Pork with fennel sage apples

Pork Chops with Fennel, Apples & Sage

Pork Chops with Fennel, Apples & Sage
Pork Chops with Fennel, Apples & Sage
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large skillet on medium-high heat.
  2. Season your chops with salt and pepper. Add your chops to the pan when the oil is close to smoking. Cook for about 4-5 minutes on each side until well browned. Remove from pan and set aside.
  3. Reduce heat to medium and melt you butter in the same pan and add fennel and shallots. Cook for about 5 minutes. Then, add you hard cider, apple cider vinegar & sugar. Cook until sauce has reduced by 1/2 for about 10 minutes.
  4. Add you apples and sage and cook for another 2-3 minutes. Then, add your pork chops back to the back and cook for another 5 minutes (or until cooked throughly) until warm and fragrant.
  5. Place your pork chops on a plate and pour fennel, sage and apple mix on top and drizzle remaining sauce over them. Serve immediately.
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Vegetarian French Onion Soup

Vegetarian French Onion Soup

All of the onions from this weeks farm share made me wonder what I could make with a ton of onions.  I myself (or my husband for that matter) are members of the onion appreciation committee.   BUT my mother-in-law is an onion fanatic.  Fanatic in a sense that she will sneak onions from the cutting board and steal cooking onions from the pot on the stove.  So, I figured what else can I do with 3 pounds of onion?  French onion soup!  This version uses vegetable broth instead of the traditional beef stock – making it suitable for the veggie crowd.  If you’re looking to make a vegan version, swap the butter with olive oil and use a vegan cheese.

This dish, as simple as it is does take some time to prepare but is well worth the wait!  Enjoy!

 

RECOMMENDED SUPPLIES:  Soup crocks!
If you do not have soup crocks on hand, you CAN use a casorole dish and layer your bread and cheese on top of it.

Vegetarian French Onion Soup
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Vegetarian French Onion Soup
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Ingredients
Croutons
Servings:
Instructions
  1. In a stock pot of dutch oven over medium-low heat, add butter and sliced yellow onions. Stir until they are well coated with the melted butter.
  2. Cover and allow to cook for about 25 minutes until they are soft and translucent.
  3. Remove lid and increase heat to medium-high to begin caramelizing. Add 1/2 teaspoon of sugar and stir frequently until the onions become golden brown. If they look like they are cooking too rapidly, reduce your heat! Be careful not to burn.
  4. Once your onions have caramelized, Deglaze the pan with 1/2 cup of white wine. Stir stir stir until you scrap up all of the fond from the pot.
  5. Once the wine has cooked off, deglaze again with the cognac stirring and scraping the pan.
  6. Reduce heat to medium-low and add your flour, stirring frequently to form a thick paste for about 2-3 minut. If this doesn't happen, add another tablespoon of butter.
  7. Add the vegetable stock, thyme and bay leaves to the pot and stir well. Cover and allow to simmer for 30 minutes.
  8. While your soup is simmers, now is a great time to make your "croutes" - aka toasted bread. Preheat your oven to 325 degrees Fahrenheit. Drizzle each side of the bread slices with olive oil and place on a baking sheet. Cook the bread for 15 minutes on each side until they are toasty and hard. Remove from oven and set aside.
  9. Increase oven temperature to 350.
  10. Back to the soup... Remove the bay leaves and thyme sprigs and discard. Add salt and pepper to taste.
  11. Pour your soup into several soup crocks and add a few thinly sliced raw shallots on top.
  12. Layer a couple pieces of croutes on top. Then add a thick layer of shredded Swiss cheese on top, making sure you cover the bread well to prevent it from burning.
  13. Place soup crocks on a baking dish (trust me, the cheese will melt and make a huge mess if you don't do this). Place in the oven for 30 minutes until cheese has browned. Depending on your oven, you may have to turn it to broil for a couple minutes to achieve the browned cheesy goodness.
  14. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
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Parsnip and Rutabaga gratin

Parsnip and Rutabaga Gratin

A great alternative to potato gratin (and all of the carbs that goes along with it).  I usually make my gratin with potatoes but having a diabetic father-in-law requires a little tweeking of some of my recipes.  This recipe is a great lower carb alternative and is still quite decadent!  I topped it off with a little bit of the Black Sheep Creamery cheese that was included in the most recent farm share but can be swapped out with an aged manchego or romano cheese.  The caramelizing of the leeks and shallots add a wonderful depth of flavor to the dish.  Enjoy!

Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium sized baking dish, layer thinly sliced rutabagas and parsnips (about 1/8 inch). Set aside.
  3. In a large saucepan, heat butter over medium-low heat. Add leeks and shallots and cook; stirring frequently until golden brown for about 20 minutes.
  4. Stir in flour and flour and cook until smooth, whisking out any lumps for about 2 minutes.
  5. Add heavy cream and fresh thyme. Stir for about 3-4 minutes until milk is heated. Add shredded smoked fontina cheese and stir until well incorporated and creamy.
  6. Pour half of the cheese mixture over the sliced rutabagas and parsnips. Agitate the baking dish to allow the sauce to coat well; continue pouring the sauce until it barley covers the slices.
  7. Top with grated manchego cheese and bake uncovered for 35 minutes or until tender.
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Chimichurri Chicken

Pan Seared Chicken with Chimichurri Sauce

Chimichurri sauce is a wonderful green garlicky and zesty sauce originating from Argentina.  The origins of the name and the sauce is unclear but there is a theory that the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.  The sauce is best served with grilled meat.  In light of the recent wet Washington weather, I was forced to whip this dish up indoors.  It’s still quite delicious either way but if you have the option to grill, go for it.  The sauce works as a marinade, topping and dipping sauce! Enjoy!

Chicken with Chimichurri Sauce
Chicken with Chimichurri Sauce
Ingredients
The Sauce
The Chicken
Servings:
Instructions
The Sauce
  1. Place all sauce ingredients into a food processor or blender. Pulse until chopped. Set aside.
The Chicken
  1. Using a sharp chef's or filet knife, slice each chicken breast horizontally into two even pieces.
  2. Place your chicken in a large sealable dish (for marinating). Evenly coat the chicken in salt and paprika. Add the lemon juice and vinegar (this will help tenderize the meat) and cover in 1/2 cup of your chimichurri sauce. Place in the refrigerator and allow to marinate for at least 3 hours.
  3. Remove chicken from dish and discard remaining marinade. Allow the chicken to reach room temperature before cooking.
  4. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; coat pan evenly. Add chicken to pan; Cook for 5-6 minutes. Turn chicken over; reduce heat to medium and cook for another 5-6 minutes or until done. The chicken should be golden brown and the juices should run clear.
  5. Remove from pan and top with chimichurri sauce. Enjoy!
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