Falafel Croquettes and Tomato Soup

Falafel Croquettes, Israeli Couscous, Glazed Carrots

· Transfer the falafel patties to a cookie sheet and bake at 350 for 15-20 minutes. Lovely topped with yogurt or sour cream.

· Heat a little oil or butter in a sauté pan. When hot but not smoking add the carrots. Sauté. Add a splash of water and lid the pan to trap the steam. Cook 2 minutes and prepare to serve when hot through.

·  Reheat and oil the pan. When hot add the couscous. Sauté. Allow to heat through and become fragrant. Serve when hot.

Cream of Tomato Soup, Parmesan Bread, Blue Moon Salad Greens

· Heat the soup.

· Warm the bread. 

· Dress the salad