Friday, November 7, 2008

Yum, beets!

This bento was made right after my first trip to Whole Paycheck (or as it's officially known, Whole Foods). The organic beets from California looked really good so I got a bunch (leaves and stems were boiled, sauteed with bacon, and drizzled with apple cider vinegar). I mixed the beets with baby spinach and added half a pork chop to the bento.
The pork chop was brined using the brine mix from Williams Sonoma. It's really good and a lot simpler to scoop from a jar than to go out and get fresh rosemary, thyme, lemons, and oranges (what goes into my usual brine recipe). I've brined two pounds of porkers and still have half a jar left.

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