Grandma’s Family Dinner Recipe

Prep and roast pork

Preheat oven to 375°F (190°C). Pat pork loin dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. In a large ovenproof skillet, heat 2 tbs olive oil over medium-high heat until shimmering. Sear pork on all sides (about 3 minutes per side) until browned. Transfer skillet to oven and roast until internal temperature reaches 145°F (63°C), about 35–45 minutes depending on thickness. Remove pork to a cutting board, tent with foil and rest 10–15 minutes.

Make seasonal sauce

While pork roasts, heat the same skillet over medium heat. Add 1 tbs butter and the chopped onion; sauté until translucent, about 4 minutes. Add 4 minced garlic cloves and cook 30 seconds. Add 2 cups chopped seasonal fruit, 1 cup stock, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tbs Dijon mustard and 2 tbs fresh thyme. Bring to a simmer and reduce 6–8 minutes until fruit softens. If you prefer a smoother sauce, mash lightly with a fork or blend briefly with an immersion blender. Stir in a 1 tbs cornstarch slurry if sauce needs thickening; simmer 1–2 minutes until glossy. Taste and adjust salt/pepper. Slice rested pork and spoon sauce over slices to serve.

Place peeled cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well and return potatoes to pot. Add 4 tbs butter, 1 cup milk or cream, 2 tbs maple syrup, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp cinnamon if using. Mash with a potato masher or use a ricer until smooth and creamy. Adjust seasoning and milk for desired consistency. Keep warm until serving.

In a large pot or Dutch oven over medium heat, cook 6 slices chopped bacon until crisp and fat renders, about 8 minutes. Remove most of the bacon pieces with a slotted spoon and reserve for garnish, leaving about 1–2 tbs bacon fat in pan. Add 1 diced onion to bacon fat and sauté until soft, 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds. Add chopped collard greens in batches, letting them wilt slightly between additions. Pour in 1.5 cups chicken stock, stir in 2 tbs apple cider vinegar, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Bring to a simmer, cover and cook gently until greens are tender, about 25–35 minutes. Stir in reserved bacon pieces before serving.

Preheat oven to 375°F (190°C) and butter a 9x9-inch baking dish. In a skillet over medium heat, melt 3 tbs butter. Add 1/2 sliced onion and sauté until soft, about 4 minutes. Add 4 cups sliced squash and cook 4–6 minutes until slightly softened. Sprinkle 2 tbs flour over vegetables and stir to combine, cooking 1 minute. Slowly add 1 cup milk while stirring to create a light sauce; simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1.5 cups shredded cheddar, 1/4 cup grated Parmesan, 1 beaten egg, 1 tsp salt and 1/2 tsp pepper. Transfer mixture to prepared baking dish. In a small bowl combine 3/4 cup breadcrumbs with a tablespoon of melted butter and a pinch of salt; sprinkle evenly over casserole. Bake until bubbly and golden on top, about 20–25 minutes. Let rest 5 minutes before serving.

Make biscuits

Preheat oven to 450°F (230°C) with a rack in the upper third. In a large bowl whisk together 3 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut 8 tbs cold cubed butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs. Make a well and pour in 1 1/4 cups cold buttermilk; stir until just combined. Turn dough onto a lightly floured surface, fold gently 4–5 times to bring together (do not overwork). Pat to about 1-inch thickness and cut with a 2.5–3 inch biscuit cutter. Place biscuits on a baking sheet or in a cast-iron skillet so sides touch for taller biscuits. Brush tops lightly with extra buttermilk if desired. Bake 12–15 minutes until golden. Remove and keep warm.

Honey poppy seed butter & jam

While biscuits bake, stir together 4 tbs softened butter, 3 tbs honey and 2 tsp poppy seeds until smooth. Transfer raspberry jam to a small serving bowl. Serve warm biscuits with honey poppy seed butter and raspberry jam on the side.

Bring 8 cups boiling water. Add 6 black tea bags and steep 4–6 minutes depending on desired strength. Remove tea bags and stir in 1 cup granulated sugar until fully dissolved while tea is hot. Let tea cool to room temperature, then refrigerate until chilled. Serve over ice and garnish with lemon slices if desired.

In a blender, purée 2 cups hulled strawberries with 1 cup sugar and 1 cup lemon juice until smooth. Strain through a fine sieve if you prefer a clear lemonade. In a pitcher combine puréed strawberries, 4 cups cold water and stir to combine; taste and add more water or sugar if needed. Refrigerate until chilled. Serve over ice with lemon slices for garnish.