Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

From the December 2015 issue

Roast Park Loin with Apple Rosemary Glaze Ingredients 1 lb boneless pork loin 1/2 Tbsp fresh rosemary 1 3/4 tsp olive oil 1/8 tsp salt 1/8 tsp ground black pepper 3/4 cup apple juice 2 Tbsps granulated sugar 1 Tbsp cornstarch 1 Tbsp water Preparation Let pork loin come to room temperature before cooking. Wash and finely chop rosemary. Rub outside of pork loin with salt and black pepper. Place pork in a roasting pan and roast for approximately 45 minutes or until the internal Read more

Read More | Comments Off on Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

Farfalle with Fresh Basil Pesto

Farfalle with Fresh Basil Pesto

From the December 2015 issue

Ingredients 1/4 lb arugula 2 stems basil 2 oz zucchini 2 oz yellow squash 1 oz onions 1/3 cup canola oil 1/8 tsp salt 1/8 tsp ground black pepper 7 2/3 oz bowtie pasta 3 3/4 cups water 2 oz pesto 2 oz grated Parmesan Preparation Preheat oven to 400 degrees. Wash arugula and basil under cold water. Let dry on paper towel. Wash and dice zucchini and yellow squash. Peel and dice onions. Toss the vegetables in oil, place on a baking sheet, season Read more

Read More | Comments Off on Farfalle with Fresh Basil Pesto

Field Greens with Candied Walnuts, Figs & Stilton Cheese

Field Greens with Candied Walnuts, Figs & Stilton Cheese

From the December 2015 issue

The Field Greens salad is pictured at right. For Gwen’s Citrus Broccoli Salad (left), click here. Ingredients 1 1/3 oz fresh figs 2 oz Stilton 1/3 tsp minced garlic 2 Tbsp Dijon mustard 1/4 cup Champagne vinegar 2 Tbsp fresh lemon juice 2 Tbsp honey 2 Tbsp Durkee’s hot sauce Pinch of salt Pinch of pepper 1/2 cup olive oil 4 oz spring field mix lettuce 2 oz candied walnuts Preparation Wash and cut figs into quarters. Crumble Stilton cheese. To make the dressing, whisk Read more

Read More | Comments Off on Field Greens with Candied Walnuts, Figs & Stilton Cheese

Gwen’s Citrus Broccoli Salad

Gwen’s Citrus Broccoli Salad

From the December 2015 issue

Ingredients 1 Tbsp canola oil 1/3 cup rice wine vinegar 1 Tbsp granulated sugar 1 Tbsp pure honey 1/4 tsp salt 1/4 tsp ground black pepper 1 Tbsp Dijon mustard 2/3 fresh Granny Smith apple 1/4 lb broccoli florets 1/2 lb shredded broccoli 1/2 lb precut matchstick carrots 2 Tbsp dried cranberries 4 Tbsp mandarin orange segments Preparation Combine oil, vinegar, sugar, honey, salt, pepper, and mustard. Whisk together until emulsified. Refrigerate. Wash and core apple. Shred on a coarse grater. Combine apple, florets, shredded Read more

Read More | Comments Off on Gwen’s Citrus Broccoli Salad

Suggestions and Feedback

From the May 2014 issue

Read More | 7 comments