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Posts Tagged ‘sweet potatoes’

Another great local dinner! The pork chops are from one of my favorite farms, Fickle Creek.  This time I made a quick spicy rub for the pork chops.

1/2  teaspoon  garlic powder

1/2  teaspoon  sugar

1/2  teaspoon  paprika

1/2  teaspoon  chili powder

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

Just rub this all over the pork chops before you cook them in a large skillet.
The greens were braised with garlic and red pepper flakes.  A few splashes of red wine vinegar just before serving rounds out the flavor of the collards and chard.

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Saturday: Leftovers

Sunday: Local Grass-Fed Steak with Braised Greens, Carrots, and Roasted Potatoes

Monday: Local Pork Chops with Roasted Sweet Potatoes and Garlicky Greens

Tuesday: White Beans With Garlic and Rosemary

Wednesday: Black Beans with Chipotle and Tomatoes

Thursday: Leftovers

Friday: Leftovers

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This is a very simple, no recipe needed meal. The steaks were seasoned with a little salt and a lot of black pepper, then cooked in the skillet. The Roasted Sweet Potatoes and Brussel’s Sprouts were roasted with olive oil, salt and pepper in a 400 degree oven. Very simple. I love it!

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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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This was a fairly simple meal, everything was really yummy.  The sweet potatoes I found were local purple sweet potatoes.

olive oil

1 bunch swiss chard, washed and chopped

2 tsp grated fresh ginger

1 tsp diced jalapeno

salt and pepper

Heat the oil in a large skillet and add the ginger and jalapeno, cook about 2 minutes, add the chard, cover and cook until wilted. Season with salt and pepper.

Pan seared Pork Chops

Heat olive oil in a large skillet. Season pork chops with salt and pepper. Add pork to skillet and cook about 5 minutes on both sides (till internal temperature is at least 145F).

Roasted Sweet Potatoes

Pre-heat oven to 400F.

Scrub and dice sweet potatoes, toss with olive oil, salt and pepper. Roast 15-20 minutes, or until tender and crispy on the outside.

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I purchased what will probably be the last of the heirloom tomatoes for the season today at the Western Wake Farmer’s Market.  This makes me sad. I will savor them.

Today’s findings included:

  • kale, lettuce, bell peppers, and eggs from Fickle Creek Farm
  • heirloom sweet potatoes (Carolina Ruby), heirloom tomatoes, cabbage, and carrots from Redbud Farm
  • red potatoes from Jones Farm

veggies

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I love beans, which you can easily tell if you look at my other dinner’s. This recipe is easy, and yummy. Black beans go very well with roasted sweet potatoes and greens. This recipe is adapted from Vegetarian Cooking for Everyone.

1 1/2 cups dried black beans

1/2 onion

1/2 tsp oregano

Soak beans over night. Drain, rinse then cover with water  in a large pot. Bring to a hard boil for 10 minutes, skimming any foam that collects.  Add the onion and oregano. Lower the heat and simmer, partially covered until the beans are tender, about 45 minutes. Drain, reserving liquid.

1/2 onion, diced

1 tsp chipotle chili in adobo

1 cup chopped tomatoes (or one 14 oz can tomatoes-I used fire roasted-Yum)

Heat some oil in a large skillet over medium high heat, add the onion and saute for about 4 minutes. Add the cooked beans along with the chili, and tomatoes, lower the heat and simmer for 15 minutes.  If the beans get dry, add back some of the bean liquid. Add salt to taste (about 1/2 tsp or less is good). Enjoy.

black beans with chipotle and tomatoes

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