Remember the dinner party that started with the Oysters Casino? Well, this is the post for the main event. Lemon-Herb Stuffed Pork Roast served with Twice Baked Potatoes with Bleu Cheese and Rosemary and Zucchini Ribbons in Butter and Fresh Parsley. I was so happy with how this dinner turned out. It is a definite do-over. Lemon & Herb Stuffed Pork Roast Ingredients 1 6 to 7-pound boneless pork roast, excess fat trimmed to 1/4-inch thickness; butterflied ¼ cup chopped fennel fronds 2 – ½ oz package fresh rosemary, de-stemmed and chopped 1 ½ oz package fresh sage leaves, chopped 6 garlic cloves,…
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When we make Indian food, there is always a “dal,” a super thick lentil soup or side dish. As a result, I keep lentils in my pantry pretty much all the time. Rummaging through the pantry, I found my lentils way in the back and decided that it was time to make a healthy lentil salad for lunch. Tarragon Lentil Salad There will be no portion quantities in this recipe because it depends greatly on how much you are making and for how many people. Like most salads, there is a base ingredient and then a little of this and…
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