Menu for the week of March 28, 2011
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
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
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)
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.