Schools out!! Well, almost. My oldest graduated from pre-school yesterday, but heads back for the much anticipated “field day” today!! Big moments in a little one’s world!
Needless to say for all you parents out there, it’s a busy time of year. On top of school day wrap-up, my husband just had shoulder surgery, so my teammate in daily life has been temporarily immobilized!! Thus, keeping dinners “simple” has been a must in our household. Although, looking back at the photos and remembering the mouthwatering flavors, “simple” can still look and taste delectable when working with real, whole, fresh foods!
We have a new 1/2 cow coming to fill our freezer tomorrow, so cooking up some remaining roasts is high on my list. I chose two chuck roasts for this meal. Admittedly, I am no expert at cooking roast, so I was thrilled when this dish came out as great as it did!
• Shredded Pot Roast (slow cooked) – click link for recipe
• Organic mixed salad greens (from our local farm)
• Grass-fed rib-eye steaks! We also cooked up some flap meat for lunches for the next couple days.
• Organic mixed greens salad with bell peppers, cucumbers and carrots (topped with peach balsamic vinegar and olive oil)
• Baked sweet potatoes (with a pat of grass-fed butter)
• Slow Cooker Lamb Shanks from Sarah Fragoso’s Everyday Paleo Family Cookbook. I’ve cooked these a handful of times and they are AMAZING!! Fall-off-the-bone goodness.
• Steamed organic broccoli
• Sautéed pac choi (cabbage family) from our local farm (cooked with local organic sliced garlic in coconut oil and seasoned with sea salt and pepper)
• Grilled organic chicken breasts, topped with Rhubarb Chutney! We’ve been receiving rhubarb from our local farm and this is a great way to use it. The sweet and tangy flavor is delicious on grilled meats of your choice.
• Roasted asparagus (cooked with coconut oil and seasoned with sea salt and pepper)
• Mixed green organic salad (from our local farm) with organic grape tomatoes and olive oil and balsamic vinegar