Asparagus Pan Roast and Big Fat Burrito




June 11, 2019

Braised Pork shoulder, seared and ready for the oven, added to our omnivore shares.

Meal 1: Asparagus Pan Roast w/or w/out Braised Pork Shoulder, Sesame-Flax Baguette, Romaine Salad

· Heat the pan roast on the stovetop.  Allow to simmer a minute or two so the pork can heat through and the kale can cook.  IT should turn a deep bright green.

· Warm the bread.

· Dress the salad.

Meal 2:  Big Fat June Burrito, Spanish Rice with Pea Shoots

· Zap the burrito in a microwave briefly to get the chill out. Transfer to a baking sheet and heat at 325° for about 15 minutes to heat through and crisp the outside. 

· Alternately, heat a very generous amount of fat in a saute pan over medium to medium high.  When hot but not smoking, add the burrito (pre-warmed via microwave as above) seam side down and allow to fry. Be careful!  Cook until the down side if deep golden brown and rotate to the opposite side.  Allow to cook as above.  Repeat for all 4 sides.  Serve.  This will produce a stove top chimichanga and it is ridiculicious. 

· Heat some butter or oil in a sauté pan.  When hot add the rice mix.  Allow to brown lightly and toss. Allow to heat through and the pea shoots to turn bright green.  Serve.



#bestofmadison #madisonmealservice #madisonmealsdelivered #dinnerdelivered #madisoneats #eatlocalyearround #wholefoodplantbased #zerowastemeals #knowyourfarmer #buylocal



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