*Baker’s Cinnamon Filling is key to making a really tasty bread. If desired, substitute 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 1 tablespoon soft butter.
In a medium bowl, whisk together the mustard, butter, and honey. In another bowl, combine the dill, green onions, and lemon peel.
Sprinkle the pork all over with the kosher salt and pepper. Then, brush the pork generously with the mustard mixture. Transfer half of the herb mixture to a bowl and refrigerate. Coat the pork with the remaining herb mixture, pressing to adhere.
Place the pork on a rack in a small roasting pan.
Roast for 1 hour to 1 hour and 10 minutes, or until the pork is cooked through (meat thermometer reaches 145 degrees F). Remove the roast from the oven and let it stand for 15 minutes. To serve, sprinkle the roast with the reserved herb mixture before slicing.
1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
1/2 teaspoon vanilla
Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
Stir to combine and then place in the refrigerator.
Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!
Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.