The event is free and open to the public!

Space is limited to the first 20 people so reserve your spot by calling the Whole Foods Marketing Department at 323.848.4200 x213 or emailing sphol.marketing@wholefoods.com.

FEATURED RECIPES:

Baked Tomatillo Snapper
Smoky Black Bean and Corn Salad in Avocado
Watermelon Granita

www.youtube.com/watch?v=v-Q3b0w49JU

In this dish, we use the braising technique of low moist heat to both cook the meat and make a sauce in the same pot. Braising it will break down the collagen in the roast and make it very tender.  Using fruit juices as our braising liquid make a wonderful sweet and savory sauce that infuses the entire plate with the flavors of apple and dark morello cherries.

Ingredients:

• 1 2-2 1/2 pound boneless pork shoulder roast
• 3T Cooking Oil
• 2T Quick Cooking Tapioca
• 1 t Dried Thyme
• ½ t Pepper
• 1 med onion
• 1 24.7oz jar Dark Morello Cherries in light syrup- Trader Joe’s
• 1 cup Apple Juice or Cider

Equipment:

• Large Dutch Oven Casserole w/ well fitting lid (at least 3qt capacity)
• Spatula
• Cutting board
• Knife
• Oven mitts

How:

1. Preheat oven to 325 degrees

2. Trim any excess fat from meat. If needed, cut in half or thirds to fit into Dutch.  Season with Salt and pepper. Set aside

3. Heat oil in Dutch oven over high heat.

4. Once the oil is sizzling hot, sear the meat on all sides.

5. When the roast is all nice and browned, remove to a plate and scrape all the bits that stuck to the bottom of the pan with your spatula so they don’t burn during cooking. In the rendered fat, cook the onions till they also are browned.

6. Place roast back in the dutch with the onion and sprinkle roast with thyme and tapioca. 7. Pour the cherries, along with the juices, into the pot and add enough apple juice to reach half way up the roast.

8. Cover and place in oven for two hours

Roast is done when it can be easily pulled apart with a fork!

If a thicker sauce is desired, set the pot (meat removed) on the stove top on high heat and reduce until thick. Additional tapioca and also be incorporated.

www.youtube.com/watch?v=WNkfdW4ybwE

Here’s how to make it!

Ingredients:

• 2 4oz portion of Salmon
• 2 Persian cucumbers or half of one English cucumber
• 1/2 cup plain low fat yogurt
• 1 lemon, cut in half
• 2T Oil
• Salt (to taste)

Equipment:

• Medium Saute pan
• Flat Spatula
• Knife
• Cutting Board
• Box Grater
• Medium Bowl

Note: After handling raw meat or fish, wash your hands!

Preparing the Tsatsiki Sauce:

1. Cut the bitter ends off of the cucumbers.
2. Using the large hole side of the grater, grate the cucumber (peel included!) into a bowl.
3. Add yogurt
4. Add the juice from 1/2 of a lemon.
5. Add salt to taste. 1T is usually more than enough, but if you want more go for it!
6. Stir together and let sit.

Cooking the Salmon

If frozen, quick thaw the fish in cold water before you start.

1. Put your saute pan on the stove.
2. Add enough olive oil to cover the bottom.
3. Heat the sauté pan on high heat.
4. The oil is ready when it smokes a little. Be careful! That oil is HOT!
5. While oil is heating, pat fish dry with a paper towel and season with salt and pepper.
6. Place fish, serving side down, into oil and sear.
7. Let the fish sit for about 1 minute, then turn the heat down to med-high.
8. Give the pan a small shake to loosen if you want, but don’t do it more than once or twice.
9. Carefully turn fish over to cook the other side.
10. Squeeze lemon juice from the other half of the lemon on the fish.
11. Cook for one more minute and check to see if it’s done. You can tell that the fish is done when the layers flake apart easily when prodded with the spatula.
12. Remove from pan, and place on a plate. BE CAREFUL! The oil is hot!
13. Let cool a minute.
14. Top with the Tsatsiki Sauce.
15. EAT!

Total Per Portion Cost: a little more than $5.99. NOT BAD!