Cumin and Coriander Crusted Pork Chops

I have been eating a lot of chicken lately; I have kind of fallen in love with Thomas Keller's roasting method. It is just so simple. I think it is actually less effort than pan roasting pieces of chicken, but even roasted chicken can get uninteresting after a few meals. Last week I was about to buy another whole chicken when I saw some beautiful bone-in Pork Chops with nice big pieces of the tenderloin still attached. If you like pork chops you want to be sure you get them with the tenderloin, after all, it is the best part of the pig next to the belly. Another nice thing about pork chops is they are relatively quick. This recipe makes a terrific weeknight meal in less than 40 minutes. Brining the chops will help ensure they stay juicy, but if you are careful when cooking them this recipe will yield delicious and tender chops even if you don't have time to brine.

Recipe for Cumin and Coriander Crusted Pork Chops with Polenta and Sauteed Chard Follows

Healthy Option 2: Ribollita

I'm back from the farmers market. There are some really beautiful greens growing here in the Bay Area right now. I kinda wish I'd bought some of the little young fennel too, but oh well next week and another post. I came home with a 3 1/2 pound cabbage. It looked amazing, but oh my god this thing is a monster. It is bigger than my own head (before adjusting for inflation). I found this interesting looking traditional Italian soup recipe here called Ribollita. The recipe looked like it would make good use of what I had on hand and my farmers market hoard.

Ribollita literally means "reboiled" in Italian. After eating this soup for a second dinner I can attest that it is even better when reboiled. You can easily make this soup vegetarian by substituting vegetable stock or water for the chicken stock. The soup is traditionally a peasant food that makes use of the left over soup, often minestrone.

(Recipe for Zuppa Ribollita follows)

A Simple Seasonal Dinner (Fall - Winter)

Some weeks I just can't find the energy to cook a super fancy meal. In case you haven't noticed I still like to eat. This post is just a really simple meal using ingredients that you'll find aplenty in the late fall and early winter.

Roasted Chicken Breast, Roasted Beets and Braised Greens. These greens happen to be Swiss Chard, but if you buy your beets with the greens still attached then you might as well use those. I'm a big fan of greens. It's really about cooking them correctly and not overcooking them. The softer greens will cook quite quickly, so make sure everything else is ready before you start them.

Recipes for Super Simple Roasted Chicken Breast, Roasted Beets, and Braised Greens Follow