Rhubarb & Chevre Blintzes and Orzo Primavera

Rhubarb and Chevre Blintzes, French Lentils, Blue Moon Salad Greens

• Gently fold the roasted rhubarb and chevre together. Reserve.

• Carefully peel apart and arrange the crepes on a work surface. There should be 3 per person. Arrange the chevre mix just south of center in the crepes. Arrange it into the shape of a short roll of pennies.

• Fold the sides of the crepe toward, but not completely covering the filling- its ok to be firm with it - you don't want floppy blintzes. Press the crepe down around the filling to 'pocket' it in. Bring the bottom edge up to seal over the sides pieces covering any exposed filling and Now roll the blintz up from the bottom to make a little burrito shape.

• Jeez, that seems like a terrible description of how to. Just watch the video...

• Heat a little butter in a sauté pan over medium. When hot but not smoking add the blintzes seam side down. Brown the seam side in the butter - about 1 minute. Flip and brown the other side. Serve.

• Heat the lentils gently - a microwave in bursts is fine, otherwise a sauté pan or sauce pan works fine. If heating stovetop, thin with a very little bit of water and bring to just a simmer.

• Dress the Salad.

Orzo Primavera w. Feta, & Sundried Tomato-Parmesan Bread

• Unpack the bag of green veggies. The kale is good to go, but feel free to cut it finer. Chop the spinach coarsely. Cut the asparagus crosswise into lengths about 1/2" long. On the bias (diagonal) is nice.

• Remove feta from the pasta. Reserve. Microwave the orzo in bursts to get the chill out.

• Heat a little oil in a seasoned or non stick pan. When hot add the asparagus. Sauté 2-4 minutes stirring often to brown it lightly and make it bright green. Transfer to a serving platter and reserve. Re-oil and heat the pan. Sauté the kale. Add a pinch of salt and wilt the kale. When bright and soft, add it to the platter with the asparagus. Repeat for the spinach.

• Re-oil and heat the pan. When hot add the orzo - this is where non-stick pays off...toss the orzo and allow it to heat through. Large shares should work in batches. Add a dash or two of water will speed and even the process. When hot carefully fold in the vegetables, toss, season with a little salt then transfer to the serving platter. Crumble the feta on top and serve.

• Warm the bread and serve on the side with good olive oil.