Summers Easiest Dinners--Whiffletree Style This summer I am all about spending as little time as possible cooking! But we also have more eaters than ever in our house, and with Jesse working so hard every day, I do have to make sure there is something tasty and hearty on the table every evening. Here are two of my recent favorites. We have them *a lot*.... SPICY PORK SHOULDER 1 Whiffletree pork shoulder roast (3-5 lbs) 1/4 c tomato paste per pound of meat 1/4 c chili powder per pound of meat sea salt--to taste 1 T oregano per pound of meat Cook the shoulder on low in crockpot for 8-10 hrs. Pull apart meat with 2 forks. Stir in seasonings while still warm (or re-warm on stovetop in a large skillet or pot). Serve over rice, taco salad fixings, on top of sourdough bread or inside tortillas. Leftovers are great with eggs and sauerkraut! SAUSAGE AND VEGETABLES 1-2 lbs Whiffletree Sage or Sweet Italian Sausage 4-5 small zucchini or yellow squash, or 1 bunch kale 1/2 large onion, diced Brown the sausage in one skillet, saute the vegetables until crisp-tender in another. Mix it all together and serve over noodles, rice, or scrambled eggs. Again, at least have the leftovers with eggs and kraut! On a side note--thanks so much to all the great friends helping with farm work this week!! You know who you are :) --Liz
Posted on: Fri, 18 Jul 2014 20:57:05 +0000
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