Meal 1: Potato Blintzes, Sautéed Spinach, Onions, and Diakon, White Bean Casserole
• Warm the casserole in the oven at 325 for 20 -45 minutes depending on the share size.
• It will be best to cook the blintzes from room temp, or quickly warmed in the microwave just to get the chill out of them. They are OK otherwise too. Touch them with a finger to feel how firm they are cold. Remember this. Now, melt some butter in a sauté pan over medium heat. When the butter has melted and its foam has subsided, turn the heat to medium low and add the blintzes seam side down. Cook for 2-4 minutes or until the bottom is nicely browned. Flip them each and allow to brown on the opposite side. Add a little butter to facilitate browning and steaming through. Now, turn them onto their ‘edges’ and allow them to brown. Allow the blintzes to cook over medium low so they heat through – give them a poke with your finger, they will feel somewhat soft when they are done. Transfer to a holding plate.
• Heat your sauté pan to medium high and add a little butter or oil. Add the sautéed vegetables and toss to heat through but do not overcook. Serve below or beside the blintzes and top with a little yogurt or sour cream if you like.
Meal 2: Vegetarian Shepherd’s Pie, Seeded Oatmeal Loaves, Snug Haven Spinach Salad
• Warm shepherd’s pie in the oven at 350° until just bubbling up the sides – 25-50 minutes depending on the share size.
• Warm the loaves for 5 – 10 minutes.
• Dress the salad and serve. Snug Haven is among the best at what they do. Note how sweet the winter spinach is! In unheated greenhouses the plants concentrate sugars in their cells to lower their freezing point thus giving us the best spinach of the year.