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FareShare Gazette -- December 2006 Recipes

A home-style FareShare Gazette -- December 2006 Recipes made with Pasta Cooked, Olive Oil, Feta Cheese Crumbled, Sugar, and Red Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 2 tbsp
• 3 oz
• 1 cup
• 2 cup
• 2 cup
• 2 tbsp
• 40 g
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Trim stems and tear all greens into bits. (This is a good thing to do in advance if you can.) Dice lots of onion and cook in a large skillet (wok works even better) in the olive oil.

2. 2

   When the onion is translucent add the greens...stuff the pan as full as possible.

3. 3

   1. do not drain all water from the noodles when draining

4. 4

   2. do not over or under cook pasta, pasta should be "toothy"

5. 5

   Separate garlic cloves but do not peel.

6. 6

   Place all ingredients in a large heavy-bottom saucepan.

7. 7

   Bring to a boil; cook for 10 minutes, stirring from time to time.

8. 8

   Reduce heat to moderate and cook 5 minutes.

9. 9

   Cool to room temperature.

10. 10

    Transfer to a large glass or ceramic jar; large enough to hold garlic and the liquid. Tightly seal.

11. 11

    Heat half the butter in a large heavy-based frying pan.

12. 12

    Add the shallots and garlic; cook for 3 to 4 minutes or until soft.

13. 13

    Remove and set aside.

14. 14

    Add the chops to the pan. Cook over high heat, turning once, for 2 to 3 minutes or until browned.

15. 15

    Reduce the heat and return the shallots and garlic to the pan.

16. 16

    Pour in the combined cider, vinegar and mustard.

17. 17

    Cover and simmer for about 20 minutes or until the pork chops are tender; the cooking time will depend on the thickness of the chops.

18. 18

    Meanwhile, heat the remaining butter in a small frying pan.

19. 19

    Add the apple slices and brown sugar.

20. 20

    Cook, turning occasionally, for 3 minutes or until the apple has lightly browned and softened.

21. 21

    Remove and set aside.

22. 22

    Remove the pork chops from the pan, cover with foil and keep warm.

23. 23

    Combine the cream and cornstarch/cornflour then add to the cider mixture.

24. 24

    Whisk quickly for 5 to 10 minutes or until the sauce has thickened slightly (remember, cornstarch has to cook in order to thicken).

25. 25

    Add the apple and pork chops; heat through for 5 minutes.