roasted beet soup

Spring is here and I’ve got little baby beet seedlings in the greenhouse but I can’t wait 65 days for them to make beets.

Roasted beet soup-7So until then I’m getting organic beets at the store. They are a vegetable, in my opinion, that spans all seasons. We ate this roasted beet soup hot and cold and both were delicious. So if you’re still freezing your tush off- heat it up. If you are in CA and it’s gone straight from winter to summer- keep it cool.

PRINT RECIPE: {ROASTED BEET SOUP}

  • 1½ lbs roasted, trimmed beets (about 4-6 medium-lg beets)
  • 2 ½ qts chicken stock- or veggie if you prefer
  • 3 T olive oil
  • 5-6 cloves garlic
  • 1 T honey
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1/8 tsp white pepper
  • 2-3 T sour cream or crème fraîche

It is super simple. The beets are roasted with skin on. I like to cook a couple extra while I’m at it. I’ll cube them and have them to add to salads during the week.

Roasted beets

I use my current everyday organic olive oil Olivar de la Luna

Olivar de la Luna olive oilAnd I’m working through our garlic harvested last July. It’s starting to recognize that spring is here and beginning to germinate but it’s still very usable. I do “degerm” it by removing the green germ you see there. It just starts shooting up the middle where if in the ground it would continue to push through the soil. I’ve heard if you remove the germ it makes you less “gassy” but don’t hold me accountable to that one! And remember you don’t have to even peel for this recipe:)

olive oil and garlic-2After roasting I’ll let the beets cool and then skin them.

Roasted beet soup-2The garlic is actually just thrown in whole and I squeezed a little of the soft garlic into the puree but your oil and beets are strongly garlic scented.

Everything is pureed into a lovely smooth soup- it’s not rocket science here.

Roasted beet soup-6

I love garnishing with a little creme fraiche or sour cream using a little piece of plastic with a whole at the tip. Don’t worry about a pastry bag- You make little dots like this on your soup

Roasted beet soup-4Then swipe through them with a toothpick for a sweet little design

Roasted beet soup-5And then after about 10 seconds of everyone going awwww that’s so sweet. They dig their spoons…But if you noticed this one had swirls… no hearts.

Roasted beet soup-8And I’ll leave you with a fun shot Ollie snapped while following up the rear on our woods walk with the gang…cheers xx

goat walk

chobani chicken salad, pomegranate, tarragon,walnuts

I love this salad. I’ve been working on some new lunch recipes to cover us through the week. Roasted chicken breast, Chobani plain greek yogurt, pomegranate, walnuts and fresh tarragon. Um hell yes.

I’ve been sitting on this post for a few weeks so if you can’t find the pomegranate I have substituted grapes split in half or even quartered if you have the patience. Just a pop of sweet is what I like.

Print recipe: {Chobani chicken salad, pomegranate & tarragon}

Chobani chicken salad@wendyellenthomas.com-9

I’ve been making yogurt lately from raw milk we get locally, but if I don’t have it on hand I’m happy to turn to Chobani yogurt. Really. Yes, contact from the company did motivate this post but I was happy to do it. And though I think healthy fats are totally good for us, I wanted to go with the plain yogurt to dress this salad and went with the  0% fat. I used one small container for the recipe.

Chobani chicken salad@wendyellenthomas.comIdeally you can start with some leftover roasted chicken breast from the night before. I’ll sometimes even roast two birds at a time if I really want to stock up for the week.

Roast chicken@wendyellenthomas.com

 

Ingredients:

  • 2 cups/12 oz chicken breast, cubed
  • 1 cup celery including leaves, chopped
  • ¼ cup onion chopped fine
  • ½ cup walnuts chopped
  • ½ cup pomegranate seeds
  • 2T fresh tarragon chopped
  • ½ cup Chobani 0% natural greek yogurt
  • 2T olive oil
  • 1tsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp white pepper

I cube about 2 cups or 12oz chicken breast.Personally, I generally prefer cubing to shredding. And to be honest, I would never put chicken in a food processor unless you WANT something resembling tuna from a can.

Chop celery, onion, walnuts and a couple tablespoons of fresh tarragon

Chobani chicken salad@wendyellenthomas.com-5Then have some fun looking at videos on THE BEST way to cut a pomegranate and decide you’re just going to quarter the damn thing with a knife.

Chobani chicken salad@wendyellenthomas.com-3And take extra pics because they are just a gift from heaven and so photogenic

Chobani chicken salad@wendyellenthomas.com-4Now pull it all together with your yogurt, a little olive oil, maple syrup, cider vinegar and salt and pepper- it’s a one bowl mixer. And do your thing to make it your own- little more salt? pepper? vinegar or lemon juice? sweet?

Chobani chicken salad@wendyellenthomas.com-6And voila… Looks like my Grandma’s bowl? Because it is:)

Chobani chicken salad@wendyellenthomas.com-11

I like to think Chobani has earned their leadership in the market for Greek yogurt through quality in their product – hormone free milk, non-GMO ingredients and by keeping with the tradition of production. As a matter of fact, I’m inspired to try making my own Greek yogurt.

Chobani chicken salad@wendyellenthomas.com-10Here’s a nutritional breakdown of the chicken salad with Chobani Greek Yogurt including calories and all that good obsessive stuff.

Chobani chicken salad,pomegranate & tarragon

Chobani chicken salad@wendyellenthomas.com-2

I happily wrote this post on behalf of Chobani Greek Yogurt in response to a request for new recipes. The opinions are all mine and I only would ever share products I’d use myself. You can find loads more great recipes here.

NYC Feb 2015 Walk about and more…

The larger part of our week was spent roaming NYC and hanging with my awesome son who is living a totally grown up life. I’m so proud and I still can’t believe he’s been on this earth almost 27 years… WHHHAAAT?!#$%%

We often meandered from the apartment in Tribeca through Soho… Look water leaks in the big apple

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and north on Broadway stopping at Dean and Deluca’s – here’s a pic of one of our vendors- Big Picture Farm- great folks with lots of goats in Vermont-  These caramels are back on the shelves now at Chez Chloe in seasonal boxes and cello bags- chai, mocha latte, raspberry rhubarb… yum

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and always a little stop at ABC Home. They have a cool foodie market downstairs now. It was just getting going last year. I don’t know how much actual traffic it gets but I find so many interesting lines there-

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then on up to Union Square

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I rarely see a winter farmers market and love it when I do

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So is this pooch a little winter warrior with his orange booties, red vest and purple leash!

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Loads of hardy, grounding winter veggies like sunchokes.

IMG_6237and celeriac- a little of this pureed into your potatoes adds just a little sweetnessIMG_6234Always a stop at Eataly – around 2.30 on a weekday is great. Less bodies to navigate and room to absorb the sights and smells of cured meats, cheeses, pastas and the highs and lows of voices, tablewares and general noise. Wed was brisket day at the sandwich stall. Extra green pesto sauce please. Thank you. IMG_6248We walked west towards the river and into the village- One block in and it’s like entering a church. Quiet with a lack of chaos.

IMG_6251We passed by Murray’s cheese

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And I thought this poster was a pretty good description of me… or cheese.IMG_6253

and quaint little shops with clever signs

IMG_6252This day ended back in Soho at Vosges

IMG_2155With a couple of gorgeous hot chocolates and ever so lightly sweetened, piped whipped cream

IMG_2157And a couple randoms must adds …

Gotham West Market in Hell’s kitchen- GO there.

IMG_2147Eat Tokyo Shoyu noodles at Ivan Ramen and slaw:

GothamwestGo to Tiny’s in Tribeca for brunchIMG_6294

and eat these killer potatoes… like mini square hash browns and

IMG_6301and check out their adorable bathroom – that’s me in the mirror – not a painting. I didn’t realize that myself at first. Going all Mona Lisa there

IMG_6303And if you aren’t suffering from scroll down trigger finger… I’ll leave you with some shots of our day up the Hudson- We took the train from Grand Central

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to Tarrytown on the metro North to rent a car

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We wanted time to enjoy the close proximity of the river together without either of us having to drive. Nor did we feel like driving in and out of the city. We saw lots of lovely white snow.

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 Made our way to charming Rhinebeck- here’s their cute little chamber of commerce

IMG_6278Then we drove north and admired farmlands and white vistas- then west and stayed a night in MA and woke to minus 11 degrees, crystal blue skies and even more dreamy white snow. THEN we headed back to NYC on the highway to little Tarrytown to drop our rental and train back to the city at sunset. It was a sweet 36 hour retreat mid trip.

IMG_6286Ok- we’re finished here. More food coming next post:)

 

New York Gift Fair Feb 2015

Another fantastic week in New York City has come and gone. The first half of the week was consumed with NY Now, the international gift fair at the Javit’s Center. On to a little Chez Chloe bricks and mortar business…

IMG_6214It was a lot of fun having my guy along- I have to remember next year to get Orcas Island on our badges. You’d think I had some kind of rack the way people stared at my chest trying to read “Olga”

IMG_6290We stayed with my son in Tribeca and frequented La Colombe Torrefaction on his corner.

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THE best mocha with hemp milk and pain au chocolats! I’d love to carry this dishware at Chez Chloe but it is made special for them

IMG_6291We walked miles, chatted, smiled, and learned at times more detail than we needed. Ollie and I discussed the ideal way to represent and sell your product. It’s not easy in those little cloth walled booths.

Here’s a new line for Chez Chloe- Vintage Girl Designs. Studio art, graphics and illustration combined with positive sayings and thoughts. I like it a lot.

IMG_6210Here’s a little R/X rated humor. This gal just watched people react as they come into her booth and saw this:) She’s got great flour sack towels printed with the funniest quotes. It took a few minutes to grasp the scene – the obvious and the subtle!

IMG_6206I can’t wait to make my order for new Tatine Candles along with their new liquid soaps in beautiful green recycled glass

IMG_6213Couleur Nature had some fun spring patterns out. I’ll be putting in an order in the next month as soon as we start getting just a little more traffic on the island

IMG_6197And from Deming WA, just a little north of us on the mainland is Moon Valley Organics. Can’t wait to get their organic herbal rubs in. I’ll be taking a little of this home straight away.

IMG_6202And another chuckle…

IMG_6205I went a little outside of the general store guidelines I originally set- merchandise that pertained to food in a direct or at least indirect way and picked up this classic wool blanket line- Faribault.

photo 1

They were just too soft and beautiful to pass up. Here’s three of five different styles of throws we now have in the shop-

photo 2I will also be bringing in a couple more body care product lines. Well, just because I can. And I want.Rue de Marli from Canada. 100% organic ingredients and plant based essential oils

rdm1 And Bayberry Naturals- also organic with botanical extracts… We are even going to try a few facial and hair care products! CAN”T WAIT.bayberrynaturalsNext up will be the latter half of the week- a night spent traveling up the Hudson and the NYC eat and walk about…

cheers… xx wendy

 

Golden turmeric ginger milk

I had a friend recently ask me about turmeric milk.Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!

Golden turmeric ginger milk1@wendyellenthomas.com-3

A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.

Golden turmeric ginger milk2@wendyellenthomas.com

 And because this is sort of a wee post, I decided to put some time and fun into fonts and such. I’ve dabbled in the past but haven’t used them it a while.

I juiced the roots and put about 1/2 cup water slowly through the juicer and made enough for about four 8oz cups. It didn’t feel like a horrible thing to do to my champion and god knows I wanted to get every last drop out of there.  It’s not the easy route but damn it’s good. And this stuff is concentrated.

Golden turmeric ginger milk elixir@wendyellenthomas.com-juice

I used my house made vanilla almond milk for the base. But you can use your preferred milk as a base. I even topped it with a little raw cream. I’m a born-again raw milk lover. Note on my almond milk- I’ve been switching out a few dates for the coconut sugar

Vanilla almond milk homemadeThe reason we are adding a teaspoon of coconut oil is the fat will help with the absorption of the curcumin in the turmeric. My go to coconut oil is Nutiva organic virgin coconut oil.

Golden Milk@wendyellenthomas.com-2

This is the substance giving us the anti-inflammatory properties. From the ginger, more anti-inflammatory benefits as well as gastro-intestinal benefits. Please see here for details on ginger and here for details on turmeric.

And last but not least the honey. I’m on for raw- no surprise there. And I wasn’t shy with it. I made two cups at a time for Ollie and I and used a ginormous tablespoon. Start with 1-2 tsp and take it to your liking.

I think we all know ginger is good for us but I’ll also add this handy chart from Organicfacts.netgingerAnd you probably want a visual for turmeric if you don’t feel like clicking to read details. I like charts myself. This one from shareayurveda.com

micracle-of-tumeric

 And very very last thing- if you have one of those little frothers- use it. Just gives it that light airy texture:)

Golden turmeric ginger milk@wendyellenthomas.com-4

Shakshuka- baked eggs, tomato and goodness

This dish has been floating in my thoughts since Feb 2014 when Chloe and I visited Irving Street Kitchen in Portland and I ate their, quote “Moroccan Slow Poached Eggs and Grilled Garlic Rubbed Toast”.It was spicy, simple yet had depth and very good.

Shakshuka @wendyellenthomas.com-8

The house smoked Tasso side of bacon also rang my bell. I basically searched online tomatoes and baked eggs and Shakshuka popped up. But really it’s not a name that’s going to stick in my overcrowded mind. I also reached for the wonderful Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi. They have a fantastic website as well.

I drew, as always, from a combination of recipes- Jerusalem, David Liebowitz’s Shakshuka and a simple version in the NYTimes.

Here’s my version – Print Recipe {shakshuka recipe}

Shakshuka @wendyellenthomas.com-10

I liked using a couple whole spices along with the powdered- here were the fun ones. Note how similar the seeds are with the caraway being just a tad darker than the cumin.

Shakshuka spices @wendyellenthomas.com-12

You could substitute ground spice for either of these but using the seeds gave me a chance to use this- after a good dusting off.

Shakshuka @wendyellenthomas.com-2

My version used 2 red peppers, 1 green pepper, 1 onion and 3 cloves of garlic sauteed in about 3T olive oil (see blurry photo) then I added spices and cooked another few minutes to release their fragrances. Then where I strayed from the majority is I added 3 cans of diced tomatoes vs 2. I personally wanted it a little juicier and to be totally honest that stemmed from overdoing the cayenne.

Shakshuka @wendyellenthomas.com

Fast forward: added spices, 3 cans of tomatoes, cider vinegar and honey… then you can add about 4oz of feta here before topping with eggs OR throw it on after the eggs.

Shakshuka @wendyellenthomas.com-3

I’ve been making a cheese with no name- I call it a farmstead cheese and I can grate it. It’s very feta like in taste. 100% raw Jersey cow milk with a mesophilic culture (but we’ll save that for another time)

Shakshuka @wendyellenthomas.com-4This was a delicious brunch and with virtually making it the night before it was a cinch to pull together. I added sides of Hempler’s applewood smoked bacon and breakfast potatoes. And crusty sourdough of course.

Shakshuka @wendyellenthomas.com-5My eggs cooked about 90 seconds longer than needed here I think. But I made another round the following day as well adding raw chopped spinach to the bowl and topping with the tomato and eggs

Shakshuka @wendyellenthomas.com-7And I watched these eggs like a hawk… and didn’t have any sides to distract me! Shakshuka @wendyellenthomas.com-9I was very pleased with this dish and it will stay in the forefront for summer when peppers aren’t so expensive! You can tell me I should have posted in summer but well I couldn’t wait any longer.

And don’t forget your crunchy bread. Here’s my rustic sourdough.

Shakshuka @wendyellenthomas.com-11

And some life photos…Here’s a killer rainbow that graced us last week

rainbow @wendyellenthomas.com rainbow 2

Happy New Year

Finally. Your new year probably started a couple weeks ago. But our first week felt like a hiatus between the lines of time. Now we are looking ahead at travel plans to NYC for the Gift fair. Excited to get back on track with yoga and exercise… you know that momentum of righteous resolution. After days of barely having any appetite my buds re-calibrated post holiday to not needing so much sweet and I already dropped my holiday mid waist luggage.

We nursed a gnarly flu with the following arsenal… This is how we do it.

herb pharm herb blend Herb pharm echinacea goldenseal blend. I’ll take this 2-3x dayIsland Thyme respitory balmLocal Island Thymes‘ respiratory balm. Made by friends of mineflu remedies Digital thermometer- I’m obsessed with taking my temp. And a myriad of items for symptoms.Hoffman honey Loads of this honey in fresh ginger and lemon tea. Strong and spicy and soothing.Emergen-C Sucking the Emergen-C’s down every few hours. I’m not too concerned with the extra marketing of ‘joint health’ but we like the citrus flavor:)Manuka honey The honey loquat syrup is great for chest and coughs. The Manuka honey from New Zealand, supposedly high in healthy anti-bacterial microbes.fresh lemon and gingerThe fresh ginger I peel and slice thin and boil/simmer in water. I’ll add juice of 1/2 to 1 whole lemon and a couple tablespoons of raw honey. I drink it hot. I love that stuff.

quick chicken soupWhen I’m really down and out I eat homemade applesauce. My first meal this week was some chicken stock from the freezer thawed with the addition of a little chicken breast, carrots, shitake mushrooms, carrots and spinach. Maybe a little left over rice in there too.

Then I moved onto a healing beef bone broth with spinach, mushrooms, kimchi and a poached egg and avocado. This was a lovely meal I won’t wait till I’m sick to make again. I made the bone broth overnight in the crockpot with short ribs and soup bones and the general aromatics- onion, carrot, celery, parsley, bulb of garlic, peppercorns. I’ll cook it 12 hours overnight and strain. I then just shred a little of the short rib meat to add in to the broth. Healing and tasty.

Hope your 2015 is off to a good start!

bone broth, kimchi, poached eggLast but not least one little farm shot. Not our farm but some baby calf buddies nearby. They are still skiddish but so sweet!

baby calf buddies

white bean, kale and sausage soup

This is just a little something to ground you between the inevitable highs and lows of the holidays. Kale, white bean and sweet italian sausage from Skagit River Ranch It’s a moment to go to something simple, familiar – we aren’t re-inventing the wheel here. Maybe use a little of that soup stock from the turkey bones. I made about 6 quarts from two turkeys. It’s important to keep eating healthy for a majority of the time through this season. And honestly, we enjoy the holidays more if we don’t feel like we’ve completely fallen off the cliff with eating habits.

White bean kale sausage soup @wendyellenthomas.com-5The kale is holding out but has had a couple good hits from freeze. I actually think I could plant more next year. Never enough kale right?

White bean kale sausage soup @wendyellenthomas.com-3I uncased three links of the sausage and saved one to slice. Ground sausage unlinked is a little more convenient if you have a quality source. One link I sliced in to have some chunks for garnishing but that’s optional

http://www.skagitriverranch.com

Pulled my last few leeks from the garden as well and sautéd two of them with 1 medium yellow onion along with the 3 links of the sausage with casings removed. From here I added a little carrot and about 1 large bunch of kale cut in large strips and the chicken stock.

White bean kale sausage soup @wendyellenthomas.com-2My go to white beans are Great Northern Beans from Eden Foods

White bean kale sausage soup @wendyellenthomas.com-4Put it all together… and garnish with a little grated parmesan. Warming, hearty but not too… time for a little holiday reflection and shopping:)

Side note: This fun laundered linen is from Couleur Nature and can be found at Chez Chloe online.

White bean kale sausage soup @wendyellenthomas.com-7And a couple real life shots of our Thanksgiving. We moved our living room furniture into the dining room and brought the table out to the living room and added another big table and 2 picnic tables. Tablecloths, candles, flowers and a little adornment made for some beauty and warmth. We sat down and gave thanks with so many great friends.

Thanksgiving dinner 2014

Thanksgiving dinner 2014-2

cheers… wendy

 

fall salad, brussels sprouts, pumpkin, pomegranate

Life is going along here on the farm. Garden beds are mostly at rest, thirteen hens are laying about 6 eggs PER WEEK- need to work on that. I had to actually buy a dozen at the store- ouch. We are working on breeding Shirley our yearling goat. I’m so not getting any idea of when she’s in heat despite numerous youtube videos on said subject- followed by actual mating. wow. I seriously just want to get our own buck… hint hint:) I mean a critical point of having these darlings was to get milk if I remember correctly. And we can’t do that without babies!

But let’s move on…I’m not so chatty today.

fall salad brussel sprouts pomegranate-5I served this salad with a meal of slow cooked lamb and red rice. It’s similar to a fall salad from 2012 with feta and I used the same maple vinaigrette.

We have several brussel sprout plants with varying sizes of sprouts. I’ve been enjoying cutting them up finely and frying in a little olive oil. Less cooking time and more flavor.

fall salad brussel sprouts pomegranate

We also had a good harvest of sugar pumpkins and they are making regular appearances in breads, muffins, cakes and smoothies AND salads.

pumpkinI’ll bake one up for 45 minutes or so at 375°, peel it, cut it and store it in the fridge and use it for all the aforementioned. I also rinse the seeds, salt them and stick them in the oven too. Then I basically nibble on like all of them in one sitting. They are tasty enough but mostly orally addictive.

pumpkin-2

I’ll also interchange it with this red kuri squash- I got turned onto it in Germany. It’s like their pumpkin from what I could tell- as you can see we are enjoying delicata’s and spaghetti squash as well as a few sucrine du berry at the forefront of the photo below

cider pressing 2014-2It was a nice starter and easy if you have your mise on place set up ahead of time.

fall salad brussel sprouts pomegranate-2I fried the cubed pumpkin up in coconut oil on a crepe pan (sort of non stick). Had my sprouts ready, some pumpkin seeds (bought and roasted) and a splash of corn salad (mache) from the garden… wish I had more. And of course those sweet, juicy ruby beauties. LOVE pomegranates.

fall salad brussel sprouts pomegranate-3And for your smiling pleasure- Otis has a couple new friends. One very big and one very small.

Oliver, Balen, Otis Oliver, Balen, Otis-9 Oliver, Balen, Otis-8 Oliver, Balen, Otis-7 Oliver, Balen, Otis-6 Oliver, Balen, Otis-5 Oliver, Balen, Otis-4 Oliver, Balen, Otis-3 playing dogsOtis is hoping these two four leggers will be moving in with their people to our rental cabin:)

Happy continuing Fall…

cider press 2014 & cider glazed pork roast

That time of the year again…

cider pressing 2014@ wendyellenthomas.com

Another lovely fall apple pressing, year 2014! Ollie, excited about his first pressing EVER was raring to go. That’s my guy.

cider pressing 2014@ wendyellenthomas.com

He made about 50 trips back and forth with the barrels of peelings to the pile we set up for the deer (photo from last year). What a champ.cider pressing 2014@ wendyellenthomas.com

And my beautiful mermaid also got down to business.

cider pressing 2014@ wendyellenthomas.comWe started picking apples a few days beforehand- We have highly sophisticated techniques.

cider pressing 2014

I get better each year with set up-

cider pressing 2014@ wendyellenthomas.com

cider pressing 2014-8

Here’s the lot we did- with still loads more on the trees.

cider pressing 2014@ wendyellenthomas.com

Can’t say these guys were much help with picking…

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Especially when knocking over the wheelbarrow and forcing me to fight for each apple. They like to just take a nibble off each and move on.

cider pressing 2014@ wendyellenthomas.com

And so we begin…

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The beautiful day prompted shorts and t-shirts- our group got bigger…

cider pressing 2014-13Our youngest helper- ho hum.

cider pressing 2014-10I love it when our neighbors pull up totally ready to rock it-

cider pressing 2014 @ wendyellenthomas.comno messin’ around with these guys!

cider pressing 2014-19Our neighbors -who happen to be two adorable brothers. Thanks guys!

cider pressing 2014-17cider pressing 2014-16We all worked hard

cider pressing 2014-20

and pressed about 70 gallons :-) I promise I did more than take photos!

cider pressing 2014-15If I were a bee this is how I’d want to go-

cider pressing 2014-18In the evening, we celebrated the bounty drinking cider and using it for the pork roast. I started by reducing fresh cider.

cider glazed pork_-3The roast was searedcider glazed pork_Covered in remaining garden veggies and apples that had been seared in the same pan following the pork loin. I drizzed the glaze over it and sprinkled with fresh minced rosemarycider glazed pork_-4Cooked at 400 for only about 30 minutes till the internal temp reached 140°- we like it pink. Tack on sides of spaghetti squash and kale…cider glazed pork_-5Et bon voila… harvest dinner. yum.

cider glazed pork_-6PS- Take your juices from the pork roast and whisk into the reduced cider. Add a 1/2-1tsp to your liking of dijon mustard. This just takes it to the next level.

Cheers and happy fall!

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