Bill and I were treated to a great dinner by our son Josh and his fiance’ , Nicole. They served roasted pork loin stuffed with celery, onions, apples and apple-wood smoked sausage along with a balsalmic fig reduction. They “threw” together a salad of mixed greens tossed with thinly sliced granny smiths, dried cranberries, glazed walnuts and fresh figs. Gathering in the kitchen we all took turns stirring the risotto, checking for the al dente stage.
For dessert we were able to manage room for medicinal strawberries, you know the kind that wears chocolate jackets! This is a perfect addition to any holiday meal-ENJOY! Click for full recipe