Simple Caprese Salad

Simple Caprese Salad

2 Cups balsamic vinegar
3-4 whole ripe tomatoes
1 lb. fresh mozzarella cheese
12-16 fresh basil leaves
Olive oil – best quality
Salt & Fresh ground black pepper

  1. In a small sauce pan reduce the balsamic vinegar over medium heat to make a thick syrup.
  2. Slice the tomatoes, but not too thinly & arrange on an attractive serving platter. (this should be served family style) .
  3. Slice the cheese a little thicker than the tomatoes (wipe the blade clean after each cut to make it an easier job) and place one slice on top of each tomato, add a basil leaf or two and drizzle with the reduced balsamic vinegar.

Serve chilled with a glass of Pinot Grigio or a dry Riesling.

Roasted Cauliflower Steak

Roasted Cauliflower Steak

  1. Preheat oven to 350 degrees
  2. Slice one head of cauliflower from top to base into ¾” slabs.
    Rub both sides of each slab with fresh garlic. Sauté over medium-high heat
    In 1 TBSP olive oil until golden brown, about 2-3 minutes per side.
    Repeat for all steaks.
  3. Lay steaks on a baking sheet (line sheet with parchment for easy clean-up)
    Sprinkle with salt and pepper and roast for 20 minutes.
  4. Puree ÂĽ cup pitted kalamata olives, ÂĽ cup cilantro, ÂĽ cup olive oil,
    1 tsp chili flakes, and 2 tsp fresh squeezed orange juice.

Drizzle dressing on steaks and serve.

Sauteed Pork Chops With Kale

Sauteed Pork Chops With Kale

2 large bunches Kale
Olive Oil
4 (1/2 lb ea) Center-cut bone-in Pork Chops
3 cloves garlic (finely chopped)
l lemon (juiced)
Salt
Pepper

  1. Cut stems & spines from kale leaves, then roughly chop; wash well (do not dry) and set aside. In a large skillet over medium=high heat, heat enough oil to coat bottom. Season pork with salt & pepper. Sauté until cooked through, about 4 minutes per side. Transfer to a place and cover loosely with foil to keep warm.
  2. Add 1 more tablespoon oil to skillet. Cook garlic until golden, about 1 minute.
    Add kale and sauté until tender, about 10 minutes. Sprinkle with lemon juice.

Eggplant with Pork, Onions, Peppers

Eggplant with Pork, Onions, Peppers

3 tablespoons olive oil + more if needed
1 large eggplant or 2 medium (l lb. cut in 3/4” cubes)
3 bulb onions, cut in 1/2” slices or chunks.
1/2 tsp salt
1 lb. boneless pork (loin or sirloin chops, in 3/4”cubes)
3/4 cup dry white wine or chicken broth
4 small sweet peppers- sliced lengthwise in thin strips
1 TBSP chopped fresh oregano or chives

  1. Heat 2 tbsp olive oil in large skillet; add the eggplant & onions.
  2. Season with ÂĽ tsp salt; cook, stirring often until the vegetables begin to soften, 10 minutes. Transfer vegetables to a bowl.
  3. Add pepper strips to skillet; increase heat to medium-high. Cook, stirring until just beginning to soften 1-2 minutes. (The peppers should remain crisp).
  4. Stir peppers & oregano into the pork & vegetables. Serve over rice.

Garlic-Roasted Kale

Garlic–Roasted Kale

3 ½ tsp extra-virgin olive oil
1/4 tsp kosher salt
1 garlic clove, thinly sliced
10 ounces Kale (stems removed & chopped)
1 tsp sherry vinegar

Preparation
Arrange oven racks in center and lower third of oven. Preheat oven to 425 degrees.
Place a large jelly-roll pan in oven for 5 minutes.

Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading
With a silicone spatula to separate leaves. Bake at 425 deg for 7 minutes. Stir kale. Bake an
Additional 5 minutes or until edges of leaves are crisp and kale is tender.

Place kale in a large bowl. Drizzle with vinegar, toss to combine. Serve immediately.