Boudin Blanc with Leeks and Mustard Sauce - Chef Marcia Kiesel created this simple but luxurious dish, begin with the classic French veal and pork sausage boudin blanc, often served with a black truffle-flecked cream sauce. In her riff on the dish, she replaces the pungent truffles with smooth Dijon and grainy mustards. http://www.foodandwine.com/recipes/boudin-blanc-with-leeks-and-mustard-sauce
Peppered Pork and Parmesan Flatbread Sandwiches : Amy oven-roasts a gorgeous pepper-crusted pork loin for sandwiches, skipping right to the leftovers. Homemade flatbread, fresh Parmesan and a garlic-lemon aioli meld beautifully with the roast meat.