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* Roast Pork with Rosemary and Garlic
* Roasted New Potatoes with Roasted Garlic Sauce
* Asparagus with Orange Sauce

Roast Pork with Rosemary and Garlic
Italy

Makes 4 servings

 8 cloves garlic
 1 teaspoon salt
 2 tablespoons minced fresh rosemary
 2 tablespoons olive oil
 1 teaspoon freshly ground black pepper
 One 8-bone pork rib roast
 6 cups sliced onions

1. Preheat the oven to 350 F.

2. With the wide blade of a knife smash the garlic and then combine with
half the salt to make a rough paste. In a small bowl, combine the garlic
paste with the rosemary, olive oil, and black pepper. Rub this mixture over
the pork roast to coat evenly.

3. In a medium roasting pan, spread the onions evenly over the bottom of the
pan and season with the remaining salt. Place the pork roast on top and cook
for 1+1/2 hours. Stir the onions occasionally, so they are coated with the
juices from the pork and cook evenly.

4. Turn the heat up to 450 F. and cook the pork roast for 15 to 25 minutes
more, basting occasionally. The roast is done when it is rich golden brown
and has an internal temperature of 160 F.

5. Remove from the oven and let rest, loosely covered with foil, for 10
minutes before you slice it. Serve the pork on a bed of the roasted onions.

Copyright 1995 Acorn Associates, Ltd.


Roasted New Potatoes with Roasted Garlic Sauce
Canada

Makes 4 servings

 1 pound new potatoes, washed and sliced in half or in quarters if they are
large
 1 tablespoon olive oil
 1/2 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
 6 cloves garlic, unpeeled
For the Roasted Garlic Sauce:
 6 cloves roasted garlic, above
 1/2 teaspoon balsamic vinegar
 3 tablespoons olive oil
 1/2 teaspoon salt
 1 tablespoon chopped fresh chives

1. Preheat the oven to 350 F.

2. In a bowl, combine the potatoes, olive oil, salt, pepper, and thyme. Toss
to coat the mixture evenly.

3. Place the potatoes and the unpeeled garlic cloves on a baking sheet and
into the oven. Bake for 35 minutes, or until the potatoes are tender.

4. To prepare the sauce: After 25 to 30 minutes of baking time, remove the
garlic cloves. The cloves will be softened and can be easily popped out of
their skins. In a blender, place the roasted garlic cloves, balsamic
vinegar, olive oil, and salt. Puree until smooth. Remove the sauce from the
blender. Stir in the chives.

5. When the potatoes come out of the oven, toss evenly with the sauce.

Copyright 1995 Acorn Associates, Ltd.


Asparagus with Orange Sauce
Aruba

Makes 4 servings

 1 pound fresh asparagus
 1/2 teaspoon salt
For the Sauce:
 1/4 cup nonfat sour cream
 2 tablespoons low-fat mayonnaise
 1/4 cup orange juice
 1/2 teaspoon freshly grated orange zest
 1/4 teaspoon chopped fresh thyme leaves

1. Cut the tough ends off the asparagus and peel the stalks. Bring a shallow
skillet of water to a boil, add the salt and asparagus. Cook for 5 to 7
minutes, until tender, then drain.

2. Meanwhile, prepare the sauce: In a bowl, combine the sour cream and
mayonnaise until blended. Stir in the orange juice, orange zest, and thyme
leaves.

3. To serve, place a dollop of the sauce on the asparagus or serve the sauce
on the side.

Copyright 1995 Acorn Associates, Ltd.
 





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