Cooking: One Day at a Time

Weekend meal recipes: Pork stir-fry; peach, tomato and burrata salad

 <span class="cutline_leadin">For family meal:</span> A peach, tomato and burrata salad is a light, refreshing, end-of-summer dish.
For family meal: A peach, tomato and burrata salad is a light, refreshing, end-of-summer dish.
Alan Richardson / Houghton Mifflin Harcourt

Universal UClick

SATURDAY: Easy Entertaining

Invite guests for a pork stir-fry (see recipe). Serve the sweet-hot combo over cellophane noodles or rice.

Add a mixed-greens salad and crusty bread.

For dessert, pineapple brulée will impress any guest.

Sunday: Family Day

The family will look forward to your own grilled chicken breasts with roasted red potatoes.

Dress up the table with peach, tomato and burrata salad (see recipe). Add crusty bread to soak up all the salad’s juices.

For dessert, slice Boston cream pie.

Main dish

Pork Stir-Fry

12 ounces boneless pork loin, sliced into 1/8-by-2-inch strips

1 teaspoon chili powder

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon cumin

1 tablespoon cornstarch

1/3 cup water

2 teaspoons reduced-sodium soy sauce

1 tablespoon canola oil

1 cup fresh carrots, thinly sliced

3 cups bok choy, coarsely chopped

1 small red bell pepper, cut into 1/2-inch strips

1/4 cup walnut pieces

In a resealable plastic bag, combine pork, chili powder, red pepper flakes and cumin; shake to distribute spices. Mix together cornstarch, water and soy sauce; set aside. Heat oil in a large nonstick skillet over medium-high. Add pork strips and carrots and stir-fry 4 minutes. Add bok choy and red bell pepper to skillet; stir-fry 4 more minutes or until vegetables are softened. Add soy sauce mixture and walnuts; stir-fry 1 minute or until sauce is thickened and bubbly. Serve immediately. Makes 4 servings.

Per serving: 206 calories, 12 g fat (1.9 g saturated fat), 16 g protein, 9 g carbohydrate, 43 mg cholesterol, 3 g fiber, 174 mg sodium. Carb choices: 1/2.

Side dish

Peach, Tomato and Burrata Salad

3 firm, ripe peaches, pitted and cut into thin slices

2 ripe medium tomatoes, cut into thin slices

1/4 teaspoon coarse salt

8 ounces fresh burrata cheese or fresh mozzarella cheese (see note)

12 fresh basil leaves, torn into bits

1/4 cup extra-virgin olive oil

Alternate peach and tomato slices on a platter. Sprinkle lightly with salt. Cut the burrata into chunks and place them in center of the peaches and tomatoes. Scatter basil on top; drizzle with oil and serve. Makes 4 servings.

Note: Burrata is cheese made from fresh cow’s milk. It’s similar to fresh mozzarella, but it has a soft, creamy center.

Per serving: 337 calories, 28 g fat (10 g saturated fat), 12 g protein, 13 g carbohydrate, 41 mg cholesterol, 2 g fiber, 154 mg sodium. Carb choices: 1.

Source: Adapted from “The Italian Vegetable Cookbook” by Michele Scicolone (Houghton Mifflin Harcourt 2014).

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