Orange, Mustard, and Sage Roasted Pork Tenderloin

A pork tenderloin that has been coated in a honey, mustard, orange, and garlic glaze, pressed with fresh sage, and roasted on a bed of fresh orange slices.  Tangy, sweet, and slightly spicy this is one of the easiest roasts I have ever made.  If you are a novice roaster or just don’t feel like…

Cloverleaf Dinner Rolls

The ephemeral bee seems to have become a bread blog lately, and here’s yet another bread recipe for the books.  I’m going to chalk it up to my love for freshly baked bread and the cool autumn, perfect for soup, weather.  These bread rolls were particularly easy to bake.  Requiring only a 5 minute machine…

Carrot and Beef Stew with Red Wine

A classic French style beef stew with all of the usual characters – bacon, garlic, rosemary, onions, thyme, cognac, and lots of red wine.  I served the stew with a side of roasted potatoes.  Usually I like to cook my beef stew Belgium style, with lot of beer instead of wine, but I decided to…

Dinner Rolls

The bread recipe of the week are these lovely buttermilk dinner rolls.  They are light, solidly formed, and subtly flavored by honey and lemon zest.  I added some sprouted wheat flour to the mix for some additional protein, but, if you do not have any on hand, feel free to use regular flour, or substitute…

Pork and Green Beans

One of my favorite stir-fry recipes – pork medallions sautéed with fresh green beans and garlic, and left to simmer in a soy and hoisin sauce. Ingredients: 1 lb Pork medallions fresh Green Beans (~ 3 cups full, I tend to eyeball it) 3 cloves sliced Garlic 1 tbsp Olive Oil 2 tbsp Soy Sauce…

Grilled Red Pepper Chicken

A simple summer meal – chicken that has been marinated in a roasted red pepper dressing and then grilled.  The sweetness of the peppers presents a nice contrast to the briny Spanish olives and the fresh bite of the parsley.  The marinade also helps the chicken stay moist throughout the grilling process. Grilled Red Pepper…

Fontina Stuffed Chicken with Artichoke Hearts

Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce. Ingredients: 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts 1/2 cup Buttermilk Salt and Pepper for seasoning 1-2 cup Panko Bread Crumbs 2-3 thick block slices of Fontina Cheese 2 tbsp Butter…