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Ingredients

2 pounds veal cutlets
1/4 cup all-purpose flour
1/2 teaspoon seasoning salt
1/2 cup butter
2 tablespoons olive oil
3/4 pound fresh mushrooms, quartered
1/4 cup Marsala wine

Directions

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.

In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Ingredients

4 red bell peppers
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1/2 teaspoon capers, drained and rinsed

Directions

Preheat an oven to 500 degrees F (260 degrees C).

Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.

Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.

Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Ingredients

1 ripe pear, cored and coarsely chopped
1 clove garlic, pressed
3/4 cup extra-virgin olive oil
1/2 cup dry white wine
1/2 teaspoon minced rosemary
1 (1 1/2 pound) pork tenderloin, cut in half
1 teaspoon sea salt
1 teaspoon ground mixed peppercorns
5 pearl onions, peeled and chopped

Directions

Preheat oven to 375 degrees F (190 degrees C).

Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10×10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.

Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 160 degrees F (71 degrees C) when taken with a meat thermometer.

Ingredients

1 cup mayonnaise (such as Duke’s(r))
1/2 cup whole milk
1/4 cup white wine vinegar
2/3 cup white sugar
2 tablespoons poppy seeds

Directions

Stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.