[if gte mso 9]

Sunday Dinner March 5, 2017

Yield: 4 to 6 servings
Ingredients
3 large cloves garlic, minced
¼ cup minced onion
Juice of 1 large lime or orange (about ¼ cup)
3 tablespoons honey
2 teaspoons Worcestershire sauce
2 teaspoons spicy mustard or Dijon mustard
1 tablespoon fresh ginger root, grated
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 ½ – 3 pounds boneless pork loin roast
Note To ensure that your meat is done use a thermometer and cook to the recommended temperature.
Method
In a large, zip lock bag; add garlic, onion, lime juice, honey, Worcestershire sauce, mustard, ginger, salt and pepper and squish the bag around to combine the marinade ingredients.
Add the pork loin and turn the bag over and over so the roast is covered with the marinade, squeeze out all the air and seal.
Refrigerate overnight.
Remove roast from the refrigerator and let it come to room temperature in the bag before cooking.
Preheat oven to 350 degrees
Line a roasting pan with aluminum foil and place the roast in the pan.
Bake roast, uncovered, for 1 hour and 45 minutes or use a thermometer and cook until the internal temperature reaches 145 degrees.

Once roast is done, remove it from the oven and cover with foil.
Let roast rest 30 minutes before slicing.
 
 
4 – 6 Servings
Ingredients
1 head red cabbage, shredded
½ cup white wine vinegar
¼ cup water
1 tablespoon olive oil
2 tablespoons brown sugar
goat cheese for garnish

Method

Preheat oven to 325 degrees
Add the vinegar, water, olive oil and brown sugar to a Dutch oven.
Heat on the stove and stir until the sugar is dissolved.
Add the cabbage, mix thoroughly then cover and cook for 15 minutes.
Place pot in the hot oven and braise for 1 hour.
Stir about every 20 minutes and if the liquid evaporates, just add a little water or orange juice.
Serve with a dollop of goat cheese.
 

4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
½ teaspoon sea salt
Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately.

 

 
 
Mandarin Oranges & Parmesan
4 – 6 Servings
Ingredients
12 ounces spring mix
4 mandarin orange, peeled and segmented
Freshly shaved Parmesan cheese
   For the dressing
2 mandarin oranges
1 garlic clove
¼ cup rice wine vinegar
1 teaspoon granulated onion
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon crushed red chili peppers
¼ cup extra virgin olive oil
1 teaspoon toasted sesame seed oil
Method
Place spring mix, orange segments and Parmesan cheese into a large bowl.
Place the oranges vinegar and dry seasonings into a blender or food processor.
Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy.
Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.

1½ gallons

Ingredients
1½  gallons water
2 cups hibiscus flowers 
3 or 4 star anise
1 tablespoon allspice berries
½  teaspoon whole cloves
3 – 4 (4″) cinnamon sticks 
¼  cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 – 2 ½ cups sugar

Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.

 


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/03/sunday-dinner-march-5-2017.html.