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Week of 7/14/14

Active: 35 min Total: 1 hr 5 min
Original
Dependency
Cuisines
American
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118

Ingredients

Metric
Servings:
4
Grilled Balsamic Pork Chops:
  • Homemade balsamic vinaigrette - 1/4 cup + 1/4 cup ((Ingredients listed separately))
  • Kale - 1 bunch , leaves choppped, stems removed
  • Peaches - 4 , halved or quartered ((Use riper peaches for easier grilling and slicing))
  • Vegan sausage - 4 links
  • Walnuts - 1/4 cup , chopped
Green Beans and Corn with Sundried Tomato Butter:
  • Green beans - 2/3 lb , trimmed
  • Corn - 3 cobs , kernels of
Balsamic Vinaigrette:
  • Balsamic vinegar - 2 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Jam or jelly - 2 tsp ((Any fruit jam will work))
  • Mild-flavored oil - 1/4 cup ((Like grapeseed, avocado, vegetable))

Prep

  1. Make balsamic vinaigrette - Double if making tomorrow night’s dinner. Mix together balsamic, Dijon, and jam. Whisk in oil until you get a smooth sauce. Reserve half if you doubled. (Can be done up to 5 days ahead)
  2. Kale - Tear leaves off of stems. Chop into small bite sized pieces. Dress with first part of the vinaigrette. Cover and refrigerate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Peaches / Green beans / Corn - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Brush peaches with some vinaigrette.
  2. For outdoor grill: Preheat grill to 500F (260C) degrees to get the grates nice and hot. Once grill hits 500F (260C), turn the burners down to medium, and add sausage and peaches to the hottest part of the grill. Grill sausages on opposite sides for 3 to 4 minutes on each. For the peaches, grill for ~3 minutes and then rotate 45 degrees and grill for another 2 minutes to get some cross-hatched grill marks. Remove sausage and peaches from grill. Slice sausages.
  3. Stovetop: Heat a grill pan or skillet over medium-high heat. Add peaches and sear and caramelize for ~5 minutes, adjusting midway through so that all exposed sides get some heat. Remove and set aside. Add sausages to the pan and sear on opposite sides for 3 to 4 minutes. Lower heat to medium, cover with foil and cook for another minute or two to make sure it all gets warmed through. Remove from pan. Slice sausages.
  4. Place green beans and corn in a microwave-safe bowl. Cover with a wet paper towel and microwave for 1 ½ minutes for thinner beans and closer to 2 ½ minutes for thicker beans.
  5. Toss peaches, sliced sausage, walnuts, green beans, and corn with kale and remainder of the vinaigrette. Season to taste with salt and pepper.

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