Pork Tenderloin with Cherry Sauce over Mashed Cauliflower

1 tbsp coconut oil
1 1/2 pound pork tenderloin
sea salt and black pepper to taste
1 cup chicken broth
1/4 cup balsamic vinegar
1 cup (or less) unsweetened dried cherries
1 sprig rosemary
1 large cauliflower

In a large skillet, heat the oil over medium to medium high heat. Season the pork tenderloin with sea salt and pepper, place the tenderloin into the hot oil in the skillet and sear on all sides for 3 minutes per side or until browned all over.

Add the chicken broth, vinegar, dried cherries, and rosemary to the skillet with the pork, cover and cook for another 20-25 minutes, turning the pork over occasionally.

Meanwhile, steam the head of cauliflower until tender (15-20 minutes). Mash the steamed cauliflower with a potato masher and set aside.

Transfer the cooked pork loin from the skillet to a cutting board, cover with tinfoil and let rest for 5-7 minutes.

While the pork is resting, over medium heat reduce the sauce by half, stirring constantly. Discard the rosemary from the sauce. Slice the loin and serve over the mashed cauliflower, topped with the cherry sauce.

Serves 4-5

Chili Beef Short Ribs in Slow Cooker

This is a fabulous, hearty meal, especially good for cold, winter nights but really fine for anytime. We usually serve with Celery Root Puree, below, and some lightly braised greens with balsamic, served altogether in deep plates or shallow pasta bowls. From Paleo Slow Cooking.

Serves 4-6

1 can tomato sauce
1/2 onion
2 Tbsp chili powder
2-3 garlic gloves
1 tsp ground pepper
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp ground mustard
3-4 pounds short ribs

Combine all ingrdients except the meat in a blender or foo processor and purée.
Place the ribs in your slow cooker and pour the blended mixture over them.
Cook on low for 8 hours. The meat will be just falling off the bone so you can discard the bones before serving.

Go-with-Everything Celery Root Purée
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish

Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and coof for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.

In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely  incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.

Black Rice Salad with Asian Dressing

From my friend Judy Shabert, served up with beets-from-her-garden salad and first-of-the-season artichokes. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box.
Serves 4-6 as main course. Can be served sans tofu as a side dish.

3 cups cooked black rice (or Lundberg's Japonica rice, follow package directions (1 cup uncooked)
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.

2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.

3. Just before serving, toss with the vinaigrette.


Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don’t toss the tofu with the soy sauce until you’re ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing.

ASIAN DRESSING
This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

1. Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Yield: Makes 2/3 cup.

Advance preparation: This dressing keeps for several days in the refrigerator.