Meal 1: Pan Fried Polenta with Asparagus & White Bean Ragu, Romaine Salad · Cut each portion of polenta into 4-6 medium sized pieces. Heat a nonstick or well seasoned pan with fat ( not olive oil!) over medium high. When hot add the polenta pieces 'skin' side down, and fry over medium high until they are well browned. This takes longer than most things we brown. A solid 3-5 minutes - but don't wander away! Use a heat safe spatula to turn and brown the other side adding fat as necessary....

Asparagus Pan Roast w. Pumpkin & Sunflower Seed Batard Heat the pan roast to a simmer, simmer 2-3 minutes allowing the kale chiffonade to brighten. Check the seasoning and serve. Warm the bread. Fattoush: Grilled Flatbread Salad w. Romaine Hearts, Paneer and Roasted Chick Peas Separate the romaine leaves from the head and cut them into large pieces. Arrange on a serving platter. Heat a little olive oil over medium in a sauté pan. Allow a little flour to fall into the oil to see if it is hot....

Thai Curry Hot Pot w. Spring Vegetables and Sweet Potato Noodles Transfer the curry to a saucepot carefully. The tofu in there is in a large block and could splash out messily. Use a butter knife to cut the tofu (in the pot) into approximately 1" cubes. Imperfect is OK. Heat the curry gently to a simmer for 2-3 minutes to allow the tofu to heat through. Boil a little water in a saucepan. Add the noodles. Cook about 1 minute until they change from translucent to transparent. Drain them...