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| Garden Bean Salad with bacon |
Mon - One Pot Puttanesca
Tue - Sausage Peppers and Potatoes
Wed - Garden Bean Salad with bacon
Thu - Pork Loin Roast
Fri - Pork Loin Sandwiches
One Pot Puttanesca
4 cups chicken broth (can use veggie broth for vegetarian)2 cans (14.5 oz each) Italian-style diced tomatoes
1/2 medium onion
2 garlic cloves, pressed
1/2 cup sliced olives
7 oz artichoke hearts, drained
2 tbsp capers
1/2 tsp crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine or spaghetti pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, divided
Parmesan cheese, grated
2 tbsp Olive Oil
1. In a large skillet, over medium heat, cook the onion in oil until translucent. Add garlic and cook until fragrant.
2. Carefully add broth, tomatoes, pasta, olives, capers, and pepper flakes, if desired.. Simmer, covered, 9-10 minutes or until pasta is al dente, stirring occasionally.
1/2 tsp crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine or spaghetti pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, divided
Parmesan cheese, grated
2 tbsp Olive Oil
1. In a large skillet, over medium heat, cook the onion in oil until translucent. Add garlic and cook until fragrant.
2. Carefully add broth, tomatoes, pasta, olives, capers, and pepper flakes, if desired.. Simmer, covered, 9-10 minutes or until pasta is al dente, stirring occasionally.
3. Finely chop parsley; reserve 1 tbsp for garnish. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with grated Parmesan cheese and reserved parsley.
1 lb Italian Sausage
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
4 medium potatoes, cubed
In a large non-stick skillet, cook ingredients together on medium heat until sausage is cooked through and potatoes are tender. Add salt and pepper to taste. Serve hot with crusty bread.
Garden Bean Salad with bacon
I will be adding diced, crisped bacon to this dish.
Savory Pork Roast with Apple Stuffing
2 medium red apples, chopped (about 2 cups)1/2 cup chopped celery1/2 cup chopped onion6 cups herb-seasoned stuffing mix1 cup apple juice1/4 cup butter or margarine, melted2 garlic cloves, pressed1 1/2 teaspoons dried rosemary leaves, crushed1 teaspoon rubbed sage1/4 teaspoon ground black pepper1 teaspoon salt1 boneless pork loin roast (2 1/2-3 pounds)
DIRECTIONS
1 Preheat oven to 350°F. Combine apples, celery, onion and stuffing mix in large mixing bowl. Drizzle with apple juice and butter; toss well to combine. Spoon stuffing mixture into Deep Dish Baker.2. Combine garlic, rosemary, sage, black pepper and salt; mix well and rub evenly over pork. Place pork, fat side up, over stuffing; loosely cover with aluminum foil, sealing tightly around edge of baker. Bake 1 hour, 30 minutes; carefully remove foil. Bake an additional 15-30 minutes for medium (155°F) to well (165°F) doneness. Let stand, covered, 10 minutes; carve on Reversible Bamboo Carving Board. Serve pork with stuffing.
Savory Pork Roast with Apple Stuffing
2 medium red apples, chopped (about 2 cups)1/2 cup chopped celery1/2 cup chopped onion6 cups herb-seasoned stuffing mix1 cup apple juice1/4 cup butter or margarine, melted2 garlic cloves, pressed1 1/2 teaspoons dried rosemary leaves, crushed1 teaspoon rubbed sage1/4 teaspoon ground black pepper1 teaspoon salt1 boneless pork loin roast (2 1/2-3 pounds)DIRECTIONS
1 Preheat oven to 350°F. Combine apples, celery, onion and stuffing mix in large mixing bowl. Drizzle with apple juice and butter; toss well to combine. Spoon stuffing mixture into Deep Dish Baker.2. Combine garlic, rosemary, sage, black pepper and salt; mix well and rub evenly over pork. Place pork, fat side up, over stuffing; loosely cover with aluminum foil, sealing tightly around edge of baker. Bake 1 hour, 30 minutes; carefully remove foil. Bake an additional 15-30 minutes for medium (155°F) to well (165°F) doneness. Let stand, covered, 10 minutes; carve on Reversible Bamboo Carving Board. Serve pork with stuffing.
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