1 pound pork tenderloin, 1" thick slices
1/2 medium onion, chopped
1 clove garlic, crushed
1 chipotle in adobo
3/4 cup apple juice
salt and pepper

1. Season pork with salt and pepper. Heat a large skillet over medium-high heat and fry the pork in batches, flipping once,
2. til cooked through to the center. Remove from the pan and keep warm in the oven.
3. Add the onion, garlic, chipotle and apple juice to the skillet. Bring to a boil, and cook until sauce is reduced and
4. ick. Serve along with pork and on top of Cumin Apple Couscous.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 pound ground pork
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 clove garlic, crushed
1/2 cup bread crumbs
4 flour tortillas
2 ounces cheddar, grated
2 ounces Monterey jack, grated
salt and pepper

1. Combine pork, cumin, paprika, cayenne, garlic and bread crumbs and season with salt and pepper.
2. Heat a large non-stick skillet over medium-high heat. Flatten the pork mixture into a disk the size of the frying pan and fry until browned, then flip and continue cooking until cooked through to the center.
3. Remove the pork from the heat and cut into slices. Serve on tortillas with shredded cheese and other desired toppings.

Makes 4 servings

2 tablespoons butter
2 tablespoons flour
1-1/2 cups milk
6 ounces Gruyere, grated
1 cup plain yogurt of soft cheese
3 eggs, beaten
10 sheets phyllo pastry
1/2 cup butter, melted
salt and pepper

1. Preheat oven to 375 degrees.
2. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two.
3. Slowly whisk the milk into the saucepan and continue stirring until thickened.
4. Reduce heat to low and add the cheese, yogurt and eggs, stirring to combine. Season with salt and pepper.
5. Lightly brush an oven proof dish with butter and lay a single sheet of phyllo on the bottom. Brush lightly with butter and top with a second phyllo sheet.
6. Alternate layers of the cheese mixture and phyllo dough, brushing each layer of phyllo with the melted butter and ending with a layer of phyllo.
7. Transfer to the oven and bake until golden brown, about 40 minutes. Let cool slightly before slicing.

Makes 8 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

1 pound brussel sprouts, trimmed
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 ounces almonds, chopped
1 teaspoon olive oil
salt and pepper
water

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and cook brussel sprouts until just tender. Drain.
3. Toss brussel sprouts with white wine, then drain again and transfer to a casserole dish.
4. Combine mustard and olive oil and toss sprouts. Toss chopped almonds with remaining olive oil and top brussel sprouts and season with salt and pepper. Bake until almonds are golden brown, about 15-20 minutes.

Makes 4 servings

3 tablespoons extra virgin olive oil
2 medium carrots, chopped
1 medium leek, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup dried navy beans, soaked overnight
1 bay leaf
salt and pepper

1. Place olive oil, carrots, leek and garlic in a large pot over medium heat. When leeks start to soften, add the broth, beans and bay leaf and bring to a boil.
2. Reduce heat to a gentle simmer and cook uncovered until beans are tender, about an hour and a half. Season to taste with salt and pepper.

Makes 6 servings

12 sardines
3/4 cup extra virgin olive oil
4 cloves garlic, minced
2 egg yolks
1 tablespoon lemon juice
salt and pepper

1. Preheat oven to 450 degrees.
2. Rub sardines with some of the olive oil and sprinkle with salt and pepper.
3. Place sardines on a baking tray and put the oven, roasting until eyes turn opaque, about 5 or 6 minutes. Remove from oven.
4. Meanwhile, combine garlic, egg yolks and lemon juice in a blender. Slowly add the olive oil until you have a thick mayonnaise. You may not need all of the olive oil. Season to taste with salt and pepper.
5. Serve sardines hot with a tablespoon or two of the aioli.

Makes 4 servings

3 tablespoons butter
1 small red cabbage, shredded
1/4 cup white wine vinegar
2 tablespoons white wine
1/4 cup brown sugar
salt and pepper

1. Melt butter in a large pot over medium heat. Stir in the cabbage and cook for a few minutes until bright purple.
2. Add the vinegar and wine and bring to a boil. Stir in the brown sugar and reduce heat, simmering until tender, about 30 minutes.
3. Season to taste with salt and pepper and serve.

Makes 6 servings

6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

1. Preheat oven to 275 degrees.
2. Rinse potato slices and pat dry with paper towels. Arrange one layer of potato slices in a buttered casserole dish.
3. Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4 over the potato slices and season with salt and pepper.
4. Arrange the remaining potato slices in the casserole dish. Dot with butter and bake, uncovered until golden brown, about 1-1/2 hours.
5. Sprinkle cheese over potatoes and return to the oven until cheese is melted and lightly browned, about 30 minutes. Cool slightly before serving.

Makes 6 servings