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FareShare Gazette -- February 2006 Recipes

This FareShare Gazette -- February 2006 Recipes recipe uses Boneless Pork Loin Roast, Vegetable Oil, Salt, Pepper, and Sweet Potatoes Inch. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/3 lb
• 1 tbsp
• 1 tsp
• 1 pinch
• 4 cup
• 1 cup
• 1 1/2 lb
• 1/4 tsp
• 1/2 tsp
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 10 oz
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/2 lb

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 3 1/3 pounds boneless pork loin roast

2. 2

   If pork comes in netting or is tied, remove netting or strings. Remove fat from pork.

3. 3

   Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

4. 4

   In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic.

5. 5

   Place pork on vegetables.

6. 6

   Pour broth over pork.

7. 7

   Cover; cook on Low heat setting for 8 to 10 hours.

8. 8

   Spread chicken tenders on a dinner plate or other wide dish.

9. 9

   Grate lemon rind (yellow part only) over the chicken, then cut the lemon in half and squeeze juice over all.

10. 10

    Sprinkle with dried oregano, salt and pepper.

11. 11

    Heat olive oil in a wide skillet over Medium-High heat. Add tenders and cook, stirring, about 8-10 minutes or until tenders are heated through.

12. 12

    Serve with orzo or rice and a chopped salad of purple onion, cucumber, red pepper and feta cheese or, green vegetable of choice.

13. 13

    Combine all ingredients except the vinaigrette. Toss the salad with the vinaigrette at last moment.

14. 14

    Amount Measure Ingredient -- Preparation Method

15. 15

    In a mixing bowl, combine the goat cheese, sun dried tomatoes, spinach, roasted garlic and 1/4 cup extra virgin olive oil.

16. 16

    Mix well and add salt and pepper to taste.

17. 17

    In another mixing bowl, combine the honey, champagne vinegar and the chili flakes.

18. 18

    Whisk together and then continue to whisk while drizzling in 6 tablespoons of the remaining olive oil. Season to taste with salt and pepper.

19. 19

    Preheat a grill or barbecue to medium high heat.

20. 20

    Brush the mushrooms with extra virgin olive oil and season with salt and pepper.

21. 21

    Grill the mushrooms until tender throughout.

22. 22

    To serve

23. 23

    Lightly dress the greens and place a 1/4 cup in the centre of each salad plate.

24. 24

    Top with grilled mushroom cap and the goats cheese pate.

25. 25

    Drizzle with the honey � champagne vinaigrette and serve.