Heritage pig breeds spend their days pasturing in a woodland environment. They have more marbling and flavor than their modern counterparts, which are bred for leanness. Here, roasted pork tenderloin is served with a warm salad of farm-grown vegetables, Israeli couscous, and homemade harissa paste.
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes are on the top.