I consider myself an omnivore, although I can't eat cow dairy, but that's an easy thing to work around. I do end up cooking vegetarian a good bit just out of convenience and sometimes to save some pennies on what I would be spending on non-veg proteins. I think I eat meat/chicken/fish out more than I prepare it, so it's always a pretty big consideration when I am selecting a protein to cook. I think this month has been the exception because I've been focused on the Eat Local Challenge, and because we have so many incredible farmers offering proteins as well as produce. I'm also trying to stick to a budget, so I decided to let price guide me, within what was available that was local.
The co-op offered a range of goodies, from fresh trout to chicken to stew meat, but what won the price game was a lovely pork chop from Hickory Nut Gap Farms for just a few bucks. I can't even remember the last time I cooked a pork chop, so that made it more of an adventure.
|Stuffing: leeks, shiitakes, prosciutto, garlic, kale, figs, thyme, and olive oil|