Week of September 14th…

PORK CARNITAS MEXICAN STYLE CAESAR SALAD WITH BLACK BEANS, GRILLED CORN, TOMATOES, RADISHES & TORTILLA CHIPS WITH CILANTRO-COTIJA-PEPITA DRESSING… Heat up desired amount of pork on stove top with some of the juices and fat and “fry” them up until hot and slightly crispy (you can also broil). Toss lettuce, toppings and tortilla chips with the cilantro dressing and top with pork carnitas. Drizzle a little more dressing on the pork. Enjoy.

MARINATED CHICKEN WITH GREEK ORZO SALAD… Preheat oven to 425 degrees and pull greek orzo salad out of the fridge. Bake chicken for 25-30 min (or grill it) and give greek salad a toss. Serve roasted chicken over greek orzo salad. Yum.

TUSCAN WHITE BEAN & SAUSAGE SOUP… Heat by portion and enjoy with lightly dressed greens and fresh baked bread.