I went to the grocery store fully intent on making this recipe from Epicurious.com “as is” with Escarole, and then I saw it… The Red Chard in all of its crimson beauty was calling my name. I had to have it!
My dish did not turn out nearly as pretty as the picture on the Epicurious website, but it was seriously delicious. It has a little bit of a kick to it, but you can adjust the spice rub according to your own taste. This one is a little labor intensive, and my kitchen looked like a tornado went through it by the time I was done, but it was worth it. If you’re doing Whole30 you can omit the chick peas, but I made it as the recipe called for. The chorizo I used was made at the butcher counter at Whole Foods, and they list their ingredients so I was sure to get sausage with no sugar.
Get the recipe HERE.
Nothing in my arsenal was floating my boat yesterday, so I decided to make something up. We’re on chicken overload, and are trying to cut down on red meat during the week, so the logical choice was pork.
You can cook these any way you want, but I chose to do them in the Sous Vide. (more on that later!) My focus here was the sauce. I didn’t want to serve the chops with plain old apple sauce, that would just be boring! Here’s what I did:
This is another one of those dishes that made me say, “what is she thinking?”
My brain doesn’t understand the combination of olives and grapes, but I wanted so badly to try a new recipe that I gave it a go anyway. I was very pleasantly surprised. Once cooked up, the flavors softened and complimented each other very well. Also, for some reason, meat cooked with fruit always reminds me of Thanksgiving which I LOVE! All in all, this dish felt hearty and really satisfying.
I tend to gravitate towards one-pot-meals, and this is another great one that was delicious at dinner, and even better the day after once all the flavors settled in. I love dishes like this that are simple to set up, then just get stuck in the oven at a low temp for a few hours. It really lets me plan my day any way I want to, because once it’s in the oven I basically set the timer and forget about it. I can pull it out of the oven and let it sit when it’s done, then just reheat it on the stove top when we are ready to eat.