Shaved Turnip Salad With Arugula and Prosciutto

INGREDIENTS:

• 4 teaspoons red wine vinegar

• 1/4 teaspoon fine sea salt

• 2 teaspoons honey

• 1/4 cup extra virgin olive oil

• pepper

• 4 small salad turnips

• 8 cups arugula

• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

PREPARATION:

1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

• 1/4 cup dried unsweetened cranberries

• 3 tablespoons unseasoned rice vinegar

• 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

• 4 tablespoons extra-virgin olive oil, divided

• 3 sprigs thyme

• 3 garlic cloves, smashed

• 3 tablespoons unsalted butter, cut into pieces

• 1 small shallot, finely chopped

• 6 large or 8 medium celery stalks, thinly sliced on a diagonal

• 1/2 cup parsley leaves with tender stems

• 1/4 cup chopped salted, dry-roasted almonds

• 1 ounce Parmesan, shaved

• Kosher salt

PREPARATION:

1. Place Combine cranberries and vinegar in a small bowl and set aside.

2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Classic Chili Rellenos with Anaheim Peppers

INGREDIENTS:

• 4 large green anaheim chilies, roasted and peeled, leave stems on

• cheddar cheese, cut into 4 sticks to stuff peppers (or Monterey Jack)

• 3 eggs, separated

• 1 tablespoon  water

• 3 tablespoons flour

• 1/4 teaspoon salt

• salsa (optional)

PREPARATION:

1. Place Place chile peppers on an aluminum foil-lined baking sheet.

2. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.

3. Place chile peppers in a heavy-duty zip-top plastic bag; seal.

4. Let stand 10 minutes to loosen skins.

5. Peel peppers, leaving stems attached.

6. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.

7. Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.

8. Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).

9. Serve with your favorite salsa, refried beans and yellow rice for a great meal!

Slow-Roasted Bell Pepper with Red Lentils

INGREDIENTS:

• 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

• 2 tablespoons canola oil

• 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped

• 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)

• 1 medium-size tomato, cored and cut into 1/2-inch pieces

• 1 1/2 teaspoons coarse kosher or sea salt

• 1/2 teaspoon ground turmeric

• 1/4 cup finely chopped fresh cilantro leaves and tender stems

PREPARATION:

1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

5. Stir in the cilantro, and serve.

Korean Melon & Prosciutto Salad

INGREDIENTS:

• 1 Korean melon, peeled, cubed

• 1 red onion, small, halved, sliced thinly

• 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise

• 1 bunch basil, de-stemmed, leaves chopped small

• 1 medium lime, juiced

• 1 package prosciutto, cut in bite-sized pieces

• balsamic vinegar

• cracked black pepper & kosher salt

• Optional: shishito peppers, de-stemmed, minced

PREPARATION:

1. Toss the melon, onion, cucumber, basil, and shishito peppers (if using) in a large bowl.

2. Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt.

3. Fold in prosciutto. Cover and chill for 15 minutes or more.

4. Remove from the refrigerator and toss again.

5. Plate individually. Drizzle balsamic vinegar over salad in a light stream.