Category Archives: Pork

sausage patties / cacio e pepe with cauliflower “cream” sauce / white bean salad

Contents of your meal kit:

ground pork
vinaigrette base
white beans
mint leaves
sausage seasoning
spaghetti
cauliflower “cream” sauce
butter
chopped parsley
grated pecorino
mixed greens

Cookware needed: large saucepan or stockpot, salad bowl, medium or large nonstick skillet, colander

Finishing steps:

  1. Bring a large saucepan or stockpot of water to a boil.
  2. While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.
  3. Working with clean hands, combine ground pork with sausage seasoning, salt & pepper. Form into patties.
  4. When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.
  5. Meanwhile, heat a small amount of oil in a nonstick skillet, over medium heat. When pan is hot, add pork patties, and cook about 5 minutes per side, or until cooked through.
  6. While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.
  7. Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with plenty of pepper, and finish with a sprinkle of chopped parsley and grated pecorino.
  8. Add salad greens to the bowl with beans and toss gently to combine. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.

kielbasa / potato, leek & cheddar frittata / smokey date jam / kale salad

kielbasa / potato, leek & cheddar frittata / smokey date jam / kale salad

Contents of your meal kit:

kielbasa
organic eggs
citrus vinaigrette
baby kale
toasted walnuts
fingerling potatoes
cheddar cheese
sliced leeks
smokey date jam

Cookware needed: skillet with lid, salad bowl, microwave-safe bowl, mixing bowl, oven-safe nonstick skillet (see note)

Finishing steps:

  1. Preheat oven to broil.  Pour 1/3 cup of into a skillet along with the kielbasa. Cover, bring to a simmer, then reduce to low and steam 10-15 minutes. (Continue with other recipe steps while sausage is steaming.) When sausage is done, drain any remaining water, then cook 2-3 more minutes, browning all sides.
  2. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.
  3. Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.
  4. Crack eggs into a mixing bowl and season generously with salt & pepper. Whisk well then stir in cheddar cheese.
  5. Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir to combine, then immediately transfer to oven.
  6. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.
  7. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet. Enjoy frittata topped with smokey date jam (see note). Serve kale salad on the side.

Note: Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven-safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.   Aren’t sure about putting your pan in the oven? Check the website for an alternative option.

Spoonandskillet.com/tutorials/frittata

 

pappardelle pasta with sausage & mushroom ragout / balsamic dressed greens

pappardelle pasta with sausage & mushroom ragout / balsamic dressed greens

Contents of your meal kit:

ground pork
dried porcini mushrooms
sausage seasoning
sliced cremini mushrooms
onions
herb mix
pappardelle pasta
balsamic vinaigrette base
mixed greens

Cookware needed: large stockpot, microwave-safe bowl, nonstick skillet, salad bowl

Finishing steps:

  1. Put a large stockpot of water on to boil for pasta. Continue with next steps while you are waiting.
  2. Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. Add water Add water (see note) and microwave for 2 or 3 minutes until boiling. Stir, and let stand 10 minutes. Continue with next steps.
  3. Heat a little olive oil in a nonstick skillet over med-high. Add ground pork, sausage seasoning, salt & pepper, breaking up with a spoon as you cook. When the pork is no longer pink, add fresh cremini mushrooms and onions. Saute 5-7 minutes, stirring occasionally.
  4. After soaking for 10 minutes, remove procini mushrooms from hot water, reserving liquid. Roughly chop porcini mushrooms, and add to the skillet with other ingredients. Add mushroom liquid to the skillet (if you see any grit in the liquid, you can pour through a fine mesh strainer lined with a paper towel). Stir in herb mix and simmer until liquid has reduced and slightly thickened.
  5. When water for pasta is boiling, add a generous amount of salt to season the water. Add pasta and cook 3-5 minutes, or until al dente (gluten free pasta will take longer). Strain pasta, and add to the skillet with mushroom ragout, tossing to combine. If it looks a little dry, add a drizzle of olive oil or a pat of butter.
  6. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.

Notes: When recipe calls for water use: 2 cups for 2 portions, 3 cups for 4 portions, and 4 cups for 6 portions.

five spice pork / kohlrabi salad / roasted pear & parsnip

five spice pork / kohlrabi salad / roasted pear & parsnip

Contents of your meal kit:

pork loin
pear
parsnips
ground ginger
thyme sprigs
baby kohlrabi
sherry vinaigrette base
five spice mix
mixed greens

Cookware needed: foil-lined baking sheet, salad bowl, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Cut pear into thin wedges and remove any stem/core/seeds. On a foil-lined baking sheet, toss pears & parsnips with olive oil, ground ginger, salt & pepper. Top with thyme sprigs, and roast 10 minutes, then toss and roast another 5 minutes.
  2. While pears and parsnips are roasting, thinly slice kohlrabi. Stack slices and cut across into matchsticks. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add kohlrabi, and toss to coat with vinaigrette. Set aside.
  3. When 5 minutes remain on the pears & parsnips, heat a nonstick skillet over med-high heat. Season pork with five spice mix, salt & pepper, then rub with a small amount of oil. When skillet is hot, add pork and cook 2-3 minutes per side. The spice mix will give a deep brown color to the pork. Set pork aside to rest.
  4. Toss the salad greens with kohlrabi and vinaigrette. Season with salt & pepper to taste.
  5. Thinly slice pork and divide between serving plates. Enjoy kohlrabi salad and roasted pear & parsnip on the side.

pork chops & apple butter / rustic mashed potatoes / salad with lemon vinaigrette

pork chops & apple butter / rustic mashed potatoes / salad with lemon vinaigrette

Contents of your meal kit:

pork chops
potatoes
chive butter
lemon vinaigrette base
salad mix
apple butter

Cookware needed: small or medium saucepan with lid, medium or large skillet, salad bowl

Finishing steps:

  1. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Smash with a potato masher or the back of a fork. Stir in chive butter, season with salt and pepper to taste, cover to keep warm. (If potatoes are dry for your taste, stir in a drizzle of olive oil.)
  2. Once potatoes are done, heat a small amount of oil in a skillet over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
  3. While pork is resting, pour lemon vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  4. Once pork chop has rested a few minutes, slice and serve topped with a dollop of apple butter. Enjoy rustic mashed potatoes and salad on the side.

 

seared pork / lemon-caper braised brussels sprouts / rosemary smashed sweet potato

seared pork / lemon-caper braised brussels sprouts / rosemary smashed sweet potato

Contents of your meal kit:

pork loin
sweet potato
garlic
rosemary
shaved brussels sprouts
lemon-caper sauce

Cookware needed: saucepan with lid, medium or large nonstick skillet with lid

Finishing steps:

  1. Cut sweet potato into bite-sized chunks and place in saucepan along with the garlic. Add enough water to cover the potatoes and place lid on the saucepan. Bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. When done, drain sweet potatoes and return to saucepan.
  2. Remove rosemary leaves from their stems by holding the sprig upright with one hand, and using other hand to pull down against the direction the leaves are growing. Leaves will pull off as you slide your fingers down. Coarsely chop and add to the saucepan with sweet potatoes. Roughly smash with a potato masher or a fork and season with salt & pepper. If they seem dry, add a drizzle of olive oil or a pat of butter. Cover and keep warm.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of pork with salt & pepper. When oil is hot, add pork and cook 1-2 minutes to brown each side. Transfer to a plate and cover to keep warm.
  4. Keep skillet over med-high heat, and add a bit more oil if needed. Toss the shaved brussels sprouts into the skillet, and cook 2-3 minutes or until edges are caramelized. Add lemon-caper sauce and water (see note). Cover and simmer 2-3 minutes.
  5. Add the pork back to the skillet with the brussels sprouts and simmer 2-3 minutes uncovered, to reduce sauce, and finish cooking the pork.
  6. Divide brussels sprouts between plates. Slice pork and place on top of the brussels sprouts. Finish by drizzling with any lemon-caper sauce remaining in the skillet. Enjoy sweet potatoes on the side.

Notes: When recipe calls for water, add ½ cup for 2 portion, 1 cup for 4 portion, 1 ½ cup for 6 portion.

maple-glazed pork / roasted parsnips / mixed greens & cider vinaigrette

maple-glazed pork / roasted parsnips / mixed greens & cider vinaigrette

Contents of your meal kit:

pork loin
parsnips
thyme
maple glaze base
cider vinaigrette base
mixed greens
golden raisins

Cookware needed: baking sheet, small bowl, nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 450. On a baking sheet, toss parsnips with olive oil, whole thyme springs, salt & pepper. Roast for 15 minutes, then toss and roast another 5-10 minutes or until tender and golden brown.
  2. Meanwhile, season both sides of pork with salt & pepper. In a small bowl, combine maple glaze base with an equal amount of water.
  3. When about 5 minutes remain on the timer for parsnips, get ready to cook your pork. Heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, cook pork 2-3 minutes per side.
  4. After browning the pork, reduce heat to low, and add maple glaze to skillet. Allow glaze to simmer and reduce for a minute or so, turning pork to coat with glaze. Remove from heat.
  5. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and the golden raisins. Toss gently and season with salt & pepper to taste.
  6. Slice pork before dividing between plates. Drizzle with any remaining glaze in skillet. Enjoy salad and roasted parsnips on the side.

 

sausage, cremini & kale quinoa skillet

Contents of your meal kit:

Zeigler’s sausage
quinoa
cremini mushrooms
thyme
zucchini
onion
kale
tomatoes
garlic cashew “cream”
gruyere cheese

Cookware needed: small saucepan with lid, oven-safe nonstick skillet with lid (see note)

Finishing steps:

  1. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
  2. Remove sausage from casing by squeezing on one end then pushing towards the opposite end. Use a knife to cut casing if needed.
  3. Heat an oven-safe nonstick skillet over med-high heat. Once hot, add sausage and break up with a spatula or wooden spoon. Cook about 3-5 minutes, or until cooked through. Transfer to a bowl.
  4. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
  5. Using the same skillet, wipe clean and heat a small amount of oil over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
  6. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked sausage and quinoa, then season with salt & pepper to taste. Spread mixture evenly across the skillet and top with cheese.
  7. Place skillet under broiler. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.

chicken & black bean patties / charred-tomato salsa / corn slaw

Contents of your meal kit:

chicken
slaw mix
cilantro vinaigrette base
cilantro
cherry tomatoes
jalapenos
corn
black beans
black bean patty seasoning
lime

Cookware needed: 2 mixing bowls, foil-lined baking sheet, shallow dish, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to broil. In a mixing bowl, toss slaw mix with cilantro vinaigrette base and a little salt & pepper. Roughly chop cilantro leaves and stems and add to the bowl with slaw mix. Set aside.
  2. Slice tomatoes in half. Roughly chop jalapenos. Place together on one side of a foil-lined baking sheet. Place corn on the other side of the sheet. Drizzle everything with olive oil, and season with salt & pepper.
  3. When broiler is hot, place baking sheet in the oven and broil 2-4 minutes until the corn is golden. Turn and continue broiling another 2-4 minutes or until tomatoes are charred.
  4. When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels.   Add to bowl with the other slaw ingredients. Stir to combine.
  5. Heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Transfer to a plate and keep warm while cooking the black bean patties.
  6. While chicken is cooking, rinse and drain beans. In a second mixing bowl, mash beans with the back of a fork or a potato masher to a coarse texture. Add patty seasoning, chickpea flour, salt & pepper and mix to combine. Form patties from black bean mixture, using about ¼ cup of the mix. (You want a relatively thick patty – about 2 per person.)
  7. Using the same skillet you cooked chicken in, heat a small amount of oil over medium heat. When hot, add bean patties. Cook in a single layer (in batches if necessary) 2-4 minutes per side, or until crispy on exterior and hot inside.
  8. Slice chicken and serve with black bean patties topped with charred-tomato salsa, and a squeeze of lime. Enjoy corn slaw on the side.

zeigler’s kielbasa / roasted green beans / warm potato salad

zeigler’s kielbasa / roasted green beans / warm potato salad

Contents of your meal kit:

zeigler’s fresh kielbasa
fingerling potatoes
red onion
green beans
creamy dijon dressing
lemon

Cookware needed: saucepan with a lid, medium or large skillet with a lid, baking sheet

Finishing steps:

  1. Preheat oven to 425.
  2. Cut potatoes in half lengthwise and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, cover, and cook until tender when pierced with a knife. Drain and return to warm saucepan. Continue with next steps while potatoes are cooking.
  3. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add sliced red onion and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes, or until softened. Add 1/3 cup of water to the skillet along with the kielbasa, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.
  4. Meanwhile, trim the stem ends off of the green beans and toss on a baking sheet with olive oil, salt & pepper. Roast 10-15 minutes.
  5. When kielbasa has steamed for 10-15 minutes, remove lid and transfer sausage to a plate. Return heat to med-high and continue cooking until water has mostly evaporated, and onions are caramelized. Transfer onions to the saucepan with potatoes.
  6. Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
  7. Toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
  8. Serve kielbasa with roasted green beans and potato salad. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!