Food This Week

This week, our grocery selection included pork belly confit, pork chops, rib tips, kale, spinach, and oyster mushrooms, among other things. We will also be eating arugula, lettuce, and radishes from our own garden. Woohoo! On the one hand, we eat a ton of pork. On the other hand, we haven't really been eating any other meat. I figure it mostly balance out. We've had plenty of nearly vegetarian weeks, anyhow.

Yesterday, I cooked pork chops and served them with a dijon-cherry-white wine sauce. I served them with asparagus cooked with butter and toasted pine nuts, topped with a little vinegar and some parmesan cheese. We also had a salad of our homegrown arugula with a vinaigrette made with red wine vinegar, extra-virgin olive oil, dijon mustard, and a hint of honey, plus salt and pepper. It was all very good, but I think the highlight for me was how well my sauce turned out.

Anyway, moving on... Judson cooked rib tips tonight, low and slow, and finally glazed and topped with a homemade barbecue sauce. With that, we had spinach that was blanched and then mixed with a bechamel sauce.

Tomorrow is homemade pasta with mushrooms, lemon, and white wine.

Later this week, we'll be having pork belly confit burritos and a navy bean and kale soup (finally using some of our parmesan rinds for the broth!).

We are going out with friends one night, and we'll have to go with leftovers or a pantry dish another.