Thaw ragu and meatballs (microwave or stovetop). Dice half an onion and saute in a pot until soft. Add ragu and meatballs, simmer 10-15 minutes until heated through.
Boil pasta to package directions. Drain.
Serve pasta topped with the ragu and meatballs. Shred Parmesan over the top. Steam carrots alongside if desired.
In a large cast iron or oven-safe skillet, cook bacon over medium heat until crispy. Remove, chop into bits. Leave the fat.
Spread hashbrowns in the bacon fat in an even layer. Cook without stirring over medium heat until the bottom is golden and crispy, about 8-10 minutes.
Add cooked beans and roughly chopped collard greens. Stir gently into the hashbrowns. Season with salt, pepper, hot sauce if desired. Cook until greens wilt, 3-4 minutes.
Make wells in the mixture and crack eggs into them. Cover with a lid and cook until whites are set but yolks are still runny, about 4-5 minutes.
Top with bacon bits. Serve from the skillet.
Lay out spinach herb wraps. Spread a generous layer of hummus across each.
Layer: turkey, ham, sliced cucumber, halved green olives, a spoonful of pickled red onions.
Roll tightly, cut in half. Serve cold or wrap in foil for later.
Brown ~1 lb ground meat in a wide pan, breaking it up. Add diced onion and minced garlic, cook until softened. Add crushed canned tomatoes (about half a 28 oz can), halved olives, cumin, pinch of cinnamon, salt. Simmer until thick and saucy, 15-20 minutes. Cool completely. Vacuum seal flat. Refrigerate or freeze.
Dress black beans while warm with olive oil, cumin, splash of balsamic, salt; chill for salad.
Morning: drop picadillo bag into the sous vide bath if reheating that way.
Start rice in the rice cooker.
Portion black bean salad into a serving bowl.
Cut broccoli into florets. Set aside.
Open picadillo bag, pour into a medium bowl. Warm through if needed. Taste and adjust salt or cumin.
Broccoli: wide pan or wok over high heat, splash of olive oil. Add sliced garlic, sizzle 10 seconds. Add broccoli, toss. Splash of water, cover 60 seconds to steam. Uncover, toss until bright green and just tender with a little char. Salt.
Table: rice in bowls. Picadillo center bowl. Broccoli and black bean salad on the lazy susan.
Season the thawed tenderloin and vacuum seal if not already. Drop into the sous vide bath (Chef sets temperature remotely from the app).
Cut the cabbage into thick wedges through the core so they hold together. Set aside.
When sous vide is done, preheat oven to 425°F. Grease the 6-cup muffin tin generously with butter and place it in the oven to heat.
Make the popover batter: whisk eggs, flour, heavy cream (or milk), a pinch of salt and sugar until smooth. When the tin is screaming hot, pull it out, divide the batter evenly across the 6 cups, and return to the oven immediately. Bake 20-25 minutes until puffed and deeply golden. Do not open the oven.
Remove the tenderloin from the bag. Pat completely dry. Reserve the bag juices.
Sear the tenderloin in a ripping hot skillet with oil -- hard sear on all sides until a deep crust forms. Remove and rest on a cutting board.
In the same pan with the fond, sear the cabbage wedges cut-side down until charred and golden, about 3-4 minutes per side. Remove.
Deglaze the pan with the reserved bag juices, scraping up browned bits. Let it reduce slightly into a quick gravy. Add a knob of butter and swirl to finish. Taste and adjust with salt and pepper.
Warm the frozen peas with butter in a small pot.
Slice the tenderloin into thick medallions. Plate with popovers, charred cabbage, peas, and gravy spooned over.
Reserve sliced tenderloin for the next day. Toast thick-cut sourdough, melt American cheese on top, layer cold sliced tenderloin, cherry pepper relish, and pickled red onions. Steak sandwiches -- assembly, not cooking, fifteen minutes.
Rinse 2 cups red lentils in a fine strainer until water runs mostly clear. Into a heavy pot: 6 cups water, 1 tsp turmeric, 1 tsp salt, a knob of butter. Bring to a boil, then drop to a low simmer. Stir occasionally for 25 minutes -- they'll dissolve into a creamy porridge. Keep an eye on it for texure, when it seems close, drop it single burner super low with the lid on to keep warm until we eat.
Dice 1 cucumber small. Chop mint leaves. Into a bowl: 1.5 cups Greek yogurt loosened with a few tbsp of water, the cucumber, mint, 1/2 tsp ground cumin, juice of half a lime, pinch of salt. Stir. Taste -- cool, herby, tart. Refrigerate.
Cut the cherry tomatoes in half. Set aside for later.
Chop cilantro leaves for the dal finish.
Finely chop one white onion + two jalapenos + medium thumb of ginger, set aside for later.
at 5:30 Start rice in the rice cooker.
Dal finish: when the lentils are creamy, stir in the first half of the tadka base and one pile of chopped tomato. Simmer 5-8 minutes until the onion softens in. Taste -- rich, rounded. Adjust salt. Too thick: add water. Too loose: simmer down.
Potato sabzi: wok or large skillet, splash of oil, medium-high heat. Add the second half of the tadka base, stir-fry 2 min until fragrant. Add 1 tsp garam masala, 1/2 tsp coriander if you have it, 1/2 tsp fermented cayenne mash, pinch of salt. Stir until fragrant, 1-2 min. Dump in the new potatoes from the jar. Toss to coat, let the cut faces sear and pick up color. Taste -- adjust salt and garam masala. Out.
Tadka pour: small pan, medium-high heat, 3 tbsp butter or ghee. Once it foams: 1 tsp ground cumin (or whole seeds if you have them), 1/2 tsp fermented cayenne mash, 1 smashed garlic clove. Sizzle 30 seconds until nutty and fragrant. At the table, in front of everyone, pour this sizzling oil directly into the dal bowl. Let them hear it.
Table: rice in individual bowls. Dal in a wide shared bowl, tadka poured at service. Potato sabzi and raita in shared dishes. Lime wedges on the table. Scatter cilantro over the dal.