donna's daily dish

orange you glad i picked this?

4/19/2022

Yes, I found another sheet pan recipe. However, I think my husband is beginning to tire of these, but if you’re a busy family, short on supper prep time, these sheet pan meals that you’ll find on my website can be a Godsend.

Last week I prepared Sheet-Pan Chicken with Sweet Potatoes and Peppers. This recipe needs apple cider vinegar, honey, red onion, kosher salt, fresh garlic, ground coriander, freshly ground black pepper, bone-in skin-on chicken thighs, extra-virgin olive oil, sweet potato, fresh sage, sweet paprika, cayenne, ground allspice and cilantro.

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for onion lovers

4/18/2022

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Recently I was preparing a pork tenderloin for dinner and that pork tenderloin is a blank canvas. It can be used in recipes such as stir fry, grilling, roasting or pan cooking. The recipe I recently found on www.lidiasitaly.com, Pork Tenderloin with Balsamic Onions, helps show the diversity of this cut. There’s only a handful of ingredients, besides the pork, to make this dish. You’ll need extra-virgin olive oil, kosher salt, yellow and red onions, shallots, fresh bay leaves and balsamic vinegar. It will take approximately 45 minutes, with slicing the onions taking the most time.

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veggies are the starting point

4/6/2022

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Recently in Lidia Bastianich’s Facebook feed, a promotional video was posted for her show, “Lidia’s Kitchen.” Lidia was demonstrating the recipe Cavatappi and Asparagus with Spinach Pesto. What timing, I had extra baby spinach in my refrigerator and only needed a handful of ingredients.

Besides the pasta (corkscrew shape), you’ll need fresh shelled and unsalted pistachios, fresh garlic, extra-virgin olive oil, freshly ground black pepper, a bunch of asparagus and Pecorino Romano cheese. The item I had difficulty finding was unsalted pistachios. You can find small bags of roasted and salted, but nothing unsalted. My local ShopRite’s bulk section had unsalted pistachios. One third of a pound was the approximate equivalent to a half cup of shelled nuts.

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a flurry of cooking

4/3/2022

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One of the last things I received in the shared portion of my Dreyer Farms CSA box, was a cheese pumpkin, which I was unsure how to cook. It has been stored in my cool, dark basement since fall. However, last week, I found the time to finally cook it with a recipe with a recipe I found from Dreyer Farms. The recipe was for Savory Stuffed Pumpkin with Sausage and Gruyère. Nealy Dozier adapted her recipe based on Dorie Greenspan’s for Pumpkin Stuffed with Everything Good. Overall, Ms. Greenspan’s recipe posted in the Epicurious app had great reviews so I felt Ms. Dozier’s would be just as good. Many people enjoyed this for the Thanksgiving holiday and I can see why. It has all the warm flavors of fall and makes a stunning presentation for the table. Though if you’re not willing to attempt stuffing a pumpkin, perhaps substituting spaghetti squash would more appealing.

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the other white meat

4/1/2022

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Recently my husband and I were invited to friends of ours for dinner where we were served a delicious boneless pork chop entrée Baked Pork Chops with Bourbon Glaze.

The recipe begins by brining the pork chops from 15 minutes up to 8 hours; I did mine overnight and drained them in the morning. The simple brine is made up of water, kosher salt and 2 sprigs of fresh rosemary, which is optional, however, I had some in my cold frame.

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