Grilled red peppers, yellow squash, zucchini and pork shoulder chops on a bed of greens and millet is topped with a dressing concocted of olive oil, grilled red pepper, cocoa powder,worcester sauce, honey and a dash of lemon. You can add as much heat as desired. This recipe is based on the one I found in the June issue of Yoga Journal (a favorite of mine) and I think it’s a great one for this holiday weekend.
I think it would be just as lovely as it was written in Yoga Journal with grilled corn, black beans and a mesclun mix. But I opted for pork (just bought a LOT of local pork) and our garden greens which at the moment are tender young kale and spinach. I made the millet the night before and warmed it up with some broth- a little water and salt would do just fine.
These shoulder chops are big and meaty so I only grilled two and cut them in strips to cut down on the meat portion (sorry Ollie). I used this very flavorful Mesquite smoked salt, from Saltworks in Seattle, that I love and yes do sell at Chez Chloe. It’s not online at my store yet so call if you want some and I’ll hook you up!
I drizzled a little olive oil onto the chops and sprinkled with the El Dorado, the mesquite smoked salt, on both sides. I grilled the chops at about 400° on our gas grill. The veggies were tossed as well with a little olive oil and Saltworks fine Himalayan pink salt.
I work hard at temp control and ideally go for marks without scorching. Who doesn’t right?
The dressing (check out link to Yoga Journal
) is a blend of a little water, ½ cup of skinned, just roasted red pepper, honey, worcester sauce, unsweetened cocoa powder, mild pepper and cayenne if desired… I used ½ dried chili pepper from last year’s garden. What I felt the dressing needed was a little pick me up. A squeeze of fresh lemon juice brightened it up with a dash of salt. My dried pepper was also one spicy little bitch. Enough that when I took the top off it in the afternoon and proceeded to touch my lips, they burned for a good while. It took me about a half hour to put two and two together. Like the after burn of stinging nettles.
I piled on the greens and dressed them with a drizzle of olive oil and lemon. Topped it with seasoned millet, added the veggies and pork, topped with the chili dressing and garnished with a little cilantro that happened to be in the fridge. Avocado would be a nice addition as well.
So while I do think it is a wee bit early in this neck of the woods here in Western WA to be pulling summer vegetables from your own garden, they are pretty readily available and I think it would be a great dish for this holiday weekend. Hence, my haste in actually writing two posts in one week:)
Have a lovely long weekend and be sure to share time and good food with great friends!