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Sweet snap peas & salty proscuitto balance each other perfectly in this creamy risotto. We skip the grated parmesan, but feel free to add it if you just love cheese so much. A sprinkle of fresh basil or even mint completes this dish and brings it all together.
Crunchy prosciutto adds a salty balance to garden sweet snap peas.
I don’t whip my crockpot out often, but for melt in your mouth shredded pork I adore it. I simply toss it in there with a handful of other ingredients including onions & beets to give it a beautiful hue and flavor. Everything starts in the morning and by the afternoon I just lift it out and it starts to fall apart into gorgeous shreds.
Mini buns are stuffed with a dollop of shredded pork and chard slaw. Use any type of barbecue sauce you might like but this is a great opportunity to try out a homemade version such as the Rhubarb Barbeque Sauce or Blackberry Barbeque Sauce. Kale or other dark leafy greens can be used in place of the chard, too.
The pumpkin sauce coats whole grain pasta and is topped with roasted peppers, caramelized onions, and sauteed bitter winter greens. The balance of slightly bitter with almost sweet makes this pasta dish rather addicting. Green peppers are rarely in the kitchen as I usually crave their sweeter more colorful siblings. But, try roasting green peppers up and they have an almost bitter-sweet kick that pairs so nicely with the almost sweet creamy pumpkin sauce. Make this vegan or dairy-free by substituting broth for the milk and olive oil for the butter.
