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Ingredients

1/4 cup extra virgin olive oil, divided
4 boneless pork chops, pounded to 1/4 inch thick
salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
1/3 cup chicken broth
1/4 cup dry white wine
3 tablespoons minced fresh parsley
1/4 teaspoon red pepper flakes

Directions

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.

Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.

Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Ingredients

1 (10 ounce) package mixed baby greens
1 pomegranate, peeled and seeds separated
1 (8 ounce) package crumbled feta cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Directions

Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

Ingredients

1 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
1/2 cup packed brown sugar
1/3 cup red wine vinegar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 dash hot pepper sauce
1 cup mayonnaise

Directions

In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.

Ingredients

1 1/4 cups orzo pasta
6 tablespoons olive oil, divided
3/4 cup dried brown lentils, rinsed and drained
1/3 cup red wine vinegar
3 cloves garlic, minced
1/2 cup kalamata olives, pitted and chopped
1 1/2 cups crumbled feta cheese
1 small red onion, diced
1/2 cup finely chopped fresh mint leaves
1/2 cup chopped fresh dill
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.

Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.