February 2016 Dinner Ideas Part 2

Can you believe we are over half way through February?  Where has the month gone?!?  I was shocked to open the mail box today to find the March issues of both Bon Appetite and Food and Wine inside!  Fingers crossed this means Spring is almost here.

The Earl Grey-Crusted Pork loin listed below may sound unusual, but trust me— it’s delicious!  I have now made it the past two years, and plan to make it again in 2017.  The one thing I may do differently next year is double the fennel and apples to help with leftovers for lunches.  

I want to keep the text short and sweet, but as usual please let me know if you made any of the recipes listed below, and share my blog with your friends if you find it helpful!  

Golden Succotash

RECIPES

Scallops with Blood Orange Gastrique, Source: Bon Appétit Magazine, February 2011, page 14

Earl Grey-Crusted Pork Loin with Fennel and Apples, Source: Food and Wine Magazine, February 2015, page 96

Flat Iron Steaks with Blue Cheese Butter, Source: Food and Wine Magazine, February 2014, page 92

Sweet and Sour Pork in Lettuce Cups, Source: Food and Wine Magazine February 2014, page 96

Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette, Source: Bon Appétit Magazine, February 2011, page 41

Broccoli with Preserved Lemon Yogurt, Source: Food and Wine Magazine, February 2016, page 50

Golden Succotash, Source: Bon Appétit Magazine, February 2011, page 41

GROCERY LIST

Produce

3 firm, sweet cooking apples, such as Gala

1.5 pounds broccoli

8 ounces brussels sprouts

1 head butter lettuce 

1 head Treviso radicchio

3 fennel bulbs

1 yellow bell pepper

8 blood oranges

2 limes

1 lemon

1 bunch scallions

1 bunch parsley

1 bunch mint

1 bunch tarragon

1 bunch thyme

1 head garlic

1 small onion

3 large shallots

1 large yam

Golden raisins

Dairy and Frozen

Unsalted butter

.25 pounds Gorgonzola Dolce

Greek yogurt

Parmigiano-Reggiano cheese

Frozen corn kernels

Meat and Seafood 

20 large sea scallops

One 3.5 pound boneless pork loin roast

Two 1 to 1.25 pound beef flat iron steaks

1 pound ground pork

1.5 pounds chicken cutlets

Interior Aisles

Olive Oil

Canola oil

Kosher salt

Pepper

Crushed red pepper

Low-salt chicken broth

Sherry wine vinegar

White balsamic vinegar

Worcestershire sauce

Mayonnaise

Sugar

Honey

Asian fish sauce

Toasted sesame oil

Earl Grey tea

Hard to Find Ingredients 

Preserved lemon