Brown Butter Pork Chops with Sweet Potato and Brussels Sprouts Hash
Adapted from www.abetterhappierstsebastian.com.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
2 bone-in pork chops
salt
pepper
2 sweet potatoes, cut into 1-inch cubes
1 tsp. cumin
3 Tbs. olive oil
1 lb. Brussels sprouts, shredded
1 shallot, minced
1 Tbs. butter
Directions: Set the pork chops on a plate and season generously with salt and pepper. Set aside. Place the sweet potatoes in a saucepan and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook the sweet potatoes just until slightly soft, just a few minutes. Drain and set aside.
In a large skillet over high heat, warm 1 tablespoon of the olive oil. Add the drained sweet potatoes and season with cumin and salt and pepper. Sauté, turning occasionally, for 6 minutes. Transfer to a plate and set aside.
Add 1 tablespoon of the olive oil to the same skillet. Heat over medium-high heat. Add the Brussels sprouts and shallot, and cook, stirring frequently, until wilted, 3-4 minutes. Return the sweet potatoes and toss to combine. Cook until the sweet potatoes are heated through, then transfer everything to a plate, cover, and set aside.
In the same skillet you’ve been using, melt the butter over medium-high heat. Place the pork chops in the skillet and cook, undisturbed, for 2 minutes. Flip the pork chops and cook for another 2 minutes. Flip once more, and use a spoon or a pastry brush to coat the pork chops in melted butter from the pan. Continue to cook, turning the pork chops occasionally and coating in butter, until a thermometer reads 140ºF when inserted into the thickest part of the pork chop. Remove from heat and let sit for 5 minutes, then serve with the Brussels sprout hash. Enjoy.
Sweet Potato Kale Grilled Cheese
Adapted from www.twopeasandtheirpod.com.
This sandwich gets everything right: roasted sweet potato, kale, Havarti cheese, sautéed red onions, and fresh rosemary. This is your go-to cold weather sandwich!
1 sweet potato
2 Tbs. olive oil
salt
black pepper
1/2 red onion, chopped
2 Tbs. butter
4 slices whole grain bread
6 oz. Havarti cheese
2 lacinato kale leaves, torn or sliced
1/2 tsp. minced fresh rosemary
Directions: Preheat oven to 400°F. Place sweet potato in a bowl and toss with half of the olive oil. Arrange on a rimmed baking sheet and season with salt and pepper. Bake until tender, about 25 minutes. Remove from oven and set aside.
Heat the last tablespoon of olive oil in a small saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onions are meltingly tender, 8-10 minutes. Set aside.
Heat a large skillet over medium heat. Butter one side of the bread slices, then layer the cheese, sweet potatoes, sautéed red onion, and kale on the unbuttered side of two of the pieces of bread. Sprinkle with fresh rosemary and a little salt and pepper. Top both sandwiches with the buttered bread with the butter facing out. Place sandwiches, buttered side down, on the hot skillet. Grill 2-3 minutes, until golden brown. Flip and cook another 2 minutes, until the cheese melts.
Slice each sandwich in half and serve piping hot.
Avocado Hummus
Adapted from Musings of a Crunchy, Domestic Goddess: crunchydomesticgoddess.wordpress.com.
1 can chickpeas
1 avocado, deseeded and peeled
5 Tbs. tahini
1 lemon
3/4 c. water
4 clove garlic
salt and pepper
Directions: Drain chickpeas and place in blender, along with avocado. Add the tahini, oil, lemon juice, water and garlic cloves. Blend until smooth, adding more water if necessary.
Penne with Roasted Green Garlic, Pancetta, and Arugula
Adapted from www.nytimes.com.
6 green garlic
3 Tbs. olive oil
salt
pepper
1 lb. penne rigate pasta
1/2 lb. pancetta
1/4 tsp. crushed red pepper flakes
1 tsp. lemon juice
2 bunches arugula, chopped
2 Tbs. parmesan cheese
Directions: Preheat the oven to 375˚F. Place green garlic in a small shallow baking dish and drizzle lightly with olive oil. Cover with aluminum foil, and roast until golden brown, 35-45 minutes. If the dish starts to burn before the garlic is roasted, add a tablespoon of water. Transfer to a wire rack to cool.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the pancetta and crushed red pepper, and sauté until pancetta is crisp and golden, about 5 minutes.
Peel and discard the outer layer of the roasted green garlic. Chop green garlic, then add it to the skillet of pancetta. Stir in the lemon juice and a generous pinch of salt and black pepper. Sauté for 2 minutes. Lower the heat, then add the pasta and arugula to the skillet. Toss gently until arugula wilts. Add a little of the reserved cooking water, a tablespoon at a time, so that you can scrape up any brown bits from the bottom of the pan. Taste and adjust the seasoning if needed, and served topped with grated Parmesan.
Spring Greens and Polenta Pie
Adapted from The Genesis Farm Cookbook.
2 1/2 Tbs. olive oil, divided use
1 c. chopped leeks, scallions, or spring onions
2 cloves garlic, minced or 1 tbs minced green garlic
10 c. mixed spring greens, such as spinach, mustard, dandelion, chard, kale, etc, well rinsed
2 tsp. salt, divided use
1 Tbs. minced fresh chervil or 1 tsp dried tarragon
1 Tbs. chopped fresh parsley
4 c. water
1 c. cornmeal
freshly ground black pepper
1/2 c. freshly grated parmesan or asiago cheese
Directions: Heat 2 Tbs. olive oil in a large pot over medium heat. Add leeks or onions and sauté for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and 1 tsp. salt. Sauté, stirring constantly until the greens begin to wilt. Reduce the heat, cover and simmer the greens until are tender, 7-10 minutes; add a tablespoon or two of water if needed to prevent sticking. Stir in the herbs; cook for another minute and turn off the heat. Bring the water and remaining 1 tsp. salt to a gentle boil in a heavy 2-qt. pot. Stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Reduce the heat and simmer the polenta, stirring frequently until it is the consistency of thick porridge and begins to pull away from the side of the pan, 10-20 minutes, depending on the grind of cornmeal. Stir the greens into the polenta and immediately pour the mixture into a greased 10-inch pie plate. Allow to rest for about 10 minutes until pie firms up. Meanwhile preheat the broiler. Drizzle the remaining olive oil over the pie, season with pepper and sprinkle with the cheese. Broil until the top is golden brown, about three minutes.
Soba with Green Garlic, Spinach, Edamame, and Crispy Tofu
Adapted from The New York Times.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
1/2 lb. tofu, cut into cubes
2 green garlic, minced
3/4 c. edamame
1 Tbs. grapeseed oil
soy sauce
1 Tbs. olive oil
salt
6 shiitake mushrooms, sliced
2 bunches spinach, chopped
black pepper
1/2 lb. soba noodles
Directions: Bring a large pot of salted water to a boil, and add the edamame. Cook 3-4 minutes, until just tender. Use a slotted spoon to remove from the water and set aside.
Heat a large skillet or wok over medium-high heat. Sprinkle with a drop of water and if it evaporates immediately, it’s hot enough. Add the grapeseed or canola oil, and then the tofu. Cook until golden brown on both sides, stirring frequently. Sprinkle with a small splash of soy sauce, and transfer to a plate.
Lower the heat to medium, and add the olive oil and shiitake mushrooms. Cook 1-2 minutes, stirring occasionally, until they begin to soften. Add the green garlic, and sprinkle with salt. Cook 1-2 minutes, stirring frequently, until fragrant. In batches if necessary, fold in the spinach. Sauté, tossing frequently, until the spinach has wilted. Fold in the edamame and the reserved tofu. Season with salt and pepper.
Bring a large pot of water to a boil. Cook the noodles according to package instructions, and drain thoroughly, shaking out the water. Transfer to a large serving bowl and top with the tofu and vegetables. Serve.
Asparagus and Blue Cheese Pasta
Adapted from Blue Valley Gardens
1 lb. asparagus
1 lb. pasta
1 c. half and half
1/2 c. flour
1 c. parmesan cheese
1 c. blue cheese
4 Tbs. butter
Directions: Cut asparagus into 1-inch pieces and steam about 2 minutes or until the asparagus is bright green in color. Drain and set to one side.
Cook pasta in boiling water according to package directions. Drain and set aside.
While the pasta is cooking, heat the half and half in a heavy pan on low heat while slowly adding the cheeses with flour, whisking until well blended. When the cheese is melted, add stir in the butter and fold in asparagus. Toss the pasta with the asparagus and sauce, and serve.
Sesame-Ginger Beef and Asparagus Stir-Fry
Adapted from www.bonappetit.com.
1 lb. top sirloin, cut into cubes
2 tsp. cornstarch
4 Tbs. peanut oil
1 tsp. sesame oil
1 lb. asparagus
1 bunch scallions, chopped
1 1/2 Tbs. ginger, minced or grated
2/3 c. beef broth
1 Tbs. fish sauce
1 tsp. sugar
Directions: Place the beef in a large bowl and sprinkle with cornstarch. Use your hands to coat the beef in the cornstarch.
Heat 2 tablespoons of the peanut oil in a large skillet over high heat. Cook the beef in a single layer (you may need to do this in batches, depending on how large your skillet is), undisturbed, about 1 1/2 minutes, until the meat starts to blacken on the bottom. Flip over and do the same to the other side. Transfer to a large dish.
Lower the heat to medium-high, and add the last 2 tablespoons of peanut oil and the sesame oil to the skillet. Add the asparagus, scallions, and ginger, and sauté until lightly browned and crisp-tender, 2-2 1/2 minutes. Pour the broth into the skillet and stir in the fish sauce and sugar. Bring to a boil. Return the beef to the skillet and cook about 1 minute, until beef is heated through and the sauce thickens. Serve hot.
