Arugula Couscous Salad with Pomegranate Vinaigrette

Ingredients

Salad:
4 c. arugula,
1 c. cooked couscous
2 Tbsp. toasted almonds.

Dressing:
2 Tbsp. pomegranate balsamic vinegar (mine is from Kalamazoo Olive Company )
1 Tbsp. white wine vinegar
1/4 c. olive oil
salt and pepper.

Directions

Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad.

Simple but tasty!

Balsamic Tortellini with Bacon and Roasted Asparagus

 Ingredients:

 3/4 lb. asparagus, cut into 1-inch pieces
1 Tbsp. olive oil
1 lb. package of frozen tortellini
1/4 c. balsamic vinegar
1 1/2 tsp. dijon mustard
4 strips of bacon
1 Tbsp. chopped fresh thyme
1 large shallot, diced

3/4 c. grated Parmesan cheese
1 tsp. chopped fresh sage

Directions:

1. Preheat the oven to 400F. 
2. Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for 20 minutes. Remove from oven and set aside.
3. While asparagus roasts, cook the tortellini according to package directions. Drain well.
4. In a large skillet or dutch oven, cook the bacon until crisp, turning occasionally. Remove bacon from skillet and place on paper towels and crumble when cooled. Drain the bacon fat and return 1 Tbsp of it too the skillet.
5. Cook the shallot in the bacon fat for 3-5 minutes, until slightly golden. Add the asparagus and saute for 2 minutes, then add the tortellini. Reduce heat to low and cook until heated through, stirring occasionally for 2-4 minutes.
6. Mix the vinegar, mustard, and thyme in a small bowl. Add to the skillet and scrape the bottom of the pan to remove any browned bits. Stir to combine, then top with the Parmesan and sage.

Grape Tomatoes - Cook 'em Until They Pop!

I have a confession....I hate raw tomatoes.  I've tried them over and over again and just don't like the flavor or texture.  It could be because I was traumatized once when  my sister shoved a tomato wedge in my mouth as a kid....

However, if tomatoes are cooked, roasted, or sauteed, I absolutely love them.  One of my favorite ways to cook grape tomatoes is to saute them until they burst.  They start to break down, and the flavor intensifies.

In the recipe below, adapted from Cooking Light, pork chops are browned, then shallots, garlic, and tomatoes are cooked with some balsamic vinegar, just until the tomatoes begin to burst.  The combination of flavors is incredible.

Ingredients:

4 teaspoons olive oil, divided 
4 (6-ounce) bone-in center-cut loin pork chops, (about 1/2 inch thick) 
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1/2 c. thinly sliced shallots
2 Tbsp. balsamic vinegar
2 tsp. minced garlic
2 c. grape tomatoes
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil.
2.  Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 5 minutes on each side. Remove pork from pan. 
3. Add remaining 1 tablespoon oil, shallots, vinegar (don't stand directly over the pan when you add the vinegar!), and garlic to pan; saute 1 minute, scraping pan to loosen browned bits. 
4. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. 
5. Add tomato mixture to pan; cook 5 minutes or until tomatoes start to burst. Sprinkle with basil. Serve tomato mixture with pork.