Stuffed Pork Chops w/ Quinoa and Cherry Apricot Glaze

4 thick cut boneless pork chops
1 cup cooked quinoa
2 ribs celery, finely chopped
¼ cup dried cranberries
1 Tablespoon finely chopped fresh sage
¾ cup canned or fresh mushrooms
½ onion, finely chopped
Butter and oil for sautéing
Salt and pepper to taste

Create pockets in pork chops by slicing horizontally ¾ of the way through the chop.

Sauté celery, onion, mushrooms and sage in a medium saucepan until lightly browned.  Add cranberries and cook 2 minutes more.  In a large bowl, combine quinoa and sauté mixture.  Check the seasoning and salt and pepper to taste.  Stuff chops with stuffing and place in a shallow dish.  Season with salt and pepper.  Bake in 350◦ oven for 30 minutes or until pork is cooked through.

Cherry Apricot Glaze

½ cup apricot preserves
1 small can pineapple, chopped
1 cup frozen cherries
2 Tablespoons red wine
2 Tablespoons sugar

Combine all ingredients in saucepan and bring to a boil.  Reduce to a simmer and let cook down until thick and bubbly (5-7 minutes).  Serve over pork chops or chicken.

Fall Succotash
2 slices bacon, chopped
1 shallot, minced
1 10 oz. package frozen lima beans
1 pound frozen corn, thawed
¼ cup chicken stock
¼ cup chopped fresh parsley

Preheat heavy skillet (cast iron) over medium high heat.  Add bacon and cook until crisp.  Remove to paper towel.  Add shallot and sauté for 1 minute.  Add veggies and cook letting them brown slightly.  Add chicken stock and cook until veggies are tender.  Mix in bacon.  Transfer to serving bowl and garnish with parsley.

Roasted Barley Pilaf
1 Tablespoon each of butter and oil
1 cup pearl barley, rinsed
2 shallots, peeled and minced
¼ pound sliced mushrooms
2 cups chicken broth
1 teaspoon salt
Black pepper
Fresh chopped parsley for garnish

In a heavy, medium saucepan, heat butter and oil over medium heat.  Add barley and cook until golden; about 10 minutes.

Add shallots and cook for 2 minutes.  Add mushrooms and cook 2-3 more minutes.  Next, add chicken stock and salt.  Bring to a boil and then reduce to a simmer. 

Cover and cook for 45 minutes or until liquid is absorbed.

Stir in salt, pepper and fresh parsley.

Roasted Delicata Squash

2 Delicata squash
Butter
Brown sugar
Salt and pepper

Cut squash in half, lengthwise.  Remove seeds.  Place 1 teaspoon butter in each half.  Sprinkle with brown sugar, salt and pepper.  Place squash on a sheet pan and roast in a 375◦ oven for 30-40 minutes or until fork tender.