Raspberries have been on sale in the markets for 3 weeks now. Its the end of summer surplus, so why not take advantage of these fruits along with the newly in season apples and soon to be pears? There is no better way than a fresh salad, mixed greens, lots of fruit, a great dressing and add pork chops or chicken breasts to create a complete meal. Soon, it will be soup weather (it probably already is for you East coasters!) and there is nothing better than hot soup, fresh salad, and home made bread.
There is no reason to ever buy an expensive bottle of salad dressing. It seems like the less expensive brands are loaded with high fructose corn syrup, sodium and other unhealthy additives, and to avoid those ingredients, you can easily pay $6-7 for a little bottle. I have many dressings up my sleeve and have already shared several. Here is one more, and my crystal ball is telling me there will probably be more in the future of this blog!
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. honey
- 1/2 Tbsp. Dijon mustard
- 2 Tbsp. mayonnaise
- 1/2 tsp. chili powder (use 1/4 tsp if you don’t want it spicy)
- 1 tsp. salt
- 1/2 black pepper
- 3/8 cup olive oil (canola oil would work, too)
In a blender, combine all ingredients except for oil. Blend at medium speed for 1 minute. With blender at medium speed, pour oil in very slowly.
Toss with whatever you want! I went with apples, raspberries, red onion, glazed walnuts and pork chops over mixed greens.
In case you haven’t noticed based on my recipes so far, a few of my favorite things are shallots, walnuts, goat cheese, and thyme has to be one of the greatest fresh herbs known to man. If you happen to be crazy and not like it, you can use rosemary in this recipe instead and I bet feta or Gorgonzola would also be a good substitute for the goat cheese. I love to serve this on a warm spinach salad for a light summertime dinner. You could throw it on the grill outside or do it on the stove top, either way you will love this simple, fresh and delicious pork recipe. This recipe is once again brought to you by my handy dandy Cooking Light subscription.
- 1 pound pork tenderloin, trimmed
- 1/4 cup chopped shallots
- 1/4 cup crumbled goat cheese
- 3 tbsp walnuts, chopped and toasted
- 2 tsp fresh thyme, chopped
- cooking spray
Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to but not through other side. Open halves, lay tenderloin flat, place tenderloin between two sheets of plastic wrap. Pound with a mallet until tenderloin is 1/2 -inch thick.
Sprinkle shallots, cheese, walnuts and thyme on tenderloin.
Roll up the tenderloin starting with the long side, secure at 1-inch intervals with twine. Sprinkle with salt and pepper.
Coat grill with cooking spray and place pork on grill. Grill for about 30 minutes or until internal thermometer reads 155F, turning after 13 minutes.
Remove from grill; lightly cover with foil. Let stand 10 minutes, cut into 8 slices, yield 4 servings.
- 1 egg
- 1 tbsp water
- 1/2 cup walnuts finely chopped
- 1/4 cup bread crumbs
- 1/2 tsp salt
- 4 boneless skinless chicken breasts
- 2 cups pomegranate juice
- 1 tbsp honey
- 2 tsp minced crystallized ginger (or candied ginger, its the same thing)
- 6 cups of mixed greens
Preheat oven 425, coat a baking sheet with cooking spray.
Whisk the egg with the water in a shallow dish. Combine the walnuts, bread crumbs, and salt in another shallow dish. Dip the chicken into the egg and then the nut mixture. Place on prepared baking sheet and coat with cooking spray.
Bake, turning once, for 15 minutes or until a thermometer inserted in the thickest portion registers 165. Let rest for 10 minutes, then slice breasts.
Meanwhile, bring the pomegranate juice, honey, and ginger to a boil. Boil about 15 minutes until reduced by half. Remove from heat, set aside.
Arrange mixed greens on a plate, place chicken on top and then drizzle with pomegranate syrup.
Be careful not to over dress with the syrup. It is so delicious but this is a classic case of less is more, the syrup is very strong and will over power your dish if you put too much on.