Happy weekend everyone. I hope you have some relaxation in store (and some fun!). Here’s this week’s menu. If you’ve never made my buckwheat granola, give it a whirl.  Find the shopping list at the bottom of the page!

SLOW COOKER PULLED PORK SANDWICHES WITH APPLE CABBAGE SLAW

This is a soul satisfying supper that’s easy to get going in the slow cooker. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip. 

4-INGREDIENT SWEET POTATO ENCHILADAS

My mom just made this for dinner and declared it “DELICIOUS!”. With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up. 

MUSSELS IN WHITE WINE & GARLIC

If you’re fan of mussels, this is an easy way to get weeknight supper on the table. I like to  pair them with a simple salad of just lettuces with vinaigrette and make crusty garlic bread to sop up the mussel broth. 


HOMEMADE BUCKWHEAT GRANOLA

A gluten-free granola that is low sugar and high flavor. You can tinker with the nuts and dried fruits, using whatever you have on hand. Make a batch to enjoy over yogurt or under milk for breakfast and snacks all week long. 

FRESH CUT PINEAPPLE

A bit of bright, fresh fruit might be just thing to brighten up your winter kitchen. This is my “how to” on cutting a pineapple in a few swift moves. 

SHOPPING LIST // WEEK 7

Slow Cooker Pulled Pork Sandwiches with Apple Cabbage Slaw

½ cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (about 1 1/4 lbs)
4 cups shredded green cabbage (about ¼ of a large cabbage)
1 large apple
1 carrot
¼ cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain if you can find them!)

4-Ingredient Sweet Potato Enchiladas

1 ½ pounds organic sweet potatoes
8 small 6-inch corn tortillas
2 cups green enchilada sauce two 8-ounces pouches or one 15-ounce can
2 ½ loosely packed cups shredded sharp Cheddar cheese

Mussels in White Wine & Garlic

1 tablespoon extra-virgin olive oil
1 small yellow onion
2 large cloves garlic
¾ cup dry white wine
1 tablespoon tomato paste
2 pounds fresh mussels
1 tablespoon butter
Grilled bread for serving
1/4 cup chopped parsley (optional)

Homemade Buckwheat Granola

1 1/2 cups buckwheat
1 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins

Fresh Cut Pineapple

1 Pineapple