Meal 1: Latke Kits, Vanilla Bean Applesauce, Three Bean Salad
• Over a medium flame heat a generous amount of vegetable oil in a sauté pan. When shimmering hot, use a spoon to carefully add a dollop of latke mix to the pan. You should get about 4 in a good sized pan. Flatten them gently with the spoon and after 3 minutes or so, the edges will be browned, give them a flip. They should be golden brown. Cook the other side and transfer to a paper towel lined plate to drain. When all are done, serve with the applesauce atop or on the side. The latkes are best piping hot, so if you have a bunch to do, hold them in a warm oven as you cook them off.
• Serve the 3 bean salad at room temp.
Meal 2: Winter Squash Papardelle with Kale Pesto, Pain d’Epi, White Beans with Roasted Red Peppers• Warm the bread.
• Bring some water to a boil and plunge the papardelle in for a minute. Drain well. Heat a little olive oil in a sauté pan. Add the pesto and stir. Cook 30 seconds. Add the drained pasta and toss to coat. Serve immediately.
• Serve the bean salad at room temp.