Pork Cutlets with Fennel Salsa Verde

  

This one is from Bon Appetite, quick and easy.

Ingredients:

1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
1/2 large shallot, finely chopped
1 garlic clove, finely grated
2 TBSP chopped drained capers
2 TBSP chopped fresh parsley
2 TBSP lemon zest
1/3 c olive oil, plus more
Salt and pepper
1 TBSP fennel seeds
2 1/2 lb center-cut boneless pork loin, silver skin removed
1 TBSP vegetable oil
2 lemons, quartered

Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.

Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4″ thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.

Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.

Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.

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Eggplant Salad

  

This recipe is adapted from F&W. I used my air fryer to cook the eggplant – you could also use the oven and roast the eggplant at 350.

Ingredients:
One 1 1/2-pound eggplant
Vegetable oil
Salt and pepper
3 TBSP red wine vinegar
1 TBSP olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 green bell pepper, cut into 1/4-inch dice
2 ozs Greek feta cheese, crumbled

Preheat oven or fryer to 350.

Using a vegetable peeler, peel half of the eggplant. Cut the eggplant into 1/2-inch dice.

In a large bowl, toss eggplabt withba little oil. Place eggplant on a baking sheet or in thebair fryer and cook 10 – 12 minutes stiring several time season with salt and pepper.

In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. 

Season with salt and pepper and toss again. Sprinkle the feta on top and serve.

Salad with Buttermilk Dressing

  
What’s better than crispy pancetta and blue cheese on a salad dressed with buttermilk dressing? Add a few croutons and I say nothing!

Ingredients:
1 head of butter lettuce
4 oz pancetta, cubed and cooked crisp
4 oz blue cheese, crumbled
3 slices day old bread, cubed
2 TBSP olive oil
Garlic powder
Salt and pepper
1/2 c buttermilk
2 TBSP chives
2 TBSP lemon juice
zest of one lemon

Preheat oven to 400.

Toss cubed bread with olive oil and garlic powder. Toast for 10 minutes until crispy.

Combine buttermilk, lemon zest, chives, lemon juice, salt and pepper in a jar and shake to combine. Toss a couple TBSP with torn lettuce. 

Divide lettuce between plates, top with crispy pancetta, cheese and croutons.

Serves 2 – 4.

Salmon with Herb Salad and Cucumber Ribbons

  

Another winner from Patricia Wells. Braised salmon with an Asian inspired dressing served with herds and cucumber ribbons. 

Ingredients:
FOR THE GINGER DRESSING
1 lemongrass stalk
¼ c olive oil
2 TBSP rice vinegar
1 TBSP grated fresh ginger
1 TBSP soy sauce

CUCUMBER RIBBONS
1 large European or hothouse cucumber

HERB SALAD
1/2 c mint
1/2 c cilantro
1/2 c basil

SALMON
1 lb of salmon
2 c dry white wine
1 lemon grass stalk

LEMONGRASS GINGER DRESSING
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.

CUCUMBER RIBBONS
Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing.

HERB SALAD
In a small bowl combine herbs and toss with some dressing.

SALMON
In a skillet, bring the wine to a boil over high heat and cook until reduced hy half. Reduce to a simmer, add lemon grass and place fish on top. Cover ans simmmer about 6 minutes until cooked through.

SERVE
Divide cucumber among plates, top with salad, salmon abd drizzle with a little dressing.

Serves 4.

Pasta with Un-Cooked Tomato Sauce

 This recipe is from Bon Appetite. It is perfect for a summer dinner.

Ingredients:
½ c hazelnuts, toasted
1 lb cherry tomatoes, halved
1 tsp salt, plus more
12 oz spaghetti or linguine
1 beefsteak tomato, chopped
2 garlic cloves, crushed
1 tsp crushed red pepper flakes
1 c basil leaves, divided
2 small zucchini,grated
¼ c olive oil, plus more for drizzling
Pepper
1 oz ricotta salata, shaved

Place cherry tomatoes in a large bowl; season with salt.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ c pasta cooking liquid.

Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ c basil, 3 TBSP chopped hazelnuts, and 1 tsp salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ c oil, and remaining ½ c basil leaves and toss to combine; season with salt and pepper.

Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.

Serves 4.

Lamb Gyro Dumplings with Greek Salad

  
This is a bit of work but totally worth it! Gyro dumplings with a crisp salad – perfect for a fancy Sunday lunch.

Ingredients:
1/2 c Greek yogurt
1/2 English cucumber, grated
1 tsp finely grated lemon zest
2 TBSP lemon juice
1 TBSP chopped dill
1/4 tsp cayenne
Salt and Pepper
1 lb ground lamb
1 TBSP canola oil
2 tsp onion powder
1 tsp garlic powder
1 tsp dried mint
1 tsp dried oregano
1 garlic clove, minced
30 small round gyoza (wonton) wrappers

In a medium bowl, whisk the yogurt with the cucumber, lemon zest, lemon juice, the 1 TBSP of chopped dill and the cayenne. Season the tzatziki with salt and pepper. Cover and refrigerate until well chilled, about 20 minutes.
Meanwhile, in a large bowl, combine the lamb with the oil, onion powder, garlic powder, mint, oregano, garlic, 2 teaspoons of salt and 1 teaspoon of pepper and mix well.

On a work surface, brush the rims of 5 gyoza wrappers with water and spoon 1 TBSP of the filling into the center of each. Fold the wrappers over to form half-moons. Seal the edges, pressing out any air, and crimp decoratively. Transfer the dumplings to a parchment paper–lined baking sheet; keep them covered with a moist paper towel. Repeat with the remaining wrappers and filling.

Fill a wok or large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with parchment paper. Set the steamer over the boiling water, cover and steam the dumplings until the filling is cooked through and firm, 6 to 8 minutes. Transfer the dumplings to a platter and garnish with chopped dill. Serve with the tzatziki.

Greek Salad

Ingredients:
1 TBSP lemon juice
3 TBSP olive oil
Salt and pepper
3 TBSP fresh oregano, minced
3 – 4 tomatoes, quartered
1 lb cucumber, cut into chuncks
20 brined olives, pittee abd halves
8 oz feta cut into chunks

Toss all ingeredints in a bowl and serves.

Serves 6 – 8.

Squash Blossom Soup

  
If you are lucky enough to get your hands on squash blossoms you must make this delicate soup!

Ingredients:
1/4 stick butter
1 onion, sliced thin
1 cloves garlic, minced
4 c chicken broth
1/2 lb squash blossoms, removed from stem
1 c half and half
Salt and pepper
Grated anejo cheese
Truffle salt
Espelette pepper

Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Add back to saucepan, pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste. Finsish with truffle salt and espelette.

Serves 6 – 8