Sweet Corn & Spinach Enchiladas and Asparagus Bisque

Sweet Corn & Spinach Enchiladas on Latin Rice w. Ranchero Sauce

• Heat the enchiladas and rice in the microwave until hot through. Then bake the dish 10 -15 minutes more at 350 to crisp the tortilla a bit.

• Heat the ranchero sauce , also in the microwave. Top the enchiladas with the sauce and serve. Some sour cream or yogurt to garnish is great.

Asparagus Bisque, Semolina- Whole Wheat Batard, Baby Bibb and Arugula Salad

• Heat the soup to just a simmer. Simmer 1 minute. Do not overcook the asparagus tips garnishing the soup. Serve.

• Warm the bread.

• Dress the salad.