Delicious Salmon & Pork from Our Cook Book

Coming out this August, you’ll be able to be a part of our Edible West Chester Food Issue 2018! Contact nick@thewcpress.com to be in our issue!

From our Edible West Chester issue 2017.

Landmark Americana —The Moroccan Salmon Salad

Ingredients

• 12 fluid ounces grain and bean mix
• 1 fluid ounce lemon dijon vinaigrette
• 2 cups spring mix
• ¼ cup julienned carrots
• ¼ cup julienned cucumber
• 5 ounces grilled salmon

Directions

1. Preheat grill for medium heat.
2. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Lemon Vinaigrette Ingredients

• 2 cups lemon juice
• 3 cups extra virgin olive oil
• 3 tablespoons dijon mustard
• ½  teaspoon black pepper
• 1 tablespoon Kosher salt
• 1 tablespoon lemon zest
• 1 ½ tablespoons sugar

Directions

1. Add lemon juice, pepper, salt, zest and mustard into a blender.
2. While the blender is running slowly add extra virgin olive oil and blend until thickened.

Moroccan Grain Mix Ingredients

• 2 cups chickpeas
• 2 cups Israeli couscous
• 2 cups red quinoa
• 1 teaspoon paprika
• ¾  teaspoon curry powder
• 1 teaspoon lemon zest
• 1 teaspoon Kosher salt
• 2 pinches black pepper
• ¼  cup lemon juice
• ¼  cup extra virgin olive oil
• ¼  cup apple cider vinegar
• ½  cup pumpkin seeds
• ½  cup raisins

Pearl Couscous & Quinoa Ingredients

• 2 cups couscous
• 3 cups water
• 2 cups quinoa
• 4 cups water
• Toasted Chickpeas Ingredients
• 2 cups rinsed chickpeas
• ¼ teaspoon paprika
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon Kosher salt
• 2 pinches black pepper

Directions

1. Combine ingredients and cook in 500F oven for 5-10 minutes until chickpeas are toasted.
2. Top with spring mix, carrots and cucumber, then drizzle with vinaigrette. Place with grilled salmon.

Colonial Village Meat Market — Rosemary Maple Dijon Pork Loins 

Ingredients

• ½ cup dijon
• 1 cup maple syrup
• ¼ cup white sugar
• ¼ cup cooking wine
• 2 tablespoons rosemary
• 1 pork loin

Directions

1. Heat pan until smoking point, reduce heat and sear pork loin on all sides.
2. When on last side, put in oven at 350°F for 30 minutes.
3. Remove pork from pan and deglaze pan with cooking wine.
4. Reduce to cook off alcohol and add dijon, maple syrup, rosemary, and white sugar.
5. Bring to simmer on low heat and coat the loins gently.
6. Slice into ¼” pieces and enjoy!