Week of May 25th

ROASTED PORK LOIN WITH ARUGULA AND FARRO SALAD… Preheat oven to 350° and remove farro from the fridge while the oven preheats. Turn the pork loin over in the marinade while the oven is warming up. Roast the pork loin with a little bit of the juices on it for about 20 minutes, it may take a few minutes more, you’re looking for an internal temperature of 145°. If it’s not too much trouble, I would highly recommend searing the pork loin in a hot pan for a couple of minutes per side before putting it in the oven. When pork loin is done remove it from oven and let it rest for a few minutes while you prepare the salad. Toss the arugula with the farro (the farro has the lemon vinaigrette tossed in it already) and the toppings and the pistachios, then gently fold in the shaved parmesan. Slice your pork loin and serve with farro and arugula salad.

MUSTARD CHICKEN WITH WHITE BEAN AND TOMATO SALAD… Preheat oven to 425° and remove tomato and white bean salad from the fridge while chicken cooks. Bake the chicken with all it sauce for about 25 to 30 minutes, looking for an internal temperature of 165°. Alternately, you can grill the chicken if you prefer. Serve the mustard chicken with white bean and tomato salad.

BUFFALO CAULIFLOWER MACARONI AND CHEESE… Preheat oven to 350° and remove mac & cheese from the fridge while the oven heats up. Bake mac & cheese, uncovered, 30 to 40 minutes until bubbly and golden Brown. Enjoy alongside lightly dressed greens.