|Celebration Squash with Butter and Honey||Pork Fajitas with Sauteed Peppers and Green Onions||Salad With Oil and vinegar||Tomato Sandwich||Sauteed Broccoli and Beets Rice Bowl|
|2 to 3|
pork butt roast
|1 clove||4 clove|
walnuts or pecans
Celebration Squash with Butter and Honey
Cut celebration squash in half. Scoop out seeds from the cavity. Coat with 1 Tbsp butter and 1 pinch of salt, and a small drizzle of honey, if desired. Roast at 400F for 25 to 35 minutes, until very tender.
Pork Fajitas with Sauteed Peppers and Green Onions
To make homemade fajita seasoning combine 1/2 Tbsp chili powder, 1/2 Tbsp ground cumin, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
In a crockpot generously coat one pork butt roast with fajita seasoning. Fill the bottom with 1/2 inch of chicken stock, cook on low for 6 to 7 hours.
Cut 1/2 white onion into thin strips, and thinly slice 1 bell pepper.
Heat 2 Tbsp cooking oil over medium high heat. Add the bell pepper and onion and saute for 3-5 minutes, until vegetables are cooked through.
Separate the pork from the liquid. Shred the pork, then add some of the liquid back.
Assemble fajitas with your favorite ingredients
Salad With Oil and vinegar
Rinse and finely chop lettuce. Toss with balsamic dressing.
To make simple balsamic dressing- combine 1/4 cup olive oil, 3 tbsp balsamic vinegar, 1 clove minced garlic, 1/2 tsp salt, and 1/2 tsp pepper.
Spread mayonnaise on one side of a hoagie bun or sourdough bread. Add sliced tomatoes and a pinch of salt and black pepper. Onions and lettuce can be added if desired.
Sauteed Broccoli and Beets Rice Bowl
Cook 1 cup of the rice according to package instructions.
While the rice is cooking, prepare the veggies. Peel and chop 2 medium beets into 1/4 inch cubes. Cut 1 head of broccoli into small florets, then thinly slice the base of the head, removing any tough fibrous portions. Slice broccoli and beet leaves into thin ribbons. Finely chop 1 green onion. Mince 2 cloves of garlic.
Heat the oil over medium-high in a skillet or wok. Add the chopped beet and broccoli base, cover and cook, stirring occasionally, until beet begin to soften, about 8 minutes.
Add the broccoli florets and green onion and replace the cover. Continue cooking, stirring occasionally until the broccoli turns bright green and has softened, about 5 to 8 minutes.
Add the garlic and greens, cover, and cook until kale has wilted, about 2 minutes.
Add the brown rice and pesto sauce (below) and stir together well so that everything is combined and heated through. Taste the mixture for flavor and add sea salt to taste. Serve heaping bowls with additional pesto sauce to taste.
To make pesto - combine 2 cloves of garlic, 1 cup cilantro, 2 cups chives, 2/3 cup water, 1.5 tsp salt, and pepper in a blender (a blender makes a smoother pesto than a food processor) and blend for about 30 seconds, until pureed. (You may have to the push the mixture down into the blender a few times.) Add 1/2 cup walnuts or pecans and 1/2 cup of olive oil and process until you have a beautiful green puree. (Makes about 2 cups.)