Last week, we had a spell of very unseasonably hot weather for Maine, we’re talking 80 degrees in March. You will get no complaints from me. In fact we decided to celebrate our son’s 11th birthday with a cookout, complete with baked beans, coleslaw and grilled chicken.
This boneless pork roast is infused with the complimentary flavors of rosemary, garlic, and lemon. Along with potatoes— and the quick addition of fresh spinach—this dish is a satisfying, complete meal.
Heady with Moroccan spices—cinnamon, turmeric, cumin and ginger—this tender chicken and vegetable dish becomes even more authentic-tasting topped with a lemony sauce, raisins and olives. If you like, serve it over quinoa or brown rice couscous.