Each week, Charlotte Fresh attempts to post original recipes to inspire you to head out to your local market for some fresh ingredients to make your own gourmet meal at home. These recipes are meals that hubby and I have made during the week with the bounty of produce and market goods available to us. Given the upcoming holiday weekend, I’ve got two recipes for you – one for meat eaters that uses the grill; the other is a comfort pasta for those who don’t favor meat.
Recipe: Blueberry Chops
This recipe came about because I had frozen Windy Hill Farm pork chops from our trip to Atherton Market a few weeks ago, some kale from the CSA and some blueberries on hand from our trip to the Charlotte Regional Farmers’ Market last week. The roasted blueberries burst as you cut them open, creating a sauce for your already juicy chop.
- two 1/2 lb. pork chops, bone-in (defrosted) – try Grateful Growers or Windy Hill Farms
- 1 lb. red russian kale, washed and lower stems removed
- 3 Tbs. olive oil
- 5 sage leaves, chopped
- 2 sprigs thyme, leaves removed from stems
- salt & pepper to taste
- 2 handfuls of blueberries (maybe 1 C) – try Ivanhoe Farms at the Charlotte Regional Farmer’s Market
- About 12 parsley leaves, chopped, as garnish (optional)
Pat the pork chops dry with a paper towel. Rub 1 Tbs olive oil over the chops. Rub in salt & pepper to taste. Rub in chopped sage and thyme. Set aside as you preheat the grill.
Preheat oven to 425 degrees. In a large bowl, toss the kale with 2 Tbs olive oil and salt & pepper to taste. Make sure you coat all the leaves with the oil, adding a little more oil if necessary. Place kale in a foil-lined 9×13 pan. Set aside.
When the grill is hot, grill chops approximately 4-5 min per side or to desired doneness, for chops that are about 3/4 inch thick.
When the chops are 4 minutes from being done, put the kale in the oven. Cook for 2 minutes at 425 degrees, then toss and turn over lightly in the pan. Make sure the leaves don’t burn or get crispy. Cook for 2 more minutes. Kale should be nicely wilted and can be removed from oven.
Place the blueberries in a shallow oven-proof dish. Bake at 425 degrees for 5 minutes until they get dark blue-purple and slightly soft. They may run some juice.
To assemble the dish, place the pork chop on the plate, cover with kale and surround with roasted blueberries. Garnish with parsley. Serves 2.
Recipe: Feta Cavatelli
This features our favorite Bosky Acres feta cheese. You can actually use any shape pasta and any type of greens you want. The great thing is you can make this dish in one pot.
- 4 oz. dried cavatelli – or try fresh pasta from Pasta Wench or Pasta & Provisions
- 1/2 lb. red chard
- 1 tomato, diced – try Stumpf’s Gourmet Tomatoes
- 1 spring onion, chopped
- Goat Milk Feta Cheese – try Bosky Acres
- 1 lemon – zested and juiced
- 3 Tbs olive oil
- salt & pepper
- parsley for garnish
Boil the pasta in a large pot, in salted water, according to package directions. Two minutes before completion, add the chard to the pasta water. When cooked, drain the pasta/chard and set aside briefly. In the pasta pot, put in the olive oil and spring onions. Saute briefly. Add lemon juice. Throw the pasta/chard back into the pot and mix all together. Add tomato, lemon zest, salt and pepper to taste. Heat through. Plate onto two plates and garnish with feta and parsley. Serves 2.