|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.