This is a simple stir-fry you can enjoy for dinner and then lunch the next day! Enjoy:)
For the potatoes:
1 pound redskin potatoes, scrubbed but not peeled
½ teaspoon dried rosemary
1 teaspoon dried thyme
4 ounces (or more) soft goat cheese
For the stir-fry:
Extra-virgin olive oil for cooking
1 small zucchini, sliced
1 medium yellow onion, chopped
½ of a bell pepper, sliced
4 cloves garlic, chopped
½ to 1 pound ground organic, pasture-raised pork
2 large tomatoes, chopped
2 teaspoons dried oregano
1 tablespoon sweet paprika
Sea salt to taste
To make the potatoes, cut them into 1” cubes and add them to a pot of boiling water. Simmer gently over medium-low heat for 10 minutes, then immediately drain. Mash with the herbs and goat cheese. Cover and set aside.
While the potatoes cook, get the stir-fry going. In a large skillet over medium heat, sauté the zucchini, onion, and bell pepper with a generous drizzle of oil for 5 to 7 minutes or until the veggies are starting to soften. Stir in the garlic and continue cooking for another 3 minutes or until the garlic is becoming fragrant.
Stir in the remaining ingredients and continue to cook for another 5 to 7 minutes, stirring often to break up the pork, or until the pork is cooked through.
Serve the pork with a side of potatoes, garnishing each portion with an extra drizzle of extra-virgin olive oil and/or an additional sprinkling of paprika if you like. Leftover pork and potatoes can be refrigerated for 4 days.