american caprese salad

 American Caprese Salad!

https://www.foodnetwork.com/recipes/food-network-kitchen/american-flag-caprese-salad-3663332

18 small purple potatoes (about 1 pound)

Kosher salt

1 pound herbed cheese spread, at room temperature 

1/4 cup extra-virgin olive oil

1/3 cup fresh basil leaves, roughly chopped

26 cherry tomatoes, halved (about 2 pounds) 

24 1-inch mozzarella balls in brine, drained well and halved 

1. Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise.
2. Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board. 
3. Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag. 
4. Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.

Cook’s Note

Since this is a composed salad, you might have some ingredients left over, so toss them together and eat a bonus salad.

cole slaw--with maple syrup

 cole slaw 

Ingredients

• Scant 3/4 cup mayo or Vegan Mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper

mix with 8 cups shredded coleslaw and carrots 

roasted pork loin

 shredded roasted pork tenderloin

https://www.delicioustable.com/pulled-pork-oven-roasted-low-slow/

Equipment

Stainless Pan

Spice Storage Jar

Ingredients

Pork Loin

• 2 lb pork loin

Homemade Pork Rub (½ cup)

• ¼ cup brown sugar
• 2 teaspoons chili powder
• ¼ cup paprika
• 3 tablespoons cracked black pepper
• 3 tablespoons sea salt
• 2 tablespoons lemon pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

Optional

• ½ cup BBQ Sauce

Instructions

Mix The Pork Rub

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• In a large mixing bowl combine well with a whisk.

  ¼ cup brown sugar, ¼ cup paprika, 3 tablespoons cracked black pepper, 3 tablespoons of sea salt, 2 tablespoons lemon pepper, 2 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons celery seeds, 1 teaspoon cayenne pepper.

Prepare The Pork Loin

• Preheat your oven to 225 degrees.
• In a large roasting pan, rub the dry rub over the pork loin. Optional: trim the fat layer if you wish.
• Place the pork loin uncovered with the fat layer facing up before roasting. Now the pork won't be dry, it will look wet.
• IMPORTANT: This recipe was tested in a GAS OVEN. If you have an electric oven, cook uncovered at 225 for 5 hours and an additional hour covered with a small amount of water on the bottom.
• Insert an oven-safe thermometer into the center or thickest part of the pork loin. Check the temperature throughout cooking, a wireless digital thermometer makes this really easy.


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• Once the pork loin has reached 200 degrees, shut off the oven and let the pork loin roast cool for an hour before removing from the oven.
• Cooking Time: 2 ½ hours per pound, or 5 hours for a 2 lb pork loin roast.
• In the roasting pan, shred and pull the Pulled Pork Oven Roasted meat with two forks working in opposite directions. Toss into the rub and drippings.
• Optional: Toss in your favorite BBQ sauce.

peach caprese salad

 peach caprese!

https://www.foodnetwork.com/recipes/food-network-kitchen/peach-caprese-salad-3364517

1. Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

chicken tacos

 This recipe looks awesome!

https://www.eatingwell.com/recipe/273011/grilled-chicken-tacos-with-slaw-lime-crema/?printview