Kale & Basil Pesto with Walnuts - dairy free

Ingredients

1 bunch kale (preferably Tuscan but the curly is fine) Approx.1 cup
1 cup fresh basil leaves
1/3 cup olive oil
1 pinch crushed red pepper flakes
Black pepper
1 cup walnuts chopped in food processor
1 tablespoon thyme
Zest and juice of one lemon
2 cloves garlic minced

Directions

Tear off the kale leaves from the center stem and wash thoroughly.
Use only the basil leaves and also wash well. Drain both in a colander.
In a food processor or blender combine 1 cup kale leaves, 1 cup basil leaves and 1 cup walnuts, along with a pinch of crushed red pepper flakes, 1/3 cup of olive oil and a 1/2 teaspoon of salt. Pulse until chunky smooth. Add 1 tablespoon thyme, the zest and juice of one lemon and 2 cloves garlic minced. Pulse again.

Bring a large pot of water to the boil and add a package of your favorite pasta. Once tender, drain the pasta, put in a bowl and stir in the pesto.

Pork Loin Chops with Garlic/Rosemary Butter Sauce

This is absolutely delicious! We served it with broccoli and mashed potatoes.

Ingredients

1 lb pork loin chops
2 tbsp olive oil
 
For the butter sauce

1/2 stick butter melted
3 cloves garlic minced
1 tablespoon fresh rosemary chopped

Parsley for garnish

Directions
Remove pork chop from fridge and leave out at room temperature for 30 minutes.

Make the butter sauce first
Melt 1/2 stick butter
Stir in 3 cloves garlic minced and 1 tablespoon chopped rosemary

Preheat oven to 375 degrees Fahrenheit.
Make 4 slashes in the fat of the chop without piercing the meat, this prevents the chop from curling up when searing.
Generously sprinkle salt and pepper on both sides of the chop
In a cast iron skillet, heat 2 tablespoons oil over medium high heat
Once the oil is really hot, drop the chop into the skillet and sear for two minutes or until browned, flip and continue to sear for one minute, cover the top of the chop with the butter sauce.
Transfer the skillet to the oven and continue to cook for six minutes. Using a thermometer the temperature should read 140 degrees Fahrenheit. Remove and let rest, the chop will continue to cook and should raise to 145 degrees F.  Sprinkle parsley leaves over the top and serve with apple sauce.

Salmon Filet with Tomato Sauce

Ingredients

1/2 onion chopped
3 cloves garlic chopped finely
8 plum tomatoes, skinned and chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
2 tablespoons fresh basil chopped
2 lbs salmon filet cut into 4 pieces
Olive oil

Directions
Preheat the oven to 425 degrees Fahrenheit.
Make the sauce ahead. Fresh plum tomatoes are the best or you can use a large can of crushed tomatoes. Plunge 8 plum tomatoes into boiling water, leave for a minute and remove, place in a colander. While waiting for the tomatoes to cool, prepare the other ingredients for the sauce.. Chop half a Vidalia onion and 3 cloves garlic (chop garlic finely). You can now peel the outer skins of the tomatoes, hollow out the core and chop.
To make the sauce, put 3 tablespoons olive oil in a skillet over medium heat. Add the onions and sauce until just beginning to brown, add the garlic and sauce for 1 minute.
Add the chopped tomatoes, 1 teaspoon salt and half a teaspoon of pepper. Cook over medium low heat stirring from time to time until the sauce thickens slightly. Remove from heat and set to one side.
 
Rinse the salmon in water, pat dry with a paper towel.
Take a large cast iron pan over high heat for five minutes, during this time, brush the fish with olive oil on both sides and sprinkle with salt and pepper
Place the salmon skin side up in the pan and cook for 4 minutes without moving until browned.
Flip the fish skin side down, transfer to the pan to the oven and cook for 8 minutes. The salmon will not be completely cooked all the way through. Remove from oven and place on a platter, cover with aluminum foil and allow to rest for 8 minutes.

Reheat the tomato sauce, serve over the salmon.