It's starting to feel like Autumn which calls for heartier meals like roast pork or beef. This same idea can be used for lamb or venison.....
Night 1 – Sunday Roast
Prepare:
Beef or Pork Roast (bone-in)
Roasted Vegetables
Salad or Cooked Greens (sautéed or steamed)
Shred extra meat
Make bone broth with bones and veggie scraps, apple cider vinegar and herbs
Night 2 - American-Style Shredded Beef/Pork
Make Shredded Rainbow Salad (extra for next two nights)
Mix 1/3 of the shredded meat with BBQ sauce of your choice
Use 1/3 of the shredded Rainbow Salad to make Slaw (use mayonnaise or coleslaw dressing, etc.)
Add some cooked veggies and fermented pickles
Night 3 - Mexican Tacos
Mix ½ of the remaining shredded meat with Mexican sauce or seasoning of your choice
Mix left-over Rainbow Salad with spring onions and fresh coriander/cilantro (reserve ½ for Night 4)
Salsa (tomatoes, onions, chilies, etc.) & Guacamole (avocado, lime, etc.)
Serve with warm corn tortillas and sour cream or mock sour cream
Night 4 - Asian Lettuce Cups with Kelp Noodles and Red Cabbage Salad
Mix ½ of the remaining shredded meat with Asian sauce of your choice
Serve with: Rainbow Salad from Night 3, lettuce leaves, Asian noodles (sweet potato, buckwheat, rice or veggie)
Night 5 –Tomato & Herb Soup
Use stock made on Night 1
Serve with bread of choice and steamed /sautéed seasonal vegetables
Night 6 – Other Soup Options
Pea soup, Spanish Chorizo Soup, Mexican Tortilla Soup, etc.