Stuffed Zucchini with pearl couscous and beef

 ground beef
leek
tomato sauce
onion
zucchini
herbes de provence, s/p, olive oil
pearl couscous
swiss cheese

Shrimp scampi with zucchini and leeks

 Leek
Tomato
Zucchini
Lemon
garlic, s/p, herbes de provence
white wine
butter
shrimp
pasta- spaghetti (I'd prefer linguine)

Sausage and Peppers catered

Catered a holiday party for around 35 people.

2-3 White onions
6 peppers (2 of each color)
3 jars of tomato sauce
s/p, olive oil, herbes de provence
red wine
sams club pack of sweet italian sausage






Grill a full pack of sausages on the BBQ. Slice sausage on an angle and dump into a large tin foil hotel pan (double them up to avoid dripping/punctures.  Saute Sliced onion and peppers in two large pans with olive oil and spices.  Pour the saute mixture in with the sausage.  Add tomato sauce and red wine--maybe even a little additional water depending on what it's looking like.  Bake at 400F for 45min.

I did this a day or two in advance of the party because of work scheduling conflicts.  I then cooled the dish, covered first in saran wrap followed with tin foil on top.  I froze the dish and simply reheated the day of the party.

Thanksgiving 2017

Chili Lasagna and mushroom and peas

Chili lasagna

Meat mixture make chili.  Layer meat, bechamel, cheese, pasta.  Canned peas on the side-makes for a fast warm-up on the stove-top.

Final Mustard Green and Russian Kale Harvest 11/19

Pork Tenderloin, new potatoes, leek mushroom red wine reduction

Red Russian Kale Harvest 11/14/17

Pork Tenderloin
potatoes
leek (soak, clean, slice)
mushrooms (sliced)
red wine
pork stock
s/p, herbes de provence, olive oil

Roast pork tenderloin and potatoes with spices and olive oil at 400F for 45-55min~
Saute leeks and mushrooms with olive oil and spices.  Once cooked down some add red wine, let cook a little and then add stock.  Pour mixture over roasted dish when it comes out of the oven(pictured below) or serve on the side-

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.