CAPO (Carrot Almond Poppyseed Orange) Waffles

Serves 4

¼ cup coconut flour

2 oranges, peeled

½ teaspoon baking soda

½ teaspoon baking powder

2 carrots, ends trimmed

pinch sea salt

1 teaspoon poppyseeds

1 cup almond or coconut milk

2 eggs

2 tablespoons coconut oil

½ cup plain yogurt

1 teaspoon almond extract

1 tablespoon lemon juice

½ teaspoon ground turmeric

2 bananas, peeled

Pinch maple syrup

1 cup seasonal fruit

1. Heat a waffle maker. You can also make pancakes out of the batter instead if you do not have a waffle maker
2. Place all of the ingredients in a food processor except seasonal fruit and pulse until well combined. Pour roughly ½ cup of the batter into the center of the waffle maker, adding more if needed. Cook until golden brown.
3. To serve, place one waffle on your plate and top with ½ cup of fresh fruit.

Breakfast Dijon Rice “Pudding” and Chicken Bowls

    Serves 4

    40 teaspoons brown rice

    2 4-ounce boneless, skinless chicken breasts, rinsed, patted dry, and trimmed of visible fat

    ½ teaspoon paprika

    ⅜ teaspoon sea salt, divided

    ¼ teaspoon freshly ground black pepper

    ½ tablespoon olive oil

    ½ cup frozen unsweetened dark cherries, thawed and halved

    8 teaspoons low-fat sour cream

    ½ tablespoon Dijon mustard

    2 tablespoons skim milk

    ½ tablespoon fresh lemon juice

    ¾ teaspoon chopped fresh tarragon

2 teaspoons pure maple syrup

¼ teaspoon vanilla extract

½ packet stevia

½ tablespoon safflower oil

1 packed cup spinach, coarsely chopped

1 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest

¼ teaspoon finely grated orange zest

2 tablespoons water

1. Cook rice according to package directions; set aside.
2. Meanwhile, sprinkle both sides of chicken with paprika, ⅛ teaspoon salt, and pepper.  In a large nonstick skillet, heat olive oil on medium-high.  Add chicken and cherries and cook for 5-6 minutes per side, until cooked through..  Remove from skillet and transfer to a large plate.  Cover and set aside.
3. Reduce heat to medium and add sour cream, Dijon, milk, lemon juice, tarragon, and maple syrup.  Bring to a boil, scraping up browned bits from bottom and sides of skillet with a wooden spoon.  Remove from heat and stir in vanilla and stevia.  Uncover chicken and slice into strips.  Spoon ½ tablespoon sour cream mixture over top, dividing evenly.  Cover and set aside.
4. Add rice, safflower oil, spinach, cinnamon, lemon zest, orange zest, water, and remaining salt to remaining sour cream mixture.  Stir gently until spinach is wilted, about 20 seconds.  Spoon onto serving plates and top with chicken mixture, dividing evenly.

Indian-Style Penne with Broccoli Sauce

    Serves 4

    1 tablespoon sesame oil

    ½ tablespoon mustard seeds

    ½ chile de arbol, crumbled (or ¼ teaspoon red pepper flakes)

    1 clove garlic, minced

    1 tablespoon olive oil

    2¾ cups steamed broccoli

    2 cloves garlic, pressed

    ½ teaspoon sea salt

    ¼ cup water

    2 tablespoons dried unsweetened coconut

    ¼ teaspoon fresh cracked black pepper

    4 ounces whole-wheat penne

    ¼ cup grated Pecorino Romano or Toscano cheese

1. In a heavy sauté pan, heat sesame oil on medium-high.  Add mustard seeds and cook until seeds begin to pop, 2 to 3 minutes.  Add chile and minced garlic; cook, stirring for 1 minute.  Add olive oil, steamed broccoli, pressed garlic, and sea salt; sauté, stirring to coat, until lightly browned and warmed through, 2 to 3 minutes.  Add water, coconut, and pepper.  Reduce heat to low, cover, and cook, stirring occasionally, until broccoli breaks down into a chunky sauce, 35 to 40 minutes.
2. Cook penne according to package directions; drain and fold into sauce.  Cook, stirring, for 1 minute.  Sprinkle with cheese.

Chocolate-Dipped Steak Pizza-Layered Cannoli with Pistachios

      Serves 4

    ½ pound boneless sirloin steak, trimmed and cut into ¼-inch slices

2 teaspoons olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon freshly ground black pepper, divided

2 teaspoons minced fresh garlic

½ tablespoon fresh oregano

½ (28-ounce) can unsalted whole tomatoes, undrained

⅓ cup part-skim ricotta cheese

1 tablespoon ⅓-less-fat cream cheese

1 ounce shredded part-skim mozzarella cheese (about ¼ cup)

½ teaspoon grated orange rind

⅛ teaspoon vanilla extract

2 tablespoons powdered sugar

1 (1-inch-thick) slice ciabatta bread, cut lengthwise into 4 strips

4 (5-inch-long) cannoli shells

1½ tablespoons finely chopped roasted pistachios

2 tablespoons torn basil leaves

½ teaspoon finely chopped bittersweet chocolate

1. Preheat broiler to high.
2. Heat a large skillet over high heat.  Combine steak and ½ teaspoon oil in a large bowl; toss to coat.  Sprinkle steak with ⅛ teaspoon salt and ⅛ teaspoon pepper.  Add steak to pan; cook for 2 minutes or until browned, stirring occasionally.  Remove steak from pan.
3. Reduce heat to medium-high.  Add remaining oil to pan, and swirl to coat.  Add garlic, and sauté for 30 seconds.  Add oregano, remaining salt, remaining pepper, and tomatoes.  Reduce heat, and simmer 6 minutes, mashing tomato mixture with potato masher.  Return steak to pan, and toss to coat.  
4. Place ricotta, cream cheese, mozzarella, orange rind, and vanilla extract in a mini food processor; process until smooth.  Add powdered sugar, and pulse until well combined.  Place cheese mixture in a small heavy-duty zip-top plastic bag; seal bag.
5. Place bread on a baking sheet; broil 1 minute or until lightly toasted. Spoon tomato mixture evenly over bread strips; place 1 strip bread at bottom of each cannoli shell. Snip a ½-inch hole in one bottom corner of bag containing cheese mixture.  Squeeze cheese mixture into top of cannoli shells until shells are full.  Broil 2 minutes or until cheese begins to brown.
6. Combine pistachios, basil, and chocolate in a small bowl.  Evenly dip ends of cannoli in pistachio mixture.

Cider’n’Cream-Roasted Olives

     Serves 4

    1 cup apple cider

    ½ cinnamon stick

1 cup mixed olives (with pits)

½ cup vanilla ice cream

3 cloves garlic, finely chopped

½ tablespoon caramel sauce

¼ teaspoon crushed red pepper

Grated nutmeg to taste

2 tablespoons extra-virgin olive oil

1½ sprigs thyme

¼ lemon, zested and juiced   

1. In small saucepan, heat cider with cinnamon stick.  Remove stick; combine cider and all other ingredients in 2-quart baking dish and bake at 400° F for 20 minutes.  Serve warm or at room temperature.

Smoky Japanese Portobello and Veggie Sliders

Serves 4

8 baby portobello mushrooms, stems removed

1½ tablespoons olive oil, divided

1 Grilled BBQ Tomato Bruschetta

1 large egg white

1 medium egg

1 medium yellow or white onion, thinly sliced

½ teaspoon herbes de Provence

1¼ teaspoon toasted sesame oil

½ pound fresh snow peas (1½ cups), trimmed and halved

6 shiitake mushroom caps, sliced (¾ cup)

¾ cup frozen shelled edamame, thawed

4 green onions, cut into 1-inch pieces

1 tablespoon minced fresh ginger

1½ tablespoons low-sodium soy sauce

½ tablespoon sake

½ tablespoon mirin

Salt and pepper to taste, if desired

¼ cup prepared barbecue sauce

1 ounce shredded smoked Gouda (6 tablespoons)

1. Toss portobello mushrooms with ½ tablespoon olive oil and bruschetta. Set aside.
2. Whisk together egg white and whole egg in small bowl; set aside.
3. Heat remaining olive oil in large skillet over medium heat. Add onion and herbes de Provence, and cook 23 minutes, or until golden, stirring occasionally. Increase heat to high and add sesame oil. Add snow peas, shiitake mushrooms, edamame, and green onions; stir-fry 3 minutes, or until vegetables begin to brown. Add ginger and water; stir-fry 3 minutes more.
4. Add egg mixture to wok, along with soy sauce, sake, and mirin. Stir-fry 30 seconds, or until egg is just cooked through. Break up any large egg pieces with spoon. Remove from heat, and season with salt and pepper, if desired.
5. Heat grill or grill-topper over medium-high heat. Rub grate or grill-topper with vegetable oil. Place portobello mushrooms stem-side down and tomato from bruschetta on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide Gouda and mozzarella from bruschetta among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
6. Meanwhile, warm buns on grill. Cut tomato into eight slices and crumble toast from bruschetta. Spread barbecue sauce on bottom buns, then top each with 1 shiso leaf, 1 portobello mushroom, vegetable mixture, tomato slice, toast crumbles, and top bun.

Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque

Serves 4

SOUP:

1 medium avocado, diced (1 cup)

4½ tablespoons olive oil

2 tablespoons lime juice

1 tablespoon white miso paste

2 tablespoons lemon juice

¾ teaspoon minced fresh rosemary or ⅓ teaspoon dried rosemary

¼ teaspoon chipotle powder

½ clove garlic, minced (½ teaspoon)

3¼ cups water

Sea salt and pepper to taste, if desired

TOPPING:

½ small fennel bulb, shaved (¼ pound)

¼ cup diced cherry tomatoes

½ green onion, finely chopped, for garnish (1 tablespoon)

¼ cup diced orange or yellow bell pepper

1. To make Soup: blend all ingredients except salt and pepper in blender until smooth and no large droplets of olive oil remain. Season with salt and pepper, if desired.
2. Divide soup among 4 serving bowls, and top each serving with 2 tablespoons shaved fennel, 1 tablespoon diced tomatoes, ¾ teaspoon green onion, and 1 tablespoon diced bell pepper.

Ham, Lemon, Ricotta, Artichoke, and Fig Tart

Serves 4

1½ ounces dried figs (about 2)

1 cup chicken broth

2 cups plus 1 teaspoon water, divided

3½ tablespoons butter, divided

½ onion, finely chopped

1 cup arborio rice

1 onion, halved and thinly sliced

1 teaspoon fresh thyme, chopped

10 tablespoons drained chopped canned artichoke hearts

Grated peel of ½ lemon

1 teaspoon lemon juice

Salt and pepper

⅓ cup grated parmesan cheese

2 ounces sliced deli ham, coarsely chopped

8 teaspoons chopped flat-leaf parsley

8 teaspoons walnuts, toasted and chopped

1 sheet puff pastry, thawed

1 egg, divided

½ cup ricotta cheese

1. Preheat the oven to 400°. In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes; drain and finely chop.
2. In a saucepan, bring the broth and 2 cups water to a boil, cover, and keep at a simmer.
3. In a large saucepan, melt 1 tablespoon butter over medium heat. Add chopped onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
4. Stir in ½ cup of the broth mixture, bring to a simmer, and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, ¼ cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook for 5 minutes. Add 1½ tablespoons butter, sliced onion, and thyme, and cook, stirring frequently, until rice is tender and onions are softened and browned, about 15 minutes.
5. In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice, and the remaining butter; season with salt and pepper. Stir in the cheese, ham, parsley, and walnuts.
6. Arrange puff pastry on a baking sheet. Using a fork, pierce a ¼-inch edge around the pastry. In a small bowl, beat together half of the egg and remaining water. Brush the pastry with the egg wash; freeze until ready to use.
7. In a medium bowl, whisk together the ricotta and the remaining egg. Stir in the figs; season with salt and pepper.
8. Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the rice mixture. Bake until golden, about 20 minutes. Lower the heat to 350° and bake until the bottom of the puff pastry is golden, 5 to 10 minutes.

Curried Pepper-Veggie-Steak Rolls

                Serves 4

                1 pouch (10 ounces) frozen cooked brown rice

                1 tablespoon vegetable oil

                ½ tablespoon chopped fresh ginger

                1 clove garlic, chopped

                ⅝ teaspoon curry powder

                ½ can (15.5 ounce) chickpeas, rinsed

                ½ can (13.5 ounce) coconut milk

                1½ tablespoons extra-virgin olive oil, divided

                ½ large onion, sliced

                ½ bag (10 ounces) frozen sliced bell peppers

                Salt and pepper

                ½ container (5 ounces) baby spinach leaves

                1 tablespoon red wine vinegar

                ½ teaspoon crumbled dried oregano

                3½ ounce flatiron steak

                4 hero (sub) rolls, split, some inner crumbs removed

1.       Position a broiler rack 4 to 5 inches from the heat, and a second rack in the lower third of the oven.  Preheat the broiler.

2.       Microwave or heat the rice according to package directions.

3.       Meanwhile, in a medium skillet, heat the vegetable oil over medium heat and cook the ginger and garlic, stirring for 2 minutes.  Add the curry powder and cook, stirring, for 1 minute.

4.       Stir in the chickpeas and coconut milk and bring to a boil; cook 2 minutes.  Increase heat to medium-high and add ½ tablespoon olive oil, onion, and bell peppers; season with salt and pepper.  Cook, stirring, 2 minutes.  Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.

5.       Meanwhile, whisk together the vinegar, oregano, and remaining olive oil.  Season with salt and pepper.

6.       Season the steak with salt and pepper and broil, turning once, for about 8 minutes for medium-rare.  While the steak is broiling, toast the rolls on a baking sheet on the bottom rack for 3 minutes.

7.       Let the steak rest for 5 minutes, then thinly slice.  Toss with curry mixture, then with dressing.  Divide rice among half of rolls and top with curry mixture; top with other half of rolls.

Brazilian Meat, Pumpkin, and Black Bean Biscuits

                Serves 4

                ¼ cup extra-virgin olive oil, divided

                1 onion, divided, half chopped and half finely chopped

                1½ cans (15.5 oz. each) black beans, rinsed

                1 bunch collard greens (about 12 oz.), stems and ribs discarded, leaves cut into ½-inch strips

                4 oz. thick-sliced smoked bacon, cut into 1-inch pieces

                ¾ lb pork tenderloin, cut into 1-inch pieces

                Salt and pepper

                2 oz. cured chorizo, thinly sliced

                4 cloves garlic, chopped

                2 tablespoons grated parmesan cheese

                ¾ lb. meatloaf mix (¼ lb. each ground beef, pork, and veal)

                1 bay leaf

                ¼ teaspoon salt

                ⅛ teaspoon pepper

                2 medium eggs

                ¼ cup canned pure pumpkin puree

                2 tablespoons milk

                1 tablespoon dry milk powder

                10 tablespoons torn white bread

                1¼ cups white or whole wheat flour

                1 teaspoon water

                2 cups marinara sauce

                1 tablespoon chopped fresh parsley

                Orange slices, for serving

1.       Preheat the oven to 350°.  In a large dutch oven, heat 2 tablespoons olive oil over medium-low heat.  Add the chopped onion and cook, stirring occasionally, about 10 minutes.  Increase heat to medium and add ½ tablespoon olive oil.  Add finely chopped onion and cook until tender, 5 minutes.  Meanwhile, mash ½ cup beans in a bowl with the back of a fork.  Stir into the onion; set aside.

2.       In a large pot of boiling, salted water, cook the collards for 10 minutes.  Drain well and set aside.

3.       Meanwhile, add the bacon to the dutch oven and cook until the fat is rendered and the bacon is browned but not crisp, about 7 minutes; transfer the meat to a plate.  Pour out all but 1 tablespoon of the bacon fat from the pot and reserve.  Increase the heat to medium-high.  Season the pork with salt and pepper.  Working in batches, add the pork to the pan in a single layer and brown on all sides, about 5 minutes per batch.  Transfer to a plate.

4.       Add the chorizo to the dutch oven and cook, stirring, for 1 minute.  Stir in half of the garlic for 15 seconds.  Stir in the pork, bacon, onion mixture, remaining beans, cheese, meatloaf mixture, bay leaf, salt, and pepper.  Pour in the broth and simmer until the pork is just cooked through and the mixture has thickened, about 15 minutes.  Discard the bay leaf.  Let cool completely.

5.       In a bowl, beat together the eggs, pumpkin puree, milk, and milk powder.  Add the bread and the flour; let stand for 5 minutes.  Add just enough of the water for the dough to just come together.  Mix in broth mixture.  On a lightly floured surface, roll out the dough ½ inch thick.  Cut into shapes with 1½-inch cookie cutters.  Gather the scraps, combine, roll, and form more biscuits; repeat until all the dough is used.

6.       In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.  Add half of the biscuits and cook 3½ minutes.  Transfer to a plate; repeat with the remaining olive oil and balls.

7.       Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10 minutes, then turn over and bake another 10 minutes.

8.        Meanwhile, heat the reserved bacon fat in the large pot over medium-high heat.  Add marinara sauce and bring to a simmer.  Add the biscuits, cover and cook until firm, 5 minutes.  Add the cooked collards and remaining garlic; season with salt and pepper.  Heat through.  Divide biscuits evenly among 4 plates; top with the sauce, collards, parsley, and orange slices.

Red-and-White Spicy Hummus-Roasted Chicken Legs

                Serves 4

                1 tablespoon paprika, divided

                ½ 15-oz. can cannellini beans

                1 tablespoon brown sugar

                ½ 15-oz. can kidney beans

                ¼ lemon, juiced

                ½ tablespoon garlic powder

                2 cloves garlic

                ¾ teaspoon ground cumin

                ½ teaspoon salt

                ½ tablespoon chili powder

                ¼ teaspoon pepper

                ¼ cup extra-virgin olive oil, plus more for drizzling

1.       Pulse ¾ tablespoon paprika and next 10 ingredients in food processor.  With machine on, stream in ¼ cup oil and puree.  Make 4 deep scores on each leg; place in plastic bag with mixture and marinate in refrigerator 15 minutes.  Bake in mixture on lined baking sheet at 375° for 35 minutes.  Sprinkle with remaining paprika and drizzle with remaining oil.

Grilled Cheese, Salmon, and Pear Sandwiches

                Serves 4

                1 tablespoon butter, divided

                ½ small onion, finely chopped

                Salt and pepper to taste

                ¾ pound store-bought cooked salmon fillet, skinned and chilled

                1½ cups panko (Japanese breadcrumbs), divided

                3 scallions, green and white parts chopped separately

                3 ounces shredded smoked gouda cheese

                1 small rib celery, finely chopped

                2 tablespoons chopped flat-leaf parsley

                ¹/₃ cup plus ¼ cup mayonnaise, divided

                ¾ teaspoon salt

                ½ Comice or Anjou pear, halved and thinly sliced lengthwise

                Pinch black pepper

                ¹/₈ teaspoon cayenne pepper

                8 slices pumpernickel bread

                2 large eggs, beaten

                3 tablespoons extra-virgin olive oil

                ½ tablespoon white wine vinegar

1.       In a small skillet, melt ½ tablespoon butter over medium heat.  Add the onion, season with salt and pepper to taste and cook, stirring occasionally, until caramelized, about 15 minutes.  Set aside.

2.       Flake the salmon into a large bowl.  Using a fork, mix in ¼ cup panko, the scallion whites, the cheese, the celery, the parsley, reserved onions, ¹/₃ cup mayonnaise, ¼ teaspoon salt, the pear, pinch black pepper, and cayenne.  Refrigerate for 30 minutes.

3.       Heat a griddle or 2 large skillets over medium heat.  Form mixture into 4 equal-sized patties; top 4 bread slices with a patty each.  Cover with the remaining 4 bread slices.  In a bowl, mix the remaining panko with the remaining salt.  Coat the sandwiches with the panko, then the eggs, then the panko again.

4.       Melt the remaining butter on the griddle with the olive oil, add the sandwiches and cook over medium heat until golden and melted, about 3 minutes per side.  Drain on paper towels and cut in half

5.       Combine remaining mayonnaise, the vinegar, and 8 teaspoons scallion greens; season with salt and pepper to taste.  Serve with sauce alongside.

Apple-Saffron-Roasted Peanut Butter-Almond-Banana Muffin-Stuffed Chicken

Serves 4

2 threads + ¼ tsp. saffron

1 lime, cut into eighths

¾ tsp. salt

½ granny smith apple, cored and thinly sliced

¹/₈ tsp. pepper

1 Tbsp. superfine sugar

¼ tsp. ground ginger

½ cup vodka

1 4½-pound chicken

2 cups water, divided

½ cup cousous

1 medium egg

3 Tbsp. butter, softened, divided

1 Tbsp. honey

1 cup slivered almonds, toasted

1 banana, mashed with a fork

¼ cup confectioners' sugar

2 Tbsp. peanut butter

¾ tsp. ground cinnamon

1¾ cups whole wheat flour

½ tsp. baking powder

Salt and pepper

1 large onion, chopped

10 Tbsp. low-sodium chicken broth

½ large peach, cut into eighths

1. In a small skillet, toast the saffron over medium heat for about 1 minute; transfer to a small bowl and let cool. Crumble the saffron threads, and stir in lime, salt, apple, pepper, superfine sugar, ginger, and vodka. Cover and let sit for 2 hours. Rub the chicken all over with the vodka mixture; let sit.
2. Preheat the oven to 450º. In a saucepan; bring ½ cup water to a boil; remove from heat. Stir in the couscous, cover and let stand until the water is absorbed, 10 minutes. Fluff with a fork and let cool. Whisk in egg, 1 tablespoon butter, honey, almonds, banana, confectioners' sugar, and peanut butter; season with salt and pepper. Stir in remaining water; whisk until smooth. In a separate bowl, stir together cinnamon, flour, and baking powder; add to the couscous mixture.
3. Meanwhile, in a large, ovenproof skillet, heat 1 tablespoon butter over medium heat. Add onions and cook, stirring occasionally, until softened, about 10 minutes. Add chicken broth; season with salt.
4. Measure out 2 cups of the couscous mixture; reserve the remainder. Stuff the chicken with the 2 cups mixture and tie drumsticks together. Place the chicken on the onion mixture in the skillet, transfer to the oven and roast for 30 minutes, Lower the heat to 350º and roast until the chicken is cooked through, 35 to 40 minutes. Transfer the chicken to a cutting board.
5. Transfer the onion mixture to a food processor and puree. In a small skillet, heat remaining butter over medium-high heat. Add the peach slices and cook, turning one, until browned, about 3 minutes. Serve chicken with peach slices, reserved couscous mixture, and onion gravy.

Citrus, Quinoa, Ice Cream, and Spinach Salad with Brown Sugar-Brandy-Date Dressing

Serves 4

¼ cup quinoa

2 tbsp. unsalted butter, cut into chunks

2 tbsp. packed light brown sugar

¼ tsp. red chile flakes

¹/₈ tsp. cinnamon

Pinch of pepper

¼ tsp. kosher salt

Zest and juice of ¼ lemon

¾ cup halved and pitted Medjool dates

¾ tbsp. olive oil

¼ cup water

2 tbsp. brandy

3 oz. baby spinach

2 tbsp. sliced green onions

Vanilla ice cream

Toasted pecan halves

2 tbsp. crumbled feta cheese

1. Cook quinoa according to package directions.
2. Meanwhile, melt butter with sugar, chile flakes, cinnamon, pepper, and salt in a medium frying pan over high heat. Add zest, juice, dates, oil, and water and cook until mixture is simmering and comes together as a sauce, about 5 minutes.
3. Remove pan from heat and carefully add brandy. Stir to combine.
4. Toss together warm quinoa, spinach, and onions. Divide salad mixture among bowls. Place 1 scoop ice cream atop each salad. Drizzle dressing over each bowl and sprinkle with pecans and feta.

Tonkatsu-Fried Pork and Zucchini Blossoms with Watermelon-Tomato Salad

4 servings

1 cup ¹/₂" cubes watermelon

1 cup cherry tomatoes, halved

1 cup (lightly packed) baby arugula

2 Tbsp. fresh flat-leaf parsley leaves

2 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard, divided

¹/₂ Tbsp. fresh lemon juice plus 4 lemon wedges

³/₄ tsp. kosher salt, divided, and ¹/₈ tsp. freshly ground black pepper plus more

Vegetable oil (for frying)

10 Tbsp. all-purpose flour

6 oz. chilled Pilsner, lager-style beer, or club soda

1 large egg

2 stiffly beaten egg whites

1 cup panko (Japanese breadcrumbs)

4 2-oz. boneless center-cut pork chops, pounded to ¹/₈" thickness

Zucchini blossoms (stamens removed; about 1 dozen)

Sea salt

INGREDIENT INFO: Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. Panko can be found in better supermarkets and at Asian markets.

1. Combine first 4 ingredients in a large bowl. Whisk olive oil, ¹/₂ Tbsp. mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
2. In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350 degrees. Combine flour and ¹/₂ tsp. salt in a medium bowl, then whisk in beer, eggs, egg whites, and remaining ¹/₂ Tbsp. mustard until almost smooth (some small lumps are welcome -- don't overwhisk or you'll deflate the batter). Combine panko, remaining ¹/₄ tsp. salt, and ¹/₈ tsp. pepper on a large plate. Season pork and zucchini blossoms lightly with salt and pepper. Dredge pork and blossoms in egg mixture, shaking off the excess, then dip in panko, pressing to adhere; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon and adding ¹/₂ Tbsp. vegetable oil after turning, until pork is golden brown and cooked through, about 1¹/₂-1³/₄ minutes per side. Transfer to paper towels to drain. Sprinkle with sea salt.
3. Toss salad with dressing; season to taste with salt and pepper. Serve porks and blossoms with salad and lemon wedges for squeezing over.