Chili Roasted Pork Rice Bowls and Cream of Broccoli Soup
Meal 1: Chili Roasted Pork or Pinto Bean Rice Bowl w. Summer Squash and a Cucumber-Sweet Corn Salad
· Heat the rice in a sauté pan with a little oil. Stir, but not too often allowing it to become hot and fragrant. Use a little water and a lid if necessary top speed the process. Add oil or butter if needed. Taste for salt and transfer to serving bowls.
· Chop up the portions of pork into approx. 1" cubes and fry in a little oil in a sauté pan. Stir and allow them to crisp up a little and become hot. Add the bean/zucchini/onion mixture and stir to combine. Be sure to season this mix as it was not salted to prevent wateriness!! Allow to heat through. Serve atop the rice.
· Toss and season the cucumber-corn salad. It too was not salted as above. Serve atop everything and enjoy!
Meal 2: Cream of Broccoli Soup, Flax Seed-Spelt Loaves, Frissee Salad
· Serve the soup heated or chilled.
· Warm the bread.
· Dress the salad.