Tomato Medley Salad

You will be surprise how delicious a simple tomato salad can be when you use the small mixed tomatoes and just the right ingredients to bring out the flavor.  We buy these just about year round at Sam's Club in 2 lb packages and they include all colors, sizes, and shapes.  The package will include your standard Cherry Tomato, Baby Roma, Grape and colors that include Golden, Yellow, Brown, Purple Striped, and of course Red.  When putting this salad together I suggest leaving the very small ones whole but cutting all the others in half and simply add dried Oregano, Thyme, Basil, Coarse Sea Salt, and fresh ground Black Pepper and toss.  The next thing is a good Olive Oil and Balsamic Vinegar, keeping in mind the best mixture of the two is about 3 parts oil and 1 part vinegar, toss and top the Salad with Feta Cheese.  The salad is good with or without some onion added.  One other thing I will mention is that we have used Fresh Mozzarella, Parmesan, and Blue Cheese and none were anywhere close to being as good as the Feta Cheese and the same goes for using other dressings like Blue Cheese, or Ranch - it just does not work. 

Pork Loin and Squash

Any pork chops will work with this but they should be lean or trimmed of fat.  You may feel that you have too much squash but the flavor of this dish is so good you will be glad you do.  Here's the simple recipe...

• 1/4 to 1/2 cup of flour seasoned with Lawry's Seasoned Salt and Ground Black Pepper
• 6 thin pork chops (we suggest pork loin cut to you desired thickness)
• oil for frying
• 1 Acorn Squash, halved and seeded but into thin 1/8 inch slices
• 2 tbs of butter
• 1/4 tsp ground ginger
• 1/8 tsp of thyme
• 1 cup chicken broth
• 1/2 cup of finely chopped onion

1. Preheat oven to 350
2. Dust pork with the with seasoned flour, shaking off any excess and fry.  Remove from heat and set aside.
3. Arrange 1/2 the squash in the bottom of baking dish.  Place pork over squash and add the 2nd half of the squash on top.
4. Melt butter in small saucepan over med heat.  I a bowl mix 2 tbs of flour with the ginger and thyme, add to butter and stir, add chopped onion and stir.  Cook 3 min, then slowly add the broth. Continue to cook and stir until thickened. Pour over chops and squash and cover dish with foil.
5. Bake for 45 min until squash is tender and pork is done.  Enjoy

Note:  I failed to include instructions for adding the onions to the cream sauce when I first added this recipe and I apologize.

Picadillo

3 tbs olive oil
2 onions, chopped
6 cloves garlic, crushed
2 bell peppers, chopped
2 serrano chilis, seeded & minced
1 1/2 lb lean ground beef (see tip below to convert to leftover meat)
4 tomatoes, skinned and chopped (or equal amt of canned, drained tomatoes)
2 bay leaves
3 oz raisins
3 oz pimento stuffed green olives, sliced
1 tsp grouind cumin
1 tbs vinegar
3 tbs capers
salt & pepper

Heat oil in large fry pan and add onions, garlic, bell peppers (one red or yellow is a nice touch) and fry med low heat until softened.  Add the serrano, then the meat and cook stirring constantly until evenly browned.

Add tomatoes, bay leaf, raisins, olives, cumin, and vinegar.  Simmer gently for 20 minutes until sauce thickens.  Stir in the capers and season to taste with salt & pepper and continue to simmer 5 min more. Serve over rice.

Tip: to use leftover already cooked meat such as BBQ beef, pork, or chicken - simply wait until after the Picadillo has cooked until it starts to thicken and add the chopped / shredded meat and cook 5 min more.