Harvest Supper

¼ cup vegetable oil
¼ cup orange juice
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
3 cups small broccoli florets
12 cups mesclun or spring mix
1 medium-size red apple,
cut into bite-size cubes

1. In a medium bowl, whisk oil, orange juice, lemon juice, honey, mustard, salt and pepper until blended.
2. Steam broccoli 3 minutes or until just tender; cool under cold running water and pat dry with paper towels. In a large bowl, combine mesclun, broccoli and apple. Add dressing and toss gently. Serves 6.

Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.

Per serving: 150 calories, 12g fat, 4g prot., 10g carbs., 3g fiber, 150mg sodium

1 tablespoon vegetable oil
1 (2-pound) boneless pork loin
2 medium onions, vertically
sliced (about 2½ cups)
4 medium carrots, cut diagonally into ¼-inch slices (about 1½ cups)
2 celery stalks with leaves, sliced
2 garlic cloves, minced
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon coarsely ground
black pepper
1 cup apple cider

1. Heat oil over medium-high heat in a Dutch oven. Add pork and cook until well-browned on both sides. Remove to a plate. Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.
2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.

Per serving: 320 calories, 13g fat, 34g prot. 16g carbs., 3g fiber, 430mg sodium.

1 pound Swiss chard, ends
trimmed and stems and leaves coarsely chopped
2 pounds sweet potatoes, peeled
and cut into ¼-inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups 2% reduced-fat milk
1½ cups lower-sodium chicken broth
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
1/8 teaspoon coarsely ground
black pepper
3 tablespoons grated
Parmigiano-Reggiano cheese
2⁄3 cup fresh breadcrumbs

1. Butter an 11-by-7-inch baking dish or a 2 1⁄2-quart gratin dish.
2. Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat 10 minutes or until tender. Drain thoroughly.
3. Place sweet potatoes in a large pot and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 3 minutes or until tender. Drain.
4. Preheat oven to 400F. Melt butter in a medium saucepan; whisk in flour. Add milk and broth; cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in salt, nutmeg and pepper.
5. Arrange half the potatoes in baking dish. Top with chard and half the sauce. Cover with remaining potatoes and sauce. Sprinkle with cheese and breadcrumbs. Bake 25 minutes or until golden brown and bubbling. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.

Per serving: 300 calories, 9g fat, 9g prot., 48g carbs., 6g fiber, 920mg sodium.