Meal 1: Ratatouille, Polenta, White Beans w. Parsley Pistou
· Unwrap the polenta and pat it dry with paper towel. Heat a little oil or butter in a well seasoned or non-stick sauté pan. Cut the polenta square into 4 or 6 smaller squares. When the fat is hot add the polenta pieces. Maintain the heat and allow 3-4 minutes per side to brown the polenta well. Work in batches.
· Heat a little olive oil in a sauté pan over medium heat. Remove the sprig of basil from the ratatouille jar and slice it thin. Add the ratatouille to the pan and bring to a simmer in the pan. Fold in the basil and serve atop the polenta.
· Wipe the pan and reheat. Add a little olive oil and then the beans and pistou. Cook 1-2 minutes until hot and fragrant. Check the seasoning and serve.
Meal 2: Roasted Tomao Bisque, Semolina-Spelt Batard, Frissee Salad
· Heat the soup gently.
· Warm the bread.
· Remove the cucumber from the salad and slice it thin. Add to the salad and dress.