A very brunch item is on the menu this week. Get your fork and knife ready for these meatless vegetable crepes. The crepes are filled with sautéed zucchini, green beans and fresh corn kernels; then both ricotta and Monterey jack cheese are added. The crepes are rolled up then sour cream and chive sauce tops them. A piece of summer in each bit.  A watermelon salad comprised of baby arugula, salty feta cheese, and toasted pine nuts; tossed in a light red wine vinaigrette has been paired with the crepes. A fantastic summer meal to saver at anytime of day.

This meal is ready to warm, assemble, and enjoy.

Contains dairy

Contains gluten

Contains nuts

Meatless

Ingredients: sour cream, chives, milk, lemon, salt, oil, zucchini, green beans, corn, ricotta, monterey jack, black pepper, crepes

Ingredients: lemon, red wine vinegar, oil, watermelon, arugula, pine nuts, feta, ricotta, black pepper