Ingredients
For a lighter main course, do this one-dish supper of pasta with greens, chickpeas and shrimp. If you prefer a strictly vegetarian meal, double up on the onion and the chickpeas, eliminating the shrimp.
Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.
Seasoned in the style of early Greece, this dish benefits from marinating overnight in the refrigerator. Serve chilled and garnished with lemon wedges.
By Mark Bittman, author and columnist for the New York Times
The premise of this recipe is when you have delicious fresh fish, you don't need a lot of fancy seasonings. The onions bring out the sweetness of the salmon, as does the butter.
This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.
I like to use sockeye salmon for this dish -- its firm flesh and rich flavors are perfect for steaming