Prosciutto Kale Mozzarella Stuffed Pork Medallions with a mushroom red wine reduction

5 pork chops
white wine vinaigrette

prosciutto
kale form garden
fresh mozz

thyme, rosemary, oregano, sage from garden
sel de camargue avec poivre

onion
baby portabello mushrooms
tomato sauce
red wine
olive oil

 Butterfly pork chops (marinated in citrus white wine vinaigrette)

Stuff with prosciutto, kale, and fresh mozz in that order.  I didn't even have to put a toothpick through them. Place in a deep baking dish.  Sprinkle fresh herbes de provence from the garden and sage.

Bake stuffed pork medallions at 400F for 45min~

I also had small spring potatoes baking in a another dish alongside.

While those dishes are in the oven start sauteeing sliced mushrooms, onion, kale with olive oil, herbs, and s/p.  Add 2-3tbsp of tomato sauce, a cup of wine once the vegetables start to soften and let it all simmer until the pork is done.















Pour sautee mixture over the pork and serve with roasted potatoes.

Alternatively you could brown the stuffed pork and then finish in the sautee pan, but I didn't want to deal with the roll ups coming undone while browning.

Bluefish on a bed of kale with blue potatoes

Blue potatoes
Alaskan Bluefish (from a friend)
lemon
olive oil, s/p
Russian Kale

Bake at 400F for 30-45min~

Hatch Peppers and taco stuffers

New Mexico Hatch Peppers

Baked in the oven at 400F with olive oil, s/p for 20-30min~

Grilled zucchini (olive oil, s/p), taco meat (ground beef, cumin, tomato, onion, s/p....)

Custard Apple Pie and Oven Baked Apples

8 apples
brown sugar
cinnamon, nutmeg
grand marnier
flour
eggs
milk
butter

Sautee apples with sugar, a touch of water, grand marnier, cinnamon, nutmeg.  I made a homemade pie crust and layered the apple slices.  Make a custard and pour over the apples.

Bake at 325F for 30-45min til custard is cooked through.

Cut apples in half and core.  Stuff with brown sugar, cinnamon, nutmeg, and sprinkle grand marnier.  Bake in the oven at 325F for an hr.

Harvest and easy grilled dinner

Grilled sausage and zucchini, caprese salad

Cukes, spearmint, sage, thyme, peppers

Red Russian Kale

Serrano Peppers

Hickory Smoked Ribs

Hickory Smoked Plum Carnitas

8.5lb pork shoulder bone in

Homemade spice rub (will post recipe separately)

Honey, Yellow Mustard, Cumin

It was in the smoker for 8hrs at 250F using hickory wood chunks.

Internal Temp 187F (typically I'd prefer 190-195F for pulling, if I were to serve it as is--but I knew I was going to continue cooking this meat)

Let cool for a solid 30min to 1hr.

I pulled some of the pork and left some large chunks also.  Dump the meat and the bone into a large foil baking pan (double the foil pans in case of leak).  

Pour in 2 cups of wine, 

4 plums(halved and pitted), 

1 lime(squeeze over the dish and then drop it in), 

2 quarts of homemade pork stock(from last shoulder I cooked, partitioned, and froze), 

onion(rough chopped)

3 garlic cloves

Bake at 350F for 1hr

(on the left) Leftover Thai yellow curry paste, coconut milk, some of the plum pork stew, and potatoes.

(on the right) Sautee some of the pork with a little bit of the juice on high heat until crispy.  

Caprese Salad

Tomatoes, Fresh Mozz., Basil(from deck), bed of Russian Kale from garden, s/p, olive oil, Balsamic vinegar

Serrano Hot Sauce

Garden 8/29

Cabbage worm damage

Caprese Salad

Tomatoes
Fresh Mozz.
Fresh Basil
Cucumber (from garden)
Balsamic Vinaigrette

Garden 8/16