- Preheat oven to 350°F. Grind or mince together salt, peppercorns, rosemary and garlic with chef’s knife; spread on large sheet of wax paper. Dry pork well with paper towels; lay over herb mixture, using waxed paper to roll and coat meat evenly with mixture.
- Heat olive oil in ovenproof sauté pan over medium-high heat until hot but not smoking. Add pork, searing quickly on all sides; transfer pan to oven and cook for 7 to 10 minutes or until meat thermometer inserted into thickest part of pork registers between 155°F and 165°F, depending on your preference.
- Transfer pork to cutting board; cover loosely with foil while you prepare sauce. In small saucepan, heat jam with pomegranate juice over low heat until smooth; cook for 4 minutes. Stir in pomegranate seeds; cover and keep warm.
- Cut pork diagonally into 1-inch-thick medallions; arrange on serving platter. Spoon some of the sauce over top; pass additional sauce on the side.
Tip: You can substitute 1/4 tsp freshly ground pepper for the peppercorns if desired.
Recipe provided by Chef Mary Ann Esposito
- Heat oil, garlic and oregano in saucepan set over medium-low heat; cook for 5 minutes or until garlic is softened. Add wine; increase heat to high and boil for 7 minutes or until alcohol evaporates.
- Add tomatoes and salt to saucepan; cover and simmer for 10 minutes over medium heat. Stir in mussels; increase heat to high. Cover and cook, stirring occasionally, for 3 to 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon into large bowls and ladle broth over top. Serve with bread on the side.
Tip: Most farm-raised mussels need only scrubbing with a stiff brush under cold running water. Some mussels may still have their “beards,” wiry dark ligaments, attached. If so, cut off the beard with scissors and discard, then scrub the mussel well.
Recipe Provided by Chef Sharon Sanders
Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.
- Preheat oven to 375°F. Spray baking sheet with olive oil.
- In a bowl, combine and toss 3 tbsp olive oil, eggplant, cauliflower, peppers, garlic and onions; spread on prepared baking sheet.
- Roast, turning once, for 10 minutes or just until eggplant begins to soften and cauliflower begins to brown.
- Transfer vegetables to large bowl along with tomatoes and cheese; toss gently with dressing. Transfer to serving platter. Serve at room temperature.
Tip: Adding canned chickpeas or cannellini beans to this salad boosts the protein.
Recipe provided by Chef Mary Ann Esposito
- In shallow bowl large enough to hold lamb in single layer, mix together minced mint, olive oil, 1 tbsp honey, garlic, lemon juice and pepper; add lamb, cover with plastic wrap and refrigerate, turning once or twice, for at least 2 hours or overnight.
- In small saucepan, bring whole mint, remaining honey and water to boil; reduce heat, cover and simmer until liquid is reduced by half. Strain through fine-mesh sieve into bowl; add salt to taste. Set aside and keep warm. (Make ahead: Refrigerate in airtight container; reheat before using.)
- Remove lamb from marinade; discard marinade. Place lamb on greased grill; close lid and grill until instant-read thermometer reads 145°F for rare, 160°F for medium and 170°F for well-done. Serve with mint sauce.
Tip: If desired, lamb chops can be broiled instead of grilled.
Recipe provided by Chef Mary Ann Esposito
- In glass bowl, combine lamb, onion, peppers and tomatoes. Whisk together lemon juice, olive oil, pepper, garlic, thyme and oregano; pour over lamb mixture. Refrigerate for 3 hours.
- Preheat grill to medium heat; grease grate well. Thread lamb and vegetables alternately onto skewers, reserving marinade. Grill shish kabobs, with lid down, and turning and basting occasionally with remaining marinade, for 12 minutes or until cooked to desired doneness.
Recipe provided by The Low Cholesterol Cookbook
Harissa Sauce:
- Pour boiling water over chilies; let soak for 20 to 30 minutes or until softened. Drain, reserving 2 tbsp soaking water. Remove stems and seeds from chilies.
- Add to food processor along with reserved water, red peppers, lemon juice, garlic, cumin, salt and coriander; purée until smooth. With machine running, drizzle in olive oil; process until blended. Store in airtight container in refrigerator for up to 2 weeks.
Roasted Vegetable Salad with Pork:
- Preheat oven to 400°F. Mix 1 tbsp Harissa with 2 tbsp olive oil; toss with carrots and parsnips. Spread vegetables in single layer on foil-lined baking sheet; bake for 45 minutes or until tender.
- Meanwhile, season pork tenderloin with half of the salt and pepper. Place on separate foil-lined baking sheet; roast for 35 to 40 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice pork into 1/2-inch-thick medallions.
- Combine greens and roasted vegetables in large bowl; toss with red wine vinegar, remaining olive oil, and salt and pepper. Divide among 4 plates. Garnish with pistachios. Serve with pork tenderloin and extra Harissa.
- Whisk flour with salt; drizzle olive oil over top. Mix with your fingertips until combined. Stir in 3 tbsp water; knead until dough comes together to form a ball, adding up to 1 tbsp more water if necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
- On lightly floured surface, roll pastry into 10-inch circle, about 1/4 inch thick; fit into 9-inch round deep tart pan with removable bottom, trimming excess dough. Refrigerate for 30 minutes.
- Preheat oven to 375°F. Line pastry shell with foil and fill with pie weights or beans. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 10 minutes. Remove from oven and let cool on rack.
Filling:Arrange asparagus and ham in pastry shell. Whisk together eggs, cream, chives, parsley, salt and pepper; pour into shell. Sprinkle with cheese. Bake for about 30 minutes or until pastry is golden brown and quiche is set.
