Eggplant Rollatini

Ingredients

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 tablespoons grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• Extra-virgin olive oil, for drizzling
• 2 cups fresh tomato sauce, recipe follows

Tacos Al Pastor

Ingredients
2 Tbsp white vinegar
1/2 Tbsp orange juice
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp chipotle pepper in adobo
1/2 Tbsp guajillo pepper powder or chili powder
Pinch cinnamon
1 lb pork loin, sliced into 1/2-inch rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa verde
2 thick slices pineapple
8 corn tortillas, warmed
1 handful cilantro, chopped
Lime wedges


Prepare the marinade

The World's Moistest Parmesan Crusted Baked Chicken

• 4 boneless, skinless chicken breasts
• 1/2 cupmayo
• 1/4 cupgrated parmesan cheese
• 4 tspitalian seasoned bread crumbs; (panko bread crumbs are best, they have a real crunch to them)

Quick Chicken Vesuvio

Ingredients

• 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil, divided
• 2 baking potatoes, peeled and sliced 1/4-inch thick
• 6 cloves garlic, thinly sliced
• 1 teaspoon dried oregano, lightly crushed
• 1 teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken breast, cut into large chunks
• Flour, for coating
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 cup fresh or frozen organic peas, thawed
• 1/4 cup finely chopped flat-leaf parsley
• 1 lemon
• Crusty bread, for serving

Grilled Pork Parmesan

Ingredients

Dry Rub

• 4 1/2 tablespoons Parmesan cheese, finely grated
• 1 tablespoon paprika
• 1 tablespoon granulated sugar
• 1 tablespoon garlic salt
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons black pepper
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons dried oregano
• 2 eggs
• 2 tablespoons milk
• 2 cups panko bread crumbs
• 6 boneless butterflied pork chops, cut thin, 1/4 to 1/2-inch thick
• Prepared spaghetti noodles
• Favorite pasta sauce

Preparation

1. Build a charcoal fire for direct grilling and preheat to approximately 450°F.
2. While grill preheats, combine dry rub ingredients in small bowl and mix well to create the Parmesan dry rub. In separate bowl, whisk eggs and stir in milk to create an egg wash.
3. On a large plate, make a bed of panko bread crumbs.
4. Season each pork chop heavily with Parmesan dry rub and press the seasoning into the pork chops. Then, dip each chop in the egg wash and cover both sides evenly with bread crumbs.
5. Grill chops directly over the hot coals for 3 to 3 1/2 minutes on each side, until internal temperature is 145°F. Remove pork chops from grill and serve over a bed of spaghetti noodles and topped with your favorite pasta sauce.

Preparation Time

20 minutes

Cook Time

7 minutes

Serves

6 servings

Source

National Pork Board

© 2012 All rights reserved.

Sweet Potato Mac and Cheese

Ingredients

• 1/2 pound cooked elbow macaroni (about 7 cups); consider using whole wheat for an even healthier option
• 2 1/2 cups 2% milk
• 1/4 cup flour
• 2 teaspoons mustard powder, divided
• 1/2 teaspoon cayenne pepper, divided
• 3/4 teaspoon salt, divided
• 4 Dr. Praeger's Sweet Potato Pancakes, defrosted, uncooked and crumbled
• 6 ounces (1 1/2 cups) grated reduced-fat cheddar cheese
• 3 ounces (3/4 cup) grated reduced-fat Swiss or Gruyere cheese
• 1 cup whole grain bread crumbs
• 2 tablespoons olive oil

Fresh Corn Soup Topped with Roasted Corn Guacamole

photo by: Lucy Schaeffer)

Roasted Corn Guacamole

• Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
• 1 tablespoon olive oil
• Salt and black pepper
• 1 tablespoon finely chopped red onion
• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, finely grated zest and juice
• 1 jalapeño, stemmed and seeded, finely chopped
• 1 avocado, pitted and chopped

Soup

• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 red onion, chopped
• 1 jalapeño, stemmed and chopped
• Salt and black pepper
• 1 1/2 cups chicken broth
• Cilantro sprigs, to garnish