Peanut-Sesame Slaw with Soba Noodles

Because we're apparently incapable of figuring out other things to do with cabbage.  Also, it's pretty good.

http://cookieandkate.com/2014/peanut-sesame-slaw-with-soba-noodles/

Saag Paneer

http://www.chezshuchi.com/Saag_Paneer.html

This was tasty.  More or less followed the recipe, except used waaaay more mustard greens.  Food processed them.  No paneer.

Garlicy Greens Tacos

Standard garlicky greens tacos, but used collards and potatoes.

Pizza - Spicy Salami + Mushroom Greens

Pizza night!  Spicy salami plus goat cheese, and mushroom and greens.  Green pepper, greens as in spinach?  No idea.

Fasty Tacos

You know, yum.

Spaghetti Squash + Potatoes and Greens

Roasted some fingerling potatoes with garlic in the oven.  Caramelized some onions, sauteed some greens (spinach, chard probably), added some bell peppers.  Tossed with some freshly-made pasta sauce.  Yum.

Fresh Pasta Sauce

Made the fresh pasta sauce from Deborah (pg 61).  Then made a simple pasta with sausage and mushrooms.

Sweet Potatoes and Greens

Sweet potato with a random topping of greens.  Maybe more or less like we did it last time?

http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2013/3/20/baked-sweet-potatoes-with-mustard-greens-leeks-white-beans-a.html

Black Bean and Quinoa Enchilada Bake

http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/#_a5y_p=1224614

I think we made it like last time, including the Frontera sauce.  No idea though.

Farfalle with sausage, cannellini beans and kale

http://www.myrecipes.com/recipe/farfalle-with-sausage-cannellini-beans-kale-10000001673052

Tasty again.  This time we used a whole box of pasta, 3/4 lb sausage, 2 cans of beans, lots of kale.

"The Best Pulled Pork in a Crockpot"

And it pretty much is. Sooooo delicious. Good with some BBQ sauce but also tasty as is with a little of the sauce drizzled over. We made Carolina kale and cornbread to go with it.

http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

INGREDIENTS
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

INSTRUCTIONS

- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.

- Pour in the honey, vinegar, and olive oil and stir to form a paste.

- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.

- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.

- Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.