What to get...

• 3/4 cup finely chopped zucchini
• 1/4 cup chopped fresh spinach
• 1/4 cup finely chopped red onion (or white if you don't have red)
• 1/4 cup sun-dried tomatoes (rinsed from oil, and chopped)
• 2 cloves garlic, minced
• 2 T fresh basil, finely chopped
• 1/3 cup feta cheese (crumbled, low fat)
• 2 T shredded mozzarella
• 2 T grated parmesan cheese (for topping)
• 5 egg whites (save yolks for another recipe to follow!!)
• 3 egg yolks
• S&P to taste
• Paprika for topping
• EVOO (for sautéing veggies in skillet)

What to do...

1. Preheat oven to 350. Spray a 6 tray muffin tin well with oil, set aside.
2. In skillet on stove sauté onion, garlic, and zucchini with about 1 T EVOO, till tender (Drain any excess fluid/juices).
3. To skillet add chopped sun-dried tomatoes and spinach and continue to sauté for about another min.
4. In a bowl whisk egg whites, yolks, basil, feta and mozzarella cheese, salt and pepper together.
5. In prepared muffin tin, add sautéed veggie mixture into each cup evenly (about 1/2 way up cup).
6. To this spoon in egg & cheese mix filling to top of cups.
7. Sprinkle with parmesan and paprika.
8. Bake about 20 minutes, until frittata sets and toothpick inserted comes out clean.
9. In pan, let frittatas cool on wire rack completely before removing from pan.
10. *to remove from pan, use knife to separate edges from tin, before removing by inverting muffin tin onto plate.

Notes

What to get...

• 24 oz center cut pork tenderloin (extra lean, fillet) cut into 1" medallions.
• 2 large carrots, peeled and cut into chunks
• Head of cauliflower, trimmed and sectioned
• 1/4 lb smoked fontina cheese, cubed
• 1/4 cup shredded parmesan cheese
• 5 cloves garlic, for roasting
• 3 T butter, softened
• 1/4 cup Half & Half or milk
• 2 cups fresh spinach, for wilting
• 1 can chicken broth, low sodium
• *little extra balsamic for spinach
• *extra EVOO to drizzle onto roasting vegetables
• *extra white wine for sauce as desired
For pork Marinade & Reduction:
• 1/4 cup WeOlive Koroneiki EVOO
• 1/6 cup white wine (like Chardonnay)
• 1/8 cup WeOlive blackberry balsamic (or regular balsamic)
• 1 T WeOlive Garlic-infused EVOO *can add extra garlic clove chopped if you don't have
• 1 T Dijon or spicy brown mustard
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• dash cayenne pepper
• 1 T honey (if you don't have blackberry balsamic above, add little more honey)
• 1/4 cup chopped red onion
• 1 garlic clove, minced

What to do...

The Game Plan:
make marinade & marinate pork
roast veggies for smash
sear pork on stove, and transfer to oven
make smash and transfer to oven
reduce some of marinade on stove , for topping
wilt spinach on stove
plate!
Detailed Instructions:
1. Combine all marinade ingredients, whisk well in bowl, set aside.
2. Rinse and slice pork tenderloin into approx 1" slices (medallions).
3. Add pork to marinade bowl, coating each well.
4. Cover with plastic wrap and return to fridge for about 25 min.
5. Meanwhile, trim cauliflower and peel carrots & section into large pieces and place on an oiled roasting pan.
6. To pan add 5 garlic cloves, no need to peel.
7. Drizzle all with EVOO and S&P, and place pan in 400 degree oven and roast about 25 min uncovered.
8. Take pork marinade from fridge, stir, & let sit on counter covered for additional 20 min, to come closer to room temp.
9. Check roasting veggies & add about 1/2 cup water to bottom of pan, cover with foil, roast additional 35 min, or until tender/done with fork. Once tender, remove from oven and let cool slightly.
10. In a preheated, oven safe, skillet on stove (medium), sear pork medallions with some of the marinade, flipping on both sides till starting to brown. (3-5 minutes). Transfer to 350 degree oven, adding a few T of the chicken broth or some additional white wine. Pork is done when there is only faint hint of pink in center, so keep a close eye (think mine took about 15-20 min).
While Pork Cooks, Make Smash:
11. Chop roasted cauliflower, carrot and add 4 of the roasted garlic cloves peeled (they should be mush and sweet!). Add to bowl of electric mixer with 2-3 T butter, the half & half, some S&P to taste, combining well.
12. To achieve creamy consistency, I used immersion blender to smooth out chunks. (You can do this in a blender or food processor as well).
13. Return to oven safe dish/bowl to heat mixture in oven for about 5 minutes (pork may still be cooking, 350 OK). Once at temperature, add cubed fontina & parm, combining well, return to oven to melt thoroughly.*If pork is not yet done in oven, smash can go into oven along side it.
Cook Spinach & Reduce Sauce:
14. In another skillet, cook & reduce about a cup of remaining marinade on medium-low, thoroughly (because this had raw meat in it, you will need to cook for at least 15-20 min on medium).
15. Stirring often, as sauce thickens, add small amounts of chicken stock to thin consistency and mellow flavor. Let reduce on low until desired consistency/flavor is reached. (I added a little white wine, black pepper, and a T butter at this point, but season to your taste).*You won't need much of this; it is only to enhance the flavors. If it seems salty, add more broth or water.
16. On stove, in small pot (with available lid), add about 3/4 cup water, S&P and heat till almost boiling.
17. Add fresh spinach stirring into warm water. Reduce heat to medium-low & cover for 1 minute to help wilt. Remove lid & stir adding drizzle of balsamic, one of the roasted/smashed garlic cloves, and 1 T butter. Stir well over heat, till spinach is beginning to wilt & soften, but still bright green. Remove from heat, drain as needed.
18. Plate the warm smash, top with some of the wilted spinach, and then with pork medallions. Drizzle a small amount of reduced sauce to the top and eat!

Notes

What to get...

• *This amount will serve 2 smaller portions of grits, I recommend doubling.
• 1/2 cup stone ground white grits (not instant!)
• 1.5 cups water
• 1/2 cup milk (or half & half)
• 2 T butter
• S&P to taste
• 1 cup shredded sharp cheddar cheese (or blend like jalapeño cheddar!)
• 2 T shredded parmesan cheese
Seasonings:
• S&P
• dash dried thyme
• dash paprika
• 2 tsp fresh chopped parsley (for garnish)
• 2 eggs, for poaching (or one per person)
• silicon egg poaching cups if you have them!
• water in a shallow pan with lid
• slotted spoon for spooning & draining egg from water
• Multigrain Sourdough bread for toasting, serving with meal.

What to do...

Cook stone ground grits on stove:
1. In a pot on stove combine water, butter, S&P till a gentle boil begins, then add the grits slowly, stirring.
2. Let pot regain low boil, then reduce heat to lowest setting, cover pot and cook for 20 min stirring every few minutes well.
3. after 20 min, add the milk of half-&-half and cook 10 more minutes covered, stirring.
4. Add the cheeses and combine well.
Poach eggs for top of grits:
5. In shallow skillet with lid, add about 2-3 inches water, salt and bring to a low boil.
6. Once boiling, reduce heat to a simmer.
7. Crack egg in a heat proof little bowl, and deposit slowly & carefully into water, OR into a buttered silicon egg poaching cup (what I am using)
8. *If using the silicon cup, since egg isn't in direct contact with water, you'll need to place lid on pan to 'steam' the egg through.
9. *If directly in water, once egg is deposited into water, spoon whites around yolk to keep together and from spreading.
10. * You can add a 1/2 tsp vinegar into water to help congeal the whites within the pan.
11. Cook for about 3 minutes, till whites appear firm, but yolk still is movable within, if you like runny yolks! (how I like them). For firmer eggs, simply cook a min or so longer.
12. Remove from water with a slotted spoon (in case of cups, carefully remove with tongs or ladle)
13. Toast sourdough bread and lightly spread with butter.
14. Dish cheesy grits into bowl, topping with a little dried thyme, add poached add to top and sprinkle with paprika & freshly chopped parsley.
15. Eat with the crisp toasted sourdough bread.
16. Enjoy!

Notes