Monday / Simple Veggie Supper

Sauteed carrots, parsnips and radishes with butter and herbs
Arugula salad with celery, apples, capers, and parmesan

Saturday / Chicken Schnitzel

I was recently inspired to make Elise's Pork Schnitzel after hearing some pretty rave reviews here on the internets. I'll tell you, it lived up to the hype. We didn't have any pork on hand, so I substituted chicken, and instead of the more traditional sides, I simply roasted up some carrots. The chicken was tender and juicy, the breading perfectly crispy, and the creamy dill sauce couldn't have been better! Next time you're craving some comfort food, I highly recommend you dig out this recipe and give it a try.

-mro

Two Wednesdays / Two Pork Chops

We're pretty behind on posts so I'm going to have double up this one. With all the bellies, jowls, and heads coming through here lately I've been trying to mix it up by cooking leaner chops, namely Pork Chops. The last two Tuesdays the good folks at BK have been kind enough to let me part with chops from some more of those beautiful Ossabaws' raised by Flying Pigs Farm and the last two Wednesdays I've cooked em up.

Salad of Arugula, Clementines, and Prosciutto

Pork Chop over Polenta with Parsley and Mint

Pork Chop over Swiss Chard with Potatoes

Sick Days & Snow Days / Soup

We're so behind! In the wake of our first FEAST, my immune system took a real nose-dive, and I've been fighting some mutant strain of the common cold for the last week and a half. Needless to say, I haven't really been on my game and a few things have fallen to the wayside; namely, our blog. Even with a bad case of the sniffles and David encouraging me to stay in bed, I did manage to cook up a couple of soups that deserved to be posted. Simple, hearty, healing!

Creamy Mushroom Soup with Herbs

made with local portabellos, dill, parsley, thyme, vegetable stock, shallots, garlic and pureed with creme fraiche

White Bean Soup

cannellini beans cooked with sage, thyme, a head of garlic, and olive oil,
pureed with the starchy cooking liquids and topped with chives
served with toasted baguette and arugula & radish salad

Fish Stew with Sunchoke Puree

monkfish, andouille sausage, fennel, shitake mushrooms, shallots, rosemary, parsley, one 28 oz. can of San Marzano tomatoes & lobster stock with a creamy sunchoke puree

accompanied by David's lovely salad of sauteed asparagus, arugula, Parmesiano-Reggiano, capers, with lemon vinaigrette.

-mro