Week 9: New Ideas

For this week’s recipes, I tried out some new ideas with cuts and types of meat that I normally do not eat. We very seldom eat pork, however, I know a farmer who supplied us with excellent quality, pasture raised pork loin (they also make sausage), so we had to try it. Chilean Sea Bass is a great fish, but is usually expensive so it only appears on the menu as a treat, or when we can get it for a good deal. And hanger steak is not a commonly cooked steak, but there were nice looking grass-fed cuts at the butcher. Every meal is getting extra helpings of powders, as well as a side of different flavored sauerkraut. The end of winter in Maine is a tough time for fresh vegetables, so we have to make do.