Pasta w. Escarole and Pork/Eggplant Ragu & Black Eyed Pea Stew
NOTE: There are two bags of greens. One is plain escarole. The other is the salad, and contains a mix of lettuces as well as shredded carrots.
Meal 1: Pasta w. Escarole and Pork/Eggplant Ragu and Spaghetti Squash w. Fennel-Sage Butter
Remove and reserve the butter from the squash. Heat the spaghetti squash in a sauce pan with a lid. Add a splash of water and a pinch of salt. Allow to simmer gently about 5 minutes. Remove the lid and cook off or pour off any surplus liquid. Add the compound butter, fold in and serve when ready.
Transfer the pasta to a bowl. Add a slpash of water. Microwave about 1 minute to get the pasta warmed.
Heat a little oil in a saute pan. When hot add the escarole. Toss. Season with a little salt. When wilted and bright, reserve.
Add the pork or eggplant ragu to the pan and stit to heat through and distribute the leeks. When hot add the pasta and the little bit of water remaining from heating it. Stir to combine. Fold in the escarole and serve. Garnish with shaved parmesan or simila
Meal 2: Black Eyed Pea and Sweet Potato Stew, Yeasted Corn Bread, Mixed Greens Salad
Heat the stew on the stovetop. Bring to a simmer and serve when hot.
Warm the cornbread in the oven OR, cut into thick (1'") pieces and toast in too much butter in a pan over medium. About 1 minute per side to brown well.
Dress the greens