Asparagus Ragu w. Polenta and Barley/Corn Bowl w. Adobo Black Beans and Sauteed Kale

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. Cook in batches if needed.  Blot to drain and transfer to plates. 

· Omnivores should carefully remove the pork pieces from atop the ragu mixture. Vegetarians should proceed as outlined below. Heat a little oil in a sauté pan. When hot add the shredded pork and allow the pieces to crisp a little, use a spatula to turn and crisp an opposite side. When crisped add the ragu mixture and allow to heat through. Serve atop the polenta pieces. Garnish with a little shaved Parmesan or Locatelli.

· Dress the salad.

Meal 2: Barley, Sweet Corn and Hominy Grain bowl w. Adobo Black Beans and Sauteed Kale

· The Barley mixture will heat best using bursts in a microwave. Stir between bursts. Arrange in bowls. 

· Heat the beans/ meat in a sauce pan. Add a little water if necessary and adjust the seasoning. Simmer 1 minute. Serve beside the barley mix.

· Heat a little oil in a sauté pan. When hot add the kale. Toss. Season with a little salt. Toss again adding a little oil if needed. When wilted and bright serve atop the barley and beans.