| 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.