Crock-pot Pulled Pork

Who doesn’t like a recipe that takes just minutes to prepare and makes your home smell like you’ve been slaving for hours? Push a button and walk away. A small amount of effort with a big reward! And you can always play around to elevate the flavors in this dish. Throw in a couple cloves of minced garlic or ginger. Or even add in a 1/4 cup of brown sugar. Make it your own! This no-fuss recipe is the perfect meal to make for a crowd or family gathering. (Sport watching party!) Juicy pork shredded and served inside of your favorite sandwich roll.

Crock-pot Pulled Pork

1 Tablespoon olive oil
Kosher Salt and Black pepper
1 Pork shoulder roast (About 4-5 pounds)
2 Cups Beef broth
1/2 Cup apple cider vinegar
Bottle favorite barbeque sauce (Carolina style is great!)

Season both sides of pork generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the seasoned pork roast into the pan and sear. Searing meat is about building flavor and caramelizing your meat. And oh, what flavor it is! Once all sides are a beautiful brown remove from heat. Now here is the easy part!

Just slide your pork into your crockpot directly from the pan. Making sure to pour in those leftover juices from the pan. Pour your other liquids in as well. Now pop on the lid and cook on low for eight hours. (You could also cook on high and just cut the time in half.)

Once done carefully transfer your pork roast to a bowl. Using two forks to shred the meat. (Or you can just pull it once cooled.)

Serve on your favorite roll along with your favorite sauce. So delicious and super easy. Your house will smell incredible! I like to serve it alongside a Persian cucumber and tomato salad for a little crunch and lightness.

**Tip** Hawaiian buns work great and give it a yummy sweetness.

XO Ayesha

End Of Summer Panzanella

Hey, everyone!

Summer is ending. And here is my last hurrah to summer!

What better way to use my late summer produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening this summer was such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes this summer using various tomato plants, cucumber, zucchini, and watermelon. Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too.

End Of Summer Panzanella

1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
1 orange bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1 English cucumber, halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers

For the vinaigrette

1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees.

Whisk together all ingredients for the vinaigrette and set aside.

Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Baked in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.

Drizzle with vinaigrette. Toss well.

Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes.


Xo Ayesha

Fueling (My First!) Back to School Season

This year marks a first for me since my oldest daughter, Riley, is going to start Kindergarten in a few weeks. How time flies! What I love about the back to school season is the shopping (Riley loves new crayons and markers!) and of course, the cooking. I keep meals pretty healthy for my family in general, but when it comes to the school season, I make sure to keep them fun and fresh.

Homemade lunches are a way for me to share the love, even when I’m not with Riley. I like to think outside the (lunch) box and create kid-friendly meals that are colorful with all sorts of veggies to make them fun but easy to make ahead for me. And, when I can get my kids to join in on the prep, I know they’ll love the dish even more. A little extra time in the kitchen today can save you a ton of time over the course of a week. And for busy families like mine, meal planning is key. Studies have also found that shoppers who meal plan have lower grocery bills and make fewer shopping trips, resulting in less wasted food.
One of the recipes I’m most excited to try this back-to-school season is a Fun Sandwich Sushi. These yummy pinwheels are easy to make and can be modified for even the pickiest of eaters by incorporating their favorite veggies or deli meats. The ingredients are then wrapped up in whatever style of tortilla you prefer and refrigerated to set. This recipe is great because you can make ahead for the week and then just slice when ready to pack for lunch or if your child isn’t a big fan of “sushi,” you can simply leave the roll uncut like a sandwich burrito. To keep veggies fresh, prep and protect before storing them in the fridge. Then toss with your dressing of choice for a delicious salad later in the week.

From packing up lunches to keeping leftovers fresh, Glad helps me manage a busy back-to-school routine. What are some of your go-to lunches that you and your kids love?

Get this recipe, along with some of my other dishes to help you throughout the week, and fresh saver tips at