Saturday night – 09/28/2013

Our friend Tom gave us 20 pounds of Asian pears last week. When life gives you Asian pears make sauce. Everything else in the menu this week revolves around the pears and sauce.

Apple Cider Braised Pork Shoulder with Asian Pear Sauce
Rice Pilaf
Tomato and Fennel Casserole
Roasted Butternut Squash Puree

Apple and Asian Pear Crisp

Notes under the cut

Individual Pluot Cakes

A pluot is a cross between hybrid of a plum and an apricot. They have a smooth skin and firm flesh. The pit is fairly small. There were some nice ones at the grocery store, I remembered this recipe from the “try it sometime” pile and this was the result.

little pluot cakes

These are cooked in a muffin or cupcake pan resulting in nice individual cakes.

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Saturday night – 09/14/2013

The inspiration for this menu is leftover corn tortillas. Leftover corn tortillas leads to cheese enchiladas. We had rice last week so I didn’t want to repeat it this week. A big green salad though is lovely this time of year with so much local produce to enjoy. Dessert is our traditional gift to the (almost) birthday girl.

Cheese Enchiladas
Green Salad with radishes, quick pickled shallots and assorted tomatoes with vinaigrette.

Pineapple Upside-Down Cake (login required to view recipe)

Notes under the cut

Pan-fried Turkey Chops

At times I get tired of the standard proteins we have on rotation. Chicken thighs and pork tenderloin are nice, tilapia is tasty and chickpeas are filling. Sometimes though it is nice to have something a little different and, honestly, turkey is only a little different. 🙂

Pan-fried turkey “chops” takes about 10 minutes total from pulling the chops from the fridge to ready-to-eat. It took longer to prep and cook the beets greens you see in the picture below. Give this a try sometime, it beats boneless skinless chicken breast.

Pan-fried Turkey Chop with Sauteed Beet Greens
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