Sorry, no beige food on Dec’s menu — or ever — and the flavors are amped up, so beware, church basement ladies (CBLs), beware! Get thee hence! Image of me holding a wreath of garlic, warding off plaid-aproned zombies clutching cans of cream of mushroom soup…. (Pls note I myself am a “church lady” so I am not castigating CBLs universally.)
And, if they would try them, I think even Lutherans would like the modesty of the mild, nutty black-eyed pea (legume) that was featured last week. But naturally I added sauteed fresh turnip greens and a heckuva lot of garlic. You can use frozen turnip (or any) greens too, but it won’t have the slightly crisp texture as sauteed.
I’m having fun coming up with super-flavorful “Paleo” meat dishes, like the Cuban Pork Pot Roast pictured below, the Oxtail Soup and the Coq au Vin from previous weeks. Slow-cooked meats are such a comfort, and the broths / sauces produced are life-giving. You must use meat with bones for the stock to be flavorful and nutritious; and the meat will be more tender as well.
I am likely going to serve this Pork Roast for an upcoming family celebration that I am catering after Xmas. The client likes Mexican flavors. Ideas include: Roast Sweet Potatoes w/ lime, Cilantro Rice, Cuke Jicama & Fennel Salad, Mini-Tamales, Corn Quinoa Casserole w/ Queso Blanco.
Notice this menu is gluten-free!
More news and menus will be posted soon!