Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pears, cut side down, and cook until lightly browned, about 2 minutes. Remove pears from skillet. Sprinkle pork with salt and peppers. Add to skillet, and cook until browned, about 4 minutes, turning occasionally.
Place pears, cut side down, and pork to prepared dish; brush with vinegar. Sprinkle pork with sage and thyme. Cut remaining 2 tablespoons butter into small pieces and sprinkle over pork and pears.
Bake until a meat thermometer inserted into the thickest portion of pork registers 145° and pears are tender, about 18 minutes. Lightly cover and let stand 10 minutes before serving. Serve with pan juices. Garnish with sage and thyme sprigs, if desired.
Notes *Slightly unripe pears work best in this recipe. Fully ripe pears can become too soft when cooked.
WALNUTS 1 heaping cup raw walnuts 2 tsp olive or coconut oil 1 Tbsp coconut sugar 2 tsp maple yacon syrup (or agave nectar) 1 pinch sea salt 1 pinch ground cinnamon 1 pinch cayenne pepper (optional) DRESSING 1/4 cup (*pear cinnamon) balsamic vinegar 1/4 cup extra virgin olive oil 1 medium shallot, minced 1 pinch each sea salt and black pepper SALAD 1 6-ounce bag mixed greens (organic when possible) 1 ripe Bosc or Bartlett Pear (thinly sliced lengthwise // stem and seeds removed) 1/4 cup dried unsweetened cherries (or cranberries, though cherries are best!)
Instructions Preheat oven to 350 degrees F (176 C) and add raw walnuts to a bare or parchment-lined baking sheet. Once oven is preheated, toast walnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the walnuts (oil, coconut sugar, syrup, sea salt, cinnamon and cayenne - optional). Use a spatula to thoroughly toss/combine. Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
To serve, add greens, half of the sliced pear, dried cherries, and half of the roasted walnuts to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine. Plate and garnish with remaining pears and walnuts, and serve with remaining dressing. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store walnuts well sealed at room temperature.
Ingredients *This has been modified from Original Recipe
3 medium beets, washed [spiralized & cut desired length] 1/4 cup extra-virgin olive oil (EVOO) 2 tablespoons sherry vinegar 1 tablespoon (honey) yacon syrup 1 tablespoon minced red onions 1/2 teaspoon Dijon mustard 4 cups baby spinach 1/2 cup crumbled goat cheese 1/2 cup chopped walnuts
In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts. *Source: Food Network
Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder, dill and cayenne in your food processor's bowl. Process into a uniform mixture.
Heat 2 tablespoons of the the olive oil in a large skillet over medium heat.
Drop the mixture into the hot oil, measuring 1/4 cup per patty and fitting 4 patties into the skillet. Gently flatten them to 1/2-inch thick with the back of a spoon.
Cook the chicken patties until crispy and golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.
I dare say this is one of the best salads you'll ever eat! It's packed with bright flavor and nutritious ingredients. And you'll likely find yourself making this Orange Poppy Seed dressing on repeat. Who knew salad could be so good!
Ingredients - Dressing
1/4cupfresh orange juice
2Tbspfresh lemon juice
2medium avocados, cored and diced
3/4cupsliced almonds, toasted
Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.
Toss slivered almonds in enough Blood Orange Olive Oil just to coat. Toast in the oven at 325F until light brown, approximately 4-8 minutes, checking frequently. Allow to cool. Combine with all other remaining ingredients or plate individual salads. Drizzle your salad bowl or individual plate with approximately equal parts of Blood Orange Olive Oil and Cinnamon Pear Balsamic to taste.
*Prep tips for cutting a pomegranate: Cut off top and bottom. Cut away outer peel to reveal seed segments. Under a running faucet, shake seeds or gently pry away from pith and let them fall into a colander. Or try separating seeds while holding pomegranate underwater in a sink or large bowl. Then scoop out seeds using a colander. Drain and pat with paper towel until mostly dry.