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Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Recipe

Braised Sauerkraut with Smoked Pork

serves
prep time: 10
cook time: 65

ingredients

6 smoked pork chops (each about 1 inch thick)
2 tablespoons olive oil
2 2 pound jars sauerkraut, rinsed twice, drained well
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
2 russet potatoes (about 1 1/2 pounds), peeled, cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water

directions

Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.

Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and peppercorn. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat, cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).

Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.

Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto center of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.