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Cannelloni and Pea Shoot Bisque

Roasted French Breakfast Radishes sit on top of Preserved Lemon Dressed Chickpeas

Meal 1: Asparagus and Spinach Cannelloni w. Marinara and Chick Peas w. Roasted Breakfast Radish and Fresh Herbs

· Transfer the cheese and vegetable mix to a bowl and briefly microwave. Combine. Lay out the cannelloni crepes and fill each with a portion of the filling lined down the middle. Roll up simply, no folds, like a fat cigar and transfer to an oven safe dish.

· Microwave the jar of sauce to warm a bit and top the cannelloni with the sauce.

· Bake the cannelloni at 350° for about 10 minutes - enough time to heat through and allow the sauce to darken a bit.

· Serve the chick pea salad at room temp.

Meal 2: Pea Shoot Bisque, Semolina-Flax Bread, Butterhead-Oakleaf Salad

· Heat the soup gently or enjoy chilled.

· Warm and butter the bread. ( Or dip in olive oil)

· Dress the salad.

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