Fruity Pork SkewersLately, if a recipe tells me to grill, I put the food under the direct flames of my oven’s broiler (it’s winter in NYC, after all).

The no-stress recipe for “Fruity Pork Skewers,” from the March 2015 issue of Every Day with Rachael Ray (recipe below), let me have some fun. Nine skewers + 13 minutes in the broiler. And do you know what happens to fresh pineapple when you cook it? It gets sweeter, juicier. Win, win with this recipe.

Fruity Pork Skewers
Every Day With Rachael Ray, March 2015
Makes 9 skewers

1 Pork Tenderloin
1 Fresh Pineapple
1/2 jar Hoisin Sauce

Toss small chunks of pork tenderloin and cubes of fresh pineapple with hoisin sauce. Thread these on on water-soaked bamboo skewers. Broil these for less than 13 minutes, until cooked through.

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Warm Green Beans & Lettuce in Anchovy ButterTo get a bit of green on our plates, I also made the “Warm Green Beans and Lettuce in Anchovy Butter,” from the February 2015 issue of Food & Wine.

Now, why in the world would I cook lettuce? Obvious answer: why not? With butter and lemon involved, it was a great way to enjoy another texture of lettuce. I used romaine hearts. My lettuce needed 6 minutes in the pan to get to that “crisp-tender” level.

And how about those pistachios? Invite pistachios to any party and watch the excitement unfurl.

Pork Tenderloin (1.19 lbs.) = $8.07
Pineapple (1) = $2.74
Green Beans (1 lb.) = $1.17
Romaine Hearts (3) = $3.59
Lemon (1) = .32¢

PREP TIMES: soak your skewers for a few hours, assemble and cook the skewers in less than 30 minutes; greens will cook while the skewers broil
sweet hoisin sauce and sweet pineapple sit with charred pork; butter, lemon, and salty anchovies do the right things to green beans and lettuce hearts

Next time, I’ll stick with this February 2015 issue of Food & Wine, and make the “Quinoa Balls with Cauliflower and Cheese.” To add some color to this tan meal, I’ll also make the “German Braised Red Cabbage,” from Magnolia Days. Come back to my site next week, to enjoy this vegetarian meal with me.