Eating Well, Living Better FridaysBy | On Sep 28, 2012
The recipes found in Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food are a launching point. While providing incredibly delicious and healthful meals, each recipe highlights a technique or ingredient. The idea is that after you are comfortable with the basic recipe, you can go on to create individual variations. Utilizing the Grassroots Gourmet approach to sumptuous ingredients, flavorful dishes and local seasonality; the original recipes serve as a canvas for a new creation. That concept is highlighted today. Using the kale and sweet dumpling squash puree, substitute that for the saffron, mushrooms, peas and pearl onions in the risotto recipe on page 209 and you have the amazingly seasonal, incredibly healthful and succulent Kale and Sweet Dumpling Squash Risotto. It is a dish loaded with anti-oxidants. A recent Swedish study looking at over 30,000 women over a ten year period noted a diet rich in anti-oxidants conferred a twenty percent reduction in the risk of a heart attack (Rautiainen et al., Total Antioxidant Capacity from Diet and Risk of Myocardial Infarction, The American Journal of Medicine, October vol 125 (10), 2012.)
Substitute the Fall Spice Blend for the South African Five Spice on the pork tenderloin (page 239) and you have a whole different dish. If you don’t want to smoke the tenderloin, prepare the rub and apply as directed in the book. Sear it off in a hot pan, about 3-4 minutes per side to develop a crisp brown crust. Finish cooking in the oven at 425 degrees F until it reaches an internal temperature of about 140 degrees. Remove and allow to rest for at least 10-15 minutes. Slice the pork, place over the risotto and drizzle with the fig and fall fruit port wine reduction. A meal fit for the harvest king himself!