Pork

I like a mixture of beef and pork for meatballs, but you can use all of one or the other if you prefer. If you do use all beef, try this: moisten the bread crumbs in milk for a minute or two before adding them to the meatball mixture. It’s not traditional, but it will help with the somewhat drier texture of beef. You can use a spoon or spatula to mix the meatballs, but I like to use my hands. I think it’s the most efficient way, and I can feel the texture of what I’m mixing. The mix of vegetable and olive oils gives you a higher smoking point for the oil with the benefit of the flavor of olive oil. The reason for flouring and browning the meatballs is to add flavor and to seal them so they hold together in the sauce, not to cook them all the way through—they will finish cooking in the sauce.

This recipe calls for lean boneless pork loin, and to avoid added sugar, we use fresh apples instead of applesauce. Tart Granny Smiths contribute great texture and flavor—as does a grainy Dijon mustard.

I love these ribs—they’re better than real BBQ for two reasons: (1) They ring in at one-third the calories and fat of the original, and (2) you can make them easily at home in your oven and enjoy BBQ even when it’s raining, or too hot, or too cold, or the mosquitoes are out in droves.

Stir-fry is a perfect work-night dish. You cook every ingredient from start to finish in the same pan and make the sauce in the pan as well. This all happens in a matter of minutes, when you have all of your ingredients prepared ahead of time, because you are working with high heat. There aren’t many home stoves that have the BTUs of a real wok in a Chinese kitchen, so use a heavy-bottomed skillet like cast iron or a stainless steel pan with a clad bottom, and get it very hot before you start. Gather your ingredients and wait until the pan is almost smoking before you begin cooking. High heat = high flavor and less need for fat. It’s the original nonstick cooking technique.

Allspice is the secret ingredient here. In Italian cooking, it is VITAL to have a secret ingredient in your meat sauce.

While the chops are cooking, work on the Wilted Spinach with Garlic Chips, opposite.

The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.

Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.

A lower-carb alternative to pot stickers and other dumplings.

Feel free to swap out the green vegetable for whatever looks good. My husband, John, loves salami and really all pork in general. The only thing he likes better is a meal like this one, which combines pork and crispy salami-topped side dishes!

This dish is so good that if you ever share it with friends they’ll each be calling you the next week for home delivery. Ask for a generous tip.

Confession: I have never been to Spain. This is actually my version of a fantabulous meal I enjoyed at a late-night hot spot in Vancouver, north of the border. It’s good because you get salty, sweet, and savory in each and every bite. Note to self: gotta go to Spain. I serve these with green beans.