Sweet and Sour Meatballs and Eggplant Ragu

Sweet and Sour Meat/ Cheese Balls w. Roasted Sweet Peppers & Braised Cabbage and Brown Rice Pilaf

• Vegetarian: Follow the video instructions. Basically, form the cheese mix into well compressed, ping pong sized balls, then flatten and recompress those into 3/4" thick disks. Heat some oil in a pan over medium low. When hot, add the cheese patties and brown on each side - about 1 minute per side- and serve atop the sauce which you heat independently- stovetop or microwave is fine.

• Omnivore: Gently transfer the sauce with the vegetables and meatballs to a sauce pot. Larger shares add the additional meatballs jarred separately. Add a little water ( from rinsing out the jar) and bring the sauce, vegetables and meatballs to a gentle simmer. Use a lid. Simmer 5-7 minutes being sure to not scorch the sauce. Check the sauce for salt. Reserve.

• Heat a little oil in a sauté pan. When hot add the rice. Toss, season with a little salt and add a dash of oil if needed. Allow to heat through and become fragrant.

• Arrange the rice on plates/ bowls. Top with the sauce and meatballs, cabbage and peppers.

Cavatappi with Eggplant Ragu and Mixed Head Lettuce Salad

• Heat the ragu gently in a large sauté pan. As above, add a little water from rinsing out the jar, adjust the seasoning and bring to a simmer allowing it to heat through.

• 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. Dress with a little olive oil. Serve the pasta and top with the ragu and some good shaved cheese.

• Dress the salad and serve beside the pasta.