From The Vine

Mediterranean Beef Pitas and Dilled Cucumbers; Overnight Pork Roast with Cabbage, Spicy Green Beans, and Skillet Zucchini

If you like tacos but have never tried Pitas you are in for a treat! Pita pockets are so soft and delicious and hummus, well what is not to like? Creamy, savory, filling, and good for you! Serve Dilled Cucumber Salad with the pitas along with a delicious dessert and you have great Mediterranean dinner!

Mediterranean Beef Pitas

Servings: 4
Prep Time: 15
Cook Time: 15

1 pound ground beef
1 1/2 teaspoons dried oregano
kosher salt and black pepper
2 tablespoons olive oil
4 pocketless pitas
3/4 cup store-bought hummus
1/4 small red onion (sliced)
2 tablespoons fresh flat-leaf parsley
1 lemon (cut into wedges)

1. Form the beef into 16 ½-inch-thick patties and season with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat and cook the patties, 2 minutes per side for medium.
3. Top the pitas with the hummus, patties, onion, and parsley. Drizzle with the remaining tablespoon of oil and serve with the lemon wedges.

Dilled Cucumbers Recipe

Prep Time: 15

1 large cucumber (thinly sliced)
1/2 teaspoon Salt
1/8 teaspoon pepper
2 teaspoons chopped fresh dill or 1 teaspoon dill weed
1/2 cup sour cream

1. Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve. Yield: 4 servings.

This overnight pork roast doesn’t need to cook overnight but you do need prepare ahead since it must marinate for 24 hours before cooking! This is a hearty recipe includes two things that pair well with pork: cabbage and potatoes. Serve with Spicy Sautéed Green Beans to add color and bold flavor to this meal.

Overnight Pork Roast With Cabbage

Servings: 1
Prep Time: 1 hr
Cook Time: 1 hr

4 teaspoons caraway seeds (crushed and divided)
2 cloves garlic (minced)
2 teaspoons Salt
1 teaspoon ground black pepper
3 pounds boneless pork loin roast
3 tablespoons olive oil (divided)
1 Onion (thinly sliced)
4 Carrots
2 Bay Leaves
2 1/2 pounds shredded fresh cabbage
1 (12 fluid ounce) can or bottle beer
2 tablespoons molasses
1 cup beef broth
4 potatoes (cooked and mashed)
salt and pepper (to taste)

1. In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10×15 inch roasting pan.
4. In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.
5. Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.
6. Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.
7. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.

Spicy Sautéed Green Beans

Servings: 4
Prep Time: 5
Cook Time: 15

kosher salt and black pepper
1 pound green beans
3 tablespoons olive oil
2 cloves garlic (thinly sliced)
1/4 to 1/2 teaspoon crushed red pepper

1. In a large saucepan of boiling salted water, cook the green beans until tender, 3 to 4 minutes; drain.
2. Wipe out the saucepan and heat the oil and garlic over medium heat until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Serve sprinkled with the crushed red pepper.

This dish makes a great side dish to serve with grilled burgers, chicken, or as a main course with a salad and hearty bread. And it uses up the abundance of zucchini that most farmers/gardeners find themselves with this time of year. And it is cooked in one pan so less clean up! It’s a win, win situation!

Skillet Zucchini

Servings: 4
Prep Time: 15 mins
Cook Time: 15 mins

1/4 cup Butter
6 medium zucchini (sliced)
1 large onion (sliced)
2 large tomatoes (cut into chunks)
4 slices cooked bacon
salt and pepper (to taste)
1/4 cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
1/2 grated Parmesan cheese

1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

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