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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.

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