Farmer’s Market Box December 5th, 2024

This week’s local produce and featured farms:

• Beefsteak Tomatoes – Beylik Family Farms
• Napa Cabbage – Her Produce
• Rainbow Chard – Milliken Family Farms
• Japanese Sweet Potatoes – Milliken Family Farms
• Red Frill Mustard – Her Produce
• White Cauliflower – Milliken Family Farms
• Spring Red Onions – Schaner Farms
• Nantes Carrots – Weiser Family Farms
• Satsuma Tangerines – Polito Family Farms
• Meyer Lemons – Rancho Del Sol Organics
• Fuji Apples – Cuyama Orchards

Farmer’s Market Box Recipes

Oven Roasted Tomatoes with Burrata

Serves 4

¾ pound beef steak tomatoes, cored, and chopped
½ cup extra virgin olive oil
3 garlic cloves, sliced
2 red spring onions, finely chopped, using the red part only
1 1/2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
Salt and pepper
8 ounces burrata, torn
1 baguette, sliced for serving

1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. In a bowl, combine the tomatoes, oil, garlic, onions, basil, and rosemary. Toss together, seasoning with salt and pepper.
3. Spread the mixture onto the baking sheet and roast for 35 to 45 minutes, until the tomatoes are a deep rich color, and the liquid in the pan is almost gone.
4. Transfer the tomatoes to a bowl and allow to mellow for at least 4 hours. 
5. Serve the tomatoes in a serving dish, strew the burrata over the tomatoes, and serve with baguette slices.

Fresh Catch Parisienne

Serves 6
This dish is a great company dinner, the sauce is versatile and can be used over chicken, or other seafood. 

2 tablespoons unsalted butter
1/2 cup finely chopped red spring onions, using the red part only
1/2-pound white mushrooms, thinly sliced 
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine or dry vermouth
1/2 cup bottled clam juice
¾ pound beefsteak tomatoes, cored, and chopped
1 bay leaf
1 1/2 cups heavy cream
2 1/2 pounds cod, red snapper, or other flaky fish fillets
3 tablespoons olive oil
Chopped fresh parsley for garnish

1. In a large skillet, melt the butter over medium heat, then cook the onions, stirring, until softened, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and cook, stirring, until the mushrooms begin to turn golden, about 7 to 10 minutes.

2. Stir in the wine and clam juice, bring to a boil, and continue boiling to reduce the liquid to about 1/2 cup. Add the tomatoes and bay leaf and cook for another 5 minutes, until the tomato juices begin to evaporate. Add the cream, return to a boil, reduce the heat to medium, and simmer the sauce until it is thick enough to coat the back of a spoon, about 5 minutes. Remove the bay leaf.

Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 3 days.

3. Preheat the oven to 375°F. Brush a 13 x 9-inch baking dish with 1 tablespoon of the oil and place the fish in the dish in a single layer. Drizzle the fillets with the remaining 2 tablespoons of oil. Spread the sauce over the fillets and cover the baking dish with aluminum foil.

4. Bake until the fish is just cooked through, and the sauce is bubbling, about 20 minutes.

5. Remove the foil and serve hot from the dish, garnished with chopped parsley.

Thai Chicken Salad

Serves 6

For the Dressing
1/4 cup fresh Meyer lemon juice
3 tablespoons low-sodium soy sauce 
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons tahini
1 (1 1/2-inch) piece peeled fresh ginger, finely grated
1/2 to 1 teaspoon chili-garlic sauce, plus more to taste (use gluten-free if necessary)
1/2 cup vegetable oil

1. In a medium bowl, whisk the lemon juice with soy sauce, honey, rice vinegar, tahini, ginger, and 1/2 teaspoon chili-garlic sauce. Gradually add the oil, whisking constantly. Taste the dressing and add another 1/2 teaspoon chili-garlic sauce if you’d like it spicier.

For the Salad
1 large napa cabbage (about 2 1/2 pounds), outer leaves removed, head halved, and leaves shredded crosswise
3 cups cooked chicken, cut into bite sized pieces
2 cups shredded carrots, julienned
6 ounces sugar snap peas or snow peas, thinly sliced crosswise on the diagonal
1 cup fresh cilantro leaves, roughly chopped, plus more for garnish
½ cup salted roasted cashews, chopped

1. In a large bowl, toss the cabbage with the chicken, carrots, peas, and 1 cup cilantro leaves. Within 15 minutes of serving, drizzle the salad with three-fourths of the dressing, add the cashews, and toss. Add the remaining dressing, if desired, then garnish with additional cilantro, and serve with more chili-garlic sauce on the side.

Wilted Napa Cabbage Salad

Serves 4 to 6

2 tablespoons vegetable oil
1½ teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 head napa cabbage), cored and shredded
1 cup Nantes carrot, peeled and shredded
1 Fuji apple, peeled, halved, cored, and cut into 2-inch matchsticks
¼ cup fresh cilantro leaves
3 tablespoons rice vinegar
Salt and pepper

1. Heat the vegetable and sesame oils in a large skillet. Add the garlic, and ginger, and swirl in the pan, till fragrant, about 30 seconds.
2. Add the cabbage and carrot, cover and cook for about 4 minutes, until wilted.
3. Off the heat, stir in the apple, cilantro, and vinegar. Season with salt and pepper and serve. This makes a nice base for grilled meats and poultry.

Romanesco & Goat Cheese Dip w/ Crostini

Serves 6

1 Romanesco cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 red spring onion, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the Romanesco, and simmer until the Romanesco is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and onion for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the Romanesco, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of Romanesco.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Romanesco Pasta

Serves 6

1-pound shaped pasta, like large shells, rigatoni, fusilli
1 Romanesco, cut into florets
5 tablespoons of olive oil
5 cloves garlic, chopped
6 anchovies, chopped
dried red pepper flakes, to taste
1 cup grated Parmigiano Reggiano for garnish

1. Bring 8 quarts of salted water to boil
2. Add the pasta to the boiling water, and after six minutes add the broccoli. The pasta should take about another 4 minutes. This varies from pasta type to pasta type, so check for doneness after about 4 minutes. You want it al dente.
3. In mean time pour 4 tablespoons of olive oil in a large sauté pan, large enough to hold all the pasta and broccoli later. When warm, add garlic and anchovies and red pepper. Sauté just until the garlic softens, about 3 minutes, and the anchovies start to dissolve.
4. When the pasta is done, drain, leaving aside a cup of cooking water. Add to sauté pan and mix well overheat, adding a bit of the cooking water if it seems to dry. Turn off heat, add the last tablespoon of oil and stir. Garnish with grated Parmigiano Reggiano.

Skillet Roasted Carrots with Spicy Maple Breadcrumbs

Serves 4 to 6

3 tablespoons panko breadcrumbs
2 teaspoons maple syrup
2 teaspoons plus 2 tablespoons vegetable oil, divided
⅛ teaspoon plus ½ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
½ cup water
1 bunch Nantes carrots, peeled, cut crosswise into 3- to 4-inch lengths, and cut lengthwise into even pieces

1. Combine panko, maple syrup, 2 teaspoons oil, ⅛ teaspoon salt, and cayenne in 12-inch nonstick skillet. Cook over medium-high heat, stirring constantly, until panko is crunchy and caramel-colored, 3 to 5 minutes. Transfer to small bowl and let cool completely. Wipe skillets clean with paper towels.
2. Mix water and remaining ½ teaspoon salt in now-empty skillet until salt is dissolved. Place carrots in skillet, arranging as many carrots flat side down as possible (carrots will not fit in single layer). Drizzle the remaining 2 tablespoons oil over carrots. Bring to boil over medium-high heat. Cover and cook, without moving carrots, until carrots are crisp-tender, and water has almost evaporated, 8 to 10 minutes.
3. Uncover and gently shake skillet until carrots settle into an even layer. Continue to cook, not moving carrots but occasionally pressing them gently against skillet with spatula, until undersides of carrots are deeply browned, 3 to 5 minutes longer. Stir carrots and flip the pale side down. Cook until the second side is lightly browned, about 2 minutes. Transfer to serving dish. Sprinkle carrots with panko mixture and serve.

Mustard Green Frittata

Serves 4

3 tablespoons extra-virgin olive oil 
1/2 cup finely chopped green onion
1 garlic clove, minced 
1 bunch red frill mustard greens, stems discarded and leaves coarsely chopped 
salt and freshly ground pepper 
8 large eggs, beaten 
1/3 cup grated Parmigiano-Reggiano

1. Preheat the oven to 350 degrees.
2. Using an oven-proof skillet, heat the oil, and sauté the onion and garlic for 1 minute.
3. Add the greens and sauté until the greens are wilted. Season liberally with salt and pepper.
4. In a bowl, beat together the eggs, season with salt and pepper and pour over the greens in the skillet.
5. Lift the underside of the greens, so that the eggs coat the bottom of the pan.
6. Sprinkle the frittata with the cheese and bake for 5 to 7 minutes until set. Allow to rest for 5 minutes before cutting into wedges.

Serves 6
If you have any rinds from Parmigiano Reggiano, add them with the broth. They give the sauce a nice balance of flavor. 

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can chopped tomatoes
4 cups chicken or vegetable broth
Two14.5-ounce cans small white beans, rinsed and drained
Salt and pepper

1. In a Dutch oven, heat the oil, sauté the garlic and red pepper for 30 seconds, until fragrant. Add the chard, and sauté for 2 to 3 minutes until wilted.

2. Add the tomatoes, and sauté for 2 to 3 minutes.

3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.

4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

5. Cook’s Note: If you would like to use other greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and sauté as directed.

Roasted Japanese Sweet Potatoes

Serves 4 to 6

1-pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes with the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes sprinkled with coarse salt.

Japanese Sweet Potato Hash

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Tangerine Muffins

Makes 12

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerines and peel.
4. Fill the muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine Chipotle Chicken Wings

Serves 4 to 6

2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoon grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drumettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

1. In a sauté pan, heat the oil, sauté the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drumettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Wok Seared Tangerine Shrimp

Serves 4 

1 teaspoon cornstarch
Salt
1 pound large peeled and deveined shrimp
3 tablespoons tangerine juice 
1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon Chile-garlic sauce
1 large garlic clove, very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
2 cups Romanesco florets
1 cup Nantes carrots, thinly sliced on the diagonal

1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the shrimp and toss to coat.
2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and Chile-garlic paste.
3. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
4. In a wok or large skillet, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the shrimp in a single layer and cook without stirring until they are pink, about 3 minutes. Turn and cook until the shrimp are pink, transfer to a plate and cover with aluminum foil.
5. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds.
6. Add the florets, and carrot and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the shrimp to the wok, stirring just until heated through, and serve.

Chicken Piccata

Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice 
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to a platter tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Meyer Lemon Drop Martini

Serves 4
A great New Year’s celebration libation.

1 Meyer lemon, thinly sliced
Superfine sugar
1/4 cup sugar
1/4 cup water
8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
1/3 cup fresh Meyer lemon juice

1. Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar. Set aside in the refrigerator.
2. In a small saucepan, heat the sugar and water until the sugar has melted. Allow to cool. (the simple syrup can be refrigerated for up to 1 week)
3. Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended. Strain into the prepared glasses and serve.

Baked Ricotta with Meyer Lemon

Serves 4 to 6 as an appetizer
This is a super simple appetizer to serve on New Year’s Eve or Day. Mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs.

2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt, and a generous grind of pepper.
3. Taste for seasoning.
4. Spread into the prepared dish and drizzle it with olive oil.
5. Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.

Meyer Lemon Caesar Salad

Serves 4 to 6
This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire. 

1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and chopped
Garlic croutons (see recipe below)

1. In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adding more lemon juice, Worcestershire or salt. 
2. The dressing will keep in the refrigerator for up to 1 week.
3. In a salad bowl, combine the romaine with some of the dressing, tossing to coat. Add the remaining cheese and croutons and re-toss. Serve immediately.

Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon granulated garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
4 cups cubed leftover bread (cut into 1/2-inch cubes)

1. Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper, and optional herbs. Add the bread cubes and toss with the garlic oil.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes.
4.  Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry, and they begin to turn golden, another 5 minutes.
5. Remove the croutons from the oven and let cool completely.
6. The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months.

Apple Crumble Muffins

Makes 1 dozen

For the Crumble
1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour

1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.

For the Muffins
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped Fuji apple 

1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, sour cream, and vanilla.
3. Beat on a medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Braised Pork with Apples and Buttered Noodles

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions, cut in half and thinly sliced into half-moons
6 Fuji apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley 
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples, and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.

Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest