Recipes By Adrian Bryce of BRYCE Organics

found locally* grown organically**

Harvest Bone-in Pork Loin
Prep time: 15 minutes | Cook time: 40-60 minutes | Serving size: 1

ingredients:
1 bone-in pork loin *
1 apple, sliced* **
2 1/4 cup dried or fresh cranberries(may substitute dried raisins)**
1 cup pre-packaged 100% whole wheat stuffing**
Balsamic & fig glaze, available at grocer
Fig goat cheese, available at grocer*
1 teaspoon light brown sugar cane**
1-2 teaspoons whole wheat flour**
1 teaspoon extra virgin olive oil**
Thyme sprig & edible flower, optional garnish

preparation:
1. Start by coating bone-in pork loin in organic extra virgin olive oil
and then whole wheat flour.
2. Moderately coat top, bottom & sides with balsamic & fig glaze,
sprinkle with black pepper and sea salt.
3. Place in oven on 350 degrees for approximately 40 minutes.
4. In a small sauce pan, simmer sliced apples, 1 tablespoon
balsamic & fig glaze, light brown sugar cane, 1/4 cup cranberries
or raisins, 2 tablespoons fig goat cheese, 1 teaspoon whole wheat
flour (or more until thickened).
5. Simmer for 5 minutes and return to low heat.
6. For whole wheat stuffing follow directions on package. While
boiling water, add 1/4 cup cranberries or raisins.
7. Once bone-in pork loin is complete (juices should no longer be
dripping, meat should be light grey in color), slather in simmered
sauce.
8. Garnish with thyme sprig + edible flower

Spiced Pumpkin Pasta Snails
Prep time: 15-20 minutes | Cook time: 30-45 minutes | Serving Size: 2

ingredients:
1 can gourmet pumpkin pie mix**
1 small sugar pumpkin * **open and scoop, seperate seeds
(should yield approx 3 tablespoons pumpkin pulp)
Imported Italian pasta snail, available at grocer (may substitute large
pasta shells)
Balsamic & fig glaze, available at grocer
1 half butternut squash*
Light cream*
Fig goat cheese, available at grocer**
1 teaspoon light brown sugar cane**
1 teaspoon whole wheat flour**
1 Tablespoon extra virgin olive oil**
Thyme sprig garnish
Nutmeg (sprinkle)

preparation:
1. Start by simmering 1 cup butternut squash, 1 teaspoon light
brown sugar, 2 Tablespoon balsamic & fig glaze, light cream, in a
medium sauce pan. Simmer for 10-15 minutes and turn to low. Add 1
teaspoon whole wheat flour to thicken.
2. Boil 12 pasta snails or pasta shells according to package
directions (10-15 minutes).
3. In a medium bowl, mix 1 can gourmet pumpkin pie mix, sugar
pumpkin pulp, and 1/4 cup fig goat cheese.
4. Strain pasta and stuff to capacity. Brush with extra virgin olive oil
on pasta and bake in oven for 10-15 minutes on 350 degrees.
5. Once pasta is a light golden brown remove from oven.
6. Pour butternut squash sauce on top of finished pasta. Sprinkle
lightly with nutmeg.
7. Garnish with sugar pumpkin top and thyme sprig.

Created by Adrian Bryce Dior, Founder, BRYCE Organics
visit www.bryceorganics.com or Le Spa Forêt to get a taste of
their bath & body products