Chitarra a la Bolognese or Marinara & Caribbean Curry

Chitarra A la Bolognese or Marinara and Sauteed Winter Greens

• Microwave the pasta briefly to get the chill out.

• Large shares should proceed in batches:

• Heat the sauce large sauté pan. Omnivores: allow the sauce to simmer gently 2-3 minutes adding a very little bit of water from rinsing the sauce jar. When hot add the pasta. Toss and allow to heat through. Simmer all together 1-2 minutes, stirring often. Serve and top with parmesan or other hard cheese if desired.

• Heat a little oil in a sauté pan. Chop the greens coarsely. When the oil is hot but not smoking add the greens. Turn them with a utensil , season with a little salt, fold again and serve when bright and wilted.

Caribbean Sweet Potato and Cabbage Curry, Black Beans and Rice

• Gently bring the curry to a simmer in a sauce pan.

• Heat the black beans. A microwave is fine or simmer 2-3 minutes on the stovetop.

• Heat a little oil in a sauté pan. When hot add the rice and then a splash of water. Toss. Lid. Allow to steam through and serve when hot.

• Lay down the rice first and then top with the curry and beans side by side.