Something New and Fun

I’ve been asked to post menus for a cooking club over at Balloon-Juice.  So on Thursdays I’ll be posting an entire menu, recipes and shopping list.  Pop over to B-J, because they are sure to have some additional recipes and great comments (warning, some can be a bit risqué).

I’ve tried to tailor this to what is fresh at this time of year.  Peaches are plentiful in Colorado right now, which is how this recipe was originally born – what to do with all those peaches!

Here’s this weekend’s menu (serves 4):
Grilled Pork Chops with Peach Chutney
Peas* in Butter
Couscous
Sliced Melon

Grilled Pork Chops w/Peach Chutney:                        

• 4 pork chops, medium thickness
• ½ tsp crushed garlic
• salt & pepper to taste
• 2 tsp olive oil
• ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney:

• 2 large peaches, peeled, pitted and chopped
• 4 green onions, chopped
• ½ cup golden raisins
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ tsp ground ginger
• ¼ tsp chili powder
• salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

• 4 boneless pork chops (medium thickness)
• 2 large peaches
• 4 green onions 
• 4 oz golden raisins
• 16 oz peas*
• couscous (usually a 6 oz box works fine)
• favorite melon

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

 *it’s been cool enough here for peas to still be in the garden, but if not, go for whatever is fresh – green beans, squash or a fresh salad.