Melissa Clark’s Pork, Olives, Polenta and More!
Marty Martindale

Photo courtesy of:  Andrew Scrivana

We love this recipe in a recent Huffington Post feature from their KitchenDaily Editors. It is borrowed from Melissa Clark’s cookbook:  Cook This Now, Hyperion, 2011. She titles the dish: Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta.

Why do we like this? For many reasons:

It’s so Middle Eastern yet adaptable, and the ingredients are readily available. Melissa’s combining cinnamon with olives as an ingredient, also tomato and an anchovy! She’s also including Continue reading

Marty Martindale

Salads are especially exciting these days, because we are seeing more and more Middle Eastern and Asian influences in salads, not the old lettuce, tomato, a few cucumbers, celery, some green peppers, the old, chapter-and-verse green salad.

Wikipedia defines salads as:  Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs or grains; mixed salads incorporating meat, poultry or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables Continue reading