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Green Pork and Kale

8/19/2017

Ingredients Needed:
20 oz pork tenderloin
6 oz Pearl Barley
1 medium onion
1 big bunch of fresh kale
1 jar Spanish Tapas Sauce -- Salsa Verde

pepper and sea salt (to taste)
1 tsp powdered vegetable broth

**23 in (5 liters) Glass Bakeware Dish

Preparation:
In the bakeware dish slather the pork tenderloin from all sides with the tapas salsa verde sauce and then put into the oven at 375 F for about 35 min. While the pork is cooking, rinse the kale in cold water, cut off lower stems and shake out excess water.
Put the pearl barley into a bowl, add the tsp of powdered vegetable broth and cover with boiling water. Mix well and let stand for 20 min so that it softens and soaks up the broth. Take the onion and cut into bigger slices. After 35 min take the dish from the oven and evenly add spoons of barley and the kale (ripped into chunky pieces) around it, then put the sliced onion on top. Sprinkle with a bit of the broth from the barley bowl, then slide the dish back into the oven for another 20 to 25 minutes.
When the dish is ready to come out, put it on the stove, carefully turn over with a spoon to mix in the juices from the bottom of the dish, then let stand for three minutes and serve on colorful plates!

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Peter Piper's Pepper Panna

8/13/2017

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Ingredients Needed:
2 mild Italian sausages
5 oz Fusilli Pasta
2 oz Sun Dried Tomatoes Julienne Style
(in olive oil)
3 Hungarian yellow peppers
1 jalapeno pepper
1 medium tomato
2 garlic cloves
fresh organic oregano
Pepper and Sea Salt (to taste)

*10 in. deep pan

Fresh Oregano

Preparation:
Add the Fusilli pasta to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Put the two Italian sausages into the pan and add two teaspoons of the olive oil from the sun-dried tomatoes glass, fry on low heat and flip over once or twice until sausages are browned on both sides. Take out the sausages, let cool down on a plate and cut into bite-size chunks.
Add all four peppers (cut into rings), minced garlic, and the fresh tomato (cut into small chunks) to the oil remaining in the pan. Fry and stir slowly, after a few minutes add the sausage bites and the julienne tomato strips and keep stirring. Season to taste with salt and ground pepper, then add the Fusilli from the bowl into the pan. Mix thoroughly, add a splash of rose/red wine and some oregano leaves for an enhanced mediterranean flavor.
When everything is mixed well serve the meal on deep plates/pasta bowls.
Una vera esplosione di gusto!

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Green Pork and Kale

Peter Piper's Pepper Panna

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Green Pork and Kale

Peter Piper's Pepper Panna

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