Wednesday Night: Pan roasted pork on kale; summer squash

The original plan for last night was to do a stir fry with some pieces of "country-style pork shoulder" we had picked up at TJs, but I changed that upon seeing the contents of the CSA box.

To make the pork, I brined the pieces for a few hours (salt and sugar), covered them with a quick spice rub (cumin, coriander, sweet paprika, cayenne, black pepper, salt), seared them on all sides, then tossed the skillet in a 350 degree oven until the pork was done. I served the pieces drizzled with good olive oil on a bed of kale[CSA] that I flash fried, then stewed with white balsamico and fresh garlic[CSA] until it was tender.

As a side I made sauteed summer squash[CSA] with fresh garlic[CSA], basil[CSA], and meyer lemon. This was following a recipe in CPV.

Beside this goodness (and I do mean goodness... this was very good food) we had a big green salad.

Wine: Chateau St. Jean 2003 Sonoma Valley Cab