It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).
Plus, you can’t go wrong when you’re cooking with wine:
Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine