FENNEL-CRUSTED ROAST PORK
G H
Active 25 min. | Total 2 hr. plus resting
¼ cup fennel seeds
2 Tbsp coriander seeds
12 cloves garlic, finely chopped, plus 2 whole heads garlic
¼ cup fresh rosemary, chopped
5 Tbsp olive oil, divided
1 bone-in center-cut pork rib roast (8 ribs), chine bone removed Kosher salt and coarsely ground black pepper
4 shallots
2 small bulbs fennel
1 small acorn squash (1 lb)
1. Heat oven to 400°F. Place fennel seeds and coriander in heavy-duty resealable plastic bag and crush with bottom of heavy pan. Transfer to small bowl and add chopped garlic, rosemary and 2 Tbsp oil.
2. Season pork with 1½ tsp salt and ¾ tsp pepper. Transfer to center of large roasting pan and rub all over with spiced oil. Roast 40 min.
3. Meanwhile, halve shallots and garlic heads and place in large bowl. Cut fennel and squash into ¾-in.-thick wedges, add to bowl with shallots and garlic and toss with remaining 3 Tbsp oil and ½ tsp each salt and pepper to combine.
4. Scatter garlic and shallots around pork in roasting pan; arrange fennel and squash on large rimmed baking sheet. Roast until vegetables are golden brown and tender and internal temperature of pork reaches 140°F, 40 to 50 min. more.
5. Transfer roast to cutting board and let rest at least 15 min. before slicing. Add squash to roasting pan with shallots and garlic, toss together, then transfer to platter. Slice pork into chops and serve with vegetables.
SERVES 8 About 397 cal, 24 g fat (4.5 g sat), 30 g pro, 586 mg sodium, 17 g carb, 5 g fiber
CREAMY POTATO SOUP
M V O H
Active 35 min. | Total 50 min.
2 Tbsp olive oil, plus more for serving
1 lb onions, chopped
4 stalks celery, chopped
½ lb small parsnips, peeled and cut into ¼-in. pieces Kosher salt and pepper
4 cloves garlic, chopped
2 Tbsp all-purpose flour
1½ lbs Yukon gold potatoes, peeled and cut into 1-in. pieces
8 sprigs fresh thyme, plus thyme leaves for serving
¼ cup sour cream Potato chips, for serving
1. Heat oil in Dutch oven on medium. Add onions, celery, parsnips, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until very tender, 10 to 12 min.
2. Stir in garlic and cook 2 min. Sprinkle flour over vegetables and cook, stirring, 3 min.
3. Stir in potatoes, thyme sprigs and 4 cups water and bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 18 min.
4. Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
5. Sprinkle with thyme leaves, drizzle with olive oil and top with potato chips if desired.
SERVES 6 TO 8 About 179 cal, 5.5 g fat (1.5 g sat), 3 g pro, 166 mg sodium, 30 g carb, 4 g fiber
