Sea Scallops Provincial with Roasted Beets & Greens

A tiny black hole crowded with scallops, artichoke hearts, chicken, shrimp, peas, pork dumplings, & of course, a pint or two of ice cream is tucked away in our minuscule late 70's tan kitchen. Our freezer is packed to the gills, so I made a pact with Ray to make this official clean-out-the-freezer week. Armed with a few veggies from the farmers market, we aim to use up the excess that is crowding our ever shrinking freezer space.

The scallops were the first to go. The best way to defrost these guys is in the fridge over night, but if that's not quick enough, wrap them in an air tight bag & plop them into a bowl of room temperature water for an hour or so. Scallops will keep frozen for a month or so (& I'm sure we had approached that limit). I paired ours with roasted beets & some mystery greens from the farmer's market. I was told that they were "indian vegetable" & "very delicious." Does anyone recognize these little greens? Whatever they were, they were yummy.

Sea Scallops Provincial

1 lb. fresh bay or sea scallops
1/4 c. or so all-purpose flour, for dredging
4 tbsp. unsalted butter, divided
1 leek, chopped
1 garlic clove, minced
1/4 c. fresh flat-leaf parsley leaves, minced
1/3 c. dry white wine
1 lemon, cut in half

In a large saute pan, heat 1 tbsp. of the butter over high heat & add the leeks. Saute until soft, about 3 minutes, then push them to the sides of the pan leaving space in the middle.

Add 1 tbsp. of the butter & heat until sizzling then add the scallops. Lower the heat to medium & allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.

Melt the rest of the butter in the pan with the scallops, then add the garlic, & parsley & saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, & taste for seasoning. Serve hot with a squeeze of lemon juice.

Roasted Beets

2 medium sized beets

3 tbsp. olive oil

1 1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. balsamic vinegar

Preheat the oven to 450F. Place the beets on a foiled lined baking sheet, drizzle with 1 tbsp. olive oil, & 1 tsp. salt. Roast for 45 minutes then take them out & turn them. Drizzle a tad more olive oil on if necessary.

Remove from the oven, cool for 15 minutes, peel & slice into 1/4" thick rounds. Serve alone with a pinch of salt & a drizzle of really good olive oil or in a salad.

Simple Supper: Meatball Sub

I'm sure your familiar with the adage "where there's smoke, there's a fire." Well, in my house it's more like "where there's spaghetti, there's left-overs." Too much of a good thing does not apply here. I always make more than necessary. It's not really a concious choice, I just don't think it's possible to make a small batch of the stuff. I suppose it's because you can always freeze a bit for one of those too-tired-to-think-cook-or-do-any-thing-but-microwave-defrost days. Keep some in the fridge for lunches. Or, better yet, treat yourself to an ooey-gooey, over the top, meatball sub. Yes, they're kind of excessive, but boy do they hit the spot!

Meatball Sub
3 - 4 meatballs
4" - 6" baguette, sliced lengthwise
1 tbsp. freshly grated parmesan cheese
2 slices jarlsberg cheese
3 -4 sun dried tomatoes, chopped
1 tsp. red pepper flakes (optional)
a pinch of fresh thyme
a pinch of fresh basil

Begin by slicing you baguette & making a small trench (about 1/8" deep) in each half. Plop your meatballs in the trench & top with parmesan, sun dried tomatoes, jarlsberg, red pepper flakes, thyme, & basil. If you have access to a panini press or grill pan, press your sandwich for 2 minutes or so until the cheese begins to melt. If not, microwave for 15 seconds to melt the cheese, or simply serve at room temperature.

Spaghetti with Sun-Dried Tomato Meatballs & Spicy Sausage

What better way to round out a laxed Sunday of wandering through the farmer's market, lounging in the sun, & reading than with a meal of hearty spaghetti & meatballs? Armed with our bounty from the market, we minced & chopped our way to a simple classic meal.  I know I've confessed my love of this dish before, but I couldn't resist revisiting it. Always the crowd pleaser, who doesn't count spaghetti & meatballs among their favorites? 

A healthy dose of sun dried tomatoes & basil make these meatballs stand out from the archetypical version.  Pair them with spicy or sweet Italian sausage for an even more robust meal.  Said to be the "holy trinity" of most cuisines (Italian, French, Spanish, Cajun, even American), an ever essential Mirepoix (a simple 2:1:1 combination of onion, celery, & carrot) flavors the marinara. You can't go wrong with the standards. Top it all with salty parmigiano reggiano & eat up!

Sun Dried Tomato Meatballs
1 lb. ground beef
1/2 c. sun-dried tomatoes, coarsely chopped
1 c. bread crumbs
1 c. grated parmesan

1 tbsp. fresh basil, minced
1 tsp. dried oregano

4 cloves garlic, minced
2 eggs

6 Italian sausage links (spicy or sweet), optional

In a large mixing bowl, combine all ingredients with your hands and roll into 1 1/2" balls. Put the balls & sausage on a lined cookie sheet drizzled in olive oil and roast in a 450F oven for appx. 15 - 20 minutes. Slice the sausages after they come out of the oven (this helps keep hem moist). Add both to marinara sauce and cook over low heat for an hour or two.

Laura's Marinara Sauce

2 28 oz. cans of tomato sauce
4 cloves garlic, minced
1 yellow onion,chopped
2 - 3 stalks celery, chopped
2 - 3 carrots, chopped

1 tsp. fresh basil
1/2 tsp. dried oregano

1/2 c. red wine

salt to taste

pepper to taste

While the meatballs are browning in the oven saute onion, celery, & carrots until soft in a 5.5 qt. (or larger) dutch oven. Add the garlic & herbs, saute another minute longer. Add the tomato sauce & wine simmer over low heat. When the meatballs come out of the oven add them to the sauce & cook over low heat for an hour or longer.

Simple Supper: Mediterranean Chopped Salad

I know, I know. This is not the first time I've brought salad to the table this week. This one's different though, I promise. A smattering of greens, eggplant, garlic, & couscous make this a light but hearty meal. With a whole head of roasted garlic the flavor is robust, warm, & creamy. The greens and scallions round out the dish acting as a nice foil to the rich garlic & eggplant.

So, next time you find yourself puttering around the kitchen, toss some veggies in the oven. Get them ready ahead of time & you're ready for a simple supper in minutes. And with a mind-bender of a week like mine (out of town guests, crazy work, & client meetings, oh my!), that's never a bad thing.

Mediterranean Chopped Salad
1 japanese eggplant, sliced in 2" or so cubes
1 head garlic (I know it's a lot!)
1/4 red onion, coarsely chopped
1 green onion, sliced diagonally
1 c. fresh green leaf lettuce, coarsely chopped
1 c. whole wheat couscous
1/4 c. pine nuts, toasted
2 slices prosciutto, diced (optional)*
2 stalks fresh greek oregano, coarsely chopped
2 stalks fresh mint, coarsely chopped
4 tbsp. olive oil
1/2 lemon, juiced
salt to taste
pepper to taste

Preheat your oven to 375F. Line a small baking dish with foil (this makes clean up easier later on). Toss in the pine nuts & toast them in the warming oven for 5 minutes or so. While the pine nuts are toasting, slice your eggplant & cut the top off of the head of garlic. Remove the nuts & a put the eggplant & garlic head in the pan. Drizzle with 1 tbsp. olive oil, salt & pepper. Roast for 40 minutes.

While the eggplant is roasting, bring 1 c. water & 2 tbsp. olive oil to boil. Once boiling, add the couscous & pine nuts, then cover & remove from heat. Cook for 5 minutes. Set aside to cool.

Toss together your lettuce, herbs, prosciutto, green onion, & red onion. Throw in the couscous. Once the eggplant has cooled, add that. Pinch the garlic head to remove the individual cloves & add them to the salad as well. Toss all ingredients to combine.

In a small jar, mix the remaining tbsp. of olive oil, lemon juice, a pinch of salt & a pinch of pepper. Shake vigorously to combine & drizzle over the salad. Serve at room temperature or cool.

*Can be made vegetarian.

Crispy Chicken & Savory Collards

Fried chicken is quintessential summer eats. Though we're not quite there yet, it can be hard to think of anything else when you're stuck in Southern California looking at the ocean all day. Fried chicken culls up thoughts of beach picnics, family reunions, late nights, & cold left overs. Grease, hot kitchens, loads of time, & sticky fingers are also conjured up in the back of my mind, & nobody likes that!

Skip the grease & heat & opt for crisp oven fried chicken instead. With a crust of crunchy corn (or multigrain) flakes this chicken packs some bite. If you like a bit of kick with your fried goods like me, (spicy Popeye's is one of my favorite guilty pleasures!) then sprinkle in a bit of cayenne pepper with your flakes. Serve this chicken with biscuits, corn bread, collards, a salad, or, best of all, left-over straight out of the fridge.

Crispy Chicken
1 3 1/2-pound chicken, cut into 10 pieces and skin removed
2 tbsp. dijon mustard
2 c. multigrain cereal flakes, crushed
1 tbsp. olive oil
1 tbsp. greek seasoning
1 tsp. cayenne pepper
kosher salt to taste
black pepper to taste

Savory Collards
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
1 yellow onion, thinly sliced
1 tbsp. olive oil
1 tsp. smoked paprika
1 scant pinch ground clove
a few shavings of freshly grated nutmeg
salt to taste
pepper to taste

Heat oven to 400F. In a large bowl, toss the chicken and mustard to coat. In a separate bowl, mix the cereal, 1 tbsp. of the oil, and 1/4 tsp. each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.

Meanwhile, saute the onions until translucent in a bit of olive oil. Once soft, add 1/4 c. chicken stock & the collards. Turn the heat up, cover the pan & let the collards wilt a bit (about 3 minutes). Remove the lid & reduce the stock over medium-high heat. Season with smoked paprika, clove, nutmeg, salt, & pepper. Serve warm.

Smitten: EuroGrocer

No one can agree on this economic slump/recession/depression's preferred name, but most of us can agree that it has hit a stride. In their own little way, the signs are pretty clear her in sunny California. This means, less trips to the manicurist, going "back into the closet" for shopping, & less eating out. Not to mention a slowed art market, which has made my day job, well, quiet.

My daily quiet sends me on long internet jaunts searching for strange things like pepper spray, onesies, gourmet cheese, stacked platform shoes, the cheapest surf board possible, & tomato paste in a tube. The latter lead me to EuroGrocer via Amazon & I am in love. They stock all kinds of goods I've had little success at finding state-side (like yummy hazelnut Baci!) along with stranger things I never imagined I would need but am now convinced I do (rock salt laced with lemon & edible gold!). So, for those of you feeling that nameless economic pinch, splurge on truffle paste or gold laced rock salt. You'll never even miss those fancy restaurants!

From top left:
Herbs of Provence, $17.49
Mutti Italian Tomato Paste Concentrate - 4 packs, $13.98
Perugina Baci - 28 pieces, $18.99
Lemon & Gold Rock Salt, $32.99
Polenta Bergamasca Bramata - pack of 2, $11.99

Walnut Pineapple Upside Down Cake

My mom has a reliable cannon of treats she whips up for special occasions (& sometimes just because). Oatmeal chocolate chip cookies, lemon meringue pie, chocolate mousse, & pineapple upside down cake graced our table most often. A true Southern standard, this whimsical cake always seemed a bit odd to me. But, it tasted good, so I never asked questions. After meeting Ray I later discovered one of my childhood standards was his favorite cake. So, in celebration of the completion of his  I-quit-smoking-graded-a-million-papers-finished-a-year-of-grad-school day, I made an updated pineapple upside down cake.

Typically, this classic is made with dark rum, whole milk & maraschino cherries; it's just screams Americana! I decided to bring it up to date a bit with toasted crushed walnuts, tart butter milk, caramelized brown sugar, fresh orange zest & a splash of cointreau. It's an instant classic, in my opinion. I know I'll be making this cake again & again. Try it with a dollop of vanilla bean ice cream, homemade whipped cream, honey, or just served it as-is.  It's pretty tough to beat no matter how you slice it!

Walnut Pineapple Upside Down Cake

adapted from Emeril Lagasse's, Pineapple Upside Down Cake

4 or 5 pineapple slices, drained
3/4 c. (1 1/2 sticks) unsalted butter

3/4 c. light brown sugar
1/2 c. walnut halves & pieces

1 c. cake flour
1 c. all-purpose flour
1 tsp. baking powder

1 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
2 eggs
1 c. buttermilk

1 1/2 tsp. vanilla extract

1 tbsp. cointreau or other orange liqueur

Melt 4 tbsp. of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar & stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet to your liking & continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the walnut halves & pieces in the spaces between the rings. Set aside to cool slightly.

Preheat the oven to 375F, & stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 c. butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and cointreau.

Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool the cake in the skillet on a wire rack for 4 minutes. Run a thin knife around the edge of the cake & invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake. Serve with vanilla bean ice cream, a dollop of whipped cream, a drizzle of honey, or simply alone.

One of my favorites, Eat Me Daily, just shared this interesting break down of the organic industry structure. Click here to see a larger image. According to EMD, it was published by Philip H. Howard, PhD, Assistant Professor at the Department of Community, Agriculture, Recreation and Resource Studies at Michigan State University. Explaining that the department "makes information graphics to visualize some issues surrounding food. There's The Food System and Epidemics, Organic Farm Concentration, but the most damning of all is the whole series of charts that illustrate the consolidation and ownership of organic brands by mega-corporations."

Seeds of Change, Horizon, Odwalla, Boca Foods... all under the Coca-Cola-Heinz-Kraft-Kellogg umbrella. No, not you, Garden of Eatin'! 

Simple Supper: Salty Spring Greens with Fleur de Sel

I've always longed for an expansive garden. Something to wader aimlessly through & admire plump veggies peaking out from under their leaves. Something like the garden I grew up with. At the time it was sweeping; like a whole other world complete with peach trees & overgrown blackberry shrubs. Since leaving home that sweeping garden has turned into a veritable supermarket. It's huge! My parents, especially in the summer months, are able to get the majority of their veggies right in their own back yard. What a treat!

Though I'm no where near their impressive compound, a little constellation of potted herbs & flowers clutter my back porch. Earlier this month a big bundle of lettuce was introduced to the crowd & is now thriving. I finally have enough out there to cull a meal, a small meal, but a meal none the less! Nothing tastes fresher or more subtle than just-picked lettuce.

Salty Spring Greens with Fleur de Sel

1 c. green leaf lettuce

1 tsp. capers

1 1/2 tsp. chévre cheese, crumbled

1 slice prosciutto, chopped

1 hard boiled egg, sliced

1 small shallot, minced

1 tsp. fresh greek oregano leaves

1 tsp. olive oil

1/2 tsp. balsamic vinegar

1/2 tsp. fleur de sel

Make a bed of green lettuce & nestle the egg slices in the center. Then sprinkle the capers, prosciutto, chévre, shallot, & oregano over the salad. Drizzle with olive oil, balsamic vinegar, & fleur de sel.

Simple Supper: Fusion Somen Noodles with Prawns

"... but we had plans to watch HBO." I Love You, Man pricelessly captured the 20-something young professional couple's Sunday night. Well, they nailed ours anyway. Every Sunday Ray & I tuck into our premium cable binge & I like to make a meal to match. With fresh somen noodles on hand & an interesting Bittman "fusion" recipe my mom tipped me off to, we slurped up a big bowl of Fusion Somen Noodles with Prawns (well, I had prawns. Ray abstained.)

Shocking though it may sound, ketchup is the basis for the smokey/sweet broth these noodles swim in. I love concocting meals from kitchen staples, & this recipe snugly fits the bill. All you really need to toss this meal together is a few tablespoons of ketchup & soy sauce, some noodles, & fresh veggies. Try this dish with soba noodles, whole wheat spaghetti, or bean threads. The prawns can easily be swapped for chicken, pork, or tofu. Throw in a bit of chili paste, diced jalapeño, miso paste, sesame oil, or any other Asian seasoning you have on hand. So, think creatively here. Now, I think it's time for a big bowl of ice cream to mourn the loss of Flight of the Concords.

Fusion Somen Noodles with Prawns, serves 2

adapted from Mark Bittman's, Egg Noodles with Soy Broth
3 tbsp. soy sauce, more to taste
3 tbsp. ketchup
1 tsp. rice wine vinegar, more to taste
a few drops dark sesame oil
a squirt of sriracha (red chili) sauce

3/4 c. napa cabbage, coarsely chopped
1 tsp. fresh grated ginger

a drop or two of fish sauce

1 - 2 scallions, minced

1 tsp. sesame seeds
a sprig or two of fresh cilantro
1/2 lb. egg noodles, preferably fresh
8 - 10 prawns, deveined & peeled

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 3 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, ginger, sesame oil, & sriracha sauce, along with a pinch of salt. Stir and let simmer.

Prior to adding the egg noodles, blanch the napa cabbage for 30 or 45 seconds then set aside. Add egg noodles to large pot. If fresh, cook for no longer than a minute, if dried, cook for about 6 minutes or until the noodles tender. Drop the shrimp in the water during the last minute of cooking. Drain the noodles & rinse with cool water to stop the cooking. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Garnish with scallions, cilantro, & sesame seeds.

Poicamole

Yesterday evening I found myself with extra time to kill before catching a movie with friends. Our place was designated meet-up spot & I hadn't thought to put out any thing to nibble on (gasp!). With Clotilde's enticing pea-camole (or poicamole if you like) stuck in the back of my mind & a bag of green peas stuck in the freezer I decided it was the perfect time to take this trompe l'œil dip for a test drive.

Everyone tucked in expecting creamy guacamole & found themselves with a mouth full of puréed baby green peas!  The olive oil lends enough slip to make the dip creamy - almost as creamy as its namesake - while the cilantro & fresh garlic add a nice hit of spice.  So, next time you find yourself playing host (or next time you get the munchies for that matter) instead of reaching for the usual give this sweet creamy spread a try.

Poicamole

1 c. frozen green peas, thawed
2 tbsp. olive oil
1 small bunch fresh cilantro
1 tsp. salt
1 scant pinch cumin
2 - 3 cloves garlic
1 small shallot 

In a food processor or blender, pulse the peas, cilantro, garlic, shallot, salt & cumin while slowly drizzling the olive oil into the mixture. Pulse until creamy (30 - 45 seconds). Serve with flat bread, water crackers, wasa bread or the like. Pair it with a creamy blue cheese or brie for an extra treat.

Chana Punjabi

When others get animated about food I'm immediately inspired. It's always exciting to know that others get just as worked up about the first tomatoes of the year, a good cheese, or a chick pea (as the case may be). After reading Luisa's gorgeous recipe for chana punjabi by way of New York's Lassi I couldn't wait to get cooking.

The palpable tangy kick of cilantro & lime layered over sweet, smokey cloves & cumin lends a flavor unlike anything that's ever crossed my kitchen counter. This stunner is at once tangy, smokey, a bit sweet, a bit spicy -- it's everything you could ask for in one simple dish.  No longer do I need to lament Santa Barbara's shameful lack of good Indian restaurants; after simmering this stuff for close to an hour the smells wafting from my kitchen can fill that void. Who needs take-out? From now on I'll simmer up a batch of these marvelous chickpeas instead.

Chana Punjabi, serves 2 - 4
1 15 oz. can tomato sauce
2 15 oz. cans chick peas
1 c. chicken stock
1 small nub fresh ginger, minced
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp. gram marsala1 tsp. curry powder
1 1/2 tbsp. ground cumin
1 pinch sugar
1 scant pinch ground clove
1 tbsp. fresh cilantro, minced
1/2 tbsp. fresh basil, minced
1 tsp. salt
1 1/2 tsp. green chili paste* or 1 jalapeno, minced
1 tbsp. fresh lime juice

In a medium stock pot sauté the onion, ginger, & garlic until fragrant (about 3 minutes). Add the tomato sauce & chickpeas. Season with gram marsala, curry powder, cumin, sugar, clove, salt, & chili paste.

Simmer over medium-low heat until the sauce has reduced by half. Add 1/2 cup chicken stock & simmer until reduced again. Repeat this process until the stock is gone & the sauce is thick. Sprinkle in the basil & cilantro then serve over jasmine or basmati rice. Garnish with a drizzle of lime juice & more fresh cilantro.

*Green chili paste can be found at speciality or Asian grocery stores.

Simple Supper: Mud Soup

Cloud Soup & Mud Soup were two of my favorites when I was a sprout. Slap a clever name on a meal & you've got a kid hooked for life. I've "adultified" the recipes a bit, but I still make both fairly often. A Southern classic, Black Bean Soup (a.k.a. Mud Soup) is rich, smokey & creamy. Though its texture is hearty, fresh lime juice, crisp cilantro, & cool sour cream make this soup perfect for warmer spring evening.

Mud Soup
2 cans black beans, drained
2 c. chicken stock
1 yellow onion, diced
1 poblano pepper, seeded & diced
1 jalapeno pepper, seeded & diced
2 cloves garlic, minced
1 1/4 tsp. worcestershire sauce
1/2 tsp. cumin
1 tbsp. fresh cilantro, minced
1 bay leaf
salt to taste
pepper to taste
1 tbsp. olive oil

Garnishing options...
a few sprigs fresh cilantro
lime wedges
sour cream
homemade tortilla chips, crumbled
minced red onion
queso fresca (a mild Mexican goat's milk cheese)

In a medium stock pot or dutch oven, saute the onions in 1/2 tbsp. olive oil until soft but not browned (about 3 minutes). Add the remaining olive oil, poblano, jalapeno, & garlic then saute a moment longer (about 4 minutes). Sprinkle with cumin & cilantro and cook for just a moment to bring out the flavor.

Add the beans, stock, worcestershire, salt & pepper. Simmer for a minute or two then puree with an immersion blender or in a food processor. Once smooth, return to heat & add the bay leaf. Simmer for 10 minutes or so then serve. Garnish each bowl to your liking. Add sour cream, tortilla chips, more cilantor, salsa, cheese, you get the idea...

Quick Brined Rosemary Pork Chops

Brining is not a process that often crosses my mind. It never seemed like a step that would add much oomph. Who knew a bit of salt & water would do so much for a cut of meat? This easy process seals in the juices & keeps even cheap cuts extra tender. With a tendency to get rubbery, pork chops are the perfect cut to try this trick on. Read more about the technique here, at the kitchn.

Quick Brined Rosemary Pork Chops

2 medium bone-in pork chops

2 c. water

2 tbsp. salt

1/2 tbsp. black pepper corns

1 tsp. rosemary (dried)

1 tsp. bay leaves (dried) or 1 whole bay leaf

1 tbsp. olive oil

2 sprigs fresh rosemary, minced

1 sprig fresh mint, minced

Brine the pork chops in 2 c. water & 2 tbsp. salt. You can add other seasoning at this point if you like to enhance the flavor - I added 1/2 tsp. dried rosemary, 1 tsp. dried bay leaves, & 1/2 tsp. black pepper corns. Let the chops brine for at least 30 minutes in a cool place.

Drain the chops & sprinkle both sides with minced rosemary & mint (about 1 tsp. or so) reserving the rest for garnish. Heat your grill pan over medium-high heat & drizzle it with olive oil. Cook the chops for about 10 minutes on each side - or until the juices run clear when pricked with a knife.

Sprinkle with fresh herbs & serve.

Pine Nut Roasted Brussels Sprouts

1 lb. brussels sprouts, trimmed & halved

4 - 5 cloves garlic, crushed

1/4 c. pine nuts

1/4 c. olive oil

1/4 c. balsamic vinegar

1 tsp. garlic powder

1 sprig oregano, minced

1 sprig thyme, minced

1/2 tsp. salt

Preheat the oven to 425F. Chop the bottoms off the sprouts, half them, & discard the outer few leaves. Toss them in an 8" x 8" (or another medium sized) oven safe pan. Toss with the pine nuts, oil, vinegar, garlic, garlic powder, oregano, thyme, & salt until well coated.

Roast for 20 minutes. Remove & toss. Roast for another 20 minutes more. Drizzle with a bit more olive oil & serve.