Pasta w. Summertime Ragu and Creamed Corn Soup

Pasta Elbows w. Summer Vegetable Ragu and Kale Salad

• Heat the ragu gently in a large sauté pan. Add a little water from rinsing out the jar, adjust the seasoning and bring to a simmer allowing it to heat through. A lid will even and speed the process. Fold it gently protecting the textural integrity of the vegetables.

• Heat the pasta in the microwave in pulses until hot. You may want to heat it in a dish with a couple splashes of water and a lid. Alternately, especially with large shares, plunge into boiling salted water briefly. Drain very well and transfer to a serving dish. Toss the hot pasta with the ricotta cheese dressing it evenly. Serve the pasta and top with the ragu and some good shaved cheese.

• Toss the kale salad, taste it and season lightly with a little salt. Serve as a side.

Creamed Corn Soup, Romaine Salad, Fresh Batard

• The soup is great heated gently or chilled.

• Warm the bread. For lunch todayI sliced it thick, toasted the slices and then chopped them into croutons I added to the chilled soup. It was good enough to recommend.

• Dress the Salad.