This is from The French Kitchen Cookbook by Patricia Wells, if you don’t own it, go to Amazon and buy it. We received a 3 lb pork loin in our Ag Local box and this is what I did I with it. Mostly hands off, packed with flavor you can’t go wrong.
- 3 lb pork loin roast
- Salt and pepper
- 1/8 c olive oil
- 3 TBSP julienne ginger
- 12 large shallots peeled
- 12 cloves garlic peeled
- 6 whole star anise
- 1/2 c Hoisin Sauce
- 1 tsp honey
- 1/4 c soy sauce
- 2 TBSP peanut butter
- 1 TBSP honey
- 1 TBSP rice wine vinegar
- 1 plump glove garlic, minced
- 1 tsp Sriracha sauce
- 1/4 tsp pepper
Combine in a jar and shake.
Preheat oven to 275.
Season pork with salt as pepper. In a large casserole with a lid, heat the olive oil over medium high heat. Add pork and sear on all sides. Removed add remaining ingredients, and cook for 3 – 4 minutes. Add 1 1/3 c water and cook for 2 more minutes. Add pork, cover and bake for 3 – 4 hours. Baste every 30 minutes. When it is tender and falling apart remove from oven. Let meat rest for 10 min. Strain liquid and remove aromatics.
Slice think and serve with the sauce.
This recipe came out of leftovers from other meals – extra pizza dough and pesto – made for a wonderful lunch.
- 1 pizza dough ball
- 1/2 c asparagus pesto
- 1 lb thin asparagus
- 1/2 c ricotta cheese
- 1/2 c shredded mozzarella
- 3 garlic scapes sliced thin
- 3 spring onions, sliced thin
- Truffle salt
- Espelette Pepper
Preheat oven to 450 with a pizza stone of baking steel inside.
In a large pan, steam asparagus for 2 minutes, remove and set aside.
Roll out pizza dough. Spread with pesto, mozzarella, garlic, dollops of ricotta, asparagus and spring onions.
Bake for 8 – 10 minutes until crust is crispy. Top with a little truffle salt and espelette pepper.
Serves 2 – 4.
We had some amazing pepperoni come in our Mantry box (I need to get more now) this is the pizza I came up with to honor it choke full of spring goodness.
- 1 ball of pizza dough
- Olive oil
- 1 bag 4 cheese blend of white cheese Trader Joe’s
- Thick slices pepperoni or regular
- 4 garlic scapes sliced thin
- 4 spring onions sliced thin
- 1/4 c mozzarella cheese, grated
Preheat oven to 500 with baking steel or pizza stone inside.
Roll out dough. Drizzle with olive oil, tops with garlic scapes, 4 cheese blend, pepperoni, onions and mozzarella.
Bake 5 – 8 minutes until crust is crispy and cheese is starting to brown.
This is a super simple weeknight meal. I use the same pot to steam the asparagus and poach the eggs.
- 2 TBsP mayo
- 1 TBSP olive oil
- 1 TBSP white wine vinegar
- 1 tsp dijon
- Salt and pepper
Combine and set aside.
- 1 bunch of asparagus, steamed
- 4 eggs, poached
- 1/4 c breadcrumbs, toasted
- 4 slices of Proscuitto
Divide asparagus among 2 plates, top with Proscuitto, 2 poached eggs, drizzle with mustard sauce and breadcrumbs.
Trying to make one of my fav dishes a little more healthy by swapping out pasta for zucchini. You always use pasta instead.
- 1 lb zucchini, spiral or julienne cut
- 4 eggs
- 4 oz pancetta, clubbed
- 1/2 c parmigiano, grated
- 1/2 c pecorino, grated
In a 12 inch skillet over medium heat, cook pancetta until crispy. Remove pancetta, add zucchini and cook for about 5 minutes.
In a bowl combine eggs and cheese.
Remove pan from heat, stir in eggs and cheese quickly to keep the eggs from scrabbling. Add pancetta and serve.
Serves 2 – 4.
I found this cocktail recipe on F&W – it called for yellow Chartreuse, which I did not have so I used green Chartreuse instead. The perfect cocktail for the first day of spring.
- 2 1/4 oz London dry gin
- 1/4 oz Chartreuse
- 3/4 oz lemon juice
1/4 oz agave nectar
- 1 brandied cherry, for garnish
Combine in a cocktails shaker. Shake. Pour into a martini glass and garnish with a cherry.
F&W had this amazing fresh pesto recipe on their site and I took things a bit farther by steaming the tips, adding breadcrumbs and crispy proscuitto.
3/4 lb pasta
1 lb asparagus, trimmed and coarsely chopped, tips reserved
1/2 c olive oil
1/4 c grated Parmigiano-Reggiano cheese
1 c basil leaves
1 TBSP fresh lemon juice
Salt and pepper
1/2 c bread crumbs
2 slices of Proscuitto
Bring a large pot of salted water to a boil. Cook the asparagus tips for 2 minutes then remove. Cook pasta according to package.
In a blender combine asparagus, olive oil, basil, lemon juice, olive oil and parmigiano blend until smooth.
In a small nonstick skillet toast the breadcrumbs. Wipe out skillet and cook Proscuitto over medium heat until crispy.
Toss pasta with some pesto until nicely coated. Top with asparagus tips, bread crumbs and Proscuitto.
Serves 2 – 4.