- 1 tablespoon ground ancho chile pepper
- 4 boneless Pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
- 4 slices bacon, chopped
- 1/2 cup thinly sliced Red Onion
- 1/3 cup cider vinegar
- 1 tablespoon sugar
- 1 5 ounce package fresh baby spinach
MethodMeanwhile, in bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into chops. Add chops and bacon to hot skillet; reduce heat to medium. Cook 6 to 8 minutes, until chops are pink in center (160 degrees F) and bacon is crisp; turning chops and stirring bacon. Remove and set aside.
- 2/3 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1/4 cup White Wine vinegar
- 1/4 cup orange juice
- 2 teaspoons dijon-style mustard
- 3/4 cup canola or Olive Oil
- 2 teaspoons finely snipped fresh sage
- 1/2 teaspoon kosher salt or salt
- 1/4 teaspoon freshly ground black pepper
- 16 1/4-inch slices baguette, toasted
- 8 ounces brie cheese, cut in 16 wedges
- 10 cups prewashed baby spinach
- 1/2 cup dried cranberries
- 1/4 cup shelled Pumpkin Seeds (pepitas), Toasted (optional)
- For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
- Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
- For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or 4 inches from heat 1 to 2 minutes, until cheese is melted.
- Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
- 1/3 cup balsamic vinegar
- 1/3 cup Olive Oil
- 1 fresh jalapeno pepper, seeded and finely chopped (1 Tbsp.)
- 1 teaspoon bottled minced garlic or 2 garlic cloves, minced
- 1/2 cup pitted dates, quartered
- 1/2 cup peeled jicama, cut into matchstick-size strips
- 1 10 ounce package prewashed spinach, torn (about 12 cups)
- 1/2 cup red sweet pepper cut into matchstick-size strips
- For dressing, in a screw-top jar, combine vinegar, oil, jalapeno pepper, and garlic. Cover; shake well. In a bowl, combine dates, jicama, and half of the dressing; toss to coat.
- Divide the spinach evenly among six salad plates. Arrange date mixture on spinach. Top with red pepper strips. Season with salt and pepper, if desired. Pass the remaining dressing. Makes 6 servings.
- 2 cups fresh shelled peas (about 1 1/2 pounds unshelled)
- 6 cups baby spinach or arugula
- 4 cups baby Swiss Chard, torn red-tip leaf lettuce, or torn romaine lettuce
- 1 cup 3- to 4-inch strips green onions
- 1 cup chopped fresh strawberries
- 1 cup cider vinegar
- 1/4 cup Salad oil
- In a medium stainless-steel or enamel saucepan combine strawberries and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Chill for at least one hour.
- In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, spinach, baby Swiss chard, and green onions in rows in a large platter or in a serving bowl.
- In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.