Mindblown: a blog about philosophy.

1/4 cup extra virgin olive oil, divided4 boneless pork chops, pounded to 1/4 inch thicksalt and pepper to taste4 cloves garlic, thinly sliced1 large tomato, diced1/3 cup chicken broth1/4 cup dry white wine3 tablespoons minced fresh parsley1/4 teaspoon red pepper flakes

1 (10 ounce) package mixed baby greens1 pomegranate, peeled and seeds separated1 (8 ounce) package crumbled feta cheese1 lemon, zested and juiced1 teaspoon Dijon mustard3 tablespoons red wine vinegar3 tablespoons extra-virgin olive oilsalt and pepper to taste

1 cup vegetable oil1 (10.75 ounce) can condensed tomato soup1/2 cup packed brown sugar1/3 cup red wine vinegar1 teaspoon ground mustard1 teaspoon garlic salt1/2 teaspoon onion salt1/2 teaspoon celery salt1/4 teaspoon Worcestershire sauce1/4 teaspoon paprika1 dash hot pepper sauce1 cup mayonnaise

1 1/4 cups orzo pasta6 tablespoons olive oil, divided3/4 cup dried brown lentils, rinsed and drained1/3 cup red wine vinegar3 cloves garlic, minced1/2 cup kalamata olives, pitted and chopped1 1/2 cups crumbled feta cheese1 small red onion, diced1/2 cup finely chopped fresh mint leaves1/2 cup chopped fresh dillsalt and pepper to taste