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A Vineyard Harvest Dinner

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A rustic fall meal of Tuscan roast pork, lentil and beet salads, and artisan cheeses.

Finish dinner with a plate of fresh fruit, olives, toasted nuts, and artisan cheeses.

There’s no need to wait until Thanksgiving to celebrate the harvest.  Any fall night is right for this dinner party menu, featuring Tuscan-style roast pork; broccoli raab; beet salad with oregano, pecans, and goat cheese; and a lentil salad with sherry vinaigrette. End the meal with an artisan cheese plate accented with fresh fruit.

Menu Timeline

Eight to eighteen hours ahead:

  • Brine the pork.

Six hours ahead:

  • Blanch the broccoli rabe and refrigerate, covered.
  • Reduce the balsamic vinegar for the broccoli raab.
  • Cook, peel, and platter the beets. Refrigerate, covered.

Four hours ahead:

  • Butterfly and season the pork with the herb paste.

One hour ahead:

  • Make the lentil salad.
  • Begin grilling the pork.
  • Make up the cheese plate.

Fifteen minutes ahead

  • Finish the beet salad.
  • Sauté the broccoli raab.
  • Carve the pork.

Shopping List

Fresh Produce:

  • 8 to 10 medium beets (red, golden,or a combination)
  • 2 large bunches broccoli raab (2-1/2 lb.)
  • 15 medium cloves garlic
  • 4 scallions
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh sage leaves
  • 1 tsp. minced garlic
  • 3 large sprigs fresh sage
  • 3 large sprigs fresh rosemary

Meat, Eggs & Dairy:

  • 3-lb. all-natural boneless pork loin
  • 4 oil-packed anchovy fillets
  • 4 oz. soft goat cheese

Other Groceries:

  • 1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
  • 1/4 cup chopped lightly toasted pecans

Pantry Staples:

  • 15 Tbs. extra-virgin olive oil
  • 1/4 cup packed light brown sugar
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup white wine vinegar or sherry vinegar
  • 3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
  • 3 Tbs. aged balsamic vinegar
  • 2 Tbs. chopped fresh oregano
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper

The Menu

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