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<\/a><\/p>\nI chopped peeled cloves of garlic into slivers, then placed them into slots cut into the pork shoulder. Then browned top and bottom in a cast iron pan on the stove with butter, onions, and mushrooms – once browned it moved to the oven, pan and all at 350 for about 35 min. The red wine sauce was from FTA<\/a>. Eggplant was cut into 1\/4″ chips, drizzled with EVOO, sprinkled with salt and pepper, and toasted on a cookie sheet.<\/p>\n Jump for stuffed peppers, chicken legs, and zucchini bread.<\/em> Second, Stuffed Bell Peppers from the food lovers<\/a>. Only change we made was a light sprinkling of pepperjack on top.<\/p>\n Third, The Girlfriend made a ton of drumsticks because they were pretty much free at the store (we got 12 of them for like $3.00). She followed this recipe<\/a> with a more natural spice package. I made the creamed kale a la MDA<\/a>.<\/p>\n Finally, a wonderfully delicious way to deal with our problem of having too much zucchini: Zucchini Bread!<\/p>\n<\/p>\n<\/a><\/p>\n<\/a><\/p>\n