Press Fast Forward to Fall…not so fast.

Somewhere near the end of each season, I start to grow tired of the season’s food and crave the foods of the upcoming season. Therefore, while my garden is still producing okra, eggplant, green beans, and fragrant opal and Genovese basils, I am ready for slow cooked, hearty meats in rich, flavorful sauce on top of creamy fluffy starches and paired with a “stand-up” green vegetable. For the end of summer and start of fall meal, I decided to blend the two seasons for an incredible meal of Pork Chops in Pipérade Sauce, Roasted Garlic Mashed Boniato, and Brazilian-style Collard Greens.

First is the Pork Chops in Pipérade Sauce. Pipérade is actually a dish from the Basque region, which is where the northeastern area of Spain and southwestern area France meet. A quick braise of peppers, onions, garlic, tomatoes and parsley in olive oil can be a side dish alone. Photo Bin 076 For my Pipérade sauce, I like to throw in some capers, white wine, and smoked paprika. This sauce is based largely on peppers, which are summer ingredients; but, they come together to provide a heartiness that can easily fulfill the need for fall cooking. In this recipe, I use three colors of bell pepper – red, yellow, and orange – this is makes the dish pretty and it could be expensive depending on your grocer. The three colors are not necessary to the success of the dish; red and green peppers are traditional to Pipérade.

I chose the pork chop as a nod to the summer season. No one wants to cook a large piece of meat during the summer because that will heat the whole house and in south Florida, we are trying to keep the house cool. Pork chops cook quickly and a thicker cut chop is just hearty enough to hold up with this sauce.


4 center cut pork chops, 1” thick
2 c chunky tomato sauce or chunky homemade tomato marinara sauce
½ c crisp white wine, or more chicken stock
½ red bell pepper, julienne cut
½ yellow bell pepper, julienne cut
½ orange bell pepper, julienne cut
1 medium onion, julienne cut
2 – 3 cloves garlic, finely minced
2 T capers
1 t smoked paprika
2 T olive oil
2 T flat-leaf parsley, finely chopped
kosher salt, to taste
fresh cracked black pepper, to taste


Season pork chops with kosher salt, fresh cracked black pepper, and one Tablespoon of olive oil

Heat a large sauté pan over medium-high heat; sear pork chops or each side for about 4 – 6 minutes until handsomely browned; remove from pan and set aside

Add remaining olive oil to the pan and sauté peppers for about 2 minutes; when they begin to soften, add onions and sauté for another 2 minutes; add capers, minced garlic, and smoked paprika; cook for another 3 minutes

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Add white wine to pan, scraping up the browned bits from the bottom of the pan; cook until wine is reduced by half; add chunky tomato sauce; bring to a boil and cook for 8 minutes

Return seared pork chops to the pan; return pan to a boil; reduce heat to low and simmer until chops are cooked through; about 10 minutes

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Taste and season with kosher salt and cracked black pepper to taste

Serve with a sprinkling of fresh chopped flat-leaf parsley to garnish

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In south Florida, we have the pleasure of getting a variety of tropical tubers that give standard potatoes and sweet potatoes a run for the money in flavor. One of my favorites is boniato. In south Florida, we sometimes call boniato the Cuban sweet potato and it is available all year round. Photo Bin 074 It is slightly sweet, not as sweet as a traditional sweet potato, and it has a creamy, rich starchy texture. While peeling them, it is important to drop them immediately into cold water, as boniato oxidizes, or turns brown, very quickly.
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Roasted garlic provides such great flavor and compliments the boniato so brilliantly. Both are sweet and savory… and addictively delicious.


2 # boniato
1 c unsweetened soymilk, or dairy milk
2 T unsalted butter
2 T olive oil
1 head garlic
olive oil, to drizzle over garlic
kosher salt, to taste
fresh cracked black pepper, to taste
water, to boil boniato


Heat oven to 400 degrees

Cut the top off the head of garlic, leaving the root end intact; place in foil; drizzle with olive oil; wrap tightly in foil; and roast in oven until soft, about 30 – 40 minutes

Meanwhile, peeled boniato and cut into 2” chunks, immediately dropping the peeled pieces into enough water to cover them

Transfer peeled boniato to a medium sauce pan; cover with fresh water; bring to a boil; and cook until boniato is fork tender, about 20 minutes

Drain cooked boniato, reserving some of the cooking liquid, and return to saucepan; add soymilk, unsalted butter, olive oil, and roasted garlic; heat pot over low heat to bring soymilk to a simmer

Remove the pan from the heat; using a potato masher, mash boniato until creamy, using a little of the reserved cooking liquid to thin out the mixture if it is too thick

Taste and season with kosher salt and fresh cracked black pepper, to taste

Keep warm until ready to serve

Collard greens are a great “stand-up” green vegetable. Not only can they grow and thrive in drastically different temperatures; they are available all year round. I grew up eating collard greens braised low and slow with smoked pork or smoked turkey in the southern tradition. They emerged from the pot a deep green olive color, tender and succulent.

In Brazil, cooks prepare collard greens in a drastically different manner. Brazilian-style collard greens, called couve a mineira, emerge from the sauté pan vibrantly green, crisp, and succulent, with a heady perfume of garlic.


4 – 5 bunches of collard greens, thoroughly washed
2 T unsalted butter
2 T olive oil
4 garlic cloves, finely minced
kosher salt, to taste
fresh cracked black pepper, to taste
red pepper flakes, to taste (optional)


Remove the tough central stem from each collard leaf; lay 6 – 8 leaves on top of each other; roll tightly like a cigar; and thinly slice

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Continue chopping all of the collard greens into thin shreds

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Heat a large sauté pan over medium-high heat; add olive oil and butter; once butter has melted, add red pepper flakes, if using, and cook until fragrant, about 20 seconds

Add minced garlic; cook until fragrant, stirring constantly so that the garlic does not burn, about 30 seconds

Add shredded collard greens to hot pan; stirring constantly, cook until collards just begin to wilt and soften, about 6 minutes

Taste and season with kosher salt and fresh cracked black pepper, to taste

Keep warm until ready to serve

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A good thing about each one of these dishes is that while they are bridging the seasonal eating gap, they can also slide right into the fall season without much hesitation. The Pipérade sauce can compliment a pork roast or a roasted chicken; both proteins are more suitable for fall cooking. The Roasted Garlic Boniato can go unchanged as it serves as a side dish for a beef roast, or Portuguese pot roast, or a braised chicken.
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The collard greens can easily stand their ground in a slow southern-style braise or you can add them to hearty, warming bean soups that can nourish as well as warm us through the fall and the winter.

always in good T.A.S.T.E – cause you gottatastethis!


About tawannapatrice

...a native south floridian, i am an artisan baker, personal caterer, and sarcastic demented librarian chick who finds life unbearable without immersing yourself in your true passions…
This entry was posted in Food .T.A.S.T.E., Pork, Sauces, Vegetables, Vegetarian/Vegan and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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