Pasta e Fagioli and Big Fat Burrito

Pasta e Fagioli w. Blue Moon Spinach, Semolina- Sesame Batard, Romaine & Red Leaf Salad

• Bring the soup to a simmer, Simmer 1-2 minutes but do not over cook the spinach. In fact, if you want to be a little fanatical, remove the spinach from the cold soup with a spoon and reserve it until the soup is hot, then add it, stir, and serve immediately.

• Warm the bread.

• Dress the salad.

Big Fat Burritos and Annatto Rice Salad w. Sweet Potatoes

• Microwave the burritos briefly to get the chill out. You can either:

• A). Arrange the burritos on a cookie sheet and bake at 350 for 10-15 minutes to heat through and crisp the tortilla. OR

• B). Heat some oil or other fat over medium in a sauté pan. When hot add the burrito seam side down. Allow the tortilla to brown well. About 1 minute., Use tongs to turn the burrito to its opposite side, browning again. repeat for all 4 sides. Serve. Great topped with sour cream and salsa.

• Heat a little oil in a sauté pan- non-stick is best. When hot, spoon out the sweet potatoes from atop the rice and fry them in the oil. Toss. Cook 3-4 minutes until hot and lightly crisped. Add the rice. Toss, allow to heat through and become fragrant. Serve.