Special of the Day~ Fall Favorites Flashback

Roast Pork Tenderloin with Apples and Onions

08 Sep Special of the Day~ Fall Favorites Flashback

Sydne George Special of the Day

If you’re anything like me, you are finding yourself back in the kitchen right about now conjuring up culinary creations to feed the family for dinner on a daily basis now that school is back in session.

If summer was for grilling, fall is for baking and roasting and cozying up indoors indulging in comfort foods meant to warm you from the inside out.

Some stunts in life are worth repeating, I say, and such is the case with this week’s collection of fall favorites, a lineup that includes a palate-pleasing pizza, an irresistible pork tenderloin slow-roasted with apples and onions and a super simple stack of fresh-from-the-garden zucchini sauced with fresh marinara and melted mozzarella cheese. All three entrees can be prepped ahead and finished in the oven when ready to serve, making them low maintenance winners at the dinner table for the cook and the rest of the family.

Celebrate the crisp, cool change of seasons with this week’s Special of the day~ Fall Favorites Flashback and recipes for Classic Margherita Pizza, Pork Tenderloin with Apples and Onions and Zucchini Parmesan Stacks. Enjoy!

Classic Margherita Pizza

Classic Margherita Pizza

Classic Margherita Pizza

(makes one large 15-inch pizza)

Recipe by Sydne George

Make the pizza dough:

1/2 cup warm water

1/2 teaspoon sugar

2 teaspoons active dry yeast

2 cups flour

1 teaspoons salt

Olive oil

In a small bowl, stir the sugar into the warm water to dissolve.

Sprinkle the yeast on top of the water and stir.

Let sit until foamy.

Dump yeast mixture into large mixing bowl and add flour and salt, stirring to combine.

Turn dough out onto lightly floured surface and knead until soft and no longer sticky.

Brush large mixing bowl with olive oil and place dough in oiled bowl.

Cover with plastic wrap and refrigerate until ready to use (up to 3 days).

When ready to assemble pizza:

Punch down dough, remove from bowl and set in a sunny window. Allow dough to come to room temperature, about 20 minutes.

Roll dough out on lightly floured surface to 15 inch circle.

Brush large pizza pan with olive oil.

Transfer dough to large pizza pan.

Make the sauce:

2 heirloom tomatoes, stems removed

1 teaspoon dried oregano

1 tablespoon olive oil

Salt

Freshly ground pepper

1 8-ounce ball fresh mozzarella, sliced into thin slices

½ cup freshly grated parmesan cheese

1 cup fresh basil leaves, torn into pieces

Place tomatoes in blender and blend on low until pureed.

Add oregano, salt and olive oil and mix until blended.

Spread ½ cup sauce over prepared crust to cover.

Top with mozzarella slices and parmesan cheese.

Bake at 425 for 10-15 minutes, until cheese is melted and crust is nicely browned.

Remove from oven and sprinkle with fresh basil leaves.

Let sit for about 3 minutes.

Slice and serve hot.

Enjoy!

Roast Pork Tenderloin with Apples and Onions

Roast Pork Tenderloin with Apples and Onions

Pork Tenderloin Roasted with Apples and Sweet Onions

Recipe by Sydne George

(serves 4)

1 tbsp. olive oil

1 tbsp. butter

1 sweet onion, sliced into thin rings

1 apple, chopped

1 # pork tenderloin

½ tsp. salt

¼ tsp. freshly ground pepper

1/3 cup apple butter

2 tbsp. Dijon mustard

½ tsp. rubbed thyme

Preheat oven to 350 degrees.

Heat oil and butter in medium sauté pan over medium heat until butter is melted. Add onion and apple and sauté until onion is softened. Remove from heat.

Spray baking dish with olive oil spray. Lay pork tenderloin in prepared baking dish. Season with salt and pepper. Spread apple butter over pork, then spread mustard over apple butter. Sprinkle with thyme. Top with sautéed apples and onions.

Bake in preheated oven for 50 minutes, until pork is cooked through. Let rest briefly.. Then slices thinly and serve with sautéed apples and onions. Garnish with fresh thyme sprigs. Enjoy!

Zucchini Parmesan Stacks

Zucchini Parmesan Stacks

Zucchini Parmesan Stacks

Recipe by Sydne George

(serves 6)

2 medium zucchini, sliced into1/4 inch rounds

¼ cup olive oil

½ cup Italian style bread crumbs

½ cup freshly grated Parmesan cheese

½ tsp. salt

¼ tsp. freshly ground pepper

14 ounce can diced tomatoes with Italian herbs, drained

1 tbsp. red wine vinegar

2 tsp. sugar

1/8 tsp. salt

8 ounces fresh mozzarella, sliced into thin slices

Preheat oven to 425 degrees.

Cut a sheet of parchment paper to fit the bottom of a baking sheet.

Arrange zucchini slices in a single layer on parchment paper.

Brush zucchini slices with olive oil.

Sprinkle bread crumbs over zucchini rounds to cover.

Top with Parmesan cheese, salt and pepper.

Bake in preheated oven 10 minutes, or until golden brown.

Remove from oven and set oven temperature to broil.

While zucchini is baking, make the Marinara Sauce:

Combine tomatoes, vinegar, sugar and salt in blender and puree until smooth.

Assemble Zucchini Parmesan:

Top a zucchini round with marinara to cover, then a mozzarella slice.

Add a second zucchini round, marinara to cover and a second mozzarella slice. Add a third zucchini round to the top of the stack.

Repeat to form additional Zucchini Marinara stacks.

Place on baking sheet and broil just until cheese melts, about 5 minutes.

Serve hot. Garnish with fresh basil leaves. Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

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