Last night, pork loin roast, seasoned with David's special pork rub, thyme and onion powder. Asparagus spears (steamed), red cabbage and a bit of onion sauteed in pork cooking juices and a splash of apple cider vinegar (to keep the color red). The kids also had a side of apple sauce, since I didn't think the cabbage would be found very appealing. Both of them gave good faith efforts to the cabbage and B ate all of her asparagus. For dessert the kids had pound cake (Thanks Deana) and peaches with a tiny dab of whipped cream. DH had some too, but I didn't want any dessert.
Tonight, we have leftover pork turned into a pork stew with zucchini, yellow squash, carrots, parsnips, and onions. I may or may not serve this over mashed potatoes.