Savory Bread Pudding and Tortilla Soup

Meal 1: Savory Bread Pudding, Spinach Soup, Blue Moon Mixed Greens

• Cover the pudding with foil and warm in the oven at 350° for at least 20 minutes. Remove the lid and heat for 5 more minutes.

• Warm the soup, or even enjoy it chilled.

• Dress the greens and thank the heavens, and Jon, that they are back!

Meal 2: Tortilla Soup, Refried Beans, Annatto Rice with Pepitas

• Warm the soup on the stovetop. Garnish with a little yogurt if you like.

• Warm the beans in a microwave or in a saucepan. You can also try steaming them in their dish if you are inclined.

• Serve the rice at room temp, or sauté quickly with some oil and a splash of oil.

NOTES:

• The bread pudding is made with leeks, onions, green garlic, and our own log-grown shiitake mushrooms.
• After some middling attempts I really got the spinach soup this week.  The key to keeping it brightly colored was cooling the broth to 150 degrees before pureeing in batches with the spinach and then cooling it quickly in wide food pans in the fridge.