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Recipes - Co-op Meal Solutions
Sautéed Pork Chops with Wilted Greens
Friday, January 08, 2010
Ingredients:
1 tablespoon olive oilFour 1-1 ½ inch thick pork chops
1 tablespoon olive oil
¼ cup onion, chopped
1 tablespoon garlic, minced ¼ teaspoon sea salt
¼ cup chicken stock
4 cups spinach or winter greens, washed and cut into bite size pieces
¼ cup currents or raisins
1 tablespoon white wine vinegar
¼ cup pine nuts, toasted
¼ teaspoon black pepper
Preparation:
- Heat the olive oil in a skillet. Brown the chops on each side. Continue to cook until the interior temperature is about 150 degrees. Set aside.
- Add the remaining tablespoon of olive oil to the skillet. Then add the onion and garlic. Sauté until the onions are transparent.
- Add the salt, and continue to sauté for a few minutes.
- Stir in the stock, and bring up the carmelization from the bottom of the pan.
- Add the greens, cover the pan until the greens wilt.
- Add the raisins and cook for a minute longer.
- Add the vinegar, tossing into the greens.
- Add the pine nuts and black pepper.
- Serve the chops on the greens with polenta on the side.
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Meal Solutions
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Cooking Classes
Cooking Class Events
Date:
Tuesday, September 14, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Scott Harding, Owner Artik CreameryEvent Details:
Learn the secret to making really great ice cream at home from an expert! Scott will take you through the production process step by step using all organic ingredients to make heavenly black berry ice cream to enjoy at the end of class.Cost:
$30.00$30 Co-op Owners $35 General Public
Event:
Dehydration CreationsDate:
Tuesday, September 21, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
With a dehydrator you can create everything from snacks to dessert, including bread, pizza crust, granola and crispy crackers. Heating foods at low temoperatures can yield results that are crispy, seem baked, store well and are easy to pack and carry when you travel. Generous sampling will make a fine dinner!Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Thursday, September 23, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Mary ShawEvent Details:
Create a different recipe every night using the rice and beans you prepared on Sunday! Mary will demonstrate how: White Bean and Potato Salad with a Kalamata Olive Dressing; Sage and Allspice Seasoned White Beans in a Tomato Stock; White Beans with a Sun-Dried Tomato Tapenade; and Brown Basmati Rice with Jonagold Apples and Walnuts.Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Tuesday, September 28, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Jeff HauptmanEvent Details:
Don't miss this opportunity to savor the last of this season's fresh corn and tomatoes! The first course of Fruit Slaw with Avocado and Blue Cheese is followed by Cajun spiced White Fish garnished with Roasted Corn and Green Tomato Relish. Coconut Baked Sweet Potato Fries and Sauteed Green Beans and Shallots complete the main course. Dessert is a perfect seasonal combo, Bruleed Figs with Rum Peach Sauce.Cost:
$30.00$30 Co-op Owners $35 General Public
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