pan fried chicken with polenta, rainbow chard, cannellini bean puree, and pancetta

pasta primavera

skirt steak avocado salad with arugula

turkey meatloaf with steamed broccoli and sweet potato chips

Sautéed yukon gold potatoes, mushrooms, and garlic with fresh thyme.

homemade beef stock with various wild mushrooms and poached egg.

homemade beef stock with short ribs and green onions. 

Updated recipe from bon appetit magazine:

4 lb beef short ribs
1 medium onion, quartered
1/2 cup prunes (3 oz.)
4 cloves of garlic, crushed
green onions
salt to taste
6 quarts of filtered water

Add all above in a large stock pot with a lid.  Bring to boil, skimming off gunk that comes to the top.  Reduce heat and simmer with lid slightly ajar for 2 and a half hours. Uncover, and simmer for another 3 hours.

Strain the stock and reserve the meat from the short ribs.  Serve with chives or green onions.

samosa rice.

my fav new salad.  organic romaine lettuce with really good olive oil and balsamic vinegar, s&p, herbs de provence.

This is what’s in my suburban organics box.  Get on it.

pear, pomegranate, and bluberry juice

homedried oregano

F.L.T.

beet, carrot, parsley, and celery juice.

hippie juice.  far out.