Dinner 911

• In a large mixing bowl: Gently stir the dressing into the lentils until the lentils separate.
• CHEF'S SECRET: add two tablespoons vinegar to the empty dressing bottle, replace cap, shake vigorously, and add the remaining loosened dressing to the salad.
• Add the cut vegetable mix. Toss gently to combine. Season with salt and pepper to taste.
• Chill until ready to serve.
• For leftovers: I like to add a tablespoon of vinegar to the next-day leftovers. It helps freshen the taste.

• This dinner comes together very quickly! For best results follow this recipe in order and you will have dinner on the table in about 15 minutes.
• Make the salads: Put spinach on the salad plates, add tomatoes, pour on salad dressing and garnish with a sprinkle of sunflower seeds. Move the finished salads to the table.
• Mis en place is the French phrase to describe setting out your recipe ingredients (often in an artful way) so that everything is in its place, measured, and ready for cooking.
• Prepare the ingredients: Measure water into a medium sauce pan. Measure marinara into a glass measuring cup with a pour spout. Stir in the Italian seasoning. Measure the polenta and salt into a glass or small bowl. Portion out the butter to a small plate. Trim the woody ends off the asparagus. Pour a drizzle of olive or avocado oil in your skillet, or use water if you prefer fat-free. Lay out two serving plates on your counter. Now you are ready to cook!
• Heat the pans and the marinara: Turn the water on to boil. Turn on the skillet to heat. Put the marinara in the microwave and turn it on to heat the sauce unattended.
• Start the asparagus: By now the skillet is hot. Put the asparagus in the skillet to lightly char. Keep one eye on the skillet as you begin the polenta.
• Make the polenta: When the water is at a full boil, use your whisk to stir the water as you slowly pour in the polenta. Keep stirring or the polenta will clump. When all the polenta is in the pot, turn the heat down to simmer, add the butter and keep stirring. This is also the moment to check the asparagus. It can be flipped or it may be time to turn it off. The polenta will thicken like hot oatmeal in a flash. Once the "butter" has melted, you can turn the heat off. You want the polenta to be a bit on the runny side.

Plate it up!

• Pour a ring of marinara sauce in a large "o" on the plate. Spoon polenta into the center of the plate. Balance 5 asparagus spears atop the polenta or use only 3 spears if you want this dish to look like a $25 restaurant meal. Sprinkle with some vegan parmesan cheese for a tasty option.