Pork Shoulder Roast

• New Years Eve is around the corner, and I am already feeling tired of all those sweets. I feel a detox coming on, and I am ready to ban all sweets from the house starting now! Hearty foods with substance, protein, and vitamins is what I am craving now! This roast has it all, flavorful, and filling, you will want to go back for more. I loved the tarragon flavor that we added in this recipe, so much so that I made a Roasted Chicken with the same vinaigrette. 
• This is the perfect New Years Day Roast, or a winters evening dinner!
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Ingredients

• 1 boneless pork shoulder (about 4 pounds)
• 5 garlic cloves, smashed
• 2 teaspoons oregano
• 3 tablespoons Kosher or Sea salt 
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons Olive Oil
• 2 tablespoons tarragon white wine vinaigrette

1. Make a paste out of the ingredients above but leave out olive oil and tarragon white wine vinaigrette. Slit pork shoulder in various spots and rub the paste into pork. Wrap in plastic wrap and refrigerate over night, for up to 4 hours.
2. Remove Pork from refrigerator, sitting to room temperature for 30 minutes. Add Olive oil, and tarragon white wine vinaigrette. 
3. Preheat the oven to 350 degrees F. Roast for 3 hours, uncovered, or until the skin is crispy-brown. Let the meat cool for 10 minutes before slicing.
4. Serve and enjoy!

Serve with Butternut Squash and leeks, seasoned with oregano and garlic!

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Winter Vegetables

Christmas is almost over, and we have successfully pulled off a gluten free Christmas that was mostly Paleo. Last year when we started the diet, this would have been an impossibility for us to successfully pull off. It seems easier this year, thanks to all the wonderful bloggers out there, who have contributed to expanding the world of Paleo diets. This Christmas instead of dreading the menu, and feeling it was hard to stay gluten free, I found myself looking forward to planing a menu that would be fun, and creative. And, yes, perhaps to many sweets…

This is a healthy dish that is hearty and goes beautifully with meat, particularly Prime Rib. 

Ingredients.

• 14 Thyme sprigs
• 2 large beets, one gold, one red beet (peeled and quartered)
• 3 carrots (peeled and quartered)
• 1 Parsnip (peeled and quartered)
• 2 turnips (peeled and quartered)
• 1/3 cup of Olive Oil
• 2 tablespoons of butter
• 1/2 teaspoon of Himalayan Salt
• pinch of pepper
• 4 garlic cloves (diced)
• 1 onion (sliced)
• 1 fennel Bulb, cored and diced

Preheat to 325.

In a casserole dish coat Olive oil on the bottom of the dish. Add all veggies and spices, and toss , coating olive oil on the vegetables. Feel free to add extra olive oil to drizzle on top, and cover with foil.  Bake for 

90 minutes.

For more flavor add Romano Cheese, and two tablespoons of butter.
Serve and enjoy.