Braised country style pork
Israeli Couscous with roasted butternut squash (roughly based on this recipe)
Sauteed swiss chard with garlic and lemon
Roasted golden beets
Vanilla ice cream with hot apples and caramel sauce
The butternut was left over from our CSA box. We still have 2 more left and they seem to be holding up OK.
The beets, swiss chard and a loaf of 3 grain bread came from the Wayland Winter Farmer’s Market.
I planned for the pork to be similar to the one I made last March and used the left over spice blend from then. I used apple cider as the flavorful liquid. The pork could have cooked a bit longer and I think the apple cider masked much of the “West Indies” flavor from the rub.
V likes purple beets better than golden beets.