Roasted Squash Salad with Roasted Garlic Vinaigrette

Today, I had to participate in one of the things that us Americans hate most.

That’s right my friends. I had jury duty.

This was my second trip to the dreaded juror waiting room.

Luckily, I was released early in the day. But apart of me was a little sad.

Before we took our juror’s oath this morning, a judge gave a phenomenal speech about why we should want to be jurors. It was funny, charismatic and motivating.

It really made me feel like by being there I was helping out my country in a small but important way. And I do hope that at sometime, when the timing is better, I do get to be a bigger part of the judicial process.

Until then, I will continue to drink coffee out of my election special coffee cup and attempt to better the world one dish at a time.

You will need…

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic

½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve.

Love and Beer Floats

Angela

Roasted Squash Salad with Roasted Garlic Vinaigrette

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic
½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve. 

Grilled Pork Tenderloin with Tangy Tomatoes and Radicchio

Sometimes you have a weekend, or even a couple weekends in a row that are completely packed with activities.

So many activities that you need a weekend from your weekend.

I didn’t think this was possibly for me to have too much going on, but I think I may be over doing it in the next two months.

Between two weddings, three bridal showers, three birthdays, a baby shower, a trip to Vegas, a trip to Maui, a visit from my Amsterdam friends and having to bake a wedding cake, I want to stop checking out my calendar and just take a nap.

I know that all those events are going to be amazing, but a two-month nap would be pretty awesome too.

During my two-month nap, I will be dreaming of this pork dish.

On their own, the pork and the veggies would just be all right. BUT together, they were incredible.

You will need…

1 ½ pound pork tenderloin

5 garlic cloves, chopped

1 lemon, zested and juiced

2 tablespoons oregano leaves

1 cup olive oil, divided

1 head radicchio, cut into wedges

2 large tomatoes, cut into wedges

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

1 tablespoon honey

Salt and pepper to taste

Start by combining your garlic, lemon juice and zest, oregano and ½ cup of olive oil in a food processor and blend until it is completely blended.

Place your pork in a large plastic bag, season with salt and pepper to taste and add in the marinade.

Close the bag and place in the refrigerator for at least 1 hour up to 4 hours.

While your meat is marinating, heat your grill to high.

When the grill is nice and hot, remove your pork from the marinade and place it over a hot part of the grill.

Cook the pork for 20 to 25 minutes, turning every 4 to 5 minutes so that all sides have nice grill marks and that the pork is cooked evenly.

The pork should have an internal heat of 145 degrees F when it is cooked.

About 4 minutes before the pork is finished, add the radicchio and tomato wedges to the grill. 

Cook them for 3 to 4 minutes, just till they are hot and have nice grill marks.

Remove the veggies and the pork from the grill.

Cover the pork with aluminum foil and let it rest for about 10 minutes.

While the pork is resting, combine the remaining olive oil, anchovy paste, honey, mustard and red wine vinegar in a small bowl.

Whisk until the dressing is completely combined.

Chop the now cooled radicchio and tomatoes and toss them in a bowl with the dressing.

Now your pork should be rested. Slice your pork in slices ¾ to 1 inch thick.

Top the pork with a large spoonful of your radicchio and tomato and serve hot.

Love and Beer Floats

Angela

Grilled Pork Tenderloin with Tangy Tomatoes and Radicchio

1 ½ pound pork tenderloin

5 garlic cloves

1 lemon, zested and juiced

2 tablespoons oregano leaves

1 cup olive oil, divided

1 head radicchio, cut into wedges

2 large tomatoes, cut into wedges

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

1 tablespoon honey

Salt and pepper to taste

Start by combining your garlic, lemon juice and zest, oregano and ½ cup of olive oil in a food processor and blend until it is completely blended.

Place your pork in a large plastic bag, season with salt and pepper to taste and add in the marinade.

Close the bag and place in the refrigerator for at least 1 hour up to 4 hours.

While your meat is marinating, heat your grill to high.

When the grill is nice and hot, remove your pork from the marinade and place it over a hot part of the grill.

Cook the pork for 20 to 25 minutes, turning every 4 to 5 minutes so that all sides have nice grill marks and that the pork is cooked evenly.

The pork should have an internal heat of 145 degrees F when it is cooked.

About 4 minutes before the pork is finished, add the radicchio and tomato wedges to the grill. Cook them for 3 to 4 minutes, just till they are hot and have nice grill marks.

Remove the veggies and the pork from the grill.

Cover the pork with aluminum foil and let it rest for about 10 minutes.

While the pork is resting, combine the remaining olive oil, anchovy paste, honey, mustard and red wine vinegar in a small bowl.

Whisk until the dressing is completely combined.

Chop the now cooled radicchio and tomatoes and toss them in a bowl with the dressing.

Now your pork should be rested. Slice your pork in slices ¾ to 1 inch thick.

Top the pork with a large spoonful of your radicchio and tomato and serve hot.