By KATHERINE COWGER
Fresh and healthy recipes for the new year
ORANGE ALMOND FLOUR COOKIES WITH
DARK CHOCOLATE AND PISTACHIOS
- 3 cups almond flour
- 5 tablespoons unsalted butter, melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Pinch of pink salt
- ½ cup dark chocolate chunks
- 1 teaspoon coconut oil
- 2 teaspoons lightly salted pistachios, chopped
- Orange zest for garnish
In a bowl, mix almond flour, melted butter, maple syrup, vanilla, salt and orange zest until smooth.
Place dough onto plastic wrap and form into a log. Wrap log and place in fridge about 20 minutes.
Preheat oven to 350 degrees and line baking sheets with parchment paper. When dough has chilled, slice into ¼-inch-thick discs. Place on baking sheet and bake 12–14 minutes.
Remove cookies from oven. (They may look under-done but will continue cooking on the pan and firm up the more they sit on the pan.)
Once cookies have cooled, place them on a wire rack. Melt dark chocolate and coconut oil, and dip half of each cookie in the melted chocolate and place back on wire rack. Once each cookie has been dipped in chocolate, top with pistachios and orange zest.
Note: I like to keep these in the fridge!
ORANGE PECAN-CRUSTED PORK TENDERLOIN
- 1 pound fresh pork tenderloin
- 4 tablespoons organic orange marmalade
- ⅓ cup raw pecans, chopped
- 2 cloves garlic, minced
- Salt and pepper to season
- Extra virgin olive oil
Preheat oven to 450 degrees. Trim the tenderloin and season with salt and pepper. Heat a cast-iron skillet over medium heat with extra virgin olive oil. Sear pork on each side about 2 minutes on the stove until golden brown.
Meanwhile, chop pecans and, in a bowl, mix chopped pecans and minced garlic.
Once pork is seared on each side, coat one side with orange marmalade, and top with pecan and garlic mixture. Place skillet in preheated oven about 12 minutes or until internal temperature of pork is 145 degrees.
Remove skillet from oven and place pork on a cutting board. Let pork rest at least 5 minutes, then slice and serve immediately.
ROASTED BROCCOLINI AND KALE
WITH LEMON AND FETA
- 1 bunch broccolini
- 1 bunch Lacinato kale
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 1 teaspoon lemon zest
- Feta cheese for topping (or goat cheese)
Preheat oven to 425 degrees. Wash kale and broccolini and place on a lined baking pan. Drizzle with olive oil and season with salt and pepper. Roast about 15 minutes or until broccolini is tender when pierced with a fork.
Remove from oven and place on a serving platter. Top with lemon zest and feta or goat cheese. Serve immediately.