Smashed Winter Squash Toast with Za’atar and Feta

IMG_1627Back in October, I was lucky enough to be a guest instructor at South End Kitchen in Burlington, VT, the joint restaurant and cooking school run by my cousin chef Sarah Langan. Recreational classes have a big focus on chocolate, as South End is run in conjunction with the Lake Champlain Chocolate company. The theme of our class was all things Mediterrean and focused on authentic ingredients like za’atar, sumac, sesame and orange blossom water with local Vermont dairy, eggs and gorgeous produce. Here’s what we made:

  • Smashed Winter Squash Toast with Za’atar and Feta
  • Shakshuka (Eggs Poached in Spicy Tomato Sauce)
  • Roasted Root Vegetable Salad with Pomegranate
  • Orange Blossom Yogurt with Sesame and Citrus
  • Apple Bitters and Prosecco  – we had to have a cocktail, of course!

Thank you again to the entire South End team for the opportunity! I will definitely be back to Burlington soon.

Here’s the recipe for the toast – perfect for brunch or cut into pieces as an appetizer.

Smashed Winter Squash Toast with Za’atar and Feta

Serves about 8

  • 1 small winter squash, such as kabocha or delicata, cut into 1” pieces*
  • Olive oil
  • Sea salt and fresh black pepper
  • 1/2 teaspoon chile flakes, plus more for topping
  • 1 yellow onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 8 or more thick slices country or sourdough bread (or your favorite artisan bread)
  • 1/2 cup fresh feta cheese
  • 1 tablespoon za’atar*
  • Handful chopped fresh mint

Heat oven to 425F. Toss squash with a few tablespoons of oil, a big pinch of salt, pepper and chile flakes. Spread onto a parchment-lined rimmed baking sheet. Roast, stirring occasionally, about 30 minutes until soft and caramelized.

While squash is roasting, caramelize onions. Heat a few more tablespoons of oil in a medium saute pan on medium-low heat. Add onions and a pinch of salt, and cook, stirring frequently, until dark and jammy, about 30 minutes. Add a splash of water to the pan if onions dry out. Add vinegar and syrup and cook about 10 more minutes.

In a large bowl, combine squash and onion mixture and smash with a potato masher or the back of a wooden spoon. You want some texture here, not a completely smooth mixture. Season with more salt and pepper to taste.

Toast bread in a toaster or better yet, drizzled with a bit of oil, salt and pepper and toasted on a sheet tray @ 375F until golden brown. Spread squash mixture onto toast and sprinkle with feta, za’atar and more chile flakes. Finish with fresh mint.

*No need to peel kabocha or delicata (really). If using butternut, make sure to peel.

*Za’atar is a an ancient Mediterranean spice blend typically made with thyme or oregano, sumac, sesame seeds and sometimes cumin. Sumac is a dark red spice that has a tart lemony zing. Za’atar is delicious on grilled or roasted meats and fish, hummus and even roasted sweet potatoes. Find it online, in specialty Mediterranean shops or Whole Foods. Or, makeyour own using this recipe from 101 Cookbook 

Toasted Hazelnut-Pear Muffins

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I’ve been posting more pastry recipes than usual here lately. No heavy hitters, like crème brûlée (you can typically find me making those at work). When I’m home, I like to bake simple. When I’m not tasked with blind-baking 8 tarts or 32 perfectly set butterscotch pots de crème, I take it easy. Granola, quick breads, healthy-ish muffins – not exactly French pastry, but in real life most people aren’t (and quite frankly, shouldn’t be) eating croissants everyday.

These hazelnut-pear muffins have been in my mental recipe file for awhile. You know when you see a recipe, and then all of a sudden, you see it everywhere? That seemed to be the case with the hazelnut/pear combination. I didn’t want a sugary cake-like muffin, rather I was going for something a bit more wholesome (does that word even exist anymore?) I eschewed my brown butter tendencies in lieu of coconut oil and a generous pour of pure maple syrup. A couple bruised red pears perked right up when folded into the dark, spiced batter. Lemon zest is the secret here. I used Meyer lemon, which has a hint of tangerine flavor, and that bit of citrus added the right amount of interest. Don’t skip the sprinkle of crunch, either. Fish around in your pantry for something, anything, crunchy. Seeds, nuts, grains, they it all add much-needed texture.

These muffins are not flaky French croissants, but they make an excellent late-night or morning snack. Perfect for fueling me through a marathon tart-making session.

Toasted Hazelnut-Pear Muffins

I love these not-too-sweet muffins with a almond-milk latte or cup of tea.

Makes 6 muffins (recipe doubles easily)

  • Nonstick baking spray
  • ¾ cup hazelnut meal*
  • ¾ cup whole-wheat pastry flour**
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • Pinch ground cardamom (optional)
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon lemon zest (try Meyer lemon)
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil, melted if solid
  • ¼ cup + 2 tablespoons milk (any type, I used a vanilla almond milk)
  • 2 medium ripe pears, cored and diced into 1/2″ thick pieces
  • 3 tablespoons raw amaranth, millet, quinoa, ground flax, rolled oats, hazelnut meal, chia or a combination
Preheat oven to 350˚ and line muffin tin with paper liners. Spray liners with non-stick spray and set aside.
Place hazelnut meal on a parchment-lined baking sheet. Place in oven and toast for about 10 minutes, until lightly golden and fragrant. Let cool. Combine with flour, baking soda, baking powder, spices and salt.
In a separate bowl, whisk together egg, maple syrup, zest, coconut oil, and milk. Pour into dry ingredients and stir until just combined.
Fold pears into the batter. Divide muffin batter into muffin cups. Sprinkle with crunchy topping of choice. Bake for 20-25 minutes or until toothpick inserted comes out clean.

*Bob’s Red Mill makes a great hazelnut meal. If you’d rather, try making your own by grinding hazelnuts in a food processor until powdery (don’t go too far or you’ll get hazelnut butter!)

**While I haven’t tested it, I expect you could swap in a gluten-free all-purpose flour here. I like Thomas Keller’s Cup4Cup.

How to Make Insta-Worthy Avocado Toast

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Last year at Eat Retreat, I found myself in a car, on my way to a vineyard, talking about toast. Yes, as in, toasted bread. The conversation turned to the popularity of cupcakes, doughnuts and most recently, the cronut. We all agreed there was room for a new trend in town. Thanks to bakeries like The Mill in SF and cafes such as Sqirl in LA, there is a legitimate artisan bread movement going on. And the best way to enjoy bread? Toasted, with lots of toppings. My pal Trisha has a lot to say about it here. Whether is marion berry jam (Portlandia, anyone?) or cultured butter and flaky sea salt, toast is getting a major upgrade. My favorite way to enjoy it? With avocado, of course. While there’s nothing wrong with smashing a ripe avocado on toast, there’s something so right about taking it to the next level.

And here we go.

Start by toasting your bread. What kind of bread? The ultimate (in my book) is thick-cut sourdough. Something with a crisp crust and chewy middle. Try and cut it yourself, if you can. I also love a super-thin Danish rye. I don’t have a toaster so I use my broiler and give the bread a flip halfway through. You want a golden, crisp edge. Give it time. While the bread toasts, ready your avocado. You want to make sure the avocado is green under it’s stem. Go ahead, give it a peak when you’re at the store. When ripe, the avo will be pretty soft, like a ripe peach. Cut it like this. Using a fork, scoop about half the avo onto the toast, using the fork tines to spread and smash. It’s all about the fork-smash. At this point, get creative. A sprinkle of flaky sea salt is a must. Give it some heat with fresh cracked pepper, Aleppo pepper, Szechuan pepper, whatever you like most. Hot sauce (I like chipotle Cholula) or sriracha is also delicious. Bonus points for out-of-the box toppings like black sesame seeds, wasabi powder, feta, smoked salmon, toasted sunflower seeds, chia, dried cranberries or hemp. A light sprinkle of soft herbs, baby arugula or micro greens ups the ante (and nutrition). A squeeze of lemon is never out of place. For the ultimate, put an egg on it. And don’t forget to take a picture. #avocadotoast

Game-changing combos:

  • Avo + dark rye + hot smoked salmon + dill + chives + lemon
  • Avo + sourdough + heirloom tomato (when in season, of course) + bacon + scallion
  • Avo + toasted pita + dukkah + feta
  • Avo + tamari rice cake + thin sliced cucumber + sriracha + Togarashi seasoning

Winter Squash, Date and Lemon Compote

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The revamped NY Times Cooking site recently had a piece called “Cook Like a Californian, Wherever You Live”. In the depths of this New York winter, I am up for the challenge. My warm-weather CSA haul is a distant memory. My trips to the farmer’s market are fewer these days. And the sun? It shows up when it wants. What’s a seasonal cook to do?

Each January, Bon Appetit releases an online Food Lover’s Cleanse. While I’ve never followed the plan, there are always a few recipes that catch my eye. This squash, date and lemon compote sounded like the perfect Cali-meets-NY mash up. Sweet Medjool dates, earthy squash and bright, tangy sweet Meyer lemon were far more than the sum of their parts. BA suggests stirring a dollop into your hot morning oatmeal (or barley bowl, if you’re following their plan). I’ve been pairing it with plain Greek yogurt and spread on dark rye with thick labneh and a sprinkle of sunflower seeds. It almost (almost) makes me forget I’m not in cooking in California.

Winter Squash, Date and Lemon Compote

from Bon Appetit

Ingredients:

  • ½ winter squash, such as butternut or Kabocha, peeled, cut into ½” pieces (about 4 cups)
  • 1 cup golden raisins
  • 8 large Medjool dates, pitted, chopped
  • Juice from 2 lemons (try Meyer lemons for a twist)
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon finely grated lemon zest (Meyer or regular)

Directions:

In a large Dutch oven or saucepan, combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Add more water if mixture starts to stick. Uncover about 10 minutes more until squash is tender and liquid is absorbed. Remove cinnamon stick and cloves. Stir in lemon zest. May be enjoyed warm or cold.

Maple Pumpkin Spice Quinoa Granola

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A recent NYMag.com headline stated: “America Hits the Pumpkin Spice Saturation Point”. They’ve got a point. If you’ve been to Trader Joe’s in the past two months, you’ll notice the PS (pardon the abbrev) domination in all manner of prepared foods. From beer to baking mix and frankly, All The Carbs, food marketers have jumped on the PS bandwagon and they’re not getting off.

The pumpkin squash, in itself, is not super flavorful. But when combined with cinnamon-spice and everything nice, it becomes an obsession. In an effort to stay as true to it’s roots (pumpkin pie, remember that?), this granola hits all of fall’s high points. Maple syrup, toasty oats and warming spices create a simple topper for yogurt, ice cream or simply stuffed in your face by the handful (…ahem…) I stopped buying cereal regularly a few years ago, so this tasted liked heaven to me with some almond milk and banana. I got in the habit of adding quinoa to my granola after I ran out of sesame seeds one day. Granola is really a blank canvas for anything lurking in your pantry – so add those sesame seeds, or pumpkin seeds, or dried cranberries. Don’t be afraid of the olive oil here, it’s not going to taste like salad. This recipe can be doubled (or tripled!) and lasts for about a month.

Maple Pumpkin Spice Quinoa Granola

  • 2 1/2 tablespoons olive oil
  • 1/3 cup pure maple syrup
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon sea salt (I like Fleur de Sel)
  • 3/4 teaspoon pumpkin pie spice (or make your own)
  • 1/3 cup uncooked quinoa (any color)
  • 2 cups old-fashioned rolled oats
  • 1/3 cup chopped nuts or seeds (optional)
  • 1/3 cup chopped dried fruit (optional)

Heat oven to 325F. In a large bowl, whisk oil, maple syrup, pumpkin, salt and spices. Stir in quinoa and oats until evening coated. Spread onto a large parchment-lined rimmed sheet tray. Bake for about 30-45 minutes, stirring every 15 minutes or so. If you’re using nuts or seeds, add them in the last 10 minutes so they toast. Remove from oven and press down on granola with the back of a spatula. Sprinkle on dried fruit, if you’re using it. Allow to cool completely before breaking up into chunks.

Endlessly Adaptable Scones

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One of my favorite “work perks” is free reign of a fully stocked pantry. I love rummaging through the cabinets looking for snack inspiration. I often make a simple snack for my cooking class students, especially if they’ll be eating towards the end of class. I’ve made countless cast-iron fritattas, crostini variations and cheese plates. But as the weather cools down, the oven turns up. Scones have become my go-to classroom snack lately, and for good reason. They are ridiculously simple to pull together and the flavor combinations are endless. Depending on my mood or the theme of the class, I’ll throw in fruit, nuts, herbs or even cheese. Unlike biscuits, these are more akin to English cream scones, relying on a heavy dose of the white stuff instead of butter. Yet somehow they come out of the oven super flaky and buttery. They would make a perfect addition to your next brunch or alongside a cup of coffee or milky tea. Let me know what flavors you come up with!

 

Endlessly Adaptable Scones

makes about 20 to 24 small or 8-10 medium scones

adapted from King Arthur Flour via Joy the Baker

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
  • about 3/4 cup of anything (chopped fresh or dried fruit, chocolate chips, toasted nuts, etc.)
  • 1 teaspoon citrus zest (optional)
  • Raw sugar for topping
  • Jam, curd and/ or whipped cream for serving (optional)

Directions:

Place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Line a baking sheet with a Silpat or parchment paper and set aside.

In a medium bowl, whisk together flour, backing powder, salt, and sugar.  Set aside.

In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream.  Add any mix-ins and zest, if using. Toss together.  Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

Dump the dough onto a lightly floured work surface.  Gently gather and knead the dough into a dish and press the disk out into a 3/4″-thickness.

Use a small biscuit cutter to cut small 1 1/4-inch circles from the dough disk.  Brush each circle with heave cream and sprinkle generously with turbinado sugar.

Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.

Remove from the oven and serve warm.

 

Add-in suggestions:

1 T. orange zest + 1/3 cup dried cranberries + 1/3 cup chopped toasted pecans

1 T. lemon zest + 1/2 cup fresh berries (such as raspberries or blueberries)

For savory scones, you can omit the sugar and add a few handfuls of shredded cheese and/or herbs

 

Citrus Braised Cabbage, Apple, Goat Cheese, Red Wine Vinegar

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Walk into any shop right now and you’ll be inundated with SPRING. Yet, walk down the street in New York and we’re still girding ourselves with wooly layers and hot coffee. The in-between seasons make it easy to see the relation between food and fashion. Just as designers are debuting their seasonal collections, filled with florals and color and texture, so are the chefs. With food, it starts with asparagus. Somewhere in the country, the weather is warm enough to grow this springtime delicacy, and it’s shipped in massive quantities to our food stores, giving us a false sense of season. Here in the Northeast, we don’t get the green stuff until May, even June. What’s a cook to do?

I propose embracing the current season for all it’s worth. Just as it’s silly to wear a sundress in a snowstorm, eating peaches (or eggplant or asparagus) is just as silly in the off-season. This cabbage slaw comes from the LA’s Lemonade restaurant cookbook. It epitomizes the in-between season – a bit of winter, with a nod to the sunnier days ahead. It’s really delicious.

 

Citrus Braised Cabbage, Apple, Goat Cheese, Red Wine Vinegar

Adapted from The Lemonade Cookbook
1 tablespoon olive oil
1 medium red onion, halved lengthwise and thinly sliced
2 tart apples, halved lengthwise, cored and thinly sliced
1 head red cabbage
1/2 cup red wine vinegar
Zest and juice of 1/2 large orange, divided
1 tablespoon pure maple syrup
4 ounces soft goat cheese, crumbled
1/2 cup coarsely chopped fresh herbs, such as parsley and cilantro
Kosher salt and freshly ground black pepper, to taste

Slice the cabbage into quarters and cut away the core. Thinly slice the cabbage, set aside.

Heat a large, heavy pot or Dutch oven with olive oil. When hot, add onions and apples and a big pinch of salt. Cook, stirring occasionally, until tender, about 3 minutes.

Stir in the cabbage. When it begins to wilt, add the vinegar, orange juice, maple syrup and a big pinch of salt and pepper. Stir well. Cover the pot, reduce heat to low and simmer for 20 minutes until the cabbage is soft. Stir occasionally. Taste and season with salt and pepper. Stir in reserved orange zest.

Place the cabbage in a large bowl and chill thoroughly. Just before serving, sprinkle with goat cheese and herbs.

Smoky Sweet Potato and Black Bean Tacos with Pickled Red Onion

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Full disclosure: this is not a post about tacos. Yes, these tacos are the bomb-dot-com (does anyone say that anymore?) They happen to be vegan, gluten free and yes, really, really delicious for carb-eating carnivores as well. They take about 30 minutes start to finish. They are also cheap economical and are satisfying enough that you *may* forgo that after-dinner trip back to the kitchen for a brownie. But again, this is not about the tacos.

In an effort to create some balance in my life, I’ve signed up for my fifth (count ’em) half marathon. On May 17th I will be making the 13.1 trip from The Brooklyn Public Library to Coney Island. I can’t help but get nostalgic for my first borough. Jogging in Prospect Park, trekking to the Grand Army Plaza greenmarket – I’ll be running through my past, literally. In the next couple months, I’ll be sharing with you a bit about my training, more specifically what’s fueling me. While I’ve made a career out of cooking for and teaching others, my everyday eating is a lot more pared down and purposeful. Get ready for hearty salads, soups, oatmeal-y breakfasts and lots and lots of green things. Yes, there will be kale (obviously), but also chocolate, more protein-heavy recipes than I’ve shared before and simple snacks I like to keep around.

Let’s do this thing!

Smoky Sweet Potato and Black Bean Tacos with Pickled Red Onion

Makes 8 tacos

Tacos:

  • 1 large poblano pepper
  • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 medium orange sweet potatoes, peeled and cut into 1/2″ dice
  • 1/2 teaspoon smoked paprika (hot or sweet)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chili powder
  • 2 cups black beans, drained and rinsed
  • 8 small corn tortillas
  • Sliced avocado, cilantro and lime, for serving
  • Hot sauce (optional)
  • Kosher salt, to taste

Pickled Red Onions:

  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 1/2 tablespoons Kosher salt
  • 1 red onion, thinly sliced

For the tacos: place the poblano pepper under the broiler in your oven and turn occasionally, charring on all sides, about 5 minutes. Alternately, char the poblano directly over a gas flame on your stove. Place the pepper in a bowl and cover tightly with plastic wrap to steam for about 20 minutes. Using a paper towel, wipe off the charred skin, take out the seeds and roughly chop the flesh. Set aside.

Heat a large skillet over medium heat and add the oil. Add the onions and cook for about 5 minutes until transluscent. Season with salt. Add garlic and cook a few minutes more, stirring constantly (careful not to burn the garlic). Add the chopped poblano, sweet potatoes and spices. Season with salt and give it a stir. Cover, lower heat to a simmer and cook for about 15-20 minutes, checking periodically and adding a little water if the mixture is sticking to the pan. Cook until sweet potatoes are soft. Taste and season.

While the sweet potato mixture cooks, make the pickled onions. In a small saucepan, combine the vinegar, water, sugar and salt, stirring over medium heat to dissolve. Bring the mixture to a boil, add onions and turn off heat. Allow the onions to ‘steep’ in the vinegar mixture until softened.

Add black beans and stir well. Cover and cook 5 minutes more until warmed through. Heat tortillas over and open flame to char the edges a bit or wrapped in foil in the oven until warm.

To assemble tacos, fill each tortilla with a spoonful of filling, cilantro, avocado, a few pickled onions and a squeeze of lime. These have a good kick, but add more hot sauce if you like things really spicy.

The pickled onions may be made in advance and can be stored in the fridge for about a month.

Brown Butter Molasses Cookies

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No matter where I am in NYC, I can most likely name the neighborhood’s best cookie. Dumbo? Jacques Torres. Upper West Side? Levain, no doubt. Union Square? Try the chocolate chip at Paradis. Oh, and City Bakery. A solid cup of coffee alongside is a non-negotiable.

 
Call it old fashioned, but I love a classic molasses cookie. You don’t see them very often at bake shops. I’ve heard Pushcart Coffee has a good one.. I grew up eating my grandmother’s soft, chewy version, rolled in sugar. They were stored in a cookie tin with a piece of bread to keep them fresh (p.s. that trick works).

 
Using her recipe as inspiration, along with an updated mix of spices from December’s Bon Appetit, I’ve created a cookie fit for the holidays. Browning the butter is an extra step that gives these cookies some nuttiness. The combination of dark molasses and brown sugar lends some drama. A sprinkle of ginger, cinnamon and cardamom are a bit spicy, in a good way. Don’t forget to roll them in sugar, preferably the raw stuff (grab a couple more packets when you get your coffee). Which you’ll definitely want to be drinking while you eat one of these.

Brown Butter Molasses Cookies

Makes about 2 dozen

Adapted from Bon Appetit

  • ½ cup (1 stick) unsalted butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup dark molasses
  • ¼ cup (packed) dark brown sugar
  • Raw sugar, for rolling
  1. Heat oven to 375°. Melt butter in a small saucepan over medium heat. Continue to cook, stirring occasionally, until foaming subsides and butter turns a nutty dark brown, about 5 minutes. Remove from heat and allow to cool slightly.
  2. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, brown butter butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine. Refrigerate the dough for at least an hour or up to 24 hours.
  3. Place raw sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls. Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart. Using the heel of your hand, press down on cookies to flatten slightly. Sprinkle with a bit more raw sugar on top.
  4. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. You may have to bake the cookies in batches. Transfer to wire racks and let cool. Store in an airtight container with a piece of bread to keep them fresh for days.

Pan-Roasted Pork with Date-Cilantro Relish

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Full disclosure: this is not a turkey. There is no cranberry sauce alongside. I wouldn’t suggest serving it with gravy. Truth be told, I’m a little turkey-d out, and Thanksgiving is still days away. Between Friendsgivings and T-day cooking classes, I’m approaching poultry burnout.

#chefproblems

If you’ve never cooked pork tenderloin, or you’re a bit rusty, try this method. By searing the meat first in a hot pan, then transferring the pan into a heated oven (aka pan roasting) you ensure the meat is cooked evenly (aka not dried out). You also free up some space on your stove if you’ve got a side dish working. The tenderloin is very lean, so watch it carefully and test with a meat thermometer so it doesn’t overcook.

I am smitten with this date-cilantro relish. Medjool dates, orange and cilantro go surprisingly well with roasted pork. OK, it also goes surprisingly well with chicken, too. And yes, turkey.

Pan-Roasted Pork with Date-Cilantro Relish

I served this with crispy roasted cauliflower with lemon and parsley. Sauteed greens, roasted root vegetables or brussels sprouts would be nice, too.

Serves 3-4

Adapted slightly from Bon Appetit

  • 3 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1½ lb.)
  • Kosher salt and freshly ground black pepper
  • ⅔ cup Medjool dates (about 4 oz.), pitted and cut into small pieces
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 3 tablespoons chopped fresh cilantro plus leaves for serving

Heat oven to 425F. Heat 1 tablespoon oil in a large ovenproof skillet (like cast iron) over medium-high heat.

Pat dry pork and season well on all sides with salt and pepper. Sear pork in hot pan, turning to brown on all sides, about 8 minutes.

Transfer skillet to heated oven and continue to roast pork until temperature reaches 140F, about 10-15 minutes. Allow pork to rest before slicing, setting aside the pan drippings.

Combine dates, orange zest, orange juice, 3 tablespoons chopped cilantro, pork pan drippings and remaining 2 tablespoons olive oil. Season with salt and pepper to taste.

Slice pork against the grain (into medallions) and spoon relish over pork. Garnish with cilantro leaves.