SALAD

  • Shake dressing vigorously.

  • Dress greens in a bowl or drizzle dressing over plated greens (for a lightly dressed salad use only ½ the container.)

  • Top with currants, grated pecorino and toasted pine nuts.

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LASAGNA

  • Preheat oven to 375°.

  • Transfer lasagna to an oven safe dish.

  • Add a few tablespoons of water so the lasagna doesn’t stick.

  • Cover with foil leaving space between lasagna and foil.

  • Heat for approximately 35 minutes or until it is heated all the way through.

  • About 10 minutes before the lasagna is ready, put focaccia in the oven.

  • When lasagna is ready, remove foil and add greens. Let them wilt from the heat of the pan while you heat up sauce.

  • Put the sautéed greens on the plate and place lasagna on top.

  • Pour sauce over lasagna and sprinkle with garnish.

 

LAMB

  • Preheat oven to 375°.

  • Transfer lamb, polenta and shallots to an oven safe dish.

  • Add a few tablespoons of water.

  • Cover with foil.

  • Heat for approximately 35-40 minutes or until the lamb is heated through.

  • When lamb is ready, remove foil and add greens. Let them wilt from the heat of the pan while you heat up sauce.

  • Arrange lamb, polenta, shallots and greens on the plate.

  • Add sauce and drizzle salsa verde over the lamb or serve on the side.

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GALETTE

  • Preheat oven to 375°.

  • Heat galette for 5-6 minutes.

  • Top with lemon crème fraîche.

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