Marinated Feta with Olives and Fresh Herbs




Marinated Feta with Olives
Using a lemon flavored extra-virgin olive oil gives the marinated feta extra flavor.   Flavored olive oils are available at a variety of specialty stores such as the Oilerie located in Brookfield, Fish Creek and Green Bay, Wisconsin.   Wisconsin-made Weyauwega feta makes a good cheese choice.

1 teaspoon orange zest

1 teaspoon lemon zest
2 garlic cloves
2 sprigs fresh rosemary
1/8 teaspoon red pepper flake
¼ teaspoon coarsely ground pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil preferably lemon extra-virgin olive oil
1 1/2 cup olives of your choice
one 8-ounce piece of feta cheese
French bread or pita bread

Thinly slice the garlic cloves.  Place in a bowl and add the lemon and orange zest.  

Coarsely chop 1 tablespoon of the rosemary.   Add to the bowl.    Whisk in 1/3 cup of extra-virgin olive oil, red pepper flakes and ground pepper.    Place the feta piece in a container.   Pour olive oil marinade over.    Place remaining sprigs of rosemary on top of the feta.  The container should be small enough to just fit the feta and marinade.   Cover and chill overnight or up to 2 weeks.

To serve
Place the feta on a platter.  Pour olives, with marinade, over the feta.    Brush French bread slices or pita bread with remaining olive oil and lightly toast.    


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Autumn Roast Pork Tenderloin


Pork is the perfect entree for any season.

This juicy white meat is particularly appealing for an autumn dinner.  Add  a vegetable gratin made with some of those last produce items from your garden and farmers market, coupled with a fresh salad like my raw vegetable salad, and you have a colorful and delicious meal for a gathering of family and friends.

Marinate the tenderloin 6 hours ahead, or ideally, overnight.   Save the marinade to transform into the sauce for the final dish, making sure to heat it to a boil for safety reasons

Recipes for the other items in the photo below (sweet corn cake with cherry compote and the vegetable gratin) were published in my Harvest Moon article recently featured in the Milwaukee Journal Sentinel.   Click here to get them.


Herb Marinated Pork Tenderloin
Reserve the marinade to create a sauce for the finished dish.  Remember to bring the marinade to a complete boil when reducing to a sauce.   Leftover chipotle chilies can be frozen in a small freezer bag for future use.
Serves 6

One 2-pound pork tenderloin, trimmed

½ cup fresh lime juice, about 5 limes
½ cup fresh orange juice, about 2 oranges
zest of two oranges
zest of two limes
1/3 cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh peeled ginger root
2 garlic cloves, peeled and finely chopped
½ teaspoon salt
1 canned chipotle chili in adobo sauce, finely chopped
1 tablespoon adobo sauce from the canned chilies
3 tablespoons chopped fresh cilantro, divided
3 tablespoons chopped fresh oregano, divided
¾ cup vegetable or chicken stock
2 teaspoons cornstarch
2 tablespoons water
canola or vegetable oil  for searing the meat 

Trim the tenderloins of any silver skin.    If the end of the tenderloin is thin, fold it into the tenderloin and tie to create a more uniform sized tenderloin. 

In a mixing bowl, combine the lime juice, orange juice, fruit zests, garlic clove, ginger, honey,  salt, soy sauce, 2 tablespoons of cilantro and 2 tablespoons of oregano.

Place the tenderloin in a large zip lock bag.   Pour in the marinade and close.  Refrigerate 6 hours or overnight.

Preheat the oven to 375 degrees.   Line a roasting pan or baking sheet with sides with foil.   Set aside.  Remove the pork tenderloin, reserving the marinade. 

Heat a large heavy skillet on medium high heat.   Add just enough oil to thinly coat the bottom of the pan.   When hot, add the pork tenderloin.  Sear on all sides.

Place the seared pork tenderloin on the prepared pan.   Place the tenderloin on the prepared pan and roast to an internal temperature of 145 – 150 degrees…about 15 minutes.  Use a meat thermometer to check the temperature placing it in the center of the pork tenderloin.     Let the meat rest for 10 minutes before slicing.  

While meat is roasting, place the reserved marinade along with the vegetable or chicken stock into a saucepot.   Bring to a boil.    Reduce to a simmer.  Whisk together the cornstarch and water and drizzle into the simmering stock to thicken.   Strain the sauce through a sieve, discarding the solids.   Add the remaining cilantro and oregano to the finished sauce.

Slice tenderloin and serve with the sauce.

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Raw Vegetable “Ceviche” Salad


Summer is winding down (was it ever here?).   That means its time to savor every bit of flavor from our summer harvest.    

What a better way to enjoy fresh seasonal vegetables and fruits than a terrific…..and colorful….salad.   What’s even better?  You don’t have to turn on your oven to make any of it.

This terrific raw vegetable salad is marinated in a lime vinaigrette.    Make it up to 6 hours before serving if you like.   Right before serving, toss in the fresh mint and cilantro and garnish with optional edible flowers.    

Don’t have all the vegetables listed?   Feel free to use what you have in our garden.   And the nectarines?   You can substitute peaches, strawberries, blueberries, apricots or raspberries.

Hope you enjoy this colorful, flavorful and healthy late summer salad!



Raw Vegetable Salad with Cilantro and Lime
Serves 8

1 cup edamame, shelled (thawed frozen)
Zest of 2 limes
1/3 cup lime juice
1/3 cup extra-virgin olive oil
3 green onion, roots removed, thinly sliced
1 jalapeno pepper seeded and thinly sliced
1 shallot, peeled and thinly sliced
one zucchini or yellow squash, cut into ¼ inch dice
corn from 3 ears of corn
3 nectarines, NOT PEELED, cut into thin wedges
1-pint cherry tomatoes, halved
2 avocados cut into ½ inch cubes
a little salt and white pepper
¼ cup chopped fresh cilantro
2 tablespoons fresh mint, julienned
edible flower garnish (optional)

In a bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno and shallot.  Season with a pinch of salt and white pepper.  Set aside while preparing the vegetables.

In a large bowl, combine the edamame, corn, tomatoes and nectarines.     Drizzle with dressing and carefully toss to combine.   Refrigerate for 1 hour or up to 6 hours.   When ready to serve, add the avocado and fresh herbs.   Garnish with whole herbs and/or edible flowers.



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