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Dinner for Four:
John Tullock is a writer, horticulturist and self-taught cook who enjoys creating new recipes to share with friends. His email address is email@example.com. His wildflower nursery web site is located at http://www.native-sons-nursery.com.
I wanted an alternative to "red" Italian dishes for this menu, so when the local produce market offered a splendid selection of exotic cultivated mushrooms, I created the soup that starts the meal. Since I am in the nursery business, I often visit one of the many greenhouses in our area. On a chilly late winter day, they were clipping basil plants to make them bushy for later sale. When the owner offered me a half pound of the prunings, I hurried home to make pesto sauce. So you might call this a "serendipity dinner." Hats off to Charlie Trotter, in his cookbook, The Kitchen Sessions, for the technique for roasting mushrooms.
Follow the soup with a green salad and serve the pork chops with your favorite pasta and pesto sauce. For dessert, top a slice of purchased angel food cake with fresh seasonal fruits, and garnish with the simple lime sauce.
Roasted Mushroom Soup
Pork Chops, Braised Italian Style
Simple Lime Sauce
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