The first menu this week is Pork Chops with Chard and White Beans. If you have never tried Swiss chard you are in for a treat! I cooked this dish in my big cast iron skillet and kept the pork chops warm in a 250 degree oven while cooking the onions, chard and beans. The chops were so tender and juicy!
Serve radishes on the side with this dish or just keep them in the fridge to snack on between meals.
Pork Chops With Chard and White Beans
2 tablespoons olive oil
4 boneless pork chops (3/4 inch thick (about 1 1/2 pounds total))
1 teaspoon paprika
kosher salt and black pepper
1 bunch Swiss chard (stems thinly sliced and leaves torn into bite-size pieces (about 5 cups))
1 medium onion (chopped)
1 15.5-ounce can cannellini beans (rinsed)
2 tablespoons red wine vinegar
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil.
2. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes. Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.
1 bunch radishes (trimmed)
1 teaspoon Salt
1/4 teaspoon ground mixed peppercorns
1 sprig fresh cilantro (optional)
1. Place the radishes in a bowl, and sprinkle with salt and peppercorns. Toss until evenly mixed. Serve garnished with a sprig of cilantro.
Our second meal is delicious hamburgers on the grill adorned with cheese, lettuce and other favorite toppings. Try grilled onions and barbecue sauce instead of traditional ketchup/mustard. Or add lettuce and smoked Gouda cheese! Basil makes a great substitute for or in addition to lettuce!
Serve with grilled cabbage, yes you can grill it! Finish with yummy Strawberries in Syrup.
Summer Grilled Cabbage
1 large head cabbage (cored and cut into 8 wedges)
8 teaspoons Butter
1/4 cup water
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoned salt (or to taste)
ground black pepper (to taste)
1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
3. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
Strawberries and Syrup
2 quarts strawberries (hulled and halved).
1/4 cup granulated sugar
2 tablespoons Grand Marnier, cognac (or fruit brandy)
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1. Place the strawberries in a large bowl.
2. Simmer the granulated sugar and 1/3 cup water until the sugar dissolves. Remove from heat and stir in the Grand Marnier. Pour the syrup over the strawberries and toss.
3. Beat the cream and confectioners’ sugar in a medium bowl until soft peaks form.
4. Divide the strawberry mixture among individual bowls and top with the whipped cream.
Shopping list for meals
(Items found in your basket may be included on the list – be sure to cross those off the list before heading to the store.)
4 boneless pork chops
Bunch of Swiss Chard
1-15 oz can cannellini beans
Red wine vinegar
Strawberries and Syrup
Grand Mariner or Cognac
Topping suggestions for hamburgers
Bacon & smoked Gouda
Mozzarella & basil (instead of lettuce)
Grilled onions & Cheddar
Here are a few extra recipes you can used as side dishes with other meals. Kale, lettuce and cauliflower are in the family baskets.
Servings: — 3-4
Prep Time: 5 mins
Cook Time: 10 mins
1 bunch kale
2 tablespoons olive oil
4 cloves garlic (minced)
1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
Servings: — 6-8
1 large head cauliflower (broken into small florets)
1/2 cup Butter (melted)
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch Salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
This delicious salad dressing is easy to whip together and will keep up to 7 days stored in the refrigerator. Use it as dressing on your fresh lettuce or as a dip for raw vegetables!
Midwestern House Salad Dressing
3 cups mayonnaise
1/2 cup sour cream
6 tablespoons red wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
1 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon Salt
1. In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.
Have a great week, thank you for allowing us to serve you and your family!
Kathy Shadburne Reed
Maple Morning Farm