It was a busy, jam-packed Saturday filled with good, clean grub.
For breakfast, I ate some leftover garlic cauliflower mashed potatoes topped with beef shank and cabbage stew.
I went to a cardio kickboxing class at Big-O’s kung fu studio and ate a post-workout meal (baked yam and Applegate Farms organic roast beef slices) in the car.
On my way home, I picked up my Full Belly Farm CSA box:
Yes, that’s a bag of legumes you spy in the box. That’s one of many reasons why I love my Mariquita Farms CSA box more.
After spending the rest of the morning at the neighborhood park, we came home to eat lunch. I fried up some Bratwurst (made from the trim of my ½ hog) and served it with leftover sautéed Italian heirloom broccoli, sauerkraut, my sis’s homemade mustard, and marinated roasted beets.
We were having company over for dinner, so I spent all afternoon cooking. Luckily, I had live, in-house entertainment in the form of Big-O recreating scenes from his favorite Annoying Orange episodes.
…a bunch of asparagus (tossed with ghee, salt, and pepper), and roasted some poblano peppers…
…and bell peppers over the gas range. After I peeled and sliced the peppers, I mixed them with sherry vinegar, extra virgin olive oil, salt, and pepper.
I piled all the roasted vegetables on a large platter and squeezed some lemon juice on the broiled asparagus and zucchini.
Roasted vegetable platters are great for entertaining because you can make them ahead of time and serve them at room temperature.
For another veggie side dish, I thinly sliced some watermelon radishes…
…and marinated them with a vinaigrette made with orange juice, coconut vinegar, extra virgin olive oil, salt, and pepper.
When I finished cooking all the veggies, I took the carnitas out of the water oven and pan-fried them in lard.
To accompany the carnitas lettuce tacos, we served homemade guacamole…
…diced white onions and cilantro…
…and Primavera salsa.
Here’s my dinner plate:
I had lots of subsequent helpings. I’m stuffed to the gills.0