Category: Entrees

2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1  jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste

Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly.  You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll.  Lightly season both sides of the pork with salt and pepper.

Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin.  Roll the loin closed and tie with butcher’s twine in at least five places.

Preheat oven to 400 degrees.  Place the tenderloin in a roasting pan and brush with olive oil.  Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees.  Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.

1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (divided as 2 Tbsp and 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil

Grind fennel and coriander seeds until a fine powder.  Blend in 2 Tbsp broth, Worcestershire sauce, garlic, salt, and pepper.  Slice pork horizontally into two pieces, butterfly each piece.  Rub spice mixture over all sides of the pork.

Heat oil in heavy pan over medium heat.  Cook 5 minutes per side without moving pork so a nice crust forms.  Remove pork, add 1/4 cup of broth to the pan and reduce by half.  Pour sauce over pork and serve.

1 pound asparagus
1/2 pound penne pasta or fettuccini
1 Tbsp butter
2 Tbsp all-purpose flour
1 (15oz) can chicken broth
1 garlic clove, minced
1/2 tsp tarragon or (1/2 tsp parsley, 1/2 tsp basil,  & 1/4 tsp dill mixed)
1/2 tsp basil
1 tsp freshly cracked black pepper
4 ounces goat cheese, crumbled
1 tsp lemon zest
1/2 cup grate Parmesan cheese
crushed red pepper, to taste

Heat a large pan of lightly salted water to boiling over high heat. Trim the ends of the asparagus. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife, do not overcook. With a slotted spoon, remove the asparagus and rinse under cold water or in an ice bath to stop the cooking. Add the pasta to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk and cook for 1 minute. Add the broth, garlic, and seasonings and cook for 2-3 minutes, stirring constantly until the sauce thickens. Blend in the goat cheese and the lemon peel and remove from heat.

Add the pasta, asparagus, and half of the parmesan cheese to the pan and stir. Serve with the remaining Parmesan, a dash of crushed red pepper, and freshly ground black pepper.

6 cups Classic Tomato Sauce
1 Tbsp olive oil
1 pound ground beef
1 Italian sausage (about 1/4 pound)
salt and pepper, to taste
1.5 lbs ricotta cheese
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
3 large eggs
1 pound lasagna sheets (cooked or ready-to-bake)
2 (10 oz) packages of frozen spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

In a saute pan, heat olive oil until almost smoking. Add the ground beef and broken up Italian sausage then season with salt and pepper. When meat is browned, remove from heat, drain of excess fat, and set aside.  In a mixing bowl, combine the next six ingredients (ricotta cheese, seasonings, and eggs) and set aside.

In the bottom of a 13 by 9 inch baking dish, spread 1/4 of the tomato sauce to completely cover the bottom. Arrange pasta sheets side by side to form a complete and even layer. Evenly spread the ricotta cheese mixture for the next layer. Spread the dry spinach evenly across the ricotta cheese. Arrange another layer of pasta sheets, lightly pressing down to remove air pockets underneath. Spread the beef mixture evenly for the next layer and top with half of the mozzarella cheese. Spread half of the remaining tomato sauce evenly over the beef and cheese layer. Place the final layer of pasta sheets, pressing again to remove air pockets. Top the past with the remaining tomato sauce. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese

Line a large baking sheet with aluminum foil. Place the lasagna dish on top and cover with lid or aluminum foil. Place in the middle rack of the oven and bake until the top is bubbling, about 30 minutes. Remove cover and continue to bake until top is golden, about 15 minutes. Let rest for at least 10 minutes before serving.

Layers:

• Cheese (top)
• Sauce
• Pasta
• Sauce
• Cheese
• Beef
• Pasta
• Spinach
• Ricotta
• Pasta
• Sauce (bottom)