Here’s an impressive centerpiece for a dinner party that’s low in fat and high in flavor yet easy and economical enough to serve on any weeknight. It’s lightly adapted from one in “The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food” by Brian Noyes (Potter, $28), which calls for pork tenderloin. But if you can’t find one that’s unseasoned and unmarinated (check the label), a boneless pork loin will work just as well — you just may need to add a few more minutes of cooking time. Serve with fresh corn on the cob or rice, a simple salad or whatever vegetable looks good at the farm stand and watermelon for dessert for a perfect end-of-summer feast. Serves 6. RECIPE HERE. – Susan Puckett

Ingredients

• 1 (1 ½-pound) unseasoned pork tenderloin or boneless pork loin, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 teaspoon freshly grated ginger
• ½ cup apple cider
• 1 teaspoon cider vinegar
• 1 pint (2 cups) fresh or frozen blueberries
• 2 tablespoons finely chopped fresh rosemary
• 3 tablespoons peach jam

Instructions

1. Lightly season the pork on all sides with salt and pepper.
2. Heat a large cast iron skillet over high heat. Add the oil and swirl to coat.
3. When shimmering, add the pork, turning to brown it on all sides, about 5 minutes per side.
4. Reduce heat to medium and cook for 20 minutes, turning it occasionally, or until the center of the pork registers 145 degrees on an instant-read meat thermometer. (A pork loin may take 5 or 10 minutes longer.) Transfer the pork to a cutting board and cover loosely with foil.
5. Reduce the heat to low and add the butter to the skillet. When melted, stir in the onion and ginger, and cook for 15 minutes until the onion is golden-brown.
6. Stir in the apple cider and vinegar with a wooden spoon, scraping the bottom to dislodge any browned bits. Continue to cook for 5 minutes longer until the mixture thickens.
7. Stir in the blueberries, rosemary, and jam. Season to taste with salt and pepper. Let the sauce simmer for about 3 minutes longer until heated through. Let cool slightly.
8. Uncover the pork and slice it into ½-inch-thick pieces on the cutting board, then transfer to a large platter or individual plate. Serve with the blueberry sauce.

Susan Puckett is an Atlanta-based food writer and cookbook author.

These grain-free, sugar-free, dairy-free pancakes from the Cleveland Clinic are a guilt-free treat. They’re easy to make, and the whole family will love them.
Ingredients

• 3 large omega-3 eggs
• ¾ cup almond milk
• ½ tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of sea salt
• ¼ cup roughly chopped walnuts
• coconut oil, for greasing the skillet (about ¼ cup)
• 1 pint fresh blueberries
• ½ cup arrowroot
• 1 teaspoon cinnamon

Directions

1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
2. Grease a large skillet and place over medium heat until hot. Use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional info

Makes 2-3 servings
Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg