© 2024 WLRN
MIAMI | SOUTH FLORIDA
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Topical Currents

Grown: A Fast, Casual, Healthy Restaurant

www.grown.org

Credit www.instagram.com/grownmiami/

04/28/16 - 1:30 - Syndicated food columnist Linda Gassenheimer, and WLRN hosts Joseph Cooper and Bonnie Berman interview with Shannon Allen, co-owner with her husband Ray Allen (formally with Miami Heat) of Grown, a fast, casual, healthy restaurant in Pinecrest.  She talks about the concept and why she started it.  

~~Dinner in Minutes~~

Pork Pizzaioli with Arugula and Bean Salad

A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner.  The combination of tomato, olive and garlic on the pork pairs beautifully with the earthiness of the beans and the surprising bite of peppery arugula in the White Bean Salad.

Butterflying the pork by cutting it almost in half lengthwise helps cook the pork in under 10 minutes.

Recipes

PORK PIZZAIOLI

1/2 cup low-sodium pasta sauce

6 pitted black olives, cut in half

2 teaspoons minced garlic

Several drops hot pepper sauce

Salt and freshly ground black pepper

3/4 pound pork tenderloin

Olive oil spray

Place pasta sauce, olives and garlic in a microwave-safe bowl.  Cover and microwave on high 1 minute, or place in a medium-size saucepan and simmer 2 minutes or until heated through.  Add the hot pepper sauce and salt and pepper to taste to the warmed sauce. Cove and remove from heat while pork cooks.

Cut pork almost in half lengthwise.  Do not cut all the way through.  It should open like a book.  Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil spray.  Add the pork.  Brown 2 minutes.  Turn pork over and brown second side 2 minutes.  Add salt and pepper to taste to the cooked side.  Lower heat to medium, cover with a lid and cook for 4 additional minutes.  A meat thermometer should read 145 degrees.  Remove from the skillet, cut in half to make 2 portions, and spoon sauce on top.  Makes 2 servings.

  ARUGULA AND WHITE BEAN SALAD

2 slices whole grain bread

3 cups arugula

1 cup rinsed and drained low sodium canned navy beans

3 tablespoons reduced-fat Italian salad dressing

Salt and freshly ground black pepper

Toast bread.  While bread toasts, wash and drain arugula.  Place in a bowl and add the beans and dressing.  Toss well.  Add salt and pepper to taste and toss again. Serve with bread on the side. Makes 2 servings

 

Nutrition Information

PORK PIZZAIOLI:Per serving: 276 calories (26 percent from fat), 8.0 g fat (2.0 g saturated, 3.5 g monounsaturated), 109 mg cholesterol, 37.3 g protein, 11.8 g carbohydrates, 2.2 g fiber, 205 mg sodium. ARUGULA AND WHITE BEAN SALAD: Per serving: 241 calories (12 percent from fat), 3.3 g fat (0.5 g saturated, 0.8 g monounsaturated), 1.5 mg cholesterol, 14.2 g protein, 40.2 g carbohydrates, 9.1 g fiber, 132 mg sodium.

Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 bottle low-sodium pasta sauce, 1 container pitted black olives, 3/4 pound pork tenderloin, 1 loaf whole grain bread, 1 package arugula, 1 can navy beans and 1 bottle  reduced-fat Italian salad dressing.

Staples: Olive oil spray, hot pepper sauce, minced garlic, salt and black peppercorns.

Helpful Hints

  • Four medium garlic cloves, crushed, can be used instead of minced garlic
  • Cannellini beans can be used instead of navy beans.
  • Any type of reduced fat salad dressing can be used.
  • Minced garlic can be found in jars in the produce section of the market.

Countdown:

  • Start pork.
  • Make salad while pork cooks.
  • Finish pork.

All Linda's podcasts can be heard at: http://wlrn.org/people/linda-gassenheimer

Copyright © Linda Gassenheimer

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer

Tags
Stay Connected
WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.