1 Pork Roast
1 baking potato peeled and sliced
Rosemary, salt and pepper
In a large dutch oven, sear pork (seasoned with salt and pepper) on all sides in olive oil. Add chicken stock and a few rosemary sprigs and put in oven on 300 until done. Add potatoes (seasoned with salt and pepper in the last 30-40 minutes. Enjoy!
Broccoli Salad is almost always at potlucks and get-togethers. I was just craving its goodness this week. It makes for a great fall and winter dish to brighten up any dreariness...my uncle grows broccoli in his winter garden, so I'm hoping for a fresh salad in the future!
1 head of broccoli chopped
handful of red grapes cut in half
1 small can of pineapple (save the juice)
handful of golden raisins
1 heaping spoon of mayonnaise
1 tsp sugar
salt & pepper
red onion chopped (I forgot to get this at the store)
In mixing bowl add mayo, reserved pineapple juice, sugar, salt and pepper, Whisk til mayo is thinned out. Add all other ingredients and stir to coat. Refrigerate one hour before serving. I'm serving this with Rosemary Pork Roast and Rosemary potatoes.
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