Asparagus Ragu and Fattoush

THERE ARE 2 BAGS OF GREENS THIS WEEK !!!

One is a salad mix, the other is just spinach alone.

Pan Fried Polenta with Asparagus, White Bean and Pork Ragu, Sauteed Spinach

· Unwrap and pat dry the polenta. Paper towel is best. Cut each portion of polenta into 6-8 medium sized pieces. Heat a nonstick or well seasoned pan with oil or butter or both( 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. Cook in batches if needed.  Blot to drain and transfer to plates. 

· Heat the ragu gently to heat through. Check the seasoning and serve atop the polenta.

·  Coarsely chop and then sauté the spinach in a little oil or butter and serve on the side.

Fattoush: Grilled Flatbread Salad w. Mixed Greens, Lemon Poppyseed Bean Salad, & Marinated Mozzarella Pearls

• Heat a little olive oil over medium in a sauté pan. Cut the flatbreads into approximately 1" pieces and toast them in the hot oil. Allow a little flour to fall into the oil to see if it is hot. Avoid high heat - you don't want to burn the bread or the oil.  Toasting the pita in cool oil will make the bread soggy though, not toasted. This is a Goldilocks task...It will take about 1 minute per side being sure to turn them to brown both sides. Add the oil and toasted bread to a serving bowl. The oil will become part of your 'dressing.'

• Add the lettuce and spicy greens to a large serving platter. Add the bean salad and mozzarella ball mix. Toss all to combine/ dress. Add the hot toasted pita and any oil from the pan. Toss, season with a little salt and pepper, and serve