Tonight for supper I served some cannelloni with ricotta and spinach that I bought from Lufa Farms. We have had it before and knew that it is good. I made a romesco sauce to reheat it with. I have been tweaking that sauce and I think I got it down this time. I am taking notes. I made a salad of rainbow chard, curly lettuce, Boston lettuce, scallion greens, shaved red onion, corn kernels, haskap berries, and my batch vinaigrette.
We also tried a new to us balsamic vinegar. It's from Acetaia Cazzola e Fiorini: "Aceto Balsamico Di Modena I.G.P. Biologico". We have nicknamed it the "Ooh la la balsamic vinegar". I sprinkled it on a small plate of EVOO (Extra Virgin Olive Oil) and we used that for dipping slices of whole wheat baguette. All told, I'm very pleased with how that supper turned out. Edit to say that the fancy new balsamic is really nice.