Chef Chuck's Fennel Blood Orange Salad

Insalata di Finocchio


A popular vegetable in Italy, fennel contains an anise and licorice flavor. The texture is similar
to celery, and is high in vitamin C. The blood oranges have a crimson colored flesh, and a sweet taste. Great for a spring salad, quite refreshing.


Fennel Salad
1 fennel bulb, sliced thin
1 blood orange, sliced thin


Vinaigrette


1/4 cup blood orange juice
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
pinch of salt and pepper


In a bowl or on a plate combine fennel and orange. Mix together orange juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.

Chef Chuck's Balsamic Vinaigrette Salad

Insalata Mista Verde


A fresh and healthy, light lunch for Saturday afternoon. Crispy greens, juicy tomatoes, crunchy onions and carrots drizzled with homemade vinaigrette is so good. The vinaigrette has a deep rich flavor from the balsamic garlic blend. The fresh squeezed lemon and Italian flat leaf parsley softens the vinegar and the honey sweetens the dressing.

Balsamic Vinaigrette Salad
1/2 cup balsamic vinegar
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh parsley
2 garlic cloves, chopped
1 tablespoon honey
1 1/2 teaspoons sea salt
fresh ground black pepper
1 cup extra virgin olive oil


In a food processor combine all ingredients except olive oil. With processor running slowly drizzle in olive oil, taste and adjust salt and pepper to your liking.


Salad


fresh organic assorted greens
onions, sliced
carrots, sliced
tomatoes, quartered
stuffed green olives
parmigiano cheese, grated


Combine greens such as romaine, arugula, spinach, radicchio, butter or Swiss chard. Add all other ingredients, pour vinaigrette over greens toss gently and serve.

Chef Chuck's Pistachio Porketta

Porchetta 


An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.

Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth


In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.