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.

Grilled Eggplant Sandwich

Grilled Eggplant Sandwich

2   eggplant sliced lengthwise, peeled or unpeeled
1    loaf French or Italian bread split lengthwise
Oil (olive or salad)
Balsamic Vinegar
Cut Garlic
Salt & Pepper
Whole basil leaves
Sliced Plum Tomatoes
Asiago Cheese

  1. Brush both sides of eggplant with oil.
  2. Grill 3-4 minutes each side until lightly browned & tender.
  3. Drizzle with Balsamic vinegar.
  4. Grill or toast cut sides of bread.
  5. Rub with cut garlic and drizzle with oil.
  6. Place grilled eggplant on bottom of bread, season with salt & pepper.
  7. Top with basil, tomatoes,asiago cheese.
  8. Cover, cut & eat!!

D E L I C I O U S

Margherita Panini

Margherita Panini

8 slices (3/4” ea) Pane Italian Bread
8 slices (1/4” ea) Fresh Mozzarella cheese
l/4 cup roasted red tomato strips-OBFF Vine Ripe Tomatoes
Salt & Pepper to taste
8 leaves Fresh Basil
2 tsp. Extra-Virgin Olive Oil

  1. Top 4 slices of bread with 2 slices of mozzarella, about 4 roasted tomato strips, salt & pepper to taste, and 2 Basil leaves. Close sandwiches, pressing down lightly.
  2. Heat olive oil in large skillet on MEDIUM until oil shimmers lightly.
    Add Panini to pan; press with spatula to flatten. Turn over when
    Bottom slices turn golden brown, about 4 min. Cook 3-4 min, pressing
    Occasionally with spatula to flatten, until second sides are golden brown.