Sunday Supper: Swedish Fish

Sunday, Sunday, it is always nice to kick off the week with with good food and good friends. For tonight I was thinking of Sunday Pot Roast with Mushroom Gravy and Loaded Mashed Potatoes and ran the idea by K. Well I got the 'look' and could tell she was not thrilled with the idea. (Being married for 20+ years, I have learned about the 'look'). K was thinking something a little fresher and springlike. Although there is still some snow on the ground and the high today is only going to be around 50, that is a true Minnesota spring day.

K suggested Sweet Pea Risotto and Pork Loin. That did sound fresh and I was down with the idea. We heard from Johnny Mailbox and told him to bring a springy salad.

You may be wondering about the title "Swedish Fish". Well when Johnny came strolling in not only did he have the fixings for the salad but also a tub a Swedish Fish. One of K's favorites!!

Here is the menu:

Strawberry Fields Forever Salad

Sweet Pea Risotto

Herb Crusted Pork Loin

Strawberry Fields Forever Salad

Ingredients

feta cheese

slivered almonds, toasted

fresh strawberries

baby spinach

poppy seed dressing

Directions

Preheat oven to 350 degrees. Put slivered almonds in a heat proof skillet and cook in oven for 10 - 15 minutes. Remove from oven and let cool. Add all ingredients to large bowl. Toss with dressing.

Sweet Pea Risotto

Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine
4 cups vegetable or chicken broth
1 cup freshly grated Parmesan
kosher salt and black pepper
2 1/2 cups frozen peas, thawed

Directions
Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
Meanwhile, puree 2 cups of peas in a blender or food processor.
Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas.

Herb Crusted Pork Loin

Ingredients
1 (4-pound) boneless pork loin, with fat left on

1 tablespoon salt

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried basil

Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests