Fennel and Radish Salad
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan
1/4 cup fennel fronds
Directions
Whisk together oil, lemon juice, and mustard and season with salt and pepper.
Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
From https://www.marthastewart.com/
Pork Chops with Delicata Squash and Apples
Ingredients
2 thick cut pork chops, at least 1-1½-inches thick
Salt + pepper, to season
2 teaspoon Italian seasoning
4 tablespoon butter, divided
1 tablespoon olive oil
3 cups Delicata Squash, chopped into small ½-inch cubes
1 small yellow onion, diced
5 cloves garlic, minced
2 tablespoon brown sugar
½ teaspoon ground cinnamon
¾ cup spiced apple cider, or regular apple cider
2 apples, cored and thinly sliced
Instructions
Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside.
Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.
To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes.
Once the butternut squash just starts to soften (but isn’t quite soft) and the onions are translucent, add the minced garlic, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.
Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F.
Top each pork chop with the remaining tablespoon of butter and remove from heat.
From https://theforkedspoon.com/
Chanterelle and Leek Risotto
Ingredients
4 cups veggie broth, mushroom broth, or chicken broth
1/2 cup water
3 tablespoons olive oil
2 leeks sliced
4 fat garlic cloves, rough chopped
8oz chanterelle mushrooms, torn or sliced
Salt and pepper
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan or pecorino
Instructions
Heat broth and water in a medium pot on the stove.
Slice the leeks into thin half-moons.
In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.
Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the cheese and taste, adjusting salt and pepper to your liking. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.
If you want it a bit looser, stir in more broth.
Divide among bowls and serve. Feel free to drizzle with olive oil, lemon zest or more parmesan.
Pork Fried Rice With Corn and Shishito Peppers
Ingredients
2 cups cooked white rice
2 1/2 tablespoons vegetable or canola oil, divided
6 ounces fresh corn kernels, cut from 1 to 2 ears of corn
2 medium scallions, sliced, whites and greens reserved separately
12 shishito peppers, thinly sliced
8 ounces ground pork
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt
Ground white pepper
1 large egg
Directions
If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Add pork; season with salt and pepper. Cook, breaking up with a spoon, until starting to caramelize, about 3 minutes. Transfer to bowl with rice and toss to combine.
Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
Add scallion greens and toss to combine. Serve immediately.
Adapted from https://www.seriouseats.com/
Petrale Sole and Pattypan Squash en Papilloote
Ingredients
2 petrale sole fillets, about 6 oz each
6 oz pattypan squash, thinly sliced into wedges
2 green onions, very thinly sliced
1 1/2 tbsp butter, divided
1 lemon
1 tbsp dry white wine
2–3 tbsp fresh dill, chopped
1 tbsp olive oil
½ tsp kosher salt, plus more for squash
Freshly ground black pepper
Instructions
Heat the oven to 400°F. Cut four large pieces of parchment, roughly 15 × 12 inches.
Toss pattypan squash and shallot with olive oil, a pinch of salt, and pepper.
Place a layer of squash and onion in the center of each piece of parchment. Lay a petrale sole fillet on top.
Season the fish with salt and pepper. Add:
¾ tbsp butter
a few thin slices of lemon
about ½ tbsp dill
½ tbsp white wine
Fold the parchment over the fish and crimp the edges tightly, working your way around the packet. You want the packets sealed well enough to trap steam.
Place packets on a baking sheet and bake for 10–12 minutes, depending on the thickness of the fillets. The fish should be opaque and just cooked through.
Carefully open the packets—the steam will be hot. Transfer the fish and squash to plates and spoon the buttery dill juices over everything. Finish with fresh dill and a squeeze of lemon.
Escarole Salad with Roasted Beets & Apples
Ingredients
Salad
1 large head escarole, washed and chopped
3 medium beets, peeled and cut into ¾-inch wedges
1 crisp apple, thinly sliced
½ cup toasted walnuts, roughly chopped
3–4 oz goat cheese, crumbled
3 green onions, finely diced
Dressing
3 tbsp extra-virgin olive oil
1½ tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp kosher salt
Freshly ground black pepper
Instructions
Heat oven to 425°F. Toss beets with a little olive oil and salt. Roast on a sheet pan for 30–40 minutes, turning once, until tender and lightly caramelized. Let cool slightly.
Whisk together olive oil, cider vinegar, lemon juice, Dijon, honey, salt, and several grinds of black pepper.
Put the chopped escarole in a large bowl. Add about â…” of the dressing and toss well, making sure the dressing gets into the leaves.
Add the warm or cooled beets, sliced apple, red onion, and walnuts. Toss gently.
Scatter goat cheese over the top and drizzle with the remaining dressing.
Kale Potato Salad
Ingredients
3 cups sliced kale (stems removed, thinly sliced)
1/4 cup chopped onion
1 lb yellow potatoes
1/4 tsp fine sea salt
1/2 tbsp lemon juice
1/4 tsp fine sea salt
1/4 cup whole grain mustard
2 tbsp olive oil
1/4 tsp black pepper
1/2 tsp garlic powder
Instructions
Begin by bringing a large pot of water to a boil, adding 1 teaspoon of salt to the water. While waiting for the water to boil, wash the potatoes thoroughly and slice them lengthwise into quarters. Once the water is boiling, add the potatoes and cook them until tender. Drain the potatoes and set them aside to cool slightly.
In a large bowl, combine the kale with lemon juice and a pinch of salt. Using your hands, gently massage the kale for about 1 minute. Add the onions to the massaged kale and set the mixture aside.
In a small bowl, whisk together the grainy mustard, olive oil, garlic powder, salt, and pepper.
Pour the dressing over the kale and green onions in the large bowl.
Add the cooked and slightly cooled potatoes to the bowl as well. Mix everything gently to ensure all ingredients are evenly coated with the dressing.
From https://mollyshomeguide.com
Heirloom Tomato Ratatouille
Ingredients
1 (about 1) eggplant, cut into â…“-in cubes
Salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 medium (about 1 lb.) zucchini, cut into â…“-in cubes
1 medium yellow onion, finely chopped
1 green pepper, cut into ¼-in cubes
5 large cloves garlic, chopped
1¾ lb. large vine-ripened tomatoes, cut into ⅓-in cubes, with their juices
1 tablespoon tomato paste
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil
Instructions
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more.
Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.
Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
From https://www.onceuponachef.com
Pork Tenderloin Tacos with Pico De Gallo
Ingredients
Pork
1 lb pork tenderloin
1/2 tsp kosher salt
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp coriander
1/8 tsp cinnamon
1/8 tsp black pepper
Corn or flour tortillas for serving
Cotija, feta for topping the tacos
Pico de Gallo
1 cups diced roma tomatoes
2 tbsp white onion, diced
2 tbsp cilantro, chopped
1/2 of a jalapeño, deseeded and finely diced
Juice of a lime
1/4 tsp chili powder
1/8 tsp cumin
1/8 tsp kosher salt
Instructions
Pork
Preheat oven to 375 degrees. Line a baking sheet with foil and spray it with cooking spray.
Trim the excess fat and the silverskin off of the pork tenderloins and place them on the prepared baking sheet.
In a small bowl combine all of the spices and whisk together. Pour the spice mixture onto each pork tenderloin and rub it evenly into the meat.
Place the pork into the oven and roast it for 25 minutes or until a thermometer inserted into the center reads 145 degrees.
Remove the pork from the oven and let it rest for 10 minutes before thinly slicing it.
Place the sliced pork, pico de gallo, and cheese into the tortillas and serve immediately.
Pico de Gallo
Quarter the cherry tomatoes and place them in a large bowl.
Add in the remaining ingredients and toss everything together.
Serve on top of the pork tenderloin tacos.
From https://honestcooking.com
Corn and Zucchini Saute
Ingredients
¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt and freshly ground black pepper to taste
Directions
Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.
From https://www.allrecipes.com