Food & Photo
A savory combination of peach-kissed pork roast, creamy potatoes, and balsamic kale and blueberry salad that will leave loved ones full of gratitude for their gracious chef!
Pork Roast with Peaches and Caramelized Onions
Active time: 30 min. Total time: 2 hrs. Serves: 6
- 4 cloves garlic, minced
- 1 Tbs. minced thyme
- 1 Tbs. minced rosemary
- ¼ cup apple cider vinegar
- ¼ cup, plus 2 Tbs. olive oil, divided
- 3 lb. boneless pork butt/shoulder
- 4 peaches, pitted and thinly sliced
- 2 yellow onions, thinly sliced
Heat oven to 325°F. In bowl, combine first 4 ingredients and ¼ cup olive oil; rub mixture all over pork. Season generously with salt and pepper. Transfer pork to deep roasting pan and cook, covered, 45 min. or until thermometer inserted into center reads 145°F. Turn broiler on high; broil meat 5 to 8 min. or until well-browned. Let roast rest 30 min. before slicing.
Meanwhile, in large sauté pan over low heat, cook peaches and onions in remaining olive oil 45 min. or until onions are soft and brown and peaches start to break down. Serve onions and peaches with sliced pork roast. Garnish with fresh rosemary, if desired.
Creamy Pesto-Walnut Potato Salad
Active time: 20 min. Total time: 1 hr. Serves: 6
- 2 lbs. red potatoes, halved
- ½ cup, plus 2 Tbs. olive oil, divided
- 2 cloves garlic
- 2 scallions
- 2 cups packed basil leaves
- ¼ cup walnuts
- ¼ cup grated Parmesan cheese
- 2 lemons, zested and juiced
Heat oven to 425°F. Toss potatoes with 2 Tbs. olive oil and salt and pepper on large baking sheet. Roast 40 min.
In processor, puree garlic, scallions, basil, walnuts, cheese, 2 Tbs. lemon juice, 1 Tbs. lemon zest and remaining oil until smooth. Season. In bowl, toss potatoes and pesto until coated.
Balsamic Kale Salad with Blueberries
Active time: 15 min. Total time: 15 min. Serves: 6
- 1 Tbs. honey
- 1 lemon, zested and juiced
- 2 Tbs. balsamic vinegar
- ¼ tsp. dried red pepper flakes
- ¼ cup olive oil
- 2 lbs. mixed greens, washed and torn into bite-size pieces
- ¼ cup sliced almonds, toasted
- ½ pint blueberries
In small bowl, whisk together honey, 1 Tbs. lemon juice, 1 tsp. lemon zest, balsamic vinegar and red pepper flakes. Slowly drizzle in olive oil, whisking to combine. Season to taste with salt and pepper.
In large bowl, combine mixed greens, almonds and blueberries. Just before serving, drizzle in dressing and toss well to coat.