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.
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.