Now is the perfect time to start paying attention to what you eat and from where it comes. Fresh produce abounds and is so good for you. I try to focus on ways to use fresh produce, lean meats, whole grains and healthy fats to make wholesome family dinners. Visit the farmers’ market or produce aisle as your fist stop when buying groceries. Purchase fresh vegetables and fruits and then pick up frozen foods or boxed meals as a last choice.
This week, I gathered Swiss chard and onions from my garden to make a healthy side to go with lean grilled pork chops and wild rice. I spent 30 minutes in the kitchen with an additional 10 minutes to let the meat rest while I set the table and gathered the family.
I purchased lean center-cut pork loin(about 1 inch thick) for my family dinner. Lightly drizzle the loins in olive oil and sprinkle with salt, pepper and dried thyme. Then let them sit for about 10 minutes while heating the outdoor grill – you can cook them in the oven for 25-30 minutes at 375 degrees, but the grill gives it a wonderful smoky taste. Definitely go for the grill at medium-high heat for 6-8 minutes on each side. Let them rest, covered with foil, for at least 10 minutes before serving.
My family loves Uncle Ben’s Wild Rice – fast cook recipe. It is quick, easy to make and taste great. It is also a healthy choice when looking for the grain-element in your dinner. Just follow the directions on the box.
Clean the chard – or spinach if you prefer –by removing the stems and wash by floating in water, allowing the sand to settle to the bottom. Drain the greens and set aside. You may need to wash the greens a couple of times making sure to wash off all the sand. I usually wash greens on my back porch in a large bowl and throw the gritty water on my plants.
In a skillet at medium-high heat, sauté 1 chopped onion in 2 tablespoons of olive oil. Add salt and pepper for the onions to absorb while cooking. Add a pinch of crushed red pepper (another pinch if you like it hot) and 2-3 chopped garlic cloves. Continue to sauté, but don’t let the garlic burn.
Add the greens all at once. The pan should be very full, but as you toss with tongs, the greens will wilt and slowly reduce. Turn off the heat once the greens have all been coated with the oil, garlic and red pepper. They won’t look done at that point, but put a lid on the pan and let it sit and steam while the rest of dinner cooks.
To serve, lay a small bed of wild rice on the plate. The portion should be no larger than the size of your fist. Then arrange the grilled pork partially over the rice and place the wilted greens next to them. Sit down together as a family, give thanks for the bountiful meal, talk about the day and enjoy dinner.
If dessert is even necessary, consider grilling apple slices drizzled with a light vegetable oil. Grill just long enough to see nice grill marks. Mix yogurt with a little maple syrup, cinnamon and nutmeg. Add fat-free Half-and-Half if the yogurt mixture is too thick. Then drizzle over the grilled apples and serve.
Shopping list:
Onions
Garlic
Greens – Spinach or Swiss chard
Apples
Wild Rice – quick cook recipe
Yogurt
Olive oil
Maple syrup
Pork chops – center cut
Spices – salt, pepper, cinnamon, nutmeg, thyme and crushed red pepper
Leftover pork is great the next night on a salad. Serve over a bed of romaine lettuce and fresh spinach. Chop a tomato, grill a sweet onion and asparagus from the garden and place on the greens. Slice the leftover pork loin thinly and scatter on top. Dress the salad with 1 part red wine vinegar (or balsamic vinegar) and 1 part olive oil. Add a pinch of salt and pepper. Grated parmesan cheese or crumbled feta cheese is wonderful sprinkled on top.