This recipe was inspired by Bon Appetite. I swapped out the pork chops for loin and upped the like juice. The Vinagrette is what makes this recipe amazing!!
2 TBSP pepitas, toasted
3 lbs Delicata squash, halved, seeded, cut into 1″ wedges
4 TBSP olive oil
salt and pepper
4 1/2 “-thick pork loin slices
1/2 small garlic clove, finely grated
3 TBSP cilantro,
4 TBSP fresh lime juice
Preheat oven to 425°F.
Toss squash with 1 TBSP
oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
When squash has been roasting for 30 minutes, heat 1 TBSP oil in a large heavy skillet over medium-high heat. Season pork with salt and pepper and cook until brown, 2 – 4 minutes. Turn over and cook until pork is cooked through, about 2 minutes longer.
Whisk garlic, cilantro, lime juice, reserved toasted pumpkin seeds, and 2 TBSP oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
These are amazing cookies from Alice Medrich’s cookie book. I think it is the melted butter that makes them so darn good!! I use a TBSP cookie scoop to make the job easier.
3/4 c oat flour
3/4 c flour
1/2 tsp baking soda
1/4 tsp salt
8 TBSP butter, melted
2/3 c coconut palm or brown sugar
1/2 tsp vanilla
1 c macadamia nuts, roasted and chopped
1/2 c chocolate chips
1/2 c white chocolate chips
Combine flours, baking powder and salt – whisk together.
Add sugar to melted butter, whisk, add egg and vanilla and whist together. Stir into flour, stir in nuts and chips. Chill for 2 hours or overnight.
Preheat oven to 325.
Remove dough to soften. Place on an unlined baking sheet. Bake for 13 – 15 minutes until brown. Cool 5 meets on sheets and then 30 minutes on wire rack.
Makes 36 cookies.
This recipe was inspired by a recipe I came across in Food & Wine Magazine. I love the combo of mushrooms with gnocchi and fresh thyme. I have a massive skillet that I use for dishes like this. If you don’t have a massive skillet – cook the mushrooms in a couple batches.
3 TBSP butter
3 TBSP olive oil
1 1/2 lbs mixed wild mushrooms, cleaned and cut into bite size pieces
Salt and pepper
2 shallots, minced
2 garlic cloves, minced
2 tsp thyme, minced
3/4 c dry white wine
1 package of gnocchi
Bring a large pot of salted water to a boil.
In a large skillet, melt the butter and olive oil, add the shallots and garlic, cook over medium heat for 5 minutes. Add the mushrooms and cook for 8 – 12 minutes over medium high heat until the mushrooms start to get crispy. Add the wine and thyme and cook until most of the wine is gone. Drop the heat to low.
Cook the gnocchi according to the package. When they float, remove and add to the mushrooms.
Serve topped with some fresh parmigiano.