Stuffed Baked Salmon

Jalapeach Fiesta

1            jalapeno
2 oz       Peach Jalapeno non-alcoholic drink mix
1 oz       INFUSED Peach White Balsamic Vinegar
4 oz       Sparkling mineral water

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Spiced Pork Chops with Spring Vegetables

Inspired by Food & Wine Magazine - Melissa Clark, Dinner in One.

Ingredients:

4 cloves    garlic, minced or finely grated
2 tsp         Kosher salt
2 tsp         Garam Masala or other aromatic spice blend
1 tsp         Black Pepper
4               Bone-in, center-cut pork chops (12 oz each)
2 TBSP      INFUSED Harissa Olive Oil
3 TBSP      Butter
1 large      Shallot, thinly sliced
2 cups       Fresh or unthawed frozen English peas
1 cup         Radishes, thinly sliced
1/4 cup      water
1/4 cup      fresh cilantro, flat-leaf parsley, or mint
1 tsp          freshly grated lemon zest
to taste      Flaky sea salt

Preheat oven to 400 degrees.  Stir together garlic, Kosher salt, spice blend, and black pepper and INFUSED Harissa Olive Oil.   Rub mixture all over pork chops and let stand for 10 minutes.

Melt butter over medium-high heat i a large oven proof skillet   Add pork chops and sear, undisturbed, until dark golden brown on bottom, (about 4-5 minutes).   Flip pork chops and sear second side.   Transfer to a plate.

Reduce heat to medium and stir in shallots. Cook until lightly golden (2-3 minutes).   Add peas, radishes, stirring to coat with skillet juices.   Stir in water and scrape any browned bites from the skillet.

Nestle pork chops in pea mixture in skillet.   Transfer to preheated oven.   Roast until a thermometer inserted  n the thickest part registers 135 degrees.  (about 10-15 minutes).  Remove from oven and let rest for 10 minutes.

Serve with couscous.  (I like to make my couscous with chicken broth instead of water for a richer flavor).  Sprinkle evenly with herbs and lemon zest and garnish with flaky sea salt.  

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Spring Lemon Pasta

1/3 cup      INFUSED Lemon Olive Oil
1/2 cup       Mascarpone Cheese
6 oz.            Bella Cucina Preserved Lemon Cream
1 tsp            Kosher Salt
1/4 tsp        Fresh ground black pepper
                   Parmigiano-Reggiano shavings
1 lb             Peas (blanched, fresh or frozen)
1 lb             Tagliatelle or other pasta

⁠INSTRUCTIONS: 

In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

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