Well, another Monday (and amazing dinner) is under our belt! Unfortunately, IT WILL NOT STOP RAINING!! 😦
Tonight’s feast was from Pete (our locally farmed, pasture raised piggy)…
2 bone-in pastured pork chops
1 tsp olive oil
2 sprigs of fresh rosemary
salt and pepper to taste
Salt and pepper your pork chops and then fire up the grill. Cook your choppers approximately 5 minutes per side (only flipping once). For each side, brush with the olive oil while on the grill. With the last side, add the rosemary to each chop and close the grill so the flavor can seep in. 🙂 Yum!
Approximately 40 green beans
1/4 cup of dried portobella mushrooms
1/8-1/4 cup of chopped onion
2 pieces of pasture bacon, chopped
1 tsp pasture butter
Salt and pepper to taste
In a skillet, melt the butter and add the mushrooms, onions, and bacon. Sautee for a couple of minutes until the mushrooms gain moisture and the onions become translucent. Add the green beans and season to taste. Sautee for approximately 5 minutes at low to medium heat.
2-3 tbsp pasture butter
1 medium apple, thinly sliced
1 tsp cinnamon
1 tsp nutmeg
In a skillet, melt the butter and add the apples to the pan. After coating the apples in butter, sprinkle in the cinnamon and nutmeg. Sautee for an additional five minutes at a lower heat. So delicious! 🙂
Adam was also kind enough to make the egg bake for the week since he didn’t have pool, and I decided to clean bathrooms…Honestly, this has been our FAVORITE one so far!! We just had leftover chard and Italian sausage from last week, so I just asked Adam to incorporate those items, and we stumbled upon one amazing breakfast! 🙂 I will say that I did add a little Frank’s Hot Sauce to mine this morning…and Adam added a little sour cream as well. DELICIOUS!
4 eggs, beaten
3/4 lb ground Italian sausage
3 leaves Swiss Chard, chopped
1/4 cup red onion, chopped
1 clove garlic
Preheat the oven to 350 degrees. Brown the sausage and drain on a plate with paper towel. Chop the swiss chard and sautee with the onions in leftover sausage grease plus a little bit of pature butter (because there wasn’t enough grease) until it just begins to wilt. Drain any excess moisture from the chard with paper towels, if necessary. Combine browned sausage, eggs, chard, onions, and clove of garlic in a medium bowl. Pour mixture into a 9×9 (or an 8×8) baking dish and cook for approximately 25-30 minutes, or until a toothpick comes out clean. ENJOY! 🙂 Thanks Adam!