• Seasonal Recipes
  • Spinach-Lemon Orzo

    Spinach-Lemon Orzo
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    Ingredients
    1. 1 C. orzo
    2. 2 C. water, chicken or vegetable stock
    3. 6 oz. fresh spinach
    4. 2 Tbsp. extra virgin olive oil
    5. juice of half a lemon
    6. kosher salt & freshly cracked black pepper
    Instructions
    1. Cook the orzo according to the directions on the box. Once it is finished, add in the spinach, olive oil, and lemon juice. Toss until the spinach wilts down. Season with salt and pepper.
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  • Seasonal Recipes
  • Pork Loin Stuffed with Spinach & Goat Cheese

    Pork Loin Stuffed with Spinach & Goat Cheese
    Serves 12
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    Ingredients
    1. Olive oil
    2. 1 shallot, diced
    3. 2 cloves garlic, minced
    4. 1 10 oz. package fresh spinach
    5. 4 oz. goat cheese, at room temperature
    6. 2 Tbsp. fresh chives
    7. 2 Tbsp. fresh parsley
    8. 1 tsp. lemon zest
    9. 1 5-lb. pork loin
    10. Salt and pepper
    11. ½ C. apricot preserves
    12. 2 Tbsp. butter
    13. 1 Tbsp. Dijon mustard
    Instructions
    1. Heat 1 tablespoon olive oil in a roasting pan over medium-high. Add shallots and cook until they are translucent. Add in the garlic and thyme; cook for about 30 more seconds. Add the spinach and cook until wilted. Remove from heat.
    2. In a small bowl, combine the goat cheese, chives, parsley.
    3. Holding knife flat and parallel to cutting board, cut horizontally through center of pork loin, cutting to, but not through, other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to, but not through, other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap.
    4. Season with salt and pepper. Spread goat cheese mixture evenly over pork; top with spinach mixture. Roll up pork jelly-roll fashion. Tie with kitchen twine at 1-inch intervals. Season the outside with salt and pepper.
    5. Heat roasting pan with more oil over medium-high. Add pork; cook until well browned on all sides. Place in a 375 degree oven for about 1 hour or until the internal temperature reaches 140 F.
    6. In a saucepan on the stove, add the apricot preserves, butter, and mustard. Cook over medium heat until the butter melts.
    7. Place pork on a cutting board; let stand 10 minutes. Slice thickly and serve with the apricot sauce.
    Notes
    1. The photo is from Cooking Light Magazine. Recipe is adapted from Cooking Light.
    Adapted from Adapted from Cooking Light
    Adapted from Adapted from Cooking Light
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  • Seasonal Recipes
  • Spanikopita Cups

    Spanikopita Cups
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    Ingredients
    1. 2 pkg. store bought mini phyllo shells
    2. 1 10 oz. pkg. frozen spinach, defrosted, squeezed dry and chopped
    3. ½ onion, minced
    4. 1 Tbsp. olive oil
    5. ½ tsp. garlic powder
    6. 1 C. crumbled herbed feta
    7. 2 eggs, lightly beaten
    8. Salt & pepper
    Instructions
    1. Preheat oven to 350.
    2. In a saute pan, heat the spinach and onion in the olive oil until the onion begins to sweat. Season with garlic powder, salt and pepper.
    3. Off the heat, add the feta and eggs to the spinach mixture. Spoon into the phyllo shells. Bake at 350 for 15 minutes.
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  • Seasonal Recipes
  • Tomato Tart

    Tomato Tart

    • 1 sheet puff pastry, thawed
    • 1 egg + 1 tsp. water
    • 4 oz. goat cheese
    • Zest of one lemon
    • 1 Tbsp. fresh chives, minced
    • Kosher salt & freshly cracked black pepper
    • 1 tsp. extra virgin olive oil
    • 4 slices bacon
    • 6 oz. fresh spinach
    • ½ onion, diced
    • 2 cloves garlic
    • Kosher salt & freshly cracked black pepper
    • 2 large tomatoes, sliced
    • Extra virgin olive oil
    • Balsamic vinegar (optional)

    Preheat oven to 400° Roll the sheet of puff pastry out on a piece of parchment paper until it fits a cookie sheet pan. Transfer to the sheet pan. Fold over a 1” border on all sides then score the inside edges with the tip of a knife. Top the puff pastry with another piece of parchment and a second sheet pan to weight it down. Bake for 15 minutes. Remove the top baking sheet and parchment paper. Dock the inside of the puff pastry rectangle with a fork. Brush the edges with the eggwash and bake an additional 10 minutes or until lightly browned.

    Meanwhile, combine the goat cheese, lemon zest, chives, salt, pepper and olive oil. Set aside.

    In a large saute pan, cook off the bacon. Remove from the pan and crumbled when cooled. To the hot pan, add the onion and cook until it becomes translucent. Add in the garlic and spinach and cook until the spinach wilts down. Season with salt and pepper lightly.

    Once the puff pastry is cooked, remove from oven and let cool. Top with the goat cheese mixture followed by the spinach-onion mixture, crumbled bacon, and finally the sliced tomatoes. Drizzle with a bit of the olive oil and balsamic if you like. Season with salt and pepper. Slice and serve.

    Serves 6

     

  • Seasonal Recipes
  • Tuscan White Bean Soup with Italian Sausage

    Tuscan White Bean Soup with Italian Sausage
    Serves 4
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    Ingredients
    1. 2 tsp. olive oil
    2. 4 Italian turkey sausages, casings removed
    3. 2 carrots, peeled and sliced into rounds
    4. ½ onion, diced
    5. 2 cloves garlic, minced
    6. 1 tsp. dried rosemary
    7. 1/4 tsp. red pepper flakes
    8. 4 C. chicken stock
    9. 2 15 oz. can cannellini beans, drained and rinsed
    10. 4 C. packed baby spinach
    11. Salt and freshly cracked black pepper
    Instructions
    1. In a Dutch oven, heat oil over medium. Cook the sausage until cooked through and browned. Add in the carrot and onion and cook until softened and lightly browned.
    2. Add the garlic, rosemary, and red pepper flakes and cook 1 minute longer. Pour in chicken stock. Increase heat and bring to a boil. Stir in beans, cover and reduce heat to a simmer. Simmer until the carrots are tender.
    3. Remove one cup of the soup and puree with an immersion blender. Return to the stock pot. Add in the spinach and let wilt. Season to taste.
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