I don’t know if this is a thing I do now, but I tell you, I was really happy with this dinner tonight… and so, in the spirit of Christmas, I thought I’d share it with you.
Roast Pork Loin
From: Menus For Moms
Ingredients
- 1 tsp minced garlic
- 2 tsp marjoram
- 1 tsp salt
- 1 tsp dried sage
- 1 (about 4 lbs.) boneless pork loin roast
Directions
- Preheat oven to 350°F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160° F. Let stand for about 10 minutes before slicing.
Sautéed Rainbow Chard with Garlic and Lemon
From: A Star Chef’s Italian Christmas – http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon
Ingredients
- . 1/2 cup extra-virgin olive oil
- . 3 large garlic cloves, thinly sliced
- . Salt and freshly ground pepper
- . 1/2 teaspoon finely grated lemon zest
- 4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Directions
- In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
- Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
Garlic Mashed Cauliflower
Ingredients
- 1 head of Cauliflower
- Garlic cloves (whole)
- 2 tbsp butter
Directions
- The first thing I did was to fill up a large stock pot with an inch or two of water. I put the pot on a burner set on high, dumped in a steamer insert, and put on the lid.
- Once I was done prepping the cauliflower and garlic, the water in the pot was boiling, so I dumped in the stems, half of the florets, and all of the garlic and salted everything liberally.
- Once the florets are soft, I dumped everything into a colander and let it drain.
- Once drained, I threw everything into my Cuisinart.
- and two tablespoons of butter (grassfed, of course).
- Final step: I processed everything until smooth.