Island Pork & Rice Salad with Toasted Pita Wedges Olia

Salad Put pork and rice (reserved from Tuscan Loin of Pork recipe) in a serving bowl. Add 15-oz can black beans, rinsed, 20-oz can pineapple chunks (reserve juice), 2 chopped bell peppers, 2/3 cup sliced scallions and 1/3 cup chopped cilantro. Whisk 6 Tbsp pineapple juice, ¼ cup olive oil-vinegar dressing, 1 ½ tsp jerk seasoning (or Mrs Dash) and ½ tsp salt. Pour over salad; toss to mix. Serve on lettuce.


Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.

Tuscan Loin of Pork, Antipasto Rice & Buttered Sugar Snap Peas (serves 4) -----Olia

PORK Heat oven to 400F. Put 3-lb boneless pork loin roast in a roasting pan. Finely chop 3 large cloves garlic with 1 ½ Tbsp fennel seeds and 1 tsp each salt and freshly ground pepper. Rub over pork. Roast 1 ½ hours or until a meat thermometer inserted in center registers 155F. Remove from oven and tent with foil; let rest 10 min. (Cut half the roasted pork in large strips; save for Island Pork &Rice Salad recipe)

(Sometimes, if in a rush, I substitute pork with fried or baked chicken)


Rice Cook 2 cup converted white rice as pkg directs. Into ½ the rice stir 14-oz can artichoke hearts, quartered, and 7-oz jar roasted red peppers, cut in strips. Heat briefly; stir in ¼ cup grated Parmesan cheese. (Save half the rice for Island Pork &Rice Salad recipe)


Snap Peas Boil 12 oz fresh sugar snap peas 1½ min or until crisp-tender. Drain; toss with butter and salt.