Produce
Parsley
Cilantro
Garlic
Basil
Shallot
Zucchini
Cherry Tomatoes
Lemons (for juice)
Limes (for juice)
Pantry
Honey
Salsa Verde
Brown Rice
Horseradish
Salt/Pepper/Olive Oil
Red Wine Vinegar
Garlic Salt
Red Pepper Flakes
Sliced Almonds
Dried Coriander
Meat
Chicken Thighs (12 thighs to serve 4-6 ppl)
Pork Shoulder
Shrimp (or chicken)
Dairy
Butter
Sour Cream or Greek Yogurt
Cilantro
Garlic
Basil
Shallot
Zucchini
Cherry Tomatoes
Lemons (for juice)
Limes (for juice)
Pantry
Honey
Salsa Verde
Brown Rice
Horseradish
Salt/Pepper/Olive Oil
Red Wine Vinegar
Garlic Salt
Red Pepper Flakes
Sliced Almonds
Dried Coriander
Meat
Chicken Thighs (12 thighs to serve 4-6 ppl)
Pork Shoulder
Shrimp (or chicken)
Dairy
Butter
Sour Cream or Greek Yogurt
Honey Butter Grilled Chicken Thighs
Pork Verde
1. Take a pork shoulder (size of your choice)
2. Either make salsa verde or purchase a jar of salsa verde, probably larger size, not smallest size.
3. Rub the pork in salt, pepper, garlic salt and coriander.
3. Sear the pork, then put in the crock pot with the salsa verde, and you may want to add a little chicken or veg stock to keep extra liquid in.
4. Shred the pork and serve over either plain brown rice or white rice with cilantro in it and top with avocado and sour cream or greek yogurt mixed with a little lime juice.
Zucchini Noodles with Grilled Shrimp (If you don't eat shrimp, sub Chicken)
