By Paleo Digest.

Cherry rhubarb chutney
1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup finely chopped onion, about 1/2 a small onion
1/2 inch knob of ginger, minced, about 1/2 tablespoon
8 to 10 ounces rhubarb, cut crosswise into 1/3 – 1/2 inch pieces
pinch of ground nutmeg
1/4 teaspoon ground mustard

1. In a small bowl, mix the cherries with the vinegar and about 1/4 cup hot water. Let sit for about 10 minutes, until softened.

2. Heat oil in a small pan over medium low heat. Add onions and ginger, and sauté for 10 minutes.

3. Add rhubarb and cherry mixture. Simmer until rhubarb has softened, about 8 minutes. Stir in nutmeg and mustard.

herbed roasted sweet potatoes
3 medium sweet potatoes, cut into 1 1/2-inch rounds, cutting any larger diameter pieces in half crosswise
3 tablespoons olive oil
1 tablespoon fresh thyme leaves, or about 1/2 tablespoon or so dried
1/4 teaspoon crushed red pepper flakes
1 teaspoon coarse sea salt

1. Preheat oven to 400 degrees. In a large bowl, toss sweet potatoes with remainder of ingredients. I find it helpful to fit the large bowl with a slightly smaller one on top and shake.

2. Arrange sweet potatoes in a 9×13 inch Pyrex dish, or rimmed baking sheet. Roast until tender and browned, about 60 minutes.

mustard greens
3 tablespoons butter
2 bunches mustard greens
1 medium onion (or other half of onion from the chutney), chopped
2 garlic cloves, minced or pressed
coarse sea salt and pepper
fresh lemon juice

1. In a large, heavy sauté pan, heat butter over medium-high heat. Add onion and sauté until translucent and beginning to brown, about 6 minutes. Add garlic and sauté for about 2 minutes more, making sure garlic doesn’t burn.

2. Add mustard greens in stages, adding the next amount after the first has wilted and made room in the pan. Once all greens are wilted, remove from heat and toss with lemon juice.

pork chops
4 boneless pork loin chops, about 3/4 inch thick (we cut ours from a loin roast)
coarse sea salt and pepper
1 tablespoon olive oil or bacon fat

1. Generously season pork chops with salt and pepper.

2. Heat oil in a heavy skillet over medium-high heat. Add pork chops, doing it in stages if necessary to avoid crowding.

3. Cook chops for about 5 minutes per side, depending on thickness. Internal thermometer should read 155 degrees.

Serve the pork chops with a big spoonful of chutney on top and then put some greens and sweet potato on the side. Delicious!

This was originally posted at my blog, the crankin’ kitchen!

 

Sunday’s WOD:
something FUN!


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