Cuban Plate

1. Chuck Roast: salt and pepper a chuck roast and brown sides in skillet or in instapot, then add a cup of broth, a few bay leaves and a sprig of rosemary (and any other seasoning you wish) and cook on high for 5-6 hours (longer is better for this one!)

2. Green plantains: slice them and sauté them in a skillet with coconut oil until slightly browned. Sprinkle with salt and paprika. Or bake in the oven until soft.

3. Cabbage slaw: Slice or grate cabbage, sprinkle with olive oil (or meat broth) lime or lemon juice, rice vinegar and spices:cumin, pepper, salt, paprika and mix it all together. (optionally add shredded carrot, cilantro, green onion, garlic)

4. Slice and quarter a small to medium zucchini and sauté in meat fat from your dish (or any other fat of choice) for 5 minutes until tender.

Crush 1-2 garlic cloves and add in a 1/2 can black beans (or add another veggie if you wish.) and heat until veggies are cooked through.

Sprinkle everything with salt and pepper and smoked paprika and enjoy!I call this my Cuban Dinner and it always hits the spot!

You could also make an aioli for dipping!

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