Meal 1: Falafel Croquettes, Israeli Cous Cous Salad, Carrots w/ Harissa.
• Heat the falafel, in a single layer, in the oven at 325° for 10 -15 minutes.
• Serve the cous cous at room temp.
• Toss the carrots in a serveing bowl. Add salt and serve.
Meal 2: Three Bean Florentine, Seeded Rye, Spinach Salad.
• Heat the soup gently.
• Warm the bread in the oven. Serve with soft butter for a treat.
• Tear up the spinach leaves and toss with garnishes. Dress and serve.