Wholistic Woman
Embracing a whole life approach to wellness
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have …
easy weeknight dinner featuring pork chops and fresh-from-the-garden peppers!
This is a recipe from From Asparagus to Zucchini that I found last year when I was searching for a bok choy recipe. Before I realized that you can use glazes like this for any type of green or stir fry or meat. After taking a few classes at my CSA, I realized that a couple of glazes / stir fry sauces / salad dressings in your back pocket can make very efficient (and delicious!) use of most any vegetable that comes your way. This has become one of our favorites.
Don’t you just love skillet dinners that you can throw together in a snap? This is just such a dish. Although it takes awhile to simmer, the amount of active time is practically nil.
