Local Pork Chops with Roasted Sweet Potatoes and Garlicky Greens

Another great local dinner! The pork chops are from one of my favorite farms, Fickle Creek.  This time I made a quick spicy rub for the pork chops.

1/2  teaspoon  garlic powder

1/2  teaspoon  sugar

1/2  teaspoon  paprika

1/2  teaspoon  chili powder

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

Just rub this all over the pork chops before you cook them in a large skillet.

The greens were braised with garlic and red pepper flakes.  A few splashes of red wine vinegar just before serving rounds out the flavor of the collards and chard.

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Local Grass Fed Steak with Braised Greens, Carrots, and Roasted Potatoes

I am always happy when the Farmer’s Markets open back up again for the season (some are open all year round).  Tonight’s dinner was almost 100% local.  The potatoes were at least regional (from South Carolina). I love it!

No recipes are needed when you start out with great fresh local food.  Just a little salt and pepper to bring out the natural flavors.

The steak was seasoned with salt and pepper and cooked in a skillet.  The greens were braised with garlic and red pepper flakes, carrots were blanched until just tender (about 2 minutes), and the potatoes were roasted with an herb mix called Soup’n Stew by Herb’n Renewal (a stocking stuffer from my mom, it’s a small Kentucky based company).

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Weekly Menu

Saturday: Leftovers

Sunday: Local Grass-Fed Steak with Braised Greens, Carrots, and Roasted Potatoes

Monday: Local Pork Chops with Roasted Sweet Potatoes and Garlicky Greens

Tuesday: White Beans With Garlic and Rosemary

Wednesday: Black Beans with Chipotle and Tomatoes

Thursday: Leftovers

Friday: Leftovers

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Weekly Menu

Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

This was a fairly simple meal, everything was really yummy.  The sweet potatoes I found were local purple sweet potatoes.

olive oil

1 bunch swiss chard, washed and chopped

2 tsp grated fresh ginger

1 tsp diced jalapeno

salt and pepper

Heat the oil in a large skillet and add the ginger and jalapeno, cook about 2 minutes, add the chard, cover and cook until wilted. Season with salt and pepper.

Pan seared Pork Chops

Heat olive oil in a large skillet. Season pork chops with salt and pepper. Add pork to skillet and cook about 5 minutes on both sides (till internal temperature is at least 145F).

Roasted Sweet Potatoes

Pre-heat oven to 400F.

Scrub and dice sweet potatoes, toss with olive oil, salt and pepper. Roast 15-20 minutes, or until tender and crispy on the outside.

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Rotini With Greens and Sausage

This dish was very simple and very yummy. It is adapted from The Art of Simple Food.

olive oil

2 cloves garlic, minced

1 large bunch of kale, washed and chopped

1/2 pound fennel sausage (loose)

1 onion, diced

salt, pepper

pinch of dried chile flakes

3/4 pound rotini (or any similar sized pasta)

In a large pot heat the olive oil over medium heat, add the garlic and saute until slightly browned, add the kale and a little bit of water, cover and cook until kale is tender, stirring occasionally.

In the meantime, in another heavy bottom pot, over medium heat saute the sausage, breaking apart, until browned. Remove from pot, and add onions. Saute until softened and caramelized (a bit). Season with the salt, pepper, and chili flakes. Add the cooked greens, and toss well.

Cook the pasta as you usually would. Drain and toss with a little olive oil, salt and pepper. Plate the pasta and top with the greens and sausage. Add some parmesan if you want. Yum!

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Weekly Menu

Saturday: White Bean and Butternut Soup with Soda Bread

Sunday: Fusilli with Greens and Sausage

Monday: Slow Cooker Beans with Cornbread and Cabbage

Tuesday: Leftovers

Wednesday: Bean and Pasta Soup

Thursday: Leftovers

Friday: White Beans with Rosemary and Garlic, Quinoa, Kale

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