January 12 &13, 2010
Meal 1: Sun Died Tomato Minestrone, Brown Rice and Herb Frittata, Seeded Whole Wheat Knots• Warm the frittata gently t 325 until warm – maybe 20 minutes.
• Heat the minestrone on the stove top. Add a little water and adjust the seasoning.
• Warm the bread knot in the oven for the frittata’s last 5 minutes
Meal 2: Hand Made Fettuccini with Spinach, Porcini Mushrooms, & Roasted Red Pepper-Chevre Sauce, Loose Leaf Lettuce Salad
• Pour the sauce into a sauté pan. Rinse out the jar and add the liquid to the sauce. Heat until simmering and then add the noodles & spinach. Toss to coat and allow everything to heat through. Serve with some shaved parm if you like.
• Dress the salad and serve.
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