Meal 1: Winter Squash Blintzes, Creamy French Lentils, Braised Savoy Cabbage
• Warm the lentils carefully in a pan.
• Melt some butter in a saute pan. Carefully transfer the cabbage and carrots into the pan. Allow the pan and contents to get sizzling gently then add a little water and allow to steam. Use a lid to heat through.
• To make the blintzes: Lay out the crepes separately. There are two per share. In the center of each crepe place an oval of of filling, long ends running right to left. Fold the bottom of the crepe over the filling, Next, fold in the sides like a burrito. Now roll the covered filling up onto the top flap to close the blintz, the seam side down.
• Heat some butter over medium in a saute pan. When melted and hot, lay the blintz in the pan seam side down. Allow to cook about 2 minutes. The bottom should brown nicely. Flip onto the top side and brown this side. Serve.
Meal 2: South-Western Butternut and Corn Bisque, Broa, Snug Haven Spinach Salad
• Warm the soup gently.
• Warm the bread.
• Dress the salad.