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Monthly Archives: April 2013

Orange & honey glazed pork chops – easy but flavor packed

Glazed pork chop with charred orange wedges and a buttered/herbed orzo side dish This is served with a salad of sweet onion, roasted red peppers and shaved squash Ingredients 2 oranges (1 zested and juiced, 1 cut into 8 wedges) 1/4 cup white-wine vinegar 3/4 cup honey, preferably orange blossom Coarse salt (Kosher) and pepper […]

Thai steak salad – – tangy and perfect for spring/summer

    Ingredients 1/2 cup freshly squeezed lime juice 2 tablespoons soy sauce 2 tablespoons sugar 1/2 to 1 teaspoon red-pepper flakes 6 tablespoons neutral vegetable oil (such as grape seed or canola) 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick) Coarse salt and ground pepper 1/2 pound carrots (3 to 4 […]

Ramps! A very welcome perennial delight

When ramps arrive, it is almost a guarantee that we are truly locked into spring and that one can finally bid adieu to winter. Photo credit: Larry BuscherĀ  Ramps have become increasingly popular over the last few years in upscale restaurants; and they are not easy to find in standard food stores. They can sometimes […]

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