This is an AWESOME pie recipe for holiday time! From Bud “The Pieman” Royer. Made with delicious Granny Smith apples.
Granny Smith apples
Sautéed apples are a great accompaniment to pork dishes. Sliced in thick wedges, they are tender yet crispy at the same time for a balanced texture. The pork tenderloin is pan-seared until crispy – serve with a salad for a healthy meal!
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
This dish from Chef Jordan C. Mackey is an homage to San Antonio’s Spanish roots…a toasty, smoky soup that goes down smooth and warms the soul!
The caramelized apples add a syrupy sweetness to this thick cut pork tenderloin from Central Market. An awesome autumn dish for entertaining!
Some of my wine enthusiast friends forwarded me this recipe from Washington. They were in the state visiting vineyards and fell in love with this fun version of an American favorite.