French dip on focaccia

I don’t think you’re ready for this one. Make a salad to go along side this decadent dream of a dip. Or scroll down for a super simple kale lemon garlic chop,, linked our favorite focaccia as well. invite some friends over and enjoy!

Quick french dip:

3 lb pork tenderloin

2- 32oz beef broth

6 peperoncini slice+discard ends 1/3 cup peperoncini juice

1 packet onion soup mix

1 white onion thick slices

pinch salt

1/2 tsp pepper

Place all ingredients in instant pot for 30 min-(pressure time+release will add about 20 more min)

Remove meat, shred, then place back in yummy juices.

Broil halved focaccia, French baguettes or hogi rolls with a drizzle of olive oil+garlic salt or roasted garlic butter + havarti or mozzarella swiss or aged cheddar cheese. This will help your bun not get as soggy.

serve small portions and plan for seconds.. that will help keep things crispy and juicy.

Kale lemon garlic chop salad:

super simple and delish to bring to a BBQ or paired with roasted sweet potatoes, grilled salmon and a whopping huge scoop of Mac and cheese- the good kind.

2 bunches of kale de.ribbed+finely chopped+massaged

2 cups mixed nuts

(5 seconds in mini food processor) I use costcos fancy nut blend: salted almond,macadamia, marcona, cashew, pecan

1/4 cup size Parmesan cheese wedge-peeled+crumbled

Dressing:

3 garlic cloves

1/3 cup freshly squeezed lemon juice

(about 2 lemons)

1 cup avocado oil 2 pinches of salt

3 turns of pepper

• Blend together dressing ingredients in food processor then drizzle a teeny bit onto the kale leaves.

• Massage dressing into kale until the leaves darken in color and become tender and silky.

• Toss with remaining dressing and top with freshly peeled parmesan cheese.

• Top with last nights croutons/bread crumbs or toast up a slice of what ever you are using for your sandwiches tonight! (French bread ends, focaccia edges.. all good!)