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Grilled Zucchini Ragu and Falafel Croquettes

Meal 1: Pan Fried Polenta with Grilled Zucchini Ragu and Ricotta Cheese and Red Oakleaf and Frissee Salad

· Cut the polenta into pieces - 6-8 per person. Heat some oil and or butter in a non stick pan. Fry the pieces to brown on both sides 3-5 minutes per side. Be patient, it does take a fair little bit of time to brown polenta. Drain on paper towel and transfer to serving plates.

· Discard the frying oil and reheat the pan with a little fresh oil, heat the ragu in the pan, tossing to combine. Check the seasoning. Serve atop the polenta and top that with ricotta.

· Dress and serve the salad.

Meal 2: Falafel Croquette, Ditalini Salad, Beet and Cucumber Salad

· Heat the croquettes on a baking sheet in the oven. 350° for 15-20 minutes should do it.

· Serve the pasta salad at room temp or heat in a saute pan with a little oil.

· Serve the beets chilled.


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