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Cannelloni and Root Cellar Bisque

Spinach, Ricotta, and Homemade Italian Sausage Cannelloni w. Marinara Sauce, & Baby Lima Bean Ragu

  • Heat the filling briefly in the microwave.

  • Carefully separate the crepes and arrange them on a work surface. Divide the filling among them evenly and roll them up like fat cigars. Arrange on an oven safe platter and bake at 350 for about 15 minutes.

  • Heat the sauce in the microwave. Top the cannelloni with the sauce then bake 5 minutes more.

  • Heat just a little bit of little olive oil over medium. When hot, but not smoking, add the beans and their vegetables. Stir. Bring to a simmer and serve.

Root Cellar Bisque, Spelt and Flax Batard, Blue Moon Spring Mix

  • Heat the soup.

  • Warm the bread.

  • Dress the salad.

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