01/04/17 — Heydon Hatcher
Happy New Year, all! I hope everyone had fantastic, meaningful celebrations and that you all got your black eyed peas and collard greens! 2017 is looking like it's going to be a transitional year on many levels, but knowing I can count on local, organic produce every week is such a relief. Although this year holds many uncertainties, I think we can all agree that clean eating is of utmost importance- and at least we can say we've got that covered. Here's to a year of home cooked meals, expanding your palate, and spreading the word about our favorite local CSA!
Pork Chops with Butternut Squash and Sage
- 4 pork chops, bone-in or boneless
- 2 tbs. brown sugar
- 12 fresh sage leaves
- kosher salt
- 2 butternut squash, peeled, halved, and sliced into crescents
- 3 tbs. olive oil
- 1/4 tsp. freshly grated nutmeg
- 3/4 cup chicken broth
- 1/2 lemon, juiced
Preheat the oven to 425.
In a small saucepan, combine 1/2 cup water, 2 tbs. salt, 1 tbs. brown sugar, and 4 sage leaves.
Cook, stirring, over medium high until the salt and sugar has dissolved. Pour the mixture into a large bowl and add 5 cups of cold water. Submerge the pork chops in the brine and refrigerate for 10 minutes.
Chop 3 sage leaves and set aside. Stack the remaining sage leaves on top of one another, roll up, and cut into ribbons. Toss with the squash, 2 tbs. olive oil, nutmeg, and 1/2 tsp. salt. Spread on a baking sheet and roast until tender, 25-30 minutes.
Heat the remaining 1 tbs. of olive oil in a skillet over medium high, drain the pork chops, and pat them dry. Cook the pork chops for 5-7 minutes on each side, until cooked through, then divide onto four plates.
To the hot skillet, add the chicken broth and the remaining 1 tbs. of brown sugar. Simmer, while stirring, until reduced by half- about 3 minutes. Remove from the heat and add the lemon juice and reserved chopped sage. Add salt to taste. Plate the squash and drizzle the sauce all over everything. Serve immediately.
**BONUS RECIPE** A magical elixir came into my life recently that I just had to share. I've had a horrible cold for the last week - hacking cough, sneezing, runny nose, sinus headaches - and I know I'm not alone. A friend suggested I try turmeric milk, and I swear that I felt better after the first sip! Two cups later and my symptoms are indeed, less intense. Turmeric has antibacterial and antimicrobial properties and has been used as medicine for centuries.
- 2 cups whole or almond milk
- 1 tbs. coconut oil
- 1 tsp. turmeric powder
- 1 cinnamon stick
- 1 small pinch fresh grated ginger
Bring all ingredients to a boil in a small saucepan, lower the heat and simmer for 10 minutes.
Add 1 tbs. honey, if desired.
Enjoy the deliciousness, and feel better.