Fougasse & Chicken Florentine and Falafel

Goat Cheese and Roasted Red Pepper Fougasse w. Chicken Florentine Zuppa

• Remove the spinach from atop the zuppa. Imperfectly is fine. Chop coarsely and reserve.

• Heat the soup gently and thoroughly, when hot, stir in the spinach and serve.

• Warm the fougasse gently at 200 for about 10 minutes. Just warm is good.

Falafel Croquettes, Kamut Salad, Escarole Salad

• Arrange the croquettes on a baking sheet. Bake at 325 for about 20 minutes to ensure you heat them through and toast them lightly. Serve hot with yogurt on the side.

• Toss the kamut salad and serve at room temp.

• Dress the greens and serve.