pesto-ish green beans

trim and boil green beans, then drain. put some olive oil and butter back into the pot, and sauté two minced garlic cloves. add red pepper flakes, salt and pepper. return the green beans to the pan, and add a dash of lemon juice. toss in some finely chopped parsley and parmesan.

bbq pork roast

the pork roast was small, maybe 1.5 lbs. i coated both sides with salt, pepper, cayenne, and smoked paprika. then, i took about 4 cloves of garlic that had been slivered, and studded one side (maybe 20 holes). i let this roast (a little olive oil in the pan), for about 1 1/2 hrs uncovered at 400. when it was done, i removed the meat from the pan. some brown residues were in the pan, which i deglazed with some cider vinegar. i put a squirt of ketchup, some hot sauce, and some sugar into the pan and mixed this into a bbq sauce.

so dumb, so tasty.

quinoa salad

combine grated carrots, chopped red onion, chopped cilantro, chopped parsley, diced jalapeno, lemon juice, olive oil, and cooked quinoa. salt-pepper-eat.

beet-apple-carrot-cilantro salad

dice and boil beets until tender. julienne 1 granny smith apple and a few carrots, and combine with a minced shallot and some coarsely chopped cilantro. make a dressing from orange juice, lemon juice, apple cider vinegar, olive oil, and a spoon of dijon mustard. toss everything together and salt and pepper to taste.

poached eggs with carrots and parsley

julienne carrots and saute in butter. season with thyme, salt and pepper. remove from heat and toss in finely chopped parsley, place two poached eggs on top, and serve in a bowl with a chuck of baguette from Balthazar*.

*no substitutions.