Pasta Bolognese and French Potato-Cabbage Stew
French Potao & Cabbage Stew w. Baby Lima Beans or Braised Pork Shoulder, Sesame-Spelt Bread, Lentiles du Puy
Omnivores: Unwrap the pork and cut it into large chunks about 3/4" square.
Heat a sauce pan or steep sided saute pan over medium. When hot add the pork allowing it to render some of its fat and begin to brown. Add a little oil or butter if necessary. Brown 2 sides. Add the potato and cabbage stew. Simmer the dish 3-5 minutes and serve.
Vegetarians: bring the potato-cabbage stew to a simmer. Carefully fold in the beans if you recieved them on the side. Simmer 3-5 minutes. Serve.
Heat the lentils gently in a microwave or a saute pan. Serve beside the stew.
Warm the bread.
Pasta Bolognese or con Funghi and Kale Salad
Microwave the pasta briefly to get the chill out. Ditto the pasta sauce.
Heat a little oil in a saute pan. Add the pasta and toss. Add a dash or two of water (or stock if you have it ) to the pasta in the pan allowing it to steam though the pasta. Using a lid speeds the process. Add the warmed sauce and toss everything to gether. Add a little water or stock to adjust the consistency. Bring the heat down and allow the pasta to simmer lightly in the sauce 1-2 minutes. Check the seasoning to account for the liquid you added and serve.
Sprinkle some salt into the bag with the kale salad. Massage the salt into the leaves vigorously through the bag, careful to not crush the chick peas, and serve as a side dish to the pasta. Alternately saute the kale salad in a little oil in a saute pan and serve just wilted.