Tomato, Peach, Burrata Salad & Baked BBQ Pork Chops with Veggies

Tomato, Peach & Burrata Salad

Ingredients

Vinaigrette

  • 1/2 cup extra virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1 tbs honey

  • 1/2 shallot, finely chopped

  • 2 garlic cloves, grated

  • 1 tsp lemon zest

  • 1/4 cup chopped fresh basil

  • 2 tablespoons chopped fresh oregano

  • 1 tbs chopped fresh dill

  • 1 tbs chopped fresh thyme

  • red pepper flakes

  • salt and pepper

Salad

  • 11/2 - 2 cups cherry tomatoes, halved if large

  • 2-3 peaches, sliced into wedges

  • 1 cup pitted fresh cherries

  • 8 ounces burrata cheese, at room temperature

  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Preheat To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chilli flakes, salt, and pepper.

  2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 25 minutes at room temperature or up to 3 hours in the fridge.

  3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

*In flyer August 13 -19, 2023
Recipe and photo credit: Half Baked Harvest

salmon bowls

Ingredients

  • 4 pork chops

  • 5 tbs vegetable oil , divided

  • 2 tbs Worcestershire Sauce

  • 1/4 cup bbq sauce 

  • 2 tsp onion powder

  • 1 tsp Dijon mustard 

  • 1 tbs packed brown sugar 

  • 5 cloves minced garlic

  • 1/2 tsp salt 

  • black, fresh cracked pepper

  • 7 small potatoes, cut into bite sized pieces

  • 4 large carrots, cut into bite sized pieces halved

  • 2 cups green beans, halved

  • 2 bell peppers, cut into bite sized pieces

  • Minced parsley for garnish, optional

Instructions

  1. Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.

  2. Make the marinade: in large ziplock bag, combine 4 tbs of olive oil, so Worcestershire, bbq sauce, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag or whisk to combine all the ingredients. Place pork chops in the marinade and coat the pork chops. Marinade the pork chops for at least 35 minutes.

  3. Toss the potatoes, carrots, green beans and bell pepper with the remaining 2 tbs of olive oil. Season with salt and pepper to taste.

  4. Take pork chops out of the marinade bag and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.

  5. Bake the pork chops for 40-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145°F.

  6. Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.

  7. Garnish with minced parsley, optional. Serve warm.

*In flyer August 13 -19, 2023
Recipe and photo credit: White on Rice Couple

Annah Kassen