A Must Have Cookbook for Allergenistas

Did you ever wonder what spices go with quinoa or what would be the best sides to compliment pork? Well, you are in luck, there is a great book that shows you every ingredient, when it’s in season, and what other ingredients go well with it. It’s called, “The Flavor Bible”, by Karen Page and Andrew Dornenburg. I used it to create the pork, apple and red cabbage dish below, I was pleasantly surprised by the results. Please share any new recipes you concoct with this must-have book.

Pork, Apple and Red Cabbage



1 tablespoon olive oil
1 pound pork chops
2 teaspoons thyme
1 tablespoon parsley
Kosher salt to taste
black pepper to taste
1 cup red onion, small dice
1 apple, peeled, cored and diced
2 cups red cabbage, cut in strips
1/8 cup champagne vinegar
1/8 cup red wine
1/8 cup sugar, or less – to taste

Heat saute pan over medium heat for one minute.
Add olive oil and heat another minute.
Sprinkle salt and pepper over both sides of pork chops.
Mix together thyme, parsley, Kosher salt and black pepper, reserve.
Place pork chops in pan and cook until brown on both sides, reserve.
Add onion and sprinkle with half of spice mix and cook until onions are soft and translucent.
Add apple, cabbage and remaining seasoning, cook until soft.
Add champagne vinegar and red wine to deglaze pan, cook until liquid reduces by 1/2.
Half way thru reduction of vinegar and wine, sprinkle sugar over cabbage, apple and onion mixture to taste.
Place pork chops in pan to reheat.

Next Up: Lisa Tries Mixes From the Heartland