Meal 1:Butternut Squash and Black Bean Empanadas, Red Rice with Pepitas, & Creamed Corn
• Carefully cut the wrap and open the empanadas. Warm them in the oven at 350 until hot and just crisp - about 10 minutes. Do be careful to not burn them!
• Warm the corn in a saucepan. Thin if necessary. It is dairy free, but feel free to add a little butter cream etc. to enrich it.
• Heat the rice in a sauté pan with a little oil and then a splash of water.
Meal 2: White Bean Florentine with Kale, Oat Flour Peasant Loaves, Green Oakleaf Salad
• Heat the stew in a sauce pan, thin is necessary. Heat to just simmering. Do not over-cook the kale.
• Warm the bread and dress the salad.
Notes:
- The empanadas are delicate so please be careful.
- I like the soup. Good 'Italian' flavor. The roasted red peppers are a nice counter point to the earthiness of the beans, kale, and carrot. I'm adding some Moore's sausage and our homemade meatballs to our own tonight.
- Summers hard work pays off in this appearance of both the peppers and the side of creamed corn. The brothfor the corn comes from the white bean stock - adding protien as well as body.
Line 'em up and knock 'em out.
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