It seems like we were just serving folks on the patio – yet we’re already reading stories about the tree lighting ceremony downtown next week. Ready or not, the holidays are upon us.

During the holiday season in 2013, long before we opened, we posted some of Chef Andy’s recipes for delicious, less traditional additions to your holiday meals. We’re reviving that this year. So as a little gift to our guests, here are a couple of dishes suitable for the family table throughout the season.

(And if you’d like a few more recipes from Andy, you can check out the new 4 Detroit cookbook, published by the boutique Nora and featuring recipes from Andy, Dave Mancini (Supino), Josh Stockton (formerly of Gold Cash Gold), and Brad Greenhill (Takoi).

ROASTED CARROTS
with honey, cumin, sesame, and feta

Serves 6-8

• 3 lbs baby carrots, greens removed, scrubbed clean
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 2 tsp ground cumin seeds
• 2 Tbsp toasted sesame seeds
• Juice of 1 lemon
• 1/2 cup crumbled feta
• 1/4 cup chives, sliced thin
• Salt

Pre-heat oven to 400 degrees F. If carrots are not of uniform size, cut the longer ones so they more closely match the smaller carrots. Otherwise, leave whole. Add carrots, oil, and salt to a mixing bowl. Mix well and spread onto a sheet tray, making sure the carrots are not crowded.

Roast in the oven until the edges are browning and just tender, about 15-25 minutes. Return cooked carrots to the mixing bowl and season with honey, cumin, sesame, and lemon juice. Toss well.

Transfer to a serving platter and top with feta and chives.

ROASTED PORK
with Pomegranate Salsa

Brining

• 4 lbs center cut pork loin roast, trimmed
• 1 cup kosher salt
• 1/2 cup brown sugar
• 4 qts water
• 10 cloves garlic, smashed
• 2” piece of ginger, peeled and smashed
• 1 cinnamon stick
• 12 allspice berries

In a large pot or bucket, whisk together salt, sugar, and water until dissolved. Add the remaining ingredients, including the pork loin, and refrigerate for 12-24 hours. Remove from brine, rinse, and pat dry. Allow to sit at room temperature while you make the paste below.

Roasting

• 10 cloves garlic, peeled
• 1 bunch cilantro
• 2 Tbsp extra virgin olive oil
• 1 Tbsp ground coriander
• 1 Tbsp ground fennel seed
• 1 Tbsp chile flake

Pre-heat the oven to 375. In a food processor, combine garlic, cilantro, oil, coriander, fennel, and chili flakes. Process to a smooth puree. Smother the pork loin with the paste and place on a roasting rack. Roast until the internal temperature reaches 135, about 45 minutes to an hour and a half depending on the particular cut of pork. Allow to rest for 15-20 minutes before carving.

Salsa and Plating

• 4 scallions, thinly sliced (about 1/2 cup)
• 2 oz lemon juice
• 1 oz pomegranate molasses
• 1 cup extra virgin olive oil
• 2 cups pomegranate seeds
• 1 cup mint leaves, roughly chopped

Combine all ingredients in a bowl and season with salt to taste.

Slice the pork, serve on a platter, and serve with the salsa on the side.