This week many of our meals come from Jamie Oliver. He is doing AMAZING things to change the way American’s eat at home and at school. You can check out his current Food Revolution project at: http://www.jamieoliver.com/us/foundation/jamies-food-revolution

We'll also celebrate Cinco de Mayo on Thursday with some of our favorite tacos de carnitas.

Monday: Mixed Vegetable Kootu with Rice

Tuesday: Beef & Broccoli Stirfry

Wednesday: Spicy Parsnip Soup and Flatbread

Thursday (Cinco de Mayo): Tacos de Carnitas with Pico de Gallo & Coleslaw, served with Guacomole & Chips

Pork:

Spice Rub, Mix Together & Rub on Pork:

3 medium garlic cloves, finely chopped

1 ½ t dried thyme

½ t dried oregano

½ t cumin

1 t cayenne

Place pork with quartered onion and 6 cups of water in slow cooker. Heat on low for 6-8 hours. Prior to serving you can grill for a few minutes to add crispness if desired.

Pico de Gallo:

1-2 tomatoes, seeded and chopped (depending on size)

½ onion, chopped

4 T cilantro, chopped

1 jalapeno, chopped (or more/less to your taste)

juice of one lime (or a little more to your taste)

kosher salt and pepper to taste

Slaw:

Make a dressing consisting of:

1/3 c olive oil

1/3 c lemon juice

¼ c cilantro

pinch kosher salt

Cut the following into matchbox size pieces and then pour dressing on and mix together.

½ Napa cabbage (or half green and half purple)

3-4 carrots

Corn Tortillas:

You can follow the directions for corn tortillas on the package of Maseca corn masa flour, or try and find local corn tortillas. To prevent corn tortillas from splitting, heat them over a gas flame on a stove. Or wrap the tortillas in a damp kitchen towel and microwave for 1 minute.

Friday: Barbequed Thai Chicken Legs & Roasted Cauliflower with Cumin & Coriander & Fresh Snap Peas