Brussel Sprouts are your friend

  • Cut them in half.
  • Sear the flat side hard in olive oil.
  • Add Craisins (and maybe pine nuts)
  • Add a few Tbs of water, toss, cover.
  • Cook for a minute or two or until Al Dente. (Yes, I can use that term for non-pasta things!)

    Roasted pork loin, fingerling potatoes, brussel sprouts & a white wine sauce

When Mommy’s away

That’s when my son and I make things with mushrooms and artichokes. Both of which I love and have gotten him to grow to love at age 5. Usually it’s mushroom risotto. But this time we switched it up. You should see a five year old eat mushrooms like this.

Crimini, shitake & trumpets

Sale on pork loin… but the end that acts more like a tenderloin.

So, I couldn’t really slice this part of the loin into boneless chops. So, I butterflied it, pounded it and rolled it back up stuffed with caramelized onions and apples. A little 25 year old balsamic as the sauce makes it better than restaurant quality for me.

Try aged balsamic as a condiment for pork. Use it sparingly. If it’s good, it’s $30 a bottle, but oh so good!