Equipment needed:  baking sheet, salad bowl

Finishing steps:

1. Preheat oven to 450.
2. Heat a nonstick skillet over medium high heat.  Break the sausage into the pan in bite size pieces.  Cook 3-5 minutes or until golden brown and cooked through.  Remove from pan and drain on paper towels to absorb excess fat.
3. Slice artichoke hearts into quarters.  Slice squash lengthwise then crosswise as thinly as possible.  Set aside half of the squash for assembling pizza and half for the salad.   Finely chop garlic.
4. To assemble pizza; (1) spread a thin amount of white sauce onto each flat bread leaving room along the edges, (2) sprinkle with pecorino and chopped garlic, (3) top with squash & artichokes in the amounts you desire, (4) season with salt & pepper, (4) top with cooked sausage crumbles,  (5) place on a baking sheet in the oven 10-15 minutes or until squash has become tender.
5. While pizzas are in the oven, slice tomatoes in half. Pour tuscan vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.  Add sliced tomatoes & squash. Set aside to marinate.
6. Tear basil into bite size pieces.  Once pizza has finished, top with basil and a drizzle of chili oil (optional) .
7. Add arugula to the salad bowl and toss gently.  Season with salt & pepper to taste.
8. Cut pizzas in half or into quarters and serve with the arugula salad.

Equipment needed:  grill (see note for alternative preparation), salad bowl

Finishing steps:

1. Preheat grill to med-high. Trim the stem end off of the eggplant and cut lengthwise into thick slices.
2. Rub sausage, polenta, eggplant, and bell peppers with a generous amount of olive oil and season with salt & pepper.
3. Use tongs or a heat-proof spatula to place polenta, sausage and vegetables on the hot grill.  Keep a close eye on everything, as the cooking times will vary.  *Vegetables should be turned occasionally to ensure even cooking.  Pull them off the grill as they become tender and slightly charred.  *Polenta should only be flipped once.  Grill on the first side until slightly crispy, and then flip and grill until you have the same result on the second side.  *Sausage should be cooked at least 3-5 minutes per side, or until cooked through.
4. Place spinach in a salad bowl and drizzle with strawberry balsamic and olive oil to taste.  Toss gently, season with salt & pepper, and crumble goat cheese over the top.
5. Slice polenta in half diagonally and arrange on plates with grilled vegetables.  Top with a dollop of pesto.  Serve with the spinach salad and grilled sausage.

NOTE:  A grill pan, skillet, or your oven’s broiler can be used in place of an outdoor grill.  Cooking times may vary.

Equipment needed:  baking sheet, medium saucepan with lid, mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

1. Preheat oven to 425, and line a baking sheet with foil.
2. Cut potatoes into quarters and place in a saucepan with enough water to cover.  Place lid on saucepan and bring to a boil.  Reduce heat as needed to prevent boiling over.  Cook until tender when pierced with a knife.
3. Slice carrots lengthwise (see note).  Trim the stem ends from snap peas, and remove string that runs along the side if desired.
4. Meanwhile, crack egg(s) into the bottom of a mixing bowl and whisk with a fork.  Add ground pork, meatloaf seasoning, and a generous amount of salt & pepper.  Get both hands into the bowl and mix well to combine.
5. Divide meatloaf mixture equally and shape into small loaves on baking sheet. Bake 15 minutes, then top with tomato jam and return to oven until the rest of meal is done and meatloaf is cooked through.
6. While meatloaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes.  Add snap peas to skillet, return lid, and cook another 2-3 minutes. Then uncover, add a drizzle of olive oil, and sauté until water evaporates.  Season with salt & pepper to taste.
7. When potatoes are tender, drain.  Add butter directly to warm pot with potatoes and smash together to desired texture.  Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
8. Serve individual meatloaves alongside smashed potatoes and peas and carrots.

Note:  You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.