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Pork Medallions with Magic Green Sauce

1 small jar capers
1 cup packed chopped fresh cilantro (1 bunch)
1/4 cup extra-virgin olive oil, divided
1 tablespoon water
2 bunches green onions, divided
4 (4-ounce) boneless center-cut loin pork chops
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 heirloom cherry tomatoes (red and yellow), halved

Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water.

Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.

Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.

Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt.

Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.

 

From: CookingLight.com

 

 

 

 

Pasta Stuffed Peppers

4 Large Bell Peppers of Any Color
1 Cup Uncooked Small Pasta
1/3 Cup Olive Oil
16 Ripe Cherry Tomatoes, Quartered
2 Garlic Cloves, Peeled and Minced
1/4 Cup Grated Parmesan Cheese
1 Cup Small Diced Mozzarella Cheese
1/4 Cup Fresh Basil Finely Chopped
6 Tbs. Olive Oil
Salt & Pepper
Red Pepper Flakes
Preheat oven to 400 degrees F.

Cut the top off of each pepper and carefully scoop out the seeds and membranes.

Cook the pasta in boiling salted water until very “al dente”.
Drain pasta and run cold water over the pasta to stop the cooking process.

In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.  Place the peppers standing up in a baking dish.  Stuff each pepper with the filling and then place the top back on.

Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.

Serve warm or at room temperature.

from: italianfoodforever.com

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