SUCCULENT ROAST PORK SUPPER

Cider Braised Pork Roast

1 qt. apple cider

1 (8 oz.) bottle apple cider vinegar 1 (1 oz.) container dried oregano 1 (1 oz.) container dried rosemary 1 onion

11⁄ lbs. boneless pork butt

2

Parmesan Roasted Broccoli

1 (4 oz.) container pine nuts 2 heads broccoli

1 (7 oz.) container shredded

Parmesan cheese

Cranberry Rice Pilaf

8 oz. wild rice

1 (8 oz.) jar honey

1 (6 oz.) bag dried cranberries

1 (5 oz.) container sliced almonds 1 (8 oz.) bottle balsamic vinegar 1 lb. carrots

1 bunch scallions

Rosemary-Orange Biscuits

1 (16 oz.) bag gluten-free baking flour 1 orange

1 bunch fresh rosemary

1 qt. buttermilk

Pumpkin Cheesecake Squares

1 (16 oz.) bag pecans

1 (8 oz.) jar maple syrup

1 (12 oz.) jar almond butter

1 (1 oz.) container cinnamon

2 (14 oz.) cans sweet condensed milk 1 (15 oz.) can pumpkin puree

1 (1 oz.) container pumpkin pie spice 1 (8 oz.) box cornstarch

16 oz. cream cheese

1 (6 oz.) can whipped cream

Kitchen staples: olive oil, butter, baking powder, eggs, garlic, honey