Pork Chops with Capers, Lemons and Mushrooms

Boneless pork chops, lemons, capers, mushrooms and fresh herbs from the garden are luscious together. The capers and lemon juice add a piquant touch and the fresh thyme and parsley brings out the great flavor of the pork. A good sea salt, like Fleur de Sel, which has the great taste of the ocean in it, also adds a lot of flavor. If you can find the tasty little capers from the Aolian Islands packed in salt, they taste so much better than capers packed in brine. However the capers are packed -- in brine or in salt – both benefit from a good rinse so the piquant taste can shine. The sauce is finished with roughly chopped fresh parsley and a sprinkling of fresh lemon zest. Pork perfection!

Ingredients:

4 boneless pork loin chops, ½ inch thick or more, trimmed of excess fat
Sea salt and freshly ground black pepper
2 tablespoons of good olive oil
2 large cloves of garlic peeled and finely chopped
1 large shallot, finely chopped
Baby Portabello mushrooms, 8 to 10 ounces thinly sliced
1 tablespoon of capers, drained, rinsed and roughly chopped
¼ cup fresh lemon juice
2 teaspoons fresh chopped thyme leaves or ½ teaspoon dried thyme
½ cup homemade chicken broth, fat removed or ½ cup of free-range chicken broth
2 teaspoons Arrowroot (or cornstarch)
¼ cup fresh parsley leaves roughly chopped
zest of ½ a lemon

Directions:

Evenly season the pork chops, on both sides, with sea salt and freshly ground black pepper. Using a 12-inch non-stick skillet heat 2 tablespoons of good olive oil on medium heat for 1 minute, saute the chops until nicely browned on the outside and still slightly pink in the center, turning over once. Transfer the chops to a serving platter and keep warm while you make the sauce.

Add more olive oil to the skillet if needed, then add the mushrooms, garlic, shallots and fresh thyme. Cook 5 minutes or until mushrooms are well browned and the garlic and shallots are softened. Add chicken broth and lemon juice to the mushroom mixture and simmer for 2 minutes. Then add the tablespoon of rinsed capers to the sauce. To thicken the sauce mix Arrowroot (or cornstarch) with 2 teaspoons of cold water and stir it slowly into the mushroom, caper wine sauce until it thickens. Place the pork chops on a serving plate and top with the sauce. Sprinkle fresh parsley over the chops and the zest of ½ a lemon. Serve with a side dish of Fettuccini with an olive oil and garlic sauce, and some steamed fresh green beans.

Healthy Minestrone

Fresh zucchini and tomatoes are wonderful together. Add some chopped peppers, fresh herbs, beans, pasta shells, bulgar, kale, spinach and fresh mustard greens and you have a delicious soup that is packed with nutrition. The olive oil and the fresh basil do amazing things for the broth and the lemon juice adds great taste. This is not the time to use up all those wilted limp carrots or tired looking vegetables in the refrigerator. Choose the sweetest young carrots and the finest greens you can find to get the best flavor and taste. Your family will thank you for it. There is no real substitute for the fresh herbs both from a standpoint of taste and nutrition. Dry powdered oregano cannot compare to the fragrance or the taste of fresh oregano. Canned tomatoes are fine if you don’t have fresh, but be sure the chicken stock is fat free. If you make your own chicken stock you can put it in the refrigerator and the fat will lift cleanly off when it is cold. Canned fat-free chicken stock is fine, but if you have the time to make your own, the flavor of good homemade chicken stock is worth the effort.

Ingredients:

3 tablespoons good olive oil
1 small red or yellow onion, finely diced
4 cloves garlic, peeled and minced or put through a press
1 yellow or red pepper, diced
2 celery ribs chopped
2 carrots diced or roughly chopped
2 small zucchini, finely chopped
sea salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh oregano
pinch red pepper flakes
1 14-ounce can diced stewed tomatoes or 2 cups chopped fresh tomatoes
1 14-ounce can chickpeas, drained
1 14-ounce can kidney beans, drained
1/2 cup small pasta shells such as rice shaped orzo
1/4 cup fine bulgar
1 cup of fresh kale, stemmed and roughly chopped
1 cup of fresh mustard greens stemmed and roughly chopped
1 cup of fresh spinach, stemmed and roughly chopped

4 cups good homemade fat-free chicken stock

juice of one large lemon, about ¼ cup

1/2 cup fresh basil, stemmed and roughly chopped

1/4 cup freshly grated Parmesan cheese

Saute onions, garlic, carrots and celery in olive oil in a large stockpot until transparent. Add the zucchini, salt, pepper fresh herbs, and red pepper flakes and saute for 5 minutes. Next add the tomatoes, chickpeas, kidney beans, and enough chicken stock and water to cover by a couple inches. Bring to a simmer, and add the pasta shells and bulgar. Simmer until the pasta is tender. Add more water if needed then add the chopped kale, mustard greens, spinach, and lemon juice. Cook only until the fresh greens are wilted. Do not overcook. Sprinkle with chopped parsley, Parmesan cheese, fresh basil and a drizzle of olive oil on top. Enjoy!

Wild-Caught Salmon with Citrus and Cumin

In Mediterranean countries where fresh fish is a staple, this simple country style fish preparation is often served. Lemon and orange juice, a touch of honey, some thinly shaved shallots and sweet red onions, a little olive oil, sea salt and freshly ground pepper and cumin accent the delicate flavor of the salmon. Serve with a lemon rice pilaf with green onions, lemon thyme, fresh parsley and toasted almonds. A nice fruity Alsatian Gewurztraminer wine with a somewhat flowery bouquet goes nicely with this dish, or if you prefer, a good dry Riesling.

Ingredients:

4 fresh wild-caught salmon filets, 6 to 8 ounces each, skin on
3 tablespoons honey
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon powdered cumin
zest of one lemon
1 medium sweet red onion very thinly shaved
3 shallots peeled and very thinly sliced
Sea salt and freshly ground black pepper
1 tablespoon of good olive oil
2 tablespoons roughly chopped fresh chives
¼ cup roughly chopped fresh parsley leaves

Directions:

Preheat the oven to 375°.  Combine orange juice, lemon juice, honey and thinly sliced shallots and onions in a dish. Place the salmon skin-side up in the juice and onions and marinate for 30 minutes. When the fish has marinated for a sufficient time, remove the filets and place them skin-side down in a baking pan lined with non-stick aluminum foil. Spoon the honey and citrus juice marinade mixture over the filets. Arrange the red onions and shallots over the top of the fish. Sprinkle with the lemon zest and drizzle with some good olive oil.  Bake for 20 to 25 minutes in a pre-heated 375° oven until the fish flakes easily with a fork.  Garnish with lemon and orange slices and some roughly chopped fresh parsley and chives.