2 tablespoon extra-virgin olive oil, divided
1 – 4 oz carton unsweetened applesauce
2 cups thinly sliced red cabbage
1 small red onion, thinly sliced
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
2 tablespoons pure maple syrup
4 – 1/2-inch-thick center-cut boneless pork loin chops, (about 1 pound), trimmed of all fat
¼ teaspoon salt
¼ teaspoon freshly ground pepper, plus more to taste
⅓ cup flour
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add applesauce, cabbage, onion and thyme, and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.
Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.
Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.
Seasoned Baked Rutabaga Wedges
1 rutabaga, peeled and sliced into wedges
1 tablespoon olive oil
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
Preheat oven to 450 °F. Soak the rutabaga wedges in cold water for several hours. Drain and dry on paper towels.
Cover a sheet pan with foil and coat with cooking spray. In a large ziplock bag, mix the garlic powder, paprika, onion powder, salt, and pepper and shake to combine. Place the rutabaga wedges in the bag and shake to evenly coat them. Add the oil and shake again.
Arrange the wedges on the prepared sheet pan so they are not touching.
Bake about 20 min and turn the wedges over. Bake another15-20 minutes or until they are brown and crispy
Oven Roasted French Cut Ribeye Steak
1 large sweet onion, sliced
2 tablespoons butter
1 ½ lb bone-in rib-eye steak, frenched
Kosher salt and coarsely ground black pepper
5 sprigs fresh thyme
2 sprigs rosemary
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
For the onions: In a medium skillet melt the 2 tablespoons butter and add the sliced onions. Cook until golden brown, about 10-12 minutes. set aside.
Preheat the oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Melt 1 tablespoon butter with 1 tablespoon. oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Scatter thyme and rosemary sprigs evenly in the skillet and dot with 2 tablespoons butter.
Roast steak in the oven, turning halfway through cooking and basting frequently with the herb butter in the skillet until an instant-read thermometer inserted into steak registers 125° for medium-rare, 12-15 minutes, or to your desired doneness.
Transfer steak to a cutting board. Drizzle with herb butter from the skillet and let rest for 10 minutes. Slice against the grain and divide among serving dishes. Top each serving with some of the sauteed onions.
1 pound small potatoes, cut in half
2 cloves garlic, peeled and smashed
2 sprigs fresh thyme
1/2 lemon, sliced
1/4 cup olive oil
Place the sliced potatoes in a skillet cut side down. Top with the garlic, thyme and lemon slices. Add salt to taste. Cover with cold water. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain well and reserve the garlic. Return the potatoes to the pan cut side down, add the garlic and olive and cook the potatoes until brown.
10 pkg, frozen spinach, defrosted and drained
2 garlic cloves, peeled and smashed
¼ cup olive oil
Salt and pepper to taste
Combine all the ingredients in a small saucepan. Heat until the spinach is hot and tender about 6-7 minutes.
Sea Bass with Spinach Pesto
1 lb Sea Bass fillets cut into ½ inch thick pieces
4 tablespoons butter
Spinach pesto, recipe below
1/2 cup Flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix the flour and seasonings together. Coat the fish fillets in the flour mixture. Melt the butter in a large heavy skillet. Place the coated fillets in the butter and cook for 3-4 minutes per side. Cover each fillet with several tablespoons of spinach pesto and heat for 2 or 3 minutes.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine-pignoli (or any nuts) nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Tomato Mozzarella Salad
2 tomatoes, sliced into ½ inch thick slices
5-6 slices fresh mozzarella cheese, ½-inch thick
5-6 Pitted oil-cured olives
Extra-virgin olive oil
Arrange the tomato slices alternating with mozzarella slices on each serving plate. Drizzle with olive oil and top with olives.
Oven Roasted Asparagus
1 bunch asparagus
Coarse sea salt to taste
Crushed black pepper to taste
!/4 teaspoons roasted garlic powder
1/2 cup grated Parmesan cheese
Preheat the oven to 400°F (205°C). Remove the woody ends of the asparagus spears.
Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper, garlic powder, and the Parmesan cheese.
Bake until the cheese begins to brown and the spears are tender about10-12 minutes.