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Healthy Mediterranean Cooking at Home

Category Archives: rutabaga

Depending on where you live you’ll find everything from the first apples of the season to fresh broccoli, pumpkin and other squashes, grapes, cauliflower, root vegetables, melons, and sweet potatoes to just name a few. Incorporate these foods throughout your menu: try apples in your pancakes, stuff, and roast an acorn squash, add grapes to your chicken salad, make broccoli or cauliflower soup or add roasted root vegetables to your homemade pizza. There are endless possibilities.

Salmon Saltimbocca

2 servings

Ingredients

Olive oil
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves

Directions

Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet.

Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes.

Roasted Broccoli With Creamy Italian Dressing

Ingredients

1 large head of broccoli (4 stalks)
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Dressing

1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
1 teaspoon dried Italian seasoning
Pinch of sugar
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley
2 tablespoons grated parmesan cheese

Directions

Preheat oven to 425 degrees F.

To make the dressing:

Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, dried seasoning, sugar, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Stir in the parsley and cheese. (The dressing will keep, refrigerated, up to 1 week.)

For the roasted broccoli:

Cut the broccoli florets from the thick stalk and slice into 2-inch pieces.
Place the broccoli florets on an oiled baking sheet large enough to hold them all in a single layer. Sprinkle with the salt and red pepper flakes. Drizzle with olive oil. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and.serve with the dressing.

Garlic Butter Sautéed Rutabaga or Potatoes

Rutabaga is a great fall root vegetable to serve. If you don’t care for this vegetable substitute Yukon gold potatoes in the recipe below,

2 servings

Ingredients

1 ¼ lb rutabaga or Yukon gold potatoes
3 tablespoons unsalted butter
1 garlic clove, minced
½ teaspoon salt
Fresh cracked black pepper
Chopped parsley for garnish

Directions

Peel the rutabaga. Trim the ends, and then cut into 1-inch cubes. Put the rutabaga in a large pot and cover with cold water.

Add 1/2 teaspoon salt and bring to a boil. Cover, turn down the heat and cook until just tender, but not soft or mushy, about 20 minutes.
Drain the rutabaga in a colander and then place on paper towels for a few minutes to dry.


.Heat the butter in a medium skillet and add the garlic. Cook for a minute. Add the dried rutabaga cubes, salt, and pepper to taste. Saute the cubes until brown and crispy, turning them over several times, about 15 minutes.

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Beef Pot Roast

Ingredients

3 lb chuck beef roast
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
2 tablespoons olive oil
2 cups beef broth

1 large sweet onion, sliced
3 cloves garlic, minced
6 medium carrots, peeled and cut in half
1 cup sliced mushrooms
1 tablespoon arrowroot powder or cornstarch
1 tablespoon cold water

Directions

In a small bowl combine the sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together. Rub seasoning mixture all over the roast.

Heat a large Dutch Oven over high and add the oil. Sear the roast on both sides until browned.

Pour the beef broth over the roast. Sprinkle minced garlic over the top and add the onions. Bring to a boil, cover, and lower heat to low.

Cook for 60 minutes, turn the roast over and add the carrots and mushrooms. Cover and cook for 2-3 hours more or until the meat is falling apart tender.

Remove the carrots and roast from the pot and place on a serving platter. Cover with foil and let rest while you thicken the gravy.

In a small bowl combine: arrowroot powder and cold water. Stir until mixed.

Bring the sauce in the pot to a boil and pour in the arrowroot powder mixture. Boil and stir until the sauce thickens. Turn down the heat to very low.

Slice the roast and serve with the carrots and hot gravy.

Swiss Chard and Mashed Rutabaga

You may use two Yukon gold or one large baking potato instead of the rutabaga in this recipe.

For the Swiss Chard

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

For the rutabaga

1 medium rutabaga
Salt
1 clove garlic, peeled
2 cups low sodium chicken broth
1 tablespoon olive oil

Directions for the Swiss Chard

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf. Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and set aside.

Directions for the Rutabaga

Peel the rutabaga. Cut into ½ inch diced pieces. Place the rutabaga in a medium saucepan with a cover.

Add the chicken broth, garlic, and a little salt to taste. Bring to a boil and lower the heat to medium. Cover the pan and cook until very soft, about 45 minutes.

Drain the rutabaga over a bowl and reserve the broth for soup. Return the cooked rutabaga to pan and mash with a potato masher. Add the olive oil.

To finish the dish

Stir the mashed rutabaga or potato into the Swiss chard. Heat the mixture over low heat, cover the pan and let the mixture simmer for about 30 minutes until the chard is very tender. Serve with the pot roast.


Springtime means ham and lamb in the meat department. They are often on sale now in the market or from your local farm. Ham is always a good buy and supplies plenty of leftovers for several meals. Spring also brings us lots of new vegetables and fruits, so I look forward to using them and developing new recipes with them. I am especially taken with my newly discovered rutabagas. They are very similar to potatoes but contain many less carbs. I decided to try making my potato salad recipe with them and it turned out very well and so delicious. Fennel is also in season and there are so many good ways to prepare it, either cooked or raw. Try out some new vegetables this week and see how you like them.

Glazed Spiral-Sliced Ham

Ingredients

1/2 cup packed brown sugar
1/2 cup apricot jam
1/4 cup Dijon mustard
5 lb Spiral Cut Fully Cooked Ham

Directions

Preheat the oven to 275 degrees F.

Place the ham cut side down onto a sheet of aluminum foil. Let stand at room temperature 30 minutes.

Mix together the brown sugar, apricot jam and mustard in a small bowl. Brush half of the glaze onto the ham using a pastry brush.

Reserve the remaining glaze. Enclose the foil around the ham and place on a rimmed baking sheet also covered with foil (for easy cleanup).

Roast for 75 minutes in the preheated oven, or if your ham is a different size, figure 15 minutes per pound.

Take the ham out of the oven, pull the foil away and brush the remaining glaze onto the ham.

Place the ham back in the oven without enclosing it in the foil.

Bake 15-20 minutes more or until a meat thermometer inserted into the thickest portion registers 140°F. Let rest 10 minutes before slicing.

Rutabaga “Potato Style” Salad

6 servings

Ingredients

1 ½ lbs rutabaga or red potatoes, peeled
2 hard-boiled eggs, chopped
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon fresh lemon juice
Salt and black pepper to taste

Directions

Cut the rutabaga or potato into thin slices, about 1 x 1 inch, or cut the vegetables into cubes if you prefer that cut.

Place the rutabaga in a large pot with a lid. Cover with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat and cook with the lid ajar about 15-20 minutes until the rutabaga is fork tender.

Drain and place the rutabaga in a medium serving bowl. Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well and taste to see if the salad needs salt.

Cover the bowl and chill in the refrigerator for several hours before serving.

Sprinkle the top with some chopped parsley and a little paprika, if you would like to garnish the salad before serving it.

Fennel Salad With Avocado Dressing

2 servings

Ingredients

2 plum tomatoes, cut into wedges
1/4 of a large fennel bulb, cut into one inch cubes
2 tablespoons finely diced red onion
1/4 cup toasted pine nuts
Avocado Dressing, see link 

Directions

Combine the tomatoes, fennel, onion and pine nuts in a medium serving bowl. Add a few tablespoons of dressing to the top of the salad.

Serve with the remaining Avocado dressing on the side.


There was a time when seafood stews and chowders were the food of the poor. Fishermen would make a stew out of leftover bits of seafood, tails or heads. Seafood, today, can be quite expensive. To keep the cost down buy local varieties of seafood and those that are on sale. Combining easy to find fish fillets with small amounts of shrimp or clams creates a rich blend of flavor without costing too much money. Adding an assortment of fresh vegetables, simple herbs and seasonings can make endless combinations for seafood soups or stews. If you have fish stock, then use it in place of the chicken broth. I rarely have it and I like the taste of chicken broth in the recipe. Some cooks use bottled clam broth, but I find that on the salty side. The vinegar helps to perk up all the flavors in the stew.

This stew creates a hearty meal that can be prepared in advance of the dinner hour. A salad and toasted crostini slices can be good sides, if you think you need them. You can use this recipe as a basic model in which to add seafood and seasonal vegetables that you like to use. Give it a try for a dinner out of the ordinary.

Seafood Stew

Ingredients

3 tablespoons butter, divided
1 garlic clove, minced
1 large shallot, diced
1/2 cup chopped onion
1 cup chopped celery
1 thin carrot, diced
1/2 cup diced red bell pepper
2 cups cauliflower, cut into small florets
½ cup diced rutabaga (or potato)
2 cups homemade or store-bought low-sodium chicken broth
1 teaspoon seafood (Old Bay) seasoning
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
2 tablespoons apple cider vinegar
1 large plum tomato, seeded and diced
3 lbs firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined and tails removed
1 cup heavy cream
1/4 cup minced fresh parsley

Directions

In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion, shallot and garlic. Saute for a minute or two and them add the carrot, celery and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the rutabaga and cauliflower. Stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until the rutabaga and cauliflower are tender. Remove the cover and add the: salt, pepper, chili flakes, seafood seasoning, thyme, tomato and vinegar. Sir well.

Add the cream, fish cubes and shrimp. Cook stirring the mixture gently for 4-5 minutes or until the fish and shrimp are cooked. Add the parsley and remaining tablespoon butter, heating until the butter is incorporated. Serve in large individual pasta bowls.


All the recipes below use vegetables that are lower in carbs, so these side dishes can easily fit into a healthy eating plan. These vegetables are also in season in my area of the country.

I have tried several cauliflower mash recipes in the past, but did not like them very much. So, I have been experimenting and finally developed a recipe we like a lot. It is important to get as much liquid as possible out of the vegetables to make a good tasting mash.

A few simple additions to green beans makes for a delicious side. Leftovers from the Rutabaga saute make a great hash breakfast with eggs on top.

Hope you enjoy these recipes.

Green Beans With Onions and Mushrooms

Ingredients

1 pound green beans, stems trimmed
8 oz button mushrooms, trimmed and sliced
1 small yellow onion, peeled and sliced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 large garlic clove, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and the sliced onions to pan. Cook them for 5 minutes.

Add the mushrooms and garlic to the pan and continue to cook for another 3 minutes.

Add the greens beans and cook for another 5 minutes or until the green beans are tender. Add the Worcestershire sauce and butter. Cook another 2 minutes.

Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.

Rutabaga Saute

Ingredients

1 large rutabaga, trimmed and peeled
1 large sweet onion
2 large garlic cloves, minced
1 red bell pepper
3 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (chili flakes)
Salt, to taste

Directions

Dice the rutabaga, onion and peppers, keeping them all about the same size.

Heat 2 tablespoons of olive oil in a large saute pan over medium heat.

Once the pan is hot, add the rutabaga, lower the heat and saute, turning often until the rutabaga is almost tender. This will take about 15 minutes.

Add the remaining oil and the onions, peppers and garlic. Season with salt to taste and add the oregano and red pepper.

Continue cooking until all the vegetables are cooked all the way through. About 10 minutes more.

Baked Cauliflower and Celery Root Casserole

Ingredients

1 celeriac (celery root)
1 head cauliflower, core removed, cut into florets
2 large whole garlic cloves, peeled
3/4 teaspoon salt. divided
2 cups low sodium chicken broth
1 tablespoon butter, diced into small cubes
1/2 cup sour cream
1 tablespoon chopped chives
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Directions

Peel the celery root and cut into 1-inch cubes.

Core the cauliflower and cut into florets.

Combine the cauliflower and celery-root pieces in a large saucepan. Add the garlic, broth and ½ teaspoon salt.

Bring to a boil, turn the heat down to a simmer, cover the pan and cook about 15 minutes or until the vegetables are very tender.

Preheat oven to 375 degrees F. Butter an ovenproof casserole dish.

Drain the vegetables very well in a mesh colander and save the broth for another use.

Put the drained vegetables on a clean kitchen towel and squeeze any remaining liquid from the vegetables.

Put the mixture back in the saucepan and mash with a hand-held immersion blender. The mixture should have the consistency of mashed potatoes.

Place the mashed vegetable mixture into the prepared baking dish. Add the sour cream, chives, diced butter, remaining salt and pepper. Mix well and smooth the top.

Sprinkle the top of the casserole with the mozzarella cheese and them the Parmesan.

Bake for 30 minutes or until hot and crusty on the top.


It is cold this week in the South- really cold. Here are a few of my warming recipes for the week.

Spicy Olive Tapenade

This recipe is a delicious side to a bowl of soup.

Ingredients

2 garlic cloves
2 teaspoons orange zest
¼ teaspoon crushed red pepper flakes
2 cups kalamata olives, pitted
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Crostini or crackers for serving

Directions

In the bowl of a food processor combine the tapenade ingredients and pulse until well combined. Place in a serving bowl.

Serve at room temperature over crostini or crackers.

Pasta Fagioli

Ingredients

6 oz small pasta
2 tablespoons olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 dried bay leaf
1 teaspoon dried oregano
1 28-oz container chopped or diced tomatoes
4 cups vegetable broth or water
Two 15 oz cans cannellini beans, drained
Salt and pepper
1/2 cup fresh basil herbs, cut into ribbons
Crushed red pepper and grated Parmesan for garnish

Directions

In a large pot of boiling water, cook the pasta according to package instructions. Drain well, and set aside.

In a large Dutch Oven, heat 2 tablespoons of olive oil. Saute the onions, celery and carrots over medium-high heat until the vegetables are tender.

Add the garlic, bay leaf and oregano. Cook for another 2 minutes, stirring occasionally.

Add the tomatoes, vegetable broth and cannellini beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer.

Cover the pot with a lid but leave on a slant. Simmer for 15 minutes.

Stir in the pasta and heat until warmed through. Stir in the fresh basil and remove from the heat.

Transfer to serving bowls and top with crushed red pepper and grated Parmesan cheese.

Prosciutto-Wrapped Shrimp

Ingredients

Shrimp

6 thin slices prosciutto
18 large shrimp (16-20 size), peeled and deveined (tail on or off)
Salt and pepper

Garlic Butter Sauce

1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
Pinch of salt and pepper
Whisk all ingredients together until combined.

Directions

Preheat oven to 425°F.

On a cutting board, cut each slice of prosciutto into three long strips. Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.

Brush with garlic butter sauce over onto all the sides of each shrimp. Season with a few generous pinches of salt and pepper.

Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Brush with more garlic butter and serve.

Tuscan Kale and Rutabaga Mash

Tuscan kale goes by many names: lacinato kale, dinosaur kale, black-leaf kale and Tuscan kale. It is common in Tuscany, and in Italian it’s called cavolo nero (literally: “black cabbage”). It’s leaves are more tender and flavorful than other types, sweeter and less bitter.and easier to cook than curly leaf kale.
In Italy, rutabagas are often roasted with other vegetables and served with a balsamic dressing.

Tuscan Kale

1 bunch Tuscan kale, stems removed, washed and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt

Rutabaga

1 medium rutabaga, peeled and diced
2 teaspoons salt, divided
2 tablespoons butter
1/2 teaspoon freshly ground black pepper

Directions

To prepare the kale:

Place the chopped kale leaves in a deep skillet and heat, using just the water that remains on the leaves to provide moisture.

Cook over medium heat for 20-25 minutes, stirring occasionally.

Drain the leaves in a colander and add the garlic, salt and olive oil to the skillet. Toss the kale in the oil for 1-2 minutes and remove from the heat.

To prepare the rutabaga:

Put the rutabaga chunks in a large saucepan and cover with water.

Add 1 teaspoon of salt.

Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until very tender.

Drain and let them dry in a colander. Place them back in the pot and mash the rutabagas with the butter, remaining 1 teaspoon salt, and the black pepper.

Stir in the cooked kale.

Tender Meatloaf

Ingredients

1 lb lean ground beef
1 lb lean ground pork
2 cups prepared pasta sauce
2 tablespoons regular soy sauce
1 small onion, minced
¼ cup chopped parsley
1 teaspoon ground black pepper
4 cloves of garlic, minced
2 large eggs
1/2 cup very finely grated Parmesan cheese
1/2 cup plain bread crumbs
2 slices partially cooked bacon, minced

Directions

Preheat the oven to 350 degrees F.

Mix all the ingredients together in a large bowl.

Put the mixture into a greased loaf pan. Smooth the top. (I use a meatloaf pan and the fat drips into the lower pan.)

Bake uncovered for 1 hour 30 minutes. Check the center with a meat thermometer. Cooked meatloaf temperature should be 160+.

Take the pan out of the oven and let the meatloaf rest for 10 minutes. Slice and serve.


With winter just around the corner, it’s the perfect time to warm up with recipes made with November’s seasonal ingredients. check the charts above for what is in season. You will find several recipes below that incorporate seasonal produce. Fruit choices start to diminish but November’s offerings of quince, pomegranate, pears and apples work in both sweet and savory dishes.

Low Carb Pumpkin Bread

This bread is also gluten-free.

I have a bread pan that measures 12 x 6.5 inches and I prefer to use this pan when baking quick breads. Baking quick breads can be tricky because they don’t always cook right in the middle and sometimes they come out too dry. This pan spreads the dough out more and makes good-looking serving slices.

Ingredients

3 cups finely ground almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 cup melted unsalted butter
1 cup sugar or 1:1 sugar substitute
6 large eggs
15 oz can pureed pumpkin
1 cup chopped pecans or walnuts

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the almond flour, baking soda, salt and spices.

In a second bowl, mix the melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Spray a 12×6.5 inch or a 9×5 inch or two 8×4 inch bread pans with cooking spray.

Pour the pumpkin mixture into the pan and sprinkle the top with the chopped nuts.

Use a rubber spatula to lightly press the nuts into the dough.

Bake the 12 inch pan for 45 minutes and the other pans for about an hour, or until a cake tester inserted in the middle comes out clean.

Remove the pan from the oven and cool the bread for ten minutes. Remove the bread to a rack to finish cooling.

Chicken Pot Roast

Serve this dish with noodles or mashed potatoes.

Ingredients

1 tablespoon olive oil
1 clove garlic
1 small onion, diced
½ teaspoon dried thyme
1 bay leaf
1 celery stalk, diced
1 small carrot, diced
3-4 lb organic chicken
Salt and pepper
Chicken stock

Directions
Heat the oven to 325°F. Heat the oil in a Dutch Oven over medium heat.

Add the garlic and vegetables and cook over a medium heat, stirring occasionally, for 5 minutes. Add the thyme and bay leaf.

Place the chicken on top of the vegetables in the pan (breast-side up) and season generously with salt and freshly ground black pepper.

Add enough stock to a reach a depth of 1 inch.

Cover the pan tightly with foil or a lid, then place the pot in the oven and roast for 1 ½ hours, basting occasionally with the pan juices.

Increase the oven temperature to 350°F, remove the lid and continue to bake for 20 minutes more, to allow the chicken to brown.

Remove the chicken to a cutting board. Remove the bay leaf.

With a hand-held immersion blender, puree the sauce and vegetables in the pot to create a sauce.

Adjust the seasoning and reheat the sauce. Slice the chicken and serve with the sauce.

Cauliflower Puree

Ingredients

1 head of cauliflower
2 tablespoons heavy cream
1 tablespoon butter
2 ounces Italian fontina cheese
Salt and pepper to taste

Directions

Clean and trim the cauliflower, breaking it into medium-sized pieces.

Place in a microwave safe bowl with the cream and butter.

Microwave, uncovered, on high for six minutes.

Stir to coat the cauliflower with the cream/butter mixture. Microwave for another six minutes on high.

Remove from the microwave and put into a high-speed blender or food processor along with the cheese. Puree until smooth.

Season with salt and pepper to taste. Adjust the cream and butter to your preference. Reheat just before serving.

Bacon Wrapped Pork Chops

4 Servings

Ingredients

Pork Chops
4 boneless pork chops (about 1 ¼ lbs; 1/2-inch thick each)
4 slices bacon (not thick cut)
1 tablespoon olive oil, divided
Salt and pepper

Apple Cider Vinegar Sauce
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup apple cider vinegar
1/2 cup chicken broth
½ teaspoon dried thyme
2 tablespoons butter
2 teaspoons brown sugar

Directions

Let the pork chops come to temperature for 20 minutes before cooking.

Trim the fat off of the pork chops and wrap a piece of bacon around each one, securing it with several toothpicks.

Rub each chop with a 1/2 teaspoon of oil over both sides and season both sides with salt and pepper.

Heat a deep skillet over medium heat until hot. Add the remaining 1 teaspoon of oil and swirl to coat the bottom of the pan.

Add the pork chops on the side with the bacon, placing them right next to each other to keep them upright.

Cook for 1 minute per side until all the bacon is brown.

Place the pork chops flat in the pan to cook the top and bottom surfaces, 3-5 minutes per side depending on the thickness.

Remove the pork to a plate and cover loosely with foil.

Add the onions and garlic to the pan and saute for 1-2 minutes or until they begin to soften.

Add the chicken broth and thyme to the pan and stir.

Add the vinegar to the pan and stir, scraping up any browned bits stuck on the bottom of the pan.

Reduce the sauce by half and add the butter and brown sugar. Cook and stir until they are incorporated into the sauce.

Place the pork back in the back in the pan and heat for a few minutes, turning the pork over after a minute or two, so they can be coated in the sauce.

Seasoned Baked Rutabaga Fries

Ingredients

1 rutabaga, peeled and sliced into very thin “fries”
1 tablespoon olive oil, plus more for the pan
1 teaspoon cornstarch
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Directions

Preheat the oven to 450 °F. Use a metal sheet pan and place it in the oven while the oven preheats.

In a large Ziploc bag, mix the cornstarch with the garlic powder, paprika, onion powder, salt and pepper and shake to combine.

Place the rutabaga fries in the bag and shake to evenly coat them. Add the oil and shake again.

Arrange the fries on the hot sheet pan so they are not touching.

Bake 15 minutes and turn the fries over. Bake another 10 minutes or until the fries are brown and crispy.

If the fries are getting too dark too fast, reduce the oven temperature to 400°F.)



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