Basil & Olive Oil Dip

1 large garlic clove 1
175 ml packed basil leaves 3/4 cup
4 anchovy fillets in oil, drained 4
125 ml extra virgin olive oil 1/2 cup
.5 ml crushed red pepper flakes 1/8 tsp
- raw vegetables such as cut up carrots, cauliflower & broccoli florets -

In a food processor with machine running; add basil and anchovies. Process until basil is finely chopped.

With machine running, gradually add oil. Add red pepper flakes and pulse to combine.

Pour mixture into small bowl. Serve with raw veggies.

Serves 6
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Baked Pork Dinner

2 large baking potatoes, scrubbed & thinly sliced 2
500 ml mushrooms, sliced 2 cup
2 onion, thinly sliced 2
50 ml basil, minced 1/4 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
4 pork loin cutlets, boneless 4
1 can stewed tomatoes (14 oz / 398 ml) 1

In a large bowl; mix potatoes, mushrooms, onion, basil, salt and pepper together. Pour mixture into a lightly greased 13 x 9 inch (33 x 23 cm) baking dish. Arrange pork cutlets over vegetable mixture. Pour tomatoes over all. Bake, covered, in preheated 325 F (160 C) oven for 1 1/2 hours.

Serves 4
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