It’s Monday, and that means it’s time for a new menu on Savor the Salt. Since we’re focusing on grilling this month, I’ll share with you one of my favorite super-simple roasts and a refreshing summer salad inspired by the talented chef at Il Cane Rosso in San Francisco.
Menu for Six (plus leftovers!):
- Wheatberry Mint Salad
- Grilled Pork Loin with Olive Oil, Black Pepper and Thyme Crust
- Fire-roasted Peppers
- Warm Baguette with Sweet Butter
- Fresh Berries with Whipped Cream
Basic Shopping List (in addition to your stocked pantry items):
- 2 summer squash
- 2 zucchini
- 2 tomatoes
- 6 sweet bell peppers, various colors
- 1 quart strawberries
- 1 pint raspberries
- 1 pint blackberries
- orange for zesting
- bunch of fresh mint
- baguette or other fresh-baked bread
- 1 stick sweet butter
- 1 pint heavy whipping cream
- 1 container wheatberries (about 3 cups cooked)
- 4-5 pound pork loin
Wheatberry Mint Salad
When I had lunch recently in San Francisco, I enjoyed an amazing organic wheatberry salad at Il Cane Rosso at the Ferry Building Marketplace on the waterfront. With the nutty goodness of wheatberries paired with roasted squash, chile, refreshing mint and olive oil, I was hooked. Here’s my version of the restaurant favorite. Please note: I’ve left the quantities of olive oil and mint purposely vague – adjust to your personal preference. Wheatberries may be found in the health food section of your grocery with other whole grains. They can also be found in natural foods stores precooked in the freezer section. If you are unable to locate wheatberries, you can substitute farro.
2 zucchini squash
2 summer squash
1/4-1/2 cup extra virgin olive oil
cracked black pepper
dried red chile (or red pepper flakes) to taste
1/4-1/2 cup coarsely chopped mint
3 cups cooked wheatberries
- Preheat oven to 350 degrees. Clean and prepare squash by trimming ends and cutting into bite-sized chunks. Toss with 1/4 cup olive oil and season with salt and pepper. Roast for at least one hour until fork-tender.
- In medium bowl, toss cooked squash with chile, mint and cooked wheatberries. Add additional olive oil if desired and season to taste.
- Allow flavors to blend for at least 30 minutes before serving. Delicious at any temperature!
Grilled Pork Loin with Olive Oil, Black Pepper and Thyme Crust
4-5 pound pork loin roast
1/3 cup olive oil
fresh ground sea salt and cracked black pepper
1 bunch thyme leaves, divided
- Preheat grill to medium high, about 450 degrees.
- Prepare grill roasting pan by lining with foil. Insert roasting rack sprayed with olive oil.
- Prepare pork roast by rubbing with olive oil then coating generously with sea salt and cracked black pepper. Sprinkle with half of the crushed thyme leaves.
- In hot skillet, sear pork roast well on all sides to seal in the juices.
- Return pork roast to the roasting rack. Pour hot pan juices over the roast.
- Cook with grill lid closed for about 15 minutes. Reduce heat to 375 degrees and continue cooking with lid closed until internal temperature of pork reaches 160 degrees. Use a meat thermometer inserted in the thickest part of the roast to determine temperature.
- Remove roast from grill and tent loosely with foil. Allow meat to rest for at least ten minutes before carving.
- Serve sliced pork with remaining thyme sprigs and a drizzle of roasting pan juices.
Nothing is simpler to make than fire-roasted peppers. If you don’t want to use your grill, the same effect can be achieved by holding the peppers over an open gas flame until charring occurs. But the gas burner method is far trickier — so be careful not to burn yourself!
6 sweet bell peppers
- Wash peppers and place whole on medium heat grill.
- Allow skin on peppers to char, turning occasionallyuntil peppers are soft and slightly deflated.
- When cooked simply place peppers in a paper bag, close and shake until charred skin is loosened. Or use the tip of a knife to scrape charred pieces.
- De-stem peppers and scrape seeds. Cut into desired pieces.
Fresh Berry Parfaits with Sweet Cream
1 quart strawberries, cleaned, hulled and sliced
1 pint raspberries, washed and drained
1 pint blackberries, washed and drained
1 Tablespoon Grand Marnier liqueur
zest of one orange
1 cup heavy whipping cream
sugar to taste
mint leaves for garnish
- In medium bowl, combine berries, Grand Marnier and orange zest. Toss to coat thoroughly.
- In separate bowl, whip cream until fluffy using a mixer on high speed. Sweeten to taste.
- Arrange alternating layers of berries and cream in decorative glasses.
- Top each parfait with a sprig of mint.
Sometimes the best menus can be the most simple. Enjoy the beauty of summer’s harvest with family and friends!