I love to cook… that being said… I love to entertain. Sometimes I make a tad bit too much for the folks! That’s OK, as it just causes me to think of ways to stretch what I have and make a new dish.
Fresh Vegetables with Pork and Berries
2 T. olive oil
1/2 c sliced onions
1 cup fresh green beans, snapped into 1 inch pieces
2 ears of cooked corn on the cob, kernels removed
1 T basil
1/2 t salt
4 oz cooked pork sliced thin
2 T wine vinegar
1 t Dijon mustard
1 T olive oil
2 cups fresh beet greens
1/2 c fresh blackberries
1 oz feta cheese, crumbled
In a heavy skillet saute onion until softened, do not brown.
In a saucepan, in lightly salted boiling water, cook green beans 4 minutes until crisp-tender. Drain.
Add corn, beans, basil and salt to skillet. Raise temperature to medium high and add pork. Heat for 2 minutes. Stir. Remove from skillet to platter. Put last 1 T of olive oil into the skillet.
Add wine vinegar, mustard and stir. Add beet greens allow to wilt, then add the berries to give them just a bit of warming up and put this mixture over the meat and vegetables. Sprinkle with feta cheese.
Serve with a good crusty loaf of bread and enjoy!byDeborahonTuesday, July 28, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Leftovers,Recipe