Pot-au-Feu and Sweet Potato Casserole

Meal 1: Pork or Bean Pot au Feu, Spelt-Flax Bread, Escarole and Frisee Salad

· Heat the pot-au-feu gently in a saucepan allowing it to simmer a few minutes before serving.

· Warm the bread and serve with butter ( duck fat is good too!)

· Dress the salad.

Meal 2: Sweet Potato Casserole, Black Eyed Peas with Paprika Butter or Candied Fatback, Yeasted Cornbread

· Heat the gently in the microwave. Finish in the microwave until hot or transfer to a 350° oven until bubbly and lightly browned on top about 15 minutes, more for larger shares.

· Heat the peas in a sauce pan. Stir lightly. Serve when hot.

· Warm the cornbread. We like it sliced in thick slabs and toasted in 'too much' butter in a sauté pan until browned well on each side. About a minute per side over medium heat - it goes fast.