Pork, Coucous, and Tomatoes!

Pork Kebabs with Orange and Thyme

Ingredients

Serves 4

• 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
• 5 garlic cloves
• 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Directions

1. Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
2. Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedge.

Corn and Couscous Salad

Ingredients

Serves 4

• 1 teaspoon curry powder
• 2 teaspoons grainy mustard
• 1 tablespoon white-wine or sherry vinegar
• Coarse salt and freshly ground pepper
• 4 tablespoons extra-virgin olive oil
• 3/4 cup couscous
• 1 Vidalia or other sweet onion, diced
• 3 garlic cloves, minced
• 1 red chile, minced (optional)
• 3 cups fresh corn kernels (about 4 cobs)
• 1/4 cup finely chopped fresh cilantro

Directions

1. In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
2. Place couscous in a large bowl. Bring 1 cup water to a boil; pour over couscous; stir to combine. Cover with a plate; let steam until water is absorbed, about 5 minutes. Fluff with a fork; set aside.
3. Heat remaining tablespoon oil in a large skillet over medium heat. Add onion, and cook, stirring, until softened, about 4 minutes. Stir in garlic and chile; cook, stirring, until softened, about 2 minutes. Add corn, and cook until bright yellow and just tender, about 2 minutes. Stir corn mixture into couscous. Add curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.

Chopped Tomato Salad

Ingredients

Serves 4

• 1/2 pound ripe beefsteak tomatoes
• 1/2 pound ripe cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 3 sprigs oregano, leaves picked from stems
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon balsamic vinegar
• 1 avocado, diced into 1 inch pieces
  

Directions

1. Core beefsteak tomatoes, and cut into small bite-size chunks. Slice cherry tomatoes in half. Transfer tomatoes to a serving dish, and set aside.
2. Heat oil in a small skillet over medium heat. Add garlic, and cook just until it is golden brown. Remove from heat; let cool slightly, and add oregano.
3. Season tomatoes with the salt and pepper. Pour warm garlic mixture, including olive oil, over the top. Add vinegar and olives; toss well to combine. Serve.

Tonight for dinner I made Pork Kebabs with Orange and Thyme, Corn Couscous, and Tomato and Avocado Salad! It was all so delicious! It reminded me summer, and now I can't wait for the balmy summer nights to come! All of these recipes can be found in Martha Stewart's book: Dinner at Home. Literally every recipe that I have tried in that book has turned out so good, and I have tried a lot of them! Enjoy!