Ingredients
1 medium-sized pork tenderloin roast
½ cup chopped cooked chestnuts
½ cup dates, pitted and chopped
1 T. olive oil
Coarse grey sea salt
Pepper
About a dozen stalks of rosemary
½ cup water

You will also need:
Small roasting pan
Scissors
Twine
Sharp knife

Instructions
Preheat the oven to 425oF.

Slice the pork tenderloin to form a pocket. To do this, slice lengthwise down the center, being careful not to cut all the way through the meat. Then position the knife inside the pocket you just cut and make lengthwise cuts down each side, being careful not to slice all the way through. You should now have a nice pocket to fill with your stuffing mixture.

To make the stuffing, mix together the chopped chestnuts and the chopped dates. Put the stuffing mixture inside the pork tenderloin roast and roll the sides up to form a nice fat roast. Tie the roast with twine at about every two inches to hold it together.

Rub the tied-up roast with olive oil and a generous amount of coarse sea salt on all sides. Sprinkle with pepper.

Place the rosemary stalks on the bottom of the roasting pan, creating a roasting rack for the meat. Pour in the water. Place the pork tenderloin on top of the rosemary in the pan. Roast uncovered until the meat reaches 170 degrees F in the thickest part, about 45 minutes.

Allow to cool for about 15 minutes before slicing. Serves 4.

Ingredients
4 cups assorted seasonal vegetables, cut into 3/4″ pieces
4 Tablespoons olive oil (may need more, as certain vegetables tend to soak up the oil)
Sea salt to taste

You will also need:
Large baking sheet or clay baking dish
Large bowl
Spatula

Instructions
Preheat oven to 425oF (218oC). 

Put the vegetables into a large bowl and toss with olive oil. Pour out onto a large baking sheet and bake for about 15 minutes. Flip with a spatula and bake about 10 minutes more until golden brown.

Remove from oven and season with sea salt to taste.

Serves 8 people as a side dish.

Ingredients
1/3 cup olive oil
10 sprigs English thyme
4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces
1 T. balsamic vinegar
Sea salt to taste

You will also need:
Large skillet with lid
Slotted spoon
Chef’s knife or paring knife
Cutting board

Instructions
Heat the olive oil in a large skillet and add the thyme. Add the vegetables, cover with a lid and cook for about 10 minutes on medium heat. Remove the lid, add the balsamic vinegar and cook the vegetables for 5-10 minutes uncovered until they caramelize. Salt to taste. Serve warm.

Serves 6-8 people as a side dish.

Ingredients
2 bunches Swiss chard leaves, washed – stems and center veins removed
½ cup wine (red or white will work, depending upon what you are serving)
½ cup California golden raisins
½ cup pine nuts
3 T. olive oil
1 small shallot, thinly sliced
Sea salt and pepper

You will also need:
Large skillet with lid
Small skillet for toasting pine nuts
Paring knife
Cutting board
Small bowl
Small saucepan with lid

Instructions
Prepare the Swiss chard by washing and removing the center stems and veins.  Cut the leaves crosswise into 1″ wide strips.

Place the wine and the raisins into a small saucepan and bring to a boil. Cover and set aside for 20 minutes to plump the raisins. Meanwhile, put the pine nuts into the small skillet and toast in a dry pan over medium heat until browned.

Heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté until they soften. Add the the Swiss chard and allow it to wilt. Season with salt and pepper. Add the raisins and pine nuts.

Serves 6-8 people as a side dish. You can also serve this on top of toasted bread as an appetizer or side dish.