Recipes

Roast Pork Italiano

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Serves: 1

Ingredients:

Sautéed Vegetables

  • Makes 1 cup
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 yellow onion, finely sliced
  • 1/2 green bell pepper, finely sliced
  • 1/2 red bell pepper, finely sliced
  • 1 bunch broccoli rabe
  • Pinch of dried thyme
  • Pinch of dried oregano
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper to taste

Pasta Salad

  • Serves 6
  • 1 pound Farfalle or any pasta (100% durham), cooked al dente and chilled
  • 1 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup pitted calamata olives
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 bunch fresh basil, half julienned, the rest whole for garnish
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions:

In a small saucepan, prepare the au jus per package instructions.  Add the roast pork and cook over low heat, just until warmed through, about 2-3 minutes.  Do not boil.

Slice the roll in half lengthwise.  Lay provolone slices on the bottom half, then top with the roast pork.  Finish with the sautéed vegetables, then top with the remaining half of the roll.  Slice in half on a bias and serve with the au jus for dipping. 

Sautéed Vegetables

In a small sauté pan, heat the oil over medium heat.  Add the garlic and cook until golden.

Add the onions and peppers and cook until very soft, about 10 minutes.

Toss in the broccoli rabe and cook just until wilted, about 2-3 minutes.  Season with the thyme, oregano, red pepper flakes, salt and pepper.

Pasta Salad

Place the farfalle in a large mixing bowl.

Add the remaining ingredients and only the julienned basil.  Toss gently to coat.

Season with salt and pepper to taste and toss gently to coat.

Garnish with the whole basil leaves and serve at room temperature

Shopping List:

Sautéed Vegetables

  • Makes 1 cup
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 yellow onion, finely sliced
  • 1/2 green bell pepper, finely sliced
  • 1/2 red bell pepper, finely sliced
  • 1 bunch broccoli rabe
  • Pinch of dried thyme
  • Pinch of dried oregano
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper to taste

Pasta Salad

  • Serves 6
  • 1 pound Farfalle or any pasta (100% durham), cooked al dente and chilled
  • 1 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup pitted calamata olives
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 bunch fresh basil, half julienned, the rest whole for garnish
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste