Pork tenderloin, sliced open to hold a bit of ham, cheese and fresh sage leaves.
This is one of the rare time that I brown the meat and veggies before adding to the slow cooker.
Braised Veal Rolls with Prosciutto and Sage, cooked in white wine until tender.
Veal Parmigiana My pack-rat little self is starting to feel secure again: I have food in the pantry.