Dinner 1 Slow Roasted Pork Shoulder, Smashed Baby Yukons, with Bob & Larry Salad Slow Roasted Pork Shoulder (1a)

Dinner 1 Slow Roasted Pork Shoulder, Smashed Baby Yukons, with Bob & Larry Salad Slow Roasted Pork Shoulder (1a) Active Time: 30 min. Total Time: 30 min. 10 garlic cloves 1/4 cup fennel seeds 2 tbsp. coarse sea salt 1/2 tsp. black pepper 4-5 lb. pork shoulder roast, bone in* 1/2 cup hot water 1/2 cup chicken broth, low-salt 1 lemon, juiced 2 tbsp. grape seed oil : Peel the garlic. Night before/in the morning: Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt and pepper, and combine. Cut 1-inch wide slits all over the surface including top and bottom of pork shoulder. Rub the mixture into the slits. Heat oil in a large, heavy Dutch oven, or cast iron skillet. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Don t burn the garlic! Remove the roast from the skillet, and place in slow cooker fat side up. Add the hot water to the skillet, scraping the bottom to deglaze the pan, and pour over the roast. Pour the lemon juice and the chicken broth over the meat. Set the slow cooker on low, and roast the meat, 8 to 10 hours. The roast will be done when the meat falls apart when poked with a fork. Remove the portion of roast from the pot, that you intend to serve tonight**, and place it on a serving platter. Chop that meat, into roughly 1-inch chunks. Leave the rest of the roast in the slow cooker, covered, and allow to cool before removing. Skim the fat from the 1 cup of drippings, pour the defatted broth to a pan and simmer until reduced by half. Drizzle over the meat and let rest 10-15 minutes before serving. *There will be plenty of leftover pork from this dinner. **DO NOT shred the leftovers, as they ll dry out faster if you do. Once cooled, put the leftovers in a large zip bag (or two) with drippings, and save in the refrigerator to use in the remaining pork recipes this week! Serving size: 4oz of pork. Continued Copyright, 2012-2014 Page 1

Smashed Baby Yukons (1b) Active Time: 30 min. Total Time: 30 min. 1 1/2 lb. baby Yukon gold potatoes salt & black pepper 3 cup chicken broth, low salt 6 tsp. butter 15 sprigs flat-leaf parsley, chopped : Chop the parsley. Place the potatoes in a skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, press each potato and garnish with the parsley. Bob & Larry Salad (1c) Active Time: 10 min. Total Time: 10 min. 9 oz. mixed salad greens 3 oz. balsamic vinaigrette dressing 1 1/2 cucumber, thinly sliced 3 Roma tomatoes, diced In a large bowl, combine the salad greens, cuke, and tomatoes. Toss the salad with the balsamic vinaigrette and serve. Copyright, 2012-2014 Page 2

Smokey Corn & Black Bean Pizza (2a) Active Time: 30 min. Dinner 2 Smokey Corn & Black Bean Pizza; Salad Total Time: 30 min. 6 Roma tomatoes 12 oz. black beans 3 corn ears 6 tbsp. cornmeal 1 cup barbecue sauce 6 oz. mozzarella cheese 36 oz. pizza dough, whole-wheat 3 sm. handful cilantro 15 oz. salad kit w/ oil & vinegar 1 1/2 avocado Preheat oven to 400F, or your grill to medium heat. Dice the tomatoes. Shuck the corn* and remove the kernels from the cob using a sharp knife. Rinse the beans. Shred the mozzarella, if needed. Skin, remove the pit, and slice the avocado thinly. Chop the cilantro leaves. Combine tomato, beans and corn in a medium bowl. Divide the dough into 1/3 s. Sprinkle cornmeal onto 3 large baking sheets. Stretch the dough into three 12-inch circles and lay it on top of the cornmeal, coating the entire underside of the dough. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Bake for 20 minutes, or until crust is golden brown. Remove from heat and sprinkle with cilantro. Evenly distribute the avocado slices over the pizza. Toss the salad mix with dressing, and divide among plates. Cut into 4 slices, and serve. Serving size: 1 slice If you d rather grill: Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes. Remove from heat and sprinkle with cilantro. Evenly distribute the avocado slices over the pizza. Toss the salad mix with dressing, and divide among plates. Cut pizza into 4 slices, and serve. Serving size: 1 slice *See blog for video: Easiest Way to Shuck Corn. Ever Copyright, 2012-2014 Page 3

Dinner 3 Shredded Pork Tacos; Fresh Pepper Pico De Gallo; Simple Guacamole Shredded Pork Tacos (3a) Active Time: 20 min. Total Time: 20 min. 1 1/2 lb. boneless pork, cooked (1a) salt 6 tsp. taco seasoning 1 1/2 med. yellow onion 1 1/2 jalapeño (opt) 6 tsp. grape seed oil 12 fresh white corn tortillas 6 green onions 1 1/2 lime 1 cup queso fresco cheese Skin and chop the onion. Remove the stem and seeds from the jalapeno and slice thinly crosswise. Clean, trim and halve lengthwise the scallions. Zest lime. Pre-heat oven to 200 F Season pork with taco seasoning. Heat oil in a non-stick skillet, and sauté the onions and jalapeno 5-8 minutes until onions are translucent. Add pork, tossing and shredding (as needed) until the meat is heated through, 2-3 minutes. Stack the tortillas and wrap in aluminum foil. Place the tortillas in the oven to warm, 3 to 5 minutes. In a medium bowl, toss the scallions with some salt and a drizzle of oil. Heat a skillet on high 2 minutes. Add the scallions and brown, 4 to 5 minutes. Turn off the heat and add a squeeze of lime juice. Set the tortillas on a platter. To serve, fill a warm tortilla with some shredded pork. Top with guacamole, pico de gallo (recipes follow), seared scallions, and queso fresco. Rather make your own taco seasoning? Mix 1/2 tsp. each: chili powder, smoked paprika, ground cumin, and cayenne pepper. Fresh Pepper Pico De Gallo (3b) I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be too hot ) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. Active Time: 5 min. Total Time: 5 min. 6 Roma tomatoes 1 1/2 lg. white onion 3 sm. handful cilantro 3 lg. orange bell pepper 6 limes 9 garlic cloves salt & black pepper, to taste Dice the tomatoes. Remove the skin and shop the onion. Chop the cilantro. Remove the stem, seeds and membrane from the bell pepper and dice. Juice the lime. Skin and mince the garlic. Combine all ingredients and refrigerate at least 1 hour before serving. (Opt.) Notes: The leftovers make an AMAZING omelet the next morning! Added some pepperjack cheese (inside) and topped with a dollop of Mexican crema very nice! Copyright, 2012-2014 Page 4

Simple Guacamole (3c) Active Time: 10 min. Total Time: 10 min. 3 med. Haas avocado 1 1/2 limes 3 dash salt & black pepper 3 dash garlic powder Continued Cut the avocado in half, remove the pit. Using a spoon, scoop the flesh into your mixing container. Squeeze the lime juice over the avocado keeping the pits out. Combine into a chunky paste, seasoning with salt, pepper and garlic powder to taste. Cover and chill in the refrigerator before serving. Copyright, 2012-2014 Page 5

Mediterranean Tuna Salad (4a) Active Time: 10 min. Dinner 4 Mediterranean Tuna Salad Total Time: 10 min. 21 oz. chickpeas (garbanzo beans) 18 oz. chunk light tuna (in water) 1 1/2 lg. red bell pepper 3/4 med. red onion 30 sprigs cilantro 1 1/2 sm. lemon 6 tbsp. olive oil black pepper to taste 3 dashes salt 12 cups mixed salad greens : Rinse the beans in cold water. Drain and flake tuna. Dice the bell pepper and red onion. Juice the lemon. Chop the cilantro. : Combine beans, tuna, bell pepper, onion, cilantro, half of the lemon juice, and half of the oil in a medium bowl. Season with pepper. Combine the remaining lemon juice, remaining oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between plates. Top each with the tuna salad. SWITCHABLE: Not a fan of chickpeas? Kidney beans would be equally delicious in this recipe! Copyright, 2012-2014 Page 6

Dinner 5 Broiled Salmon; Thai Cucumber Basil Salad; Furikaki Rice Broiled Salmon with Thai Cucumber Basil Salad (5a) Active Time: 25 min. Total Time: 25 min. Salad 6 garlic cloves, minced 1 1/2 lemons, juiced 3 tbsp. fish sauce 1 1/2 tsp. ground coriander 3 tbsp. sugar 3 dash salt 1 1/2 lg. English cucumber 30 sprigs basil, leaves minced Salmon 6 salmon fillets (@ 6 oz. ea.) vegetable oil salt & black pepper Seed and cut cucumber into 1/4-inch rounds. Combine garlic, lime juice, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator. Preheat the broiler. Rub salmon fillets lightly with vegetable oil and season with salt and pepper. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil until the fillets are just cooked through and golden brown, about 7 minutes, then transfer to a large plate, tent with foil, and allow to rest for five minutes. Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top, or on the side, and drizzle remaining dressing on and around salmon. Serve immediately. Furikaki Rice (5b) Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets. You can find a great recipe for homemade furikake on one my favorite new blogs, foodie with family. Active Time: 5 min. Total Time: 20 min. 1 1/2 cup chicken broth, low-salt 3/4 cup water 1 1/2 cup jasmine rice 3 tsp. furikaki seasoning In a saucepan, bring the broth, water, rice and seasoning to a simmer. Reduce heat low; cover with a kitchen towel, and steam for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork, and serve. Copyright, 2012-2014 Page 7

Cajun Chicken Salad (6a) Active Time: 15 min. Dinner 6 Cajun Chicken Salad; Seared Sugar Snap Peas Total Time: 25 min. 1 1/2 lb. chicken breasts (no skin/bone) salt 3/4 cup lite mayonnaise 3 tbsp. mustard 1 1/2 tsp. Cajun* seasoning Hot sauce (opt.) 3 hard-boiled egg 1 1/2 celery stalk 3 green onions 1 1/2 head butter lettuce Set a 2-quart pot of well-salted water over high heat. Cut the chicken breasts into large (2 1/2-inch) chunks. Chop the hard-boiled egg. Chop the celery. Chop the green onions. When the water boils, add the chicken. Turn off the heat and cover the pot to poach. Let sit for 15 minutes (time it) or more, while you prepare everything else. In a large bowl, mix the mayo, mustard, and Cajun seasoning together. Mix in the egg, celery, and green onion. Using a slotted spoon, remove the chicken from the poaching liquid** and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving. Serve over butter lettuce***. Notes: *Cajun: Creole seasoning can be used also. **Poaching liquid: your two quarts of water has become a light, delicious salted chicken broth. ***Butter lettuce: you can also serve between slices of bread...a chicken salad sandwich. Seared Sugar Snap Peas (6b) Active Time: 15 min. Total Time: 15 min. 3 tsp. olive oil 1 1/2 lb. sugar snap peas salt & black pepper 3 pinches sugar 1 1/2 lemon Remove the string from the peas. Zest and juice the lemon. Heat a non-stick sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over the peas and toss again. Allow to cook, undisturbed, for 1 minute. Sprinkle with a pinch of sugar. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes. Turn off the heat; mix in the lemon zest, black pepper and lemon juice to taste. Serve at once. Copyright, 2012-2014 Page 8

Crispy Pork Caesar Salad (7a) Active Time: 15 min. Dinner 7 Crispy Pork Caesar Salad Total Time: 25 min. 1 1/2 lb. roasted pork shoulder (1a) 1 1/2 loaf Italian bread 6 Tbsp. lite Caesar dressing* salt & black pepper 3 lg. head romaine lettuce 1 cup grated Parmesan cheese 3 tsp. olive oil : Coarsely shred the pork. Remove crust from bread and cut into 1-inch cubes. Tear lettuce into bite-size pieces. : Preheat the oven to 350. Toss the bread cubes with the oil and spread on a baking sheet. Toast the croutons for about 10 minutes, or until golden and just crisp. Heat a medium skillet. Add the pork and cook over high heat until beginning to crisp, about 3 minutes. In a large bowl, toss the lettuce and croutons with the dressing. Add the Parmesan and toss again. Top with the pork and serve immediately. *Want to make your own Caesar dressing? Check out our recipe on the hautemealz.com blog! Copyright, 2012-2014 Page 9

Meal 1 Meal 2 Meal 3 Meal 4 Meal 5 Meal 6 Meal 7 Slow Roasted Pork Shoulder (1a) Smashed Baby Yukons (1b) Bob & Larry Salad (1c) Smokey Corn & Black Bean Pizza; Salad (2a) Shredded Pork Tacos (3a) Fresh Pepper Pico De Gallo (3b) Simple Guacamole (3c) Mediterranean Tuna Salad (4a) Broiled Salmon; Thai Cucumber Basil Salad (5a) Furikaki Rice (5b) Cajun Chicken Salad (6a) Seared Sugar Snap Peas (6b) Crispy Pork Caesar Salad (7a) Produce Meat & Seafood Lemons, sm., 7 1/2 Chicken breast, 1 1/2 lb....6a 3 lemon...1a (boneless / skinless) 1 1/2 sm. lemon...4a Pork shoulder roast, 4-5 lb.... 1 1/2 sm. lemon...5a (bone-in) 1 1/2 sm. lemon... 6b 1 1/2 lb. roasted pork shoulder...1a Limes, 9 1 1/2 lb. boneless pork (1a)...3a 1 1/2 lime...3a Canned Goods 1 1/2 lb. roasted pork (1a)...7a 6 limes... 3b Black beans, 12 oz....2a Salmon fillets (@ 6 oz. ea.), 6...5a 1 1/2 lime... 3c Garbanzo beans, 21 oz....4a Basil sprigs, 30...5a Chicken broth, low-sodium, 2 cups Cilantro bunches, lg., 2 1 1/2 cup chicken broth...1a 3 sm. handful cilantro...2a 3 cup chicken broth... 1b 3 sm. handful cilantro... 3b Refrigerator 1 1/2 cup chicken broth... 5b 30 sprigs cilantro...4a Butter, 6 tsp.... 1b Balsamic vinaigrette, 3 oz.... 1c Flat-leaf parsley sprigs, 15... 1b Mozzarella cheese, 6 oz....2a Caesar dressing*, light, 6 Tbsp...7a Avocados, med., 4 1/2 Parmesan cheese, 1 cup...7a Mayonnaise, light, 3/4 cup...6a 1 1/2 avocado...2a Queso Fresco cheese, 1 cup...3a Mustard, 3 tbsp....6a 3 med. Haas avocado... 3c Eggs, hard-boiled, 3...6a Grape Seed oil, 7 1/3 tbsp. Celery stalks, 1 1/2...6a Pizza dough, 36 oz....2a Olive oil, 9 tbsp. Corn ears, 3...2a (whole-wheat) Vegetable oil...5a Cucumbers, lg., 3 Barbecue sauce, 1 cup...2a 1 1/2 cucumber... 1c Fish sauce, 3 tbsp....5a 1 1/2 lg. English cucumber...5a Hot sauce (opt.)...6a Garlic cloves, 25 Tuna, chunk light, 18 oz....4a Butter lettuce heads, 1 1/2...6a (in water) Spices Romaine lettuce heads, lg., 3...7a Black pepper Salad kit w/ oil & vinegar, 15 oz....2a Ground coriander, 1 1/2 tsp....5a Mixed Salad greens, 12 cups + 8 oz. Fennel seeds, 3/4 cup...1a 9 oz. mixed salad greens... 1c Garlic powder, 3 dash... 3c 12 cups mixed salad greens...4a Salt Green onions, 9 Dry Goods Coarse Sea salt, 6 tbsp....1a 6 green onions...3a Italian bread loaves, 1 1/2...7a Cajun* seasoning, 1 1/2 tsp....6a 3 green onion...6a Tortillas, white corn (fresh), 12...3a Furikaki seasoning, 3 tsp.... 5b Red onions, med., 3/4...4a Cornmeal, 6 tbsp....2a Taco seasoning, 6 tsp....3a White onions, lg., 1 1/2... 3b Sugar 3 tbsp. + 3 pinches Yellow onions, med., 1 1/2...3a 3 tbsp. sugar...5a Sugar Snap peas, 1 1/2 lb.... 6b 3 pinch sugar... 6b Jalapeño peppers (opt.), 1 1/2...3a Jasmine rice, 1 1/2 cup... 5b Orange Bell peppers, lg., 3... 3b Red Bell peppers, lg., 1 1/2...4a Miscellaneous Baby Yukon Gold potato, 1 1/2 lb. 1b Roma tomatoes, 15 3 Roma tomato... 1c 6 Roma tomatoes...2a 6 Roma tomatoes... 3b Copyright, 2012-2014 Page 10