Parsnip-Garlic Soup and Savory Apple Blintzes

The 608 CSK

January 24, 2017

Meal 1: Parsnip-Roasted Garlic Soup and Bread Salad

·        Warm the soup gently. 

·        Heat the croutons on a cookie sheet at 350 for 5-10 minutes , until lightly toasted and warmed, but not crusted through.

·        Toss the warm croutons with the greens and garnishes and dress.

Meal 2: Savory Apple Blintzes, Golden and Red Beets with Chevre, Kamut  and Sultana Salad .

·        Lay the crepes out, 2 per share and spoon some filling in a line into the center.  Fold the sides in over the filling.  Fold up the bottom to cover the sides and the filling , and roll up the blintz.  Check out our Facebook page for some images of the process.

·        Heat some butter in a pan over medium, non-stick is great of course.  When the butter is hot and beginning to brown add the blintzes seam side first and allow the blintz to brown about 2 minutes.  Turn, add butter if necessary and brown the other side. Serve.

·        Toss the beets with their dressing and the chevre.  Season with salt and pepper, and serve.

·        Serve the Kamut salad chilled.