Roasted Eggplant Cannelloni and Marinara Sauce, Kale Salad
Heat the eggplant- ricotta filling briefly in bursts in the microwave.
Ditto the marinara.
Carefully separate the crepes. There are 3 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.
Massage some salt into the kale salad. Serve beside the cannelloni.
Roasted Tomato Soup, Seeded Spelt and Semolina Loaves, Arugula Salad
Warm the soup.
Warm the bread.
Dress the salad.
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