts from the bottom of the salad bag. Cut them into halves or quarters lengthwise depending on their size/ your preference.

• Heat a little oil or butter in a sauté pan. When hot add the sprouts cut face down. Allow them to brown (2-3 minutes) moderating the heat as needed. Add a little salt and toss them. Brown a little more using a lid to steam them a little - about 2 minutes. Add the stew base and allow the whole thing to simmer 3-5 minutes. Serve.

• Warm the bread and serve with soft butter.

• Dress the salad.