PORK WITH SAFFRON RISOTTO CAKE, RED SAUCE
AND TOMATO-OLIVE RELISH
4 pc Sunshine Harvest Pork chops
salt and pepper to taste
1 tsp oil
1 Sm Jar Hazelwood Creek Tomato Sauce
4 ea Risotto Cakes, purchased or made from left over risotto
1 tablespoon Butter
1 box Heirloom Cherry Tomatoes, halved
1 tub Broder’s Tapenade
Pine Acres lettuce garnish
Season the pork with salt and pepper. Set a pan on medium heat and pour in the oil. When the oil is hot, set the pork in the pan to cook 3 mins or until the edge of the pork is crisp and golden. Turn the pork over and cook the other side until it is the desired temp…. medium is lovely. Set aside to rest.
Heat the sauce in a sauce pan.
In the pan the pork was cooked in, add the risotto cakes and turn the heat to medium. Cook the cakes until golden, turn them over and add the butter to the pan. Melt the butter and finish cooking the cakes until golden .
Toss the tomatoes with the tapenade. Set aside.
On the plate, dived the sauce into the 4 plates. Set the risotto cake off center on ea plate. Set the pork chop next to the cake, arrange the tomato relish next to the pork and garnish with the lettuce leaves.
FRENCH MELON AND TOMATO SALAD
1 Gardens on Eagan French Melon, halved and seeds removed
3 ea Gardens of Eagan Speckled Romano Roma Tomatoes
1 Sprig Basil, torn
1 Tablespoon Olive Oil
2 Tsp Balsamic Vinegar
Black Pepper, from a grinder
1 pc Star Thrower Farmstead Tomme Sheep Cheese
With a spoon, scoop out bite size pieces of melon and put them into a bowl.
Slice the tomatoes into 1/4” rounds. Put them into the bowl.
Rip the basil leaves and toss them into the bowl.
Drizzle oil and vinegar into the bowl.
Toss all ingredients to combine. Grind fresh black pepper over the salad.
Arrange the salad into serving bowl or plate. With a vegetable peeler, slice the cheese, thinly over the salad.
ALASKAN SALMON W/ SWEET CORN AND GOAT CHEESE
1 tsp Olive Oil
Salt and Pepper to taste
4 6oz Pc Wild Run Salmon, skinned, deboned
1 tsp Olive Oil
4 Ears Carmen’s Sweet Corn, off the cob
1 Ea Uproot Farm Onion, diced
Salt and pepper to taste
1 Carmen’s Jalapeno, seeded and minced
1 tsp Your Choice Roasted Garlic
2 Tablespoons Butter
1 Bag Pine Acres Mixed Spring Greens
1 Tablespoon Your Choice Vinaigrette
1 Tub Singing Hills Garlic Goat Cheese
Season the salmon with salt and pepper. Put the oil in a non stick pan. Turn the burner to high heat. When the oil just begins to smoke, set the salmon into the pan “skin side” up. When the salmon is golden brown around the edge, flip the fish over. Turn the heat down to medium and finish cooking the salmon thru. Set the salmon aside.
In a sauté pan, heat the oil on medium heat. Add the onion and jalapeno. Cook until the onion is translucent and add the corn. Cook 1 minute and add the roasted garlic. Stir to combine all the flavours. When the corn has cooked3 mins, add the butter. Toss the corn with the butter to melt. Season with salt and pepper. Set aside
Toss the greens with the vinaigrette. Set aside.
For the dish:
Divide the corn evenly between 4 plates. Set the cooked fish on the corn, “skin side” down. Set the Dressed greens on ea plate next to the fish. Dollop the cheese over the salad. Serve