Forget Fall, Let's DIVE In!

I've got another easy, flavorful fall recipe. Yesterday, in the grocery store I saw a beautiful head of cauliflower and some leafy green kale. I found some gorgeous boneless pork tenderloin chops at the butcher and, behold, a meal was born! Sometimes I just browse the produce section to see what looks good and that's how I figure out what to make for dinner. I love to find something that's in-season and keep it simple when it comes to cooking it up. It keeps everything tasting fresh and most importantly, healthy. Kale is a newer vegetable for me, one that I've not made much in the past but I am LOVING it this fall! It also made it really easy that the cauliflower and pork chops could roast in the oven together at the same temperature and I had time to focus on my kale. 


Roast Cauliflower - serves 4
1 head fresh cauliflower
1 - 2 Tbs Olive Oil
Kosher salt
1/2 Tbs Cumin
1/8 Tsp Cayenne pepper

Preheat the oven to 375 degrees. Cut the cauliflower head into florets and place on a sheet tray. Drizzle with olive oil, salt, cumin and cayenne pepper and toss to combine thoroughly. Bake in the oven for 20 minutes, toss and bake another 20 minutes until golden brown.


Pork Chops - serves 4
4 boneless pork tenderloin chops (about 1 1/2 pounds total)
Kosher salt
Black pepper
1 Tbs chopped fresh thyme (or rosemary, whatever fresh herbs you have on hand)
Olive oil

Preheat oven to 375 degrees.
Season the pork chops on both sides with the salt, pepper and fresh herbs, and rub with olive oil. Cook in a saute pan over medium high heat and sear on both sides, about 2 - 3 minutes each. Place the oven-safe pan into the oven and roast for another 7 - 10 minutes. Remove from oven and let rest for a few minutes before serving.

Sauteed Kale - serves 4
Olive oil
Kosher salt
Pinch of crushed red pepper
3 Cloves of garlic - smashed
8 Cups of kale - you can buy this in pre-washed bags at the market or use 2 fresh bunches
1/4 Cup chicken stock
2 Tbs sherry vinegar

Coat a large saute pan with olive oil and add the garlic and crushed red pepper. Bring pan to medium heat until garlic becomes fragrant and start to brown. Remove the garlic from the pan and discard. Add the kale and stir to coat with the oil. Add the chicken stock and cover to cook the kale until just wilted, about 2 - 3 minutes. Uncover and allow the remaining moisture to evaporate. Sprinkle with the sherry vinegar and serve.

Forget Fall - don't you just want to DIVE into that plate??

Enjoy!
xoxo
Chef AP