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Cream of Tomato Soup and Spinach Cannelloni

Meal 1: Cream of Tomato Soup, Semolina- Whole Wheat Loaves, Roasted Cauliflower

  • Warm the soup.

  • Warm the bread and serve with butter, or slice and make into little grilled cheese sandwiches!

  • Heat a little butter or olive oil in a sauté pan. When just hot add the cauliflower and toss to coat. heat through allowing to become fragrant. Serve hot.

Meal 2: Cannelloni w. Homemade Sausage, Snug Haven Spinach and Ricotta, Marinara Sauce, & Pan Roasted Savoy Cabbage

  • Heat the cannelloni filling and marinara briefly in the microwave.

  • Open and spread out the crepes. Divide the cannelloni filling evenly among them. Arrange the filling horizontally, just 'south' of center. Pull the bottom of the crepe over the filling and roll them up like fat cigars. Transfer to an oven safe dish and bake at 325 for 10-20 minutes depending on share size. When heated, top with the warm marinara and bake 5 minutes more. Serve.

  • Heat a little oil or butter in a sauté pan. When hot add the cabbage and carrot mix. Season and toss. Add a little more butter or even some olive oil at this point. Let the vegetables wilt and soften in the fat - 4-5 minutes. Stir as needed. Serve when tender and bright.

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