Farm Fresh Recipes: Pork Roast, Squash Soup and Apple Squares

Web Exclusive: Sour Cream Apple Squares

2 cups all-purpose flour

2 cups firmly packed brown sugar

¹/2 cup butter, softened

1 (8-ounce) container sour cream

1 large egg, lightly beaten

1 ¹/2 teaspoons baking powder

¹/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

1 cup chopped walnuts

2 cups peeled, finely chopped apples

1. Preheat oven to 350˚ F.

2. Combine flour and brown sugar in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Firmly press 2 3/4 cups of mixture evenly into an ungreased 13- x 9-inch baking pan, reserving the remaining mixture in bowl.

3. Add next 6 ingredients to reserved mixture in bowl, and beat well. Fold in walnuts and apples. Pour filling over crust in pan.

4. Bake at 350˚ F for 35 minutes or until filling is firm. Cool and cut into 2-inch squares.

Prep: 20 min. Bake: 35 min. Yield: 2 dozen squares

Italian Pork Loin Roast

1 teaspoon kosher salt

3 cloves garlic, crushed and peeled

2 Tablespoons extra-virgin olive oil

2 Tablespoons chopped fresh rosemary

1 Tablespoon grated lemon rind

2 Tablespoons fresh lemon juice

1 (3-pound) pork loin, trimmed of fat

1 (14¹/2-ounce) can of low-sodium, fat-free chicken broth

1. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary, lemon rind and lemon juice.

2. Make 6 shallow cuts on top of roast (about 2 inches deep). Rub the mixture over the pork, pressing mixture into cuts. Refrigerate, uncovered, for 1 hour.

3. Preheat oven to 375°F.

4. Pour broth into a roasting pan. Place pork on a rack in roasting pan.

5. Roast 50 minutes, or until a thermometer inserted into the thickest part registers 145°F. Transfer to a cutting board; let rest for 10 minutes.

6. Meanwhile, place roasting pan over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, 2 to 4 minutes, or until sauce is reduced by half. Serve with the pork.

Prep: 20 min. Chill: 1 hr. Bake and Cook: 54 min.  Yield: 10 servings

Butternut Squash Soup

6 bacon slices

1 large onion, chopped

2 carrots, chopped

1 Granny Smith apple, peeled and finely chopped

2 garlic cloves, chopped

3 pounds butternut squash, peeled,  seeded and chopped

1 (32-ounce) container low-sodium, fat-free chicken broth

2 to 3 Tablespoons fresh lime juice

1¹/2 Tablespoons honey

2 teaspoons salt

1 teaspoon ground pepper

¹/₈ teaspoon ground allspice

¹/₈ teaspoon ground nutmeg

¹/4 cup whipping cream

1. Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 Tablespoons drippings. Crumble bacon and set aside.

2. Sauté onion and carrots in hot bacon drippings in Dutch oven over medium-high heat, 5 minutes or until onion is tender. Add apple and garlic, and sauté 5 minutes. Add butternut squash and chicken broth. Bring to a boil; reduce heat and simmer 25 minutes, or until squash is tender.

3. Process squash mixture in batches, in a blender or food processor until smooth.

4. Return to Dutch oven. Add lime juice and next 6 ingredients. Simmer 10 to 15 minutes, or until thickened. Top with crumbled bacon. Garnish, if desired.

Prep: 20 min. Cook: 55 min. Yield: 8 servings