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Eggplant Cannelloni and Three Sisters Soup


Meal 1: Roasted Eggplant Cannelloni with Fresh Marinara and Summercrisp/Frissee Salad

· Warm the eggplant and cheese container in the microwave briefly. Stir the contents to mix well.

· Carefully open and separate the cannelloni crepes. Divide the filling evenly into the crepes making a horizontal, evenly sized line across the crepe just below the middle. Roll them up like fat cigars. Transfer to a baking dish. Bake at 325° until heated through and lightly crisped. About 15 minutes. Longer for larger shares.

· Heat the sauce in the microwave. Top the heated cannelloni with the sauce and return to the oven for 5 minutes. Serve.

· Dress the salad.

Three Sisters Soup, Jalapeno Corn Bread, Black Bean Succotash

· Heat the soup gently or serve chilled.

· Slice the cornbread into thick slabs and toast in a pan with too much butter. Brown each side well. About 1 minute per side over medium heat.

Heat a little oil or bacon fat in a saute pan. Add the succotash and toss allowing to heat through.Check the seasoning and serve.

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