These two dishes were the main courses for a party last weekend. We served them with herbed foccacia and a couple of red wines.
Grilled Pork Loin with Figs and Lentils [bottom photo]
One 10-ounce pork loin, marinated for 3 hours in a mixture of canola oil, dried rosemary, salt and pepper
1 12-ounce package fresh figs, brushed with canola oil
2 cups cooked, salted lentils
1 cup cooked, salted fava beans (optional)
Heat a grill or grill pan to medium-hot. Add pork loin and sear one side for about 2-3 minutes. Turn and sear the other side -- pork should be browned on all sides.
Add figs to grill -- you may need to use a grill insert with small holes so that figs do not fall through grate. Cover and turn heat down to medium. Cook for another 3-4 minutes, depending on thickness of loin, turning once. Stir figs to cook evenly.
Meanwhile, heat lentils and beans in the microwave until steaming, then arrange on a platter.
Remove pork and figs from the heat. Be careful not to overcook the meat--it's really tastier if the pork is still pink in the middle.
Place pork on a cutting board and slice thickly.
Arrange pork slices on bed of lentils and sprinkle figs around the platter.
Tuna and Salmon Salade "Nicoise" [top photo]
8 ounces thickly sliced fresh tuna steaks
8 ounces fresh salmon filet, skinned
10 ounces steamed green beans, cooked until al dente
10 ounces small red potatoes, steamed and cut into quarters
2 cups cherry tomatoes, cut in half
1/4 cup capers, drained and rinsed
1/2 cup balsamic vinaigrette, plus more for the table
2 large heads romaine lettuce, washed and cut into bite-sixe pieces
Brush tuna and salmon with canola oil and grill until medium or medium-rare, to taste.
Set fish on a cutting board and allow to cool.
Meanwhile, toss beans, potatoes, tomatoes and capers with half the salad dressing. Toss remaining dressing with lettuce.
Combine all ingredients except fish in a large serving bowl or platter.
Slice salmon and tuna and place atop salad. Serve immediately.