at the market and what we're eating this week
|before the frost: flowering pineapple sage in my yard|
I slow-cooked a pork shoulder roast on Sunday to provide us with a few meaty meals throughout the week — tacos with cilantro, white onion and avocado, empanadas with hard-boiled eggs, golden raisins and green olives, and twice-cooked pork with black beans and rice. Interlaced, will be some vegetable-heavy meals to highlight our farmers' market bounty — winter squash gratin, potato-rosemary pizza, stir-fried Chinese broccoli and chicken with jasmine rice.
at the market:
Italian flat-leaf parsley
|rosemary and flowering oregano in my garden|
Saturday: broccoli, ham and cheese calzones with salsa cruda
Sunday: pork shoulder tacos with cilantro, red onion and avocado
Monday: twice-cooked pork shoulder with black beans and rice
Tuesday: winter squash gratin with mixed greens
Wednesday: empanadas with stewed pork, hard-boiled eggs, golden raisins and green olives; served with homemade applesauce
Thursday: stir-fried Chinese broccoli and chicken with jasmine rice
Friday: potato-rosemary pizza with chevre
happy eating, -s.