Tasty Thursday
with Flavia Delmonte & Amy Stoddart
Amy and I put together this wonderful, yummy dish just for you! I really enjoyed it and I really hope you do too. Its a real blessing to work with Amy, you’ll be seeing more of her so get used to her. And you’ll be seeing more of my tasty thursdays. For now see below the list of ingredients I have put together for you to make it easier for you to use. Enjoy!
Salad Dressing:
2 cups of Balsamic Vinegar , Olive Oil
Lentil Salad:
1 Cups Lentils, 1 Butter Nut Squash, 2 tbs Olive Oil, Salt & Pepper, 1/4 – 1/3 Cup Feta
Amount According to Taste Preference:
Dill , Red Onion/ Shallots, Pepper & Salt
Arugula Salad:
Arugula, 2 Figs, Feta or Shaved Parmesan as desired, Drizzle Olive oil, Drizzle Balsamic vinegar (after heated)
Pork rub:
3tbs Rosemary, 2tsp Fennel, 1tbs Garlic Flakes, 1/2tsp Salt, /4tsp Pepper
Apple Compote:
2 Granny Smith Apples, 2 Pink Lady Apples, 1 tbs Butter
Spices:
1/4 tsp Cinnamon, 1/4 tsp Nutmeg, 1 Orange for juice & zest, 1tbs Honey
Would there be a way to get this in a printer friendly format? I really don’t have the counter space to have my laptop in the kitchen to follow along.
Sheri,
Just copy and paste the recipe to a word document.
Sheri,
Spoke to soon. Didn’t notice that how to cook it wasn’t explained before I replied to you. sorry!
I love these classes! So helpful! Thank you!!!
Thank you for the Tastey Thursday Cooking Lesson. They are wonderful to watch. I’m very familiar with the kitchen with apsolutely no professional training so I very much enjoy being able to pick up on the small detail. ~blessing 🙂
Did I miss the part where you mention how long you bake the pork for? Also, cooking 2 pieces of pork tenderloin is 4 servings?