CSA Challenge #4 - 22 May 2021

This week actually turned out to be one of my favourites! We got pork sirloin chops. I have been learning so much about cooking pork! I've never been a big pork eater, but this has been teaching me so much, and It's been fun. For this sirloin, I did a parmesan crust. It added a really interesting dynamic to the pork without overwhelming it.

One of the veggies we got is something called chijimisai, an Asian green that makes a fantastic spinach substitute. It's good cooked or raw! I decided to cook it! I did a chorizo chijimisai fresno and walnut side. This was a complete just see what happens when you toss stuff together! It turned out really well. This paired exceptionally well with the parmesan crusted pork sirloin!

I added in a mixed green salad with strawberries, blackberries and mango. I did a simple lemon, honey, olive oil dressing.

For the flowers, we got more columbines! Space Twins saved one with two columbines for me, and I love them! Hello CO Memories!

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Parmesan Crusted Pork Sirloin

INGREDIENTS

• 1lb Pork Sirloin

• 1 cup flour

• 2 eggs

• 1/2 cup grated parmesan

• 1/2 cup panko.

• Garlic Powder

Dredging! In one dish put the flour, another mix the eggs, in a third combine the parmesan, panko and garlic and mix!

Start with the sirloin in the flour, shake off and cover with the egg before coating in the parmesan mixture.

Heat a cast iron skillet with a little bit cooking oil on high heat. Sear both sides before turning the heat down and cooking 3 minutes on each side or until desired doneness.

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Chorizo Chijimisai Fresno and Walnut Side

I took to heart that you can cook chijimisai like spinach and had some left over chorizo from the week before and used it. I added the fresno mostly for color!

INGREDIENTS

• 4 bunches of chijimisai roughly torn.

• 1/3lb chorizo

• 2 Fresnos chopped

• 1/3 cup walnuts

• Salt and pepper to taste.

Heat a wok with a few dashes of cooking oil, cook the chorizo making sure to break it up as you cook it. Add in the fresnos and walnuts to heat them. Add in the chijimisai and continually stir as it starts to wilt. When it's about half it's size it ready to serve!