Pignoli (a.k.a pine nuts) are available in most supermarkets these days, but if you can't locate them in your area, almost any nut may be substituted. Chopped walnuts or slivered almonds would be particularly good.
Spinach with Parmesan and Pine Nuts
1 Tbs olive oil
2 lbs. (1 kg) washed and trimmed spinach leaves
2 Tbs grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs pine nuts (pignoli)
Heat the olive oil in a large skillet, and add the spinach gradually, turning and stirring until all the leaves are just wilted, 2 to 3 minutes. Remove from the heat and add the remaining ingredients, tossing to mix well. Serves 4 to 6.
Fruit Stuffed Pork Loin Roast
The original name for this recipe was "Fruit Stuffed Pork Loin Roast with Fennel, Potatoes, and Garlic" and the author decided that was a little too long. It does, however, describe the dish better, and, if you're like me, your ears prick up when you hear about the fennel, potatoes, and garlic. This dish has something for everyone
2 lbs (1 kg) trimmed boneless pork loin
Salt and freshly ground black pepper
1 Granny Smith apple, peeled, cored and diced
6 dried apricots, minced
1/2 cup Parmesan cheese
1 tsp minced fresh sage, or 1/2 tsp dried rubbed sage
1 Tbs vegetable oil
3 fennel bulbs, trimmed and thinly sliced (reserve leaves for garnish)
2 lbs. (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half
10 cloves garlic, peeled
1 Tbs olive oil
Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied). Pound to a uniform thickness of about 1 inch (2.5 cm). Season with salt and pepper. In a small bowl combine the apple, apricots, Parmesan and sage and mix well. Spread over pork, roll pork and tie with kitchen twine at 2-inch (5 cm) intervals. Heat the vegetable oil in a large pan over high heat and brown the pork roast on all sides. Add the potatoes, fennel and garlic, and drizzle the olive oil over all. Roast 35 to 40 minutes in a 400 F (200 C) oven. Slice across roll to serve. Transfer to warm serving platter along with the potatoes, fennel, and garlic. Garnish with the reserved fennel fronds. Serves 8.
And for dessert, my most favorite course....
It's hard to beat fresh berries smothered in cream. This low-fat version satisfies without expanding the waistline.
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