Chard & Ricotta Cannelloni with Tomato Roasted Pepper Mushroom sauce
Sautee chopped onions, garlic, chard, S & P in olive oil until tender
Puree with a heap of ricotta- season with a scraping of nutmeg and more S & P if you like
Make sauce by sauteeing chopped onions & garlic til soft.
Add chopped mushrooms til tender and juicy
Since it is winter, add canned,chopped tomatoes & jarred roasted peppers
Add bay leaves, fennel seeds, S & P and a dash of sugar & simmer
If you like, have everything chopped small, or puree so it is thin-ish- this sauce needs to be rather wet
Lay down a bed of sauce, and stuff the bake-only (no pre-boiling necessary) cannelloni with the cheese mixture, using a pastry bag or a strong plastic bag with the corner chopped off to squeeze the cheese into the little hole. 2 people can help with this fun yet potentially messy job.
After layering the whole pan with cannelloni, add a thick layer of sauce. Top with some Parmesan or dollops of filling, cover with foil, and pop in the oven for 45 minutes at 375.
If you have some sauce left over, it would be delicious to have some poured on the top, as your original sauce will have dried out in the oven.
Green Salad with Tahini Dressing
I can't stress enough the joy of a blender/cuisinart/food pureeing device!
Puree some dijon mustard, a large shallot, lemon juice, tahini, a little white vinegar, olive oil, salt, pepper and a little sugar. A perky dressing for many occasions.