Crepes are one of those “lost” dishes that I think needs rediscovery. They require little advance preparation, and the choices of fillings are almost limitless. They do need a
bit of “moistening” so a light sauce is a welcome addition, but even that doesn’t need to take up too much time.

Herb crepes filled with “Eddie’s ratatouille” of sauteed squash, onions, peppers, tomatoes, and garlic with cheddar cheese and  a sour cream sauce drizzle
Steamed rice
Chopped romaine salad with vinaigrette

Cookies and ice cream