Mushroom and Asparagus Ragu and Spinach Soup
Meal 1: Polenta with a Ragu of Golden Oyster Mushrooms, Asparagus, Spring Turnips and Baby Limas and/or Braised Pork Shoulder, Bibb Lettuce Salad
· Heat some oil in a well seasoned or non stick pan. Cut the large pieces of polenta into approximately 2" square pieces. When the oil is hot add the polenta pieces carefully and fry over medium to medium high for 3-4 minutes per side to crisp them well. Transfer to paper towels to drain. Larger shares will have to cook in batches.
· Heat a little olive oil in a sauté pan. When hot but not smoking add the ragu. Stir gently to combine and allow to heat through. Season with salt and serve atop the polenta.
· Dress the salad.
Meal 2: Max's Spinach Soup, Spelt Loaves
, Baby Farfalle with Feta and Sun Dried Tomatoes
· Heat the soup very gently to warm it. Do not over heat it and turn it brown.
· Warm the bread.
· Crumble the feta piece into the pasta salad and toss to combine. Serve.