Sunday: Peach Sage Crock Pot Pork Loin  & Swiss Chard (DIY – see below)
Monday: Grilled Cheese & Tomato Soup (DIY)
Tuesday: Eat Out – Doggone Comedy Fundraiser Night
Wednesday: Leftovers: Pork Loin & Grilled Asparagus
Thursday: Smoky Pea & Artichoke Pasta
Friday: Dinner with friends
Saturday: In Sacramento visiting family


Sunday’s DIY – I plan to simply sear the salted/peppered/garlic pork loin then then sauté 2 whole onions sliced with a big bunch of chopped sage.  I’ll pile it all in the crock pot pour a can of peach nectar and a bottle of beer over it set it on low and let it cook for 10 hours.  We’ll likely serve it on top of grilled sourdough sage bread slices (from a bakery in the Outer Sunset…it was the inspiration for this dish) and a side of swiss chard sauteed and topped with toasted walnuts.


For Thursday’s dinner, feel free to use canned artichoke heart & frozen peas to make this a much quicker week-night dinner.