Plan for the Week

1) Asparagus, Leek and Potato Soup
Serves 6

1/4 cup unsalted butter
3 large leeks (white part and only 1 inch of green part) chopped
1/2 tsp thyme (cut if half if using dried)
1 bay leaf
6 cups chicken stock or broth
1 and 1/2 pound small new potatoes, quartered
1 pound asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
red pepper flakes to taste.

Melt butter in a heavy saucepan over low heat. Add leeks, thyme, salt, pepper and bay leaf. Sweat leeks (cook until light in color) about 10 minutes. Add soup, potatoes, and red pepper flakes and simmer until tender. Add asparagus and simmer for another 5 minutes.

Puree soup in blender or use hand held blender. Add more salt and pepper to taste.

Serve with toasted bread and salad.

2) Cranberry Pork

Pork Chops (2)
1 cup fresh cranberries
1/2 cup water
1/2 cup orange juice (you may even want to add a dash of orange liquor)
2 tbl maple syrup
dried rosemary - pinch
1 tbl balsamic vinegar
salt and pepper

salt and pepper pork chops and cook on skillet - olive oil.

To make the sauce - In a sauce pan, add orange juice, water, cranberries, maple sugar and balsamic vinegar and rosemary. Bring to a boil and cook until cranberries begin to pop. Serve with pork.

Serve with rosemary potatoes and veggie of choice.