Lima Bean Minestra & Shepherd's Pie

The Food Nanny
November 16&17, 2008
Meal 1: Root Vegetable and Lima Bean Minestra (some w/ Lamb), Sautéed Tuscan Kale, and Five Grain Rolls
· Heat the Minestra in a saucepan. Thin with a little water while heating to obtain the desired consistency. Simmer for 5 minutes.
· Heat some oil in a pan over medium and then add some sliced garlic to the pan and cook gently for a minute or two.
· Add the kale and sauté until just wilted and bright green. You may add a splash of water to speed the process. Add a bit more good olive oil and serve immediately beside or atop the minestra.

Meal 2: Green Lentil Shepherd’s Pie, Mixed Greens, Mini Pumpkin Pies
· Heat the oven to 350°.
· Bake the shepherd’s pie until bubbly and the potatoes begin to brown – about 20 minutes.
· Dress the Greens as you like and enjoy.
· Warm the pumpkin pies or serve at room temperature. Garnish with real whipped cream spiked with dark rum for a real treat!