Apple Fennel Roast


  • 3 tbsp Oil of choice (olive recommended)
  • 1 Pork shoulder roast
  • 4 cups Apple juice
  • 1 cup stock of choice (beef recommended)
  • 4 Apples (cored and sliced into wedges)
  • 3-4 Onions (sliced)
  • 1 Fennel head (sliced thin)
  • 1 pound Potatoes (cut into large chunks)
  • 1 Bay leaf
  • Salt & pepper to taste

Heat the oil in a large pot over high heat. Rub salt and pepper on all sides of the roast. Place roast in pan and sear all sides. Reduce heat to low. Add apple juice, apple wedges, fennel, bay and potatoes. Cover and simmer for 3 hours.

When roast is finished, spoon out everything, but the liquid. Raise heat to medium-high and boil for 15-20 minutes or until sauce has thickened.

Spoon sauce over each serving of sliced roast and potatoes.


Massaged Kale Salad with Lemon-Mint Vinaigrette


  • 1 bunch Kale (stems removed)
  • 3-4 Radishes (shredded)
  • 1/3 cup Lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Sugar
  • 2 clove Garlic (minced)
  • 1/3 cup Oil of choice (olive recommended)
  • 1 bunch mint (chopped)
  • Salt & pepper to taste

Wisk together lemon juice, mustard, sugar and garlic until well combined. Drizzle in oil and stir in the mint. Let stand 1 hour.

In a large bowl, combine the kale with a teaspoon oil. Using a massaging motion (similar to kneading bread dough), work the oil into kale for 2-5 minutes or until leaves are softened and bright green.

Toss in radishes and dress as desired