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November 02, 2006
Session 2 Week 2
Small Share: Carrots 1 bunch, Radish 1 bunch, Romanesco 1/2 lb, Fennel 1 bunch, Baby Head Lettuce 4, Butternut Squash 1 small, Spinach 1/3 lb, Apple 2-3
Medium Share: Carrots 2 bunches, Radish 1 bunch, Beets 1 bunch, Romanesco 3/4 lb, Baby Head Lettuce 6, Butternut Squash 1 medium, Arugula 1/4 lb, Turnips 1 bunch, Spinach 1/2 lb, Pears 3
Large Share: Carrots 2 bunches, Radish 2 bunches, Beets 1 bunch, Romanesco 1 lb, Baby Head Lettuce 8, Butternut Squash 1 large, Arugula 1/2 lb, Turnip 1 bunch, Spinach 1/2 lb, Pears 3
Pork in Pear & Pomegranate Sauce
This is a very pretty and unique dish. Pomegranate molasses is also called concentrated Pomegranate juice. It is available in larger grocery stores and Middle Eastern markets. Whole Foods carries it as concentrated juice in their baking section with the molasses. It has an intense and complex flavor that is wonderful in sauces, desserts and dressings. I am having a lot of fun playing with it and it is well worth looking around for it!
4 small pork loin chops
1 TBS oil
1 TBS butter
3 TBS Pomegranate molasses
1-4 TBS brown sugar*
1 TBS white wine vinegar
2 ripe pears, cored, quartered and sliced
Salt and freshly ground pepper to taste
Preheat the oven to 350º.
Brown the chops on both sides in a large frying pan. Place the chops in a small baking dish. Wipe out the excess fat in the frying pan but leave the pork tidbits. Add the butter, pomegranate molasses, brown sugar and vinegar. Stir until dissolved over low heat. Add the pear slices and cook about 5 minutes until they just begin to soften.
Pour the pear mixture over the pork chops. Bake for about 30 minutes until the pork is done and the pears are quite soft.
*Pomegranate molasses is quite tart. I prefer the tart contrast to the sweetness of the pears so I use only 1 TBS of sugar. If you want a dish with more of a sweet & sour flavor add more brown sugar.
Warm Spinach & Artichoke Hearts Salad
serves 4
1 TBS olive oil
10 oz of fresh baby spinach
1/4 red onion, diced
1/3 c. sun dried tomatoes, chopped
1 (8 oz) jar of artichoke hearts with marinade
2 cloves minced garlic
1 tsp Willie Green's Organic dried basil
1 TBS balsamic vinegar
1 c. crumbled feta cheese
Preheat the oven to 300°. Lightly oil a shallow baking dish.
Fill the oiled baking dish with baby spinach. Top with red onion and sun dried tomatoes.
Slice the artichoke hearts into bite size pieces, reserving the marinade. Scatter the artichoke hearts over the spinach.
Add the garlic, basil and vinegar to the marinade, blending well. Drizzle the marinade over the spinach.
Top with the crumbled feta. Bake the spinach until it is wilted but not browned, about 10 minutes.
Posted by Christine at November 2, 2006 10:21 AM
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