The Food Nanny

Meal 1: Broccoli and Ricotta Calzones & Blue Moon Mix with Raspberry Vinaigrette
· Pre-heat your oven to 475°. If you have a pizza stone, use it and allow it to heat in the oven for 30 minutes. If you have a metal cookie sheet, allow it to heat for only 5 minutes. Keep the calzone refrigerated until you are about to cook it. Be sure that the slits cut in it have not sealed themselves.
· When the oven/stone/ tray is ready, place the calzone, still sitting on it parchment paper foot, upon it and bake until golden brown, 10 -12 minutes. Allow to cool for 5 minutes before eating.
Meal 2: Summer Squash Latkes, Green Beans with Almonds, and Lebanese Orzo Salad
· Serve the salads at room temp.
· If the latke batter has become watery, drain the liquid off and/ or add some breadcrumbs or matzoh meal to re-bind the batter. Season it with salt as I have omitted this step to inhibit the extraction of water from the vegetables.
· To cook the latkes heat a generous amount of oil in a sauté pan. When the oil is hot use a large tablespoon to dollop the batter into the pan and flatten them into shape. You should expect 2-3 latkes per person.
· Fry them for 2-3 minutes or until golden brown below, then flip them to finish. You may lower the heat a bit to avoid burning them as they cook through, another 3-4 minutes. I recommend adding a bit more oil, or better yet, butter, after turning the latkes. This ensures that the second side fries rather than toasts, but it is a bit decadent. Garnish with yogurt.