Main Dish Recipes

Pork Belly:

• 2 ½ lbs. Fresh Pork Belly
• 1 stick Cinnamon
• 3 bay leaves
• 1 cup fresh apple juice
• 2 shallots, sliced thin
• 1 clove garlic
• 2 tbsp. molasses
• 2 tbsp. Brown Sugar
• 3 tbsp. Kosher Salt
• 3 cups Water
• ½ bunch sage
• 3 sprigs rosemary

Garnish of Fresh Piñata Apple Julienne, tossed with Salt and Pepper & Olive Oil.

Apple Strudel:

• 2 each Fresh Pinata Apples, chopped into ½ inch cubes, skin on.
• ½ yellow sweet onion, small diced
• 6 leaves of fresh sage, chopped fine
• 1 tbsp. Chopped rosemary
• 1 tbsp. Brown sugar
• 2 tbsp. Cider vinegar
• 2 tbsp. Whole Butter
• 2 tbsp. Kosher Salt
• 3 tbsp. melted butter
• 6 sheets of Brick Dough/also can use phyllo, but use 12 sheets.

Serves 4 

• 1 cup Brown Rice (uncooked)
• 2 tablespoons butter
• 8 green onions, chopped (including green tops)
• 2 teaspoons fresh minced garlic (about one clove)
• 1/3 cup pine nuts
• ¾ cup fresh cherries, pitted and chopped

For Crepes:

• 3 large eggs
• 1 ½ cups milk
• 1 cup unbleached flour (or use ½ cup unbleached flour and ½ cup whole wheat flour)
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 tablespoon unsalted butter, melted, plus a little extra for the pan

Put all of the ingredients except the butter in a blender or food processor and puree until smooth.  Add the butter and puree briefly again.  Pour the batter into a large measuring cup or pitcher (or just use the blender container) and let sit for 30 minutes.

When you are ready to cook the crepes, heat an 8 or 9 inch nonstick skillet or crepe pan over medium heat.  Rub a little butter in the pan with a paper towel and then ladle a scoop of batter into the pan.  Immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan.  Crepes should be thin, so getting the right amount may take some practice.  Expect a “mistake crepe or two to begin.

Cook the crepes until almost done on one side, then carefully flip to cook the other side until the crepe is a light golden brown.  Slide the crepe out of the pan onto a plate, placing wax paper between crepes as you build the stack.  Add butter to the pan for each crepe.  The crepes can be used right away, or refrigerated overnight.

 For the Cherry Filling 

• 3 cups fresh cherries, pitted and halved
• 1 tablespoon fresh lemon juice
• ½ cup sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

•  6 eggs
• 1 cup whole milk
• ½ teaspoon of cinnamon
• ½ teaspoon of vanilla
• Eight slices of Challah Bread, sliced thickly
• Butter, as needed for griddle

Fresh red cherries; pitted and sliced. (one half pound of cherries, about five per serving)  

Whipped cream

• 2 fresh peaches
• 1 cup home-made or store bought granola
• 2 cups 1% milk

• 2 fresh nectarines
• 1 cup fresh cherries
• 2 tablespoons fresh cilantro
• 1 tablespoon lime juice
• Salt, to taste
• 4 chicken breasts

• 2 tablespoons flour
• 1 teaspoon curry powder
• 1 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 1-1/4 pounds pork tenderloin, sliced 3/4-inch thick
• 1 tablespoon vegetable oil
• 2 tablespoons chopped shallots or onion
• 1/2 teaspoon salt
• 1/4 cup each dry sherry and water
• 2 fresh Washington nectarines, cut into 8ths

• 2 large Piñata or Fuji apples
• 8 slices sturdy bread (such as country Italian or multi-grain)
• 4 teaspoons butter, softened
• ½ - ¾ pound sliced Smoked Turkey
• 8 thin slices cheddar cheese

• 6 large peaches, peeled, pitted and sliced
• 1 lemon
• 1/3 cup sugar
• 1 teaspoon cinnamon

• 2 TBSP Extra-virgin olive oil
• 2 pears, sliced
• 2 small shallots, minced
• 6 TBSP sherry vinegar
• 4 TSP Dijon mustard
• 3 cups shredded cooked turkey or chicken (12 ounces)
• 1 large head radicchio, thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 2 large carrots, cut into matchsticks
• 2 TBSP chopped walnuts
• ¼ TSP salt
• ¼ TSP pepper
• 12 large leaves of butter or Boston lettuce
• ½ cup crumbled blue cheese