Meal 1: Baked Cavatappi with Roasted Eggplant, Sautéed Summer Squash
· Microwave the pasta briefly to get the chill out. Remove and reserve the cheese from atop the eggplant.
· Heat the marinara in a large sauce pan. When hot, add the pasta and stir to combine. Carefully fold in the eggplant. Transfer to a baking dish. Shred the cheese and top the dish with the cheese. Bake at 350° until the cheese is melted and begins to brown - about 10 minutes.
· Heat a little oil in a sauté pan. When hot add the summer squash and bean mixture. Toss, season, and serve hot.
Meal 2: White Gazpacho, Frissee and Escarole Salad, Spelt Batard
· Serve the soup chilled.
· Warm the bread.
· Dress the salad.