Recipe # 35: Baked Peppers with Cherry Vine Tomatoes, Basil and Marjoram

By Jamie Oliver:

• 2 Peppers, red or yellow
• Sea salt and freshly ground black pepper
• 20 cherry tomatoes
• 1 handful of fresh marjoram and basil
• 2 cloves of garlic, peeled and sliced
• Extra virgin olive oil

By Andrew Fernandez:
This was an easy appetizer. It got the rave with the "peeled" cherry tomatoes, but I promise, its easy when you prick and put them in boiling water for 30 seconds. They just peel off. The fresh marjoram makes all the difference and I still don't know why Jamie's picture looks better than mine?!?!?!

Recipe # 34: Aubergine and Mint Bruschette

By Jamie Oliver:

• 2 nice firm aubergines, the round purple Italian ones if possible, sliced lengthways 3mm/about ? inch thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced
• a small handful of fresh mint, leaves picked and finely sliced
• 1 clove of garlic, peeled and very finely sliced
• sea salt and freshly ground black pepper

By Andrew Fernandez:

First of all: Aubergine = Eggplant = Brinjal.

Is it still a Bruschette without the bread? Mint was refreshing in this dish with the white wine. Its a vastly different taste considering the experience I have had with aubergine is with heavy thick curry paste. Thinly sliced pieces will help make it easy to place them on the slices of bread... If I remembered them at the store!

Recipe # 33: Baked Mushrooms

By Jamie Oliver:

• 8 large flat mushrooms
• a bunch of spring onions, trimmed and sliced
• 1 clove of garlic, peeled and finely chopped
• a few sprigs of fresh thyme, leaves picked
• 250g Taleggio cheese, thinly sliced
• 2 thick slices of bread, made into breadcrumbs
• a small bunch of fresh flat-leaf parsley, chopped
• 4 handfuls of rocket, washed and dried
• juice of 1 lemon
• extra virgin olive oil

By Andrew Fernandez:

What an easy tasting appetizer. Now there was a little of me that wanted to follow the actual recipe and actually use the sliced bread, however my memory at the store and skill of going down a grocery list wasn't quite functioning as great this day. Cheese was hard for me to use, considering how much I love cheese, but, I did. I am glad because the cheese pretty much held it together on top of the mushroom.

Recipe # 32: Wok-Cooked Fragrant Mussels

By Jamie Oliver:

• 4 1/2 best live mussels, debearded
• Olive oil
• 2 cloves garlic, finely sliced
• 3 stalks of lemon grass, outer leaves removed, finely sliced
• 2 fresh chillies, red, green or both
• 3 tablespoons finely sliced fresh ginger
• 2 handfuls of fresh cilantro, pounded or finely chopped
• 1 tablespoon sesame seed oil
• Salt and freshly ground black pepper
• 5 scallions, finely sliced
• Juice of 3 limes
• One 14-oz can of coconut milk

By Andrew Fernandez:

East meets West. I thought this was great. I had to re-do this dish because it tasted so good and I wasn't happy with my "fine slicing". The second time around, I just put it in the mini-chopper and it was lovely. My parents recently asked if I was coming across any good recipes and I had to tell them about this!

Just so you know, the lime and the coconut milk was a strange combination that tasted like heaven!

Recipe # 31: Southern Indian Vegetable Curry with Curry Leaves

By Jamie Oliver:

• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2 fresh green chillies, deseeded and chopped
• a bunch of curry leaves
• 2 onions, peeled and shredded
• ½ teaspoon ground coriander
• a pinch of ground cumin seeds
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• ¼ teaspoon chilli powder
• 6 tomatoes, chopped
• 2 sweet potatoes, peeled and cubed
• 2 potatoes, peeled and cubed
• 1 aubergine, cubed
• 100ml coconut milk
• a handful of French beans
• a handful of peas
• a handful of okra, sliced
• sea salt and freshly ground black pepper

By Andrew Fernandez:

Yum! I think I am driven by spice! Now I know looking at the picture, it doesn't seem all quite vegetarian. I needed something to chew on that would fill me up! I added chicken... I had to figure out what Garam Masala was and with the web and wikipedia, that was easy. I also substituted french beans with long beans. Its only because I found it at the grocery store and I know it probably goes better with the curry than french beans. Long beans are crunchier!

Candid Camera Action In the Kitchen

Thanks to Joe for taking the picture. We did have a great night of food and Settlers of Catan. Sounds like another night of food and board games is coming soon!

Recipe # 30: Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans

By Jamie Oliver:
• 4 large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of prosciutto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumbled, to taste
• 4-6 anchovy fillets, chopped
• one can 14-oz of cannellini beans of flageolet beans, drained
• extra virgin olive oil
• 12-16 scallops, trimmed with roe on or off to your preference
• 1 olive oil and lemon juice dressing
• a small handful of peppery greens (arugula or watercress)

By Andrew Fernandez:
Every time I use anchovy fillets, I remember just how good it makes everything taste. I had a hard time with finding the beans at the store. Cannellini = White Beans. Keep that in mind. The pasty sauce should have been more liquid.

Ever wondered what 80 bottles/cans (at $0.10/pc) return gets you in prosciutto? Eight slices. But so worth it! This dish reminds me of the bacon wrapped scallops, without all the deep frying!

And yes, I could have done a better job with plating the dish...

Recipe # 29: Braised Pigeon Breasts with Peas, Lettuce and Scallions

By Jamie Oliver:
• 4 Pigeons (squab)
• salt and freshly ground black pepper
• olive oil
• 1 bunch of scallions, green parts chopped and white bulbs left whole
• 1 clove of garlic, peeled and finely chopped
• 3 very large pats of butter
• 1 heaped tablespoon flour
• 1.75-2 lbs peas, fresh or frozen
• 2 heads romaine lettuce, quartered
• 5 cups chicken or vegetable stock

By Andrew Fernandez:

I wasn't going to find any pigeons here. I did however substitute them with Cornish hens. I think it worked out just as well. Gamey! Browning anything in a non stick pan doesn't work so great. I need to get myself a cast iron skillet somewhere... Well seasoned. Perhaps a garage sale before the summer is out!

Another great dish using my fresh peas from the garden. Didn't realize that it would be a soupy dish, so find a deep baking dish.

Recipe # 28: Japanese Cucumber Salad with Ginger, Cilantro, Mint and Rice Wine Vinegar Dressing

By Jamie Oliver:
• 3 young cucumbers, finely sliced
• Cilantro
• Fresh mint
Vinegar Dressing
• 6 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 large thumb-sized piece of ginger, peeled and finely grated
• 1 stick of lemon grass, outer leaves removed, inner ones finely chopped
• sea salt
• freshly ground black pepper and a little soy sauce
Mix everything together in a bowl and season to taste.

By Andrew Fernandez:

The cucumber seeds got in my way. Jamie does talk about a specific type of cucumber that is about a third the size of normal cucumber. I think that might be key. I broke my mandolin with this dish. I'm glad I can not head out and get a good one! The thin slices are key for this dish. An idea from the book was to use a potato peeler. Hmm... Refreshing salad!

Recipe # 27: Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

By Jamie Oliver:
• Skinless chicken breast
• 1 handful of dried porcini
• 9 oz mixed mushrooms, torn up
• 1 large wineglass of white wine
• 3 large pats of butter
• 1 handful of fresh thyme
• 2 cloves of garlic, peeled and sliced

By Andrew Fernandez:

The simplicity of this recipe should not provide the outstanding taste! I'm speechless. You need to try this out for yourself! (if nothing at all!) I would do this again if it counted to my 100!

Recipe # 26: Courgette Salas with Mint, Garlic, Red Chilli, Lemon and extra virgin Olive Oil

By Jamie Oliver:
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).

Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.

Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)

Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.

By Andrew Fernandez:

Its a little hard to find red chillies in Kalamazoo. I did try a long red pepper and it just wasn't the same. I was a little disappointed because I know what Jamie was trying to accomplish with the red chillies but I wasn't able to do so. I am now thinking though that a little of the blended chillies in garlic sauce could have provided the kick I was looking for.

Recipe # 25: Barbecue Chicken with Warm Green Bean Salad

By Jamie Oliver:

• 2 sprigs of fresh rosemary, leaves picked
• sea salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• zest and juice of 1 lemon
• 4 chicken breasts, preferably higher welfare, skin removed
• 1 teaspoon wholegrain mustard
• olive oil
• 24 cherry tomatoes on the vine
• 400g green beans, topped with the curly end still on

By Andrew Fernandez:

Summer grilling is good! Definitely marinate overnight if possible. The flavors of the rosemary and mustard will be absorbed better into the chicken. I love the green bean and tomato salad in this dish. I was able to get the green beans at the store but they were not in the best condition. If you are having difficulty, go with the frozen ones... I did substitute the cherry tomatoes with grape tomatoes and they worked just the same.

Recipe # 24: Altamura Pea Soup (Minestra di Piselli di Altamura)

By Jamie Oliver:

• olive oil
• 2 medium onions, peeled and finely chopped
• 4 large handfuls of freshly podded peas
• 1.1 litres chicken stock
• 255g dried spaghetti, broken into approx•
• 2.5cm lengths
• sea salt and freshly ground black pepper
optional: 1 sprig each of fresh mint, basil and rosemary
• extra virgin olive oil
a small handful of fresh flat-leaf parsley, chopped

By Andrew Fernandez:

Finally managed to commit to a pea recipe. I had grown peas in my vegetable garden and what an abundance this year! The freshly podded peas do make a difference. The mint in this soup makes it a great summer refreshing soup to try out! I would how ever put some pieces of chicken in this soup just to have something else to chew apart from the spaghetti and peas.

I just got back from vacation in Washington DC. I was able to visit the American History Smithsonian where there was an exhibition of Julia's Kitchen! I love this kitchen!

Recipe # 23: The Best Pork Chops with Fresh Bay Salt and Squashed Purple Potatoes

By Jamie Oliver:

• 1kg/2¼lb purple or Desirée potatoes, peeled and halved
• sea salt and freshly ground black pepper
• 4 pork chops, skin removed but kept
extra virgin olive oil
• 1 small handful of fresh thyme, leaves picked
• 1 teaspoon fennel seeds
• 10 bay leaves
• 285ml (1/2 pint) cider
• 1 tablespoon wholegrain mustard
• 4 tablespoons crème fraîche
• 2 knobs of butter

By Andrew Fernandez:

Don't even ask what "Desirée potatoes" are... I got some red and brown potatoes, I guess together that almost makes purple! I think I might have been on a Bay leaf kick when making this dinner. I like the theme. If the pork chops was not good, the sauce probably saved the day! Word of caution, don't over cook your pork chops!!!

If anyone is thinking about trying this dish, my recommendation is to wait until the fall when you can get apple cider for CHEAP! I think I paid $6.00 for this little small container for apple cider. But it was well worth it!

Recipe # 22: Carrots

By Jamie Oliver:


Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g/1lb 2oz of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

carrots boiled with orange, garlic and herbs

Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.

Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.

roasted carrots with orange, garlic and thyme

Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.

mashed carrots

Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

By Andrew Fernandez:



I think when he said roasted, I should have put them on the grill. It was a pleasant change from the normal "carrots" yes with orange in it. I had to use the orange somewhere...

Recipe # 21: Bay Salt Prawn Skewers with Summer Veg

By Jamie Oliver:

• 20 raw king prawns, peeled and black veins removed
• 4 small courgettes
• 10 bay leaves
• 1 tablespoon sea salt
• 3 tablespoons good extra virgin olive oil, plus extra
• juice of ½ lemon
• 2 large handfuls of freshly podded peas
• 2 large handfuls of freshly podded broad beans

• a small bunch of fresh mint, leaves picked
• optional: a few chive flowers
• sea salt and freshly ground black pepper

By Andrew Fernandez:

I couldn't believe how easy it was to make this delicious dish. Yes, prawns is what the rest of the world calls shrimp. Though, I could have used larger shrimp and peeled off the shells. With this dish, I was so caught up in bay leaves and salt, I skipped the beans, but it was still great with the courgettes aka zucchini.

Thanks to Rob for actually working my shabby grill and doing a great job at it!

Recipe # 20: Kedgeree

By Jamie Oliver:

• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons

• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt

By Andrew Fernandez:

This I have to say, sounded a little bit like "fried rice" the Malaysian way. Yes the country I grew up in. However there was no such thing as undyed smoked haddock. But guess what? Here in Kalamazoo, there is no such thing as undyed smoked haddock too! When at the store with poor cell phone data reception, you make executive decisions. Well this time around it was substituting Haddock with Salmon. Yeah, I know... it wasn't a close substitution. But nevertheless, it tasted good. in fact I can't remember tasting the fish at all. I probably could have left it out and wouldn't have noticed.

I love how Jamie called out for "curry powder". With my experience from Malaysia with different curries, it was hard to figure that one out, because curry is actually a blend of spices. Anyway, I just reached for the nearest thing that said curry. Sri Lankan curry powder it was.

I am beginning to like the use of coriander. Not just fresh but cooked. I know it sounds weird but the taste is beginning to grow on me. That just might be my next batch of recipes with targeted ingredient. Give it a try, you'll love it!

Recipe # 19: Fresh Asian Noodle Salad

By Jamie Oliver:

• 300g/10½oz cellophane noodles or beanthread noodles
• 200g/7oz minced beef
• 2 teaspoons five-spice
• 5 tablespoons olive oil
• 2 cloves of garlic, peeled and grated
• 2 heaped teaspoons of grated fresh ginger
• 100g/5½oz cooked peeled prawns
• 3 teaspoons sugar
• 1 bunch of spring onions, finely sliced
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 fresh red chillies, deseeded and finely sliced
• 1 handful of fresh coriander, chopped

• 1 handful of fresh mint, chopped
• 2 handfuls of roasted peanuts
• sea salt and freshly ground black pepper

By Andrew Fernandez:

OK the instructions only mentioned soaking the noodles. However, you actually need to "cook" it in order for them to become translucent! Its a very refreshing dish and great served cold on a hot day! Don't skip on the mint, coriander or ginger. They do the entire job and bring the dish to life.

By the way, this dish doesn't really exist in Asia. I know, but YUM!

Recipe # 18: Roaster Chicken Breast with Creamy Butternut Squash and Chilli

By Jamie Oliver:

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little double cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

By Andrew Fernandez:

Can I stress sticking with the original recipe? Making and substituting too much probably ruined this dish. But it looked great. I can't say much about the taste. I think I tried to "Spice it up" just a little too much. I still don't understand the double cream in this dish. It doesn't look appetizing when its cooked.

Recipe # 17: Paella

By Jamie Oliver:

• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron

• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored

By Andrew Fernandez:

Hola! This was a great dish. Now this time I loved having the problem of making too much food at one time, cause there was lots of left-overs and loved it over an over again. I had Sterling over for lunch on Mother's day and we sat out in the patio.

Its amazing. All the "paella" taste, really resonates from the Chorizo. I am surprised at how easy this dish is to make and why I waited so long to try it out. Ugh! Writing this up now is making me hungry. :)

One of the ingredients in this dish had me going for a bit:

Question: What is the difference between Stock and Broth?

Answer: Technically speaking, Stock must contact bones in addition to any mean and seasonings. Broth is made from mean and seasoning without bones. So the next time you say broth or stock, you can say it with confidence and know what you really mean.

Recipe # 16: Chargrilled Pork Leg with Asparagus

By Jamie Oliver:

• 150g hard goat's cheese
• 8 tablespoons extra virgin olive oil, plus a little extra
• 1 clove of garlic
• 1 small bunch of fresh lemon thyme, leaves picked
• 4 x 225g pork escalopes, about 1cm thick
• sea salt and freshly ground black pepper
500g asparagus, finely sliced lengthways
• 250g green and yellow courgettes, finely sliced lengthways
• 4 tablespoons cider vinegar or white wine vinegar
• 1 bunch of fresh mint, leaves picked

By Andrew Fernandez:

I skipped the cheese. I have to admit. It still worked out great for me! I am still trying to learn when to or not use white wine vinegar. This dish has it well placed with the other ingredients. A very refreshing meal with the mint and lemon thyme. Heaven.

Recipe # 15: Pork Loin with a Great Herby Stuffing

By Jamie Oliver:

• ½ a pork loin, preferably the rib end, off the bone
• 1 small handful of fresh rosemary, leaves picked
• 3 heaped tablespoons fennel seeds
• sea salt and freshly ground black pepper
• 500g sourdough or rustic bread
• 2 red onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 1 small handful fresh sage leaves, ripped up
• 1 handful of pinenuts
extra virgin olive oil
• 4 tablespoons balsamic vinegar

By Andrew Fernandez:

This was a great tasting dish... The heavy accents of fennel tasted really good. This dish would be perfect for a fall/winter meal... I am very surprised with the balsamic vinegar in this dish. It worked out perfectly well. I did skip the fresh sage for the dried up stuff out of a bottle. It didn't make a difference. But, then again, I'm not really a big fan of sage.

Recipe #14: Beef Tagine

By Jamie Oliver:

• 600g stewing beef
• olive oil
• 1 onion, peeled and finely chopped
• a small bunch of fresh coriander
• 1 x 400g tin of chickpeas, drained
• 1 x 400g tin of chopped tomatoes
• 800ml vegetable stock, preferably organic
• 1 small squash (approximately 800g), deseeded and cut into 5cm chunks
• 100g prunes, stoned and roughly torn

• 2 tablespoons flaked almonds, toasted

For the spice rub
• sea salt and freshly ground black pepper
• 1 level tablespoon ras el hanout spice mix*
• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika

By Andrew Fernandez:
Spicy? Yes. Great stewing dish. Ingredients? Hmm No, McCormick does not have "ras el hanout" spice mix. Who would have thought? I had to google and wikipedia that sucker up to find out his little secret spice mix. Needless to say, it varied from one person to the next. What, you might ask is "ras el hanout"? "top of the shop" in English. Yeah! I think there is a patent on this mixture and nobody is telling the truth. Like all the fake handbags in the world, I came up with my on version!

Recipe #13: Hunter's Chicken Stew (Pollo alla Cacciatora)

By Jamie Oliver:

• 1 x 2kg chicken, jointed, or use the equivalent amount of chicken pieces
• sea salt and freshly ground black pepper
• 8 bay leaves
• 2 sprigs of fresh rosemary
• 3 cloves of garlic, peeled (1 crushed, 2 sliced)
• ½ a bottle of Chianti
• flour, for dusting

• extra virgin olive oil
• 6 anchovy fillets
a handful of green or black olives, stoned
• 2 x 400g tins of good-quality plum tomatoes

By Andrew Fernandez:

I have to start really reading the recipes instructions before I begin to cook. Needless to say on a Sunday night, its not good to think that you have dinner all set when the instructions call out for "marinate overnight". I ended up with dinner out of a box - Tuna Skillet Dinner.

I don't really know why this dish called out for anchovy fillets. It did somewhat destroy the chicken flavors and masked the Chianti. Also never cook 12 pieces of chicken, especially a dish that you have no clue what its going to taste like. Finishing the food began to feel like a never ending chore.

I'm not exactly the greatest culinary photographer, but it really didn't taste as bad as it looks.

Recipe #12: Roasted Carrots and Beets with the juiciest Pork Chops

By Jamie Oliver:

• 750g carrots, mixed colours if available, peeled
• 750g beets, different sizes and colours if available
• sea salt and freshly ground black pepper
• 1 bulb of garlic, broken apart, half the cloves smashed, half left whole
• extra virgin olive oil
juice of 1 orange
• a few sprigs of fresh thyme, leaves picked
a few sprigs of fresh rosemary, leaves picked
• 5 tablespoons balsamic vinegar
• 4 thick organic pork loin chops, skin on
• 8 fresh sage leaves

• 1 lemon

By Andrew Fernandez:

OK! OK! I admit... I skipped on the sage. I am not a big fan and I think it went well without. Now for the multi colored carrots and beets, seriously? All I have seen are orange carrots and the purple magenta beets, so thats all I got!

And a little note of advise, unless you are planning on coloring all your white plastic lunch boxes to a nice shade of Magenta, use glassware!

The food? Yum!