Provence Roasted Pork Loin, Rosemary Garlic Mashed Potatoes & Crusted Kale

A Comfort Food Creation by Mindi Jentes. 
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Provence Roasted Pork Loin

3lbs. boneless pork loin (fresh, not frozen)
2 Tbsp. dried provencial herbs
1 tsp. culinary lavender
2 tsp. sea salt

Place loin in a large stone roasting pan. Sprinkle with salt and herbs. Cover with foil and roast at 300F for 2 ½ hours. Remove foil, set oven to broil at 450 for 15 minutes or until nicely browned. Roasted loin should be very tender and easily come apart. Removed from oven, trim fat and separate into 4-6” pieces.

Rosemary Garlic Mashed Potatoes

4 large white potatoes, washed and chunked (skin on for added nutrients and color)
1 tsp salt
½ cup milk or cream
1/3 cup melted butter
2 minced garlic toes
½ tsp. salt
1 tsp fresh rosemary finely chopped

Place potatoes in a large soup pot with enough water to just cover the potatoes. Add salt and bring water to boil. Boil until potatoes are tender (about 10 minutes). Drain water off potatoes. In large mixer bowl, combine potatoes, milk, butter, garlic, ½ tsp. salt, and rosemary. Mix until desired texture.

Crusted Kale

4 cups fresh kale leaves
¼ tsp salt
2 Tbsp. Olive Oil
Feta Cheese Crumbles

Combine kale, salt and oil. Spread evenly on a baking sheet. Roast in oven at 350F until tender and crispy (about 15 minutes). About ½ way done, gently toss the kale to ensure even roasting. Reserve feta cheese for garnish.

To serve:
Place 1 cup of mashed potatoes in center of plate. Place a nice piece (about ½ cup) of roasted pork loin on top of the potatoes. Sprinkle crusted kale and a few feta cheese crumbles. Pairs nicely with a chilled California Chardonnay or a German Riesling.

Soupa Avgolemono (Greek Lemon Chicken Rice Soup)

This soup is a traditional Greek soup that is sure to warm your heart and soul! Made from free-range chicken, organic whole food ingredients, and fresh herbs and spices, this old world soup is a good soup to serve up during cold and flu season.

SoupaAvgolemono-MJentesWe all know chicken soup is mom’s secret to a cure for the cold, but did you know Turmeric is a natural anti-inflammatory and Thyme is known for it’s antiseptic qualities? Good bye runny nose, tummy ache, and cough! —Let’s get cookin!

3 organic or free-range boneless skinless chicken breasts
2 quarts water
½ cup raw organic brown rice
2 whole free range or organic eggs
1 ½ to 2 organic lemons, juiced & strained
1/2 tsp. Sea Salt
2 tsp. ground Turmeric
2 sprigs fresh Thyme chopped

In a small pot, bring 1 cup of water to boil. Add the brown rice and cook until tender, about 12-14 minutes. Cover and keep warm until ready to add to the soup.

In a large soup pot, bring 2 quarts of water to boil. Reduce heat to medium, add the chicken, sea salt, and turmeric cooking over medium heat until chicken is done.

Remove the chicken from the broth and chop into small pieces, set aside. Carefully pour the chicken broth into a separate bowl and cover to keep warm.

Beat the eggs for 2 minutes with a whisk in the original soup pot. Continue to beat while gradually adding the lemon juice. Then add the hot chicken broth by droplets, beating steadily, until all has been added. Using a wooden spoon, gently add and stir the rice, chicken, and ½ the thyme into the sauce over low heat. Do not boil. Stir enough until the soup thickens enough to coat the spoon.

Serve warm in a large coffee mug. Garnish each mug with just a small dash of turmeric and sprinkling of thyme. Add an additional dash of salt and pepper to taste– only if you must.