Grilled Pork with Vinegar Peppers + Roasted Rainbow Potatoes with Farm Fresh Eggs and Whole Grain Mustard Aioli

Recipes by Farmers’ Chef Stacy MurphyGrilled Pork with Vinegar Peppers2 lbs pork (preferably bone-in chops or country ribs)Mixed peppers (shishito and bell and some hot peppers to taste), seeded and slicedPint of cherry tomatoes2 sprigs thyme, leaves removed from stems3 cloves garlic, minced¼ cup olive oil1 ½ cups white wine vinegarS&PPreheat oven to 450 degrees. Toss tomatoes with half of the olive oil and salt. Spread on baking sheet and roast for 12 minutes.In a large, smoking hot sauté pan, sweat peppers (in batches, if necessary) until tender.Over medium heat, return all peppers and roasted tomatoes to pan, and add the remaining olive oil, thyme, and garlic. Sauté for 2 minutes or so, then add your vinegar and reduce by half. Liberally add salt—the peppers are going to require quite a bit of saltiness in order to balance the vinegar.Season the pork with salt and pepper and grill it to desired temperature.Peppers are best served at room temperature. They can be stored in an air tight container in the fridge for at least 2 weeks. Serve with grilled pork.Roasted Rainbow Potatoes with Farm Fresh Eggs and Whole Grain Mustard Aioli6 farm fresh eggs, plus 1 egg yolk (note: eggs from Farmers’ Collective must be ordered 1 week in advance)Mixed rainbow potatoes (sliced thinly using mandolin if possible, ¼ inch thick)Juice of 1 lemon2 tablespoons whole grain mustard1 cup canola oil + extra to toss with potatoesSliced chivesChopped parsleyS&PPreheat oven to 425 degrees.Hard boil the 6 eggs: Place eggs in a medium saucepan, and cover with cold water. Bring to a hard simmer, then turn heat down to low and cover pan for 8 minutes. Remove eggs and immediately run them under cold water. Set aside.Toss potatoes with a little oil and sprinkle with salt. Place the slices in a single layer on a baking sheet and roast for 10 minutes, then flip and return to oven for another 5 minutes or until browned.Once eggs are cooled carefully peel and slice.Make the aioli: In food processor (preferred) or blender add egg yolk, lemon juice, whole grain mustard, and 1 teaspoon salt. Blend together. (Note: The blade must be fully submerged, otherwise your aioli will break; add water if necessary, keeping in mind that the amount of water will affect the thickness of your aioli and you may need to add more oil.) With machine on high, slowly add the oil, making sure it has enough time to fully emulsify. If you add oil too fast, it will turn to total liquid and you will have to startover.* Add herbs and season to taste.Top each roasted potato with an egg slice, sprinkle of salt, and dollop of aioli. Enjoy.*if this sounds like too much work, you may eliminate egg yolk, oil, and salt; and instead add other ingredients to one cup of mayonnaise. However, NOTHING beats fresh aioli.

RecipesTara Zechini