Oregano Seared Lamb Chop, Organic Basmati Rice, Oven Roasted Sweet Peppers, Haricot Vert and a Garlic and Mint Greek Yogurt

Grass Fed Beef Bourguignon with Glazed Organic Carrots and Mashed YukonPotatoes

A delicious and satisfying meal on a random snowy Tuesday evening.

Pomegranate Glazed Roasted Chicken

Talk about bang for the buck.  This chicken came out picture perfect and could not be more simple to make.

Preheat oven to 400 degrees.  Coat chicken with pomegranate molasses and a couple tablespoons of olive oil.  Salt and pepper liberally and the roast for about an hour, turning the pan if the chicken is not browning evenly.  When the internal temperature (use a meat thermometer) reaches 165 in the breast remove the chicken from the oven and allow it to rest for at least 15 minutes.  I served this with a simple spinach salad with fresh pomegranate and a balsamic vinaigrette.

Grilled Lamb Chop with Grilled Romaine, Tomatoes, Everything BagelCroutons and a Cilantro Caesar Dressing

Menu Suggestions for the Week of January 13th

Organic Mulligatawny (Indian Lentil) Soup with an Organic Kale Salad with Lemon and Garlic Vinaigrette 

Seared Aberdeen Farm Pork Chop with Organic Sweet Potato Puree and Sauteed Organic Baby Bok Choy

Organic Rice Pilaf with Artichoke Hearts, Peas and Red Peppers with Broiled Local Wild Caught Flounder

Organic Spinach Salad with Smoked Trout, Hard Boiled Pastured Egg, and Radish.  Cream Caper Dressing.

Roasted Chicken with Salsa Verde, Roasted Carrots and Sauteed Purple Kale

Organic Chicken and Poblano White Bean Chili

Seared Filet of Beef with Roasted Brocolette and Tomatoes.

Asparagus and Shitake Mushroom Risotto

Seared Lamb Chop with Roasted Mediterranean Organic Vegetables(Eggplant, Zucchini, Tomato) and Organic Basmati Rice 

Rosemary and Garlic Roasted Leg of Lamb, Creamy White Bean Purée, OvenRoasted Tomatoes and Zucchini, Red Wine Demi Glacé and an Orange andParsley Gremolata

Eat, Drink and Be Merry...

But if you're like, probably, 95% of the population you're already starting to have thoughts like "in the new year I'm going to eat healthier" or " I need more vegetables" or even " I want to drop a couple of these pounds that crept on over the holidays".  Well fear not, you can do all those things with this super easy, super healthy, but still super tasty recipe.

You can make many variations on this soup, and use many different vegetables, but I suggest you use this as a base-

2-4 carrots, peeled and sliced crosswise into 1/4 inch pieces

1-2 stalks of celery, also sliced into 1/4 inch pieces

1 medium onion, 1/4 inch dice

1 large can of diced tomatoes

1 sprig of thyme

2 sprigs of rosemary

Several tablespoons of olive oil

2 cloves of garlic

Sauté all ingredients, except the tomatoes over medium heat until beginning to become soft (do not brown.  Add the tomatoes.  Then, add in any other chopped vegetables you have on hand and cover entire thing in plenty of water.  Simmer up to an hour, or until all items are cooked and the flavors are coming out.  Of course, be sure to add salt at each step and taste often.

I used in this batch-

Cauliflower 

Broccoli

Peppers

Purple Kale

Yellow Squash

And one small can of Great White Northern Beans

Now, here's the kicker.  Make a pesto of fresh basil, Parmesan, raw garlic and olive oil.  You can do this with a food processor, or immersion blender or just by hand.  Serve the soup hot and spoon a generous amount of the pesto on top to stir in.

Happy New Year!!!