Garlic Scape Pesto Flatbread Pizza, Black Barley and Chick Pea Sauté, Mixed Greens Salad Bake the pizza on a cookie sheet at 425 for 15-20 minutes or until the cheese is melted and beginning to brown. Allow to cool 3-5 minutes then cut and serve. Heat a little oil in a well seasoned or non-stick sauté pan. When hot add the barley and chick peas. Shake and stir to heat, crisp lightly and become fragrant. Serve. Dress and serve the salad. Shahi Paneer, Kohlrabi & Spinach Dal, and Basmati...

Sesame Noodles w. Stirfried Vegetable & Braised Tofu and Garlic Scapes Microwave the noodles briefly to get the chill out. Arrange on a serving platter. Microwave the sesame-peanut sauce as well to just warm it. Heat a little oil in a sauté pan to smoking hot. Add the vegetable mix. Stir and fry until bright and lightly softened. Season with a little salt and turn it out onto the noodles. Drizzle the sauce over the vegetables and noodles, toss to combine and serve. Reheat the sauté pan...

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....