Pan-Seared Pork Coppa with Muscadine Reduction

This Sunday supper, inspired by our trip to the Memphis Farmers Market, was such a treat. Coppa is, in my language, the ribeye of pork, offering an extra marbled and robust flavor to the sauce or seasonings on-hand. We simmered some fresh muscadines (think cheery-grape hybrid), into a rich reduction with red wine, beef stock and butter. Absolutely delectable. Yes, you can make a fancy dinner in 45 minutes in workout clothes just for fun!

Serves 2

2 pork coppa (or tenderloin or steaks)
Olive oil
Salt + pepper, to taste
1 small shallot, diced
1 handful muscadine grapes, halved + deseeded
1/3 cup red wine
1/3 cup beef stock
2 sprigs fresh thyme
1 tablespoon butter

1. Brush coppa with oil, salt and pepper. Heat a skillet over medium-high heat. Sear steaks for 4-5 minutes per side. Remove steaks and allow to rest on a cutting board.

2. Turn heat to medium. Add shallots to skillet and sauté with browned bits for 2 minutes, or until they begin to soften. Add muscadines and continue to cook for another 2 minutes. Add red wine, deglazing pan and bringing to a boil. Then, add beef stock and fresh thyme sprigs. Stir and allow to simmer until reduced, about 5-7 minutes.

3. Stir in butter over medium low heat. Then, nestle coppa back into pan and allow steaks to heat through.

4. To serve, plate coppa and, using a spoon, pour reduction and muscadines over each plate.

Asian Chicken Skewers with Peanut Dipping Sauce

Serves 6

1 pound organic chicken breasts, cut into 1-inch strips
1/4 cup Soy Vay marinade

1/3 cup smooth peanut butter
1/3 cup chicken broth
1 garlic clove
Juice of 1 lime
2 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon ground ginger
1 teaspoon sriracha
1 tablespoon fresh cilantro

Crushed peanuts, to garnish
Cilantro, to garnish
Lime wedges, to garnish

1. In a glass bowl, toss chicken in Soy Vay until coated. Cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

2. Meanwhile, add all remaining ingredients to Vitamix.

3. Grill chicken, about 2-3 minutes per side, on medium-high. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

Olive Tapenade with Crudîtes

Photos by Erin Mosher

Makes 1 cup

2 garlic cloves
Kosher salt + pepper
1/2 cup niçoise olives, pitted
1/2 cup oil-cured Mediterranean olives, pitted
2 teaspoons capers, rinsed
1 tablespoon lemon juice
Zest of one lemon
1/2 cup olive oil
2 tablespoons parsley
2 cups raw vegetables, such as radishes, carrots, jicama, cucumber

1. Purée all ingredients in your Vitamix until combined. Serve with crudîtes.

Dairy-Free Green Goddess Dressing

Photos by Erin Mosher

Makes 3/4 cup of dressing

1/3 cup tahini (or almond butter)
2 tablespoons Italian parsley
1/3 cup green onion, chopped
1 tablespoon sesame seeds
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
Juice of 1/2 lemon
1/3 cup light coconut or almond milk
1/4 cup olive oil
1/3 avocado
2 garlic cloves
Salt + pepper

1. Add all ingredients to your Vitamix. Pulse until smooth; taste and add more salt if needed.

adapted from cotter crunch blog