Category Archives: Pork

tacos al pastor / pepper & onion sauté / mango salad

tacos al pastor / pepper & onion sauté / mango salad

Contents of your meal kit:

pork loin
al pastor marinade
mango
cucumber
chopped onion & cilantro
lime
pepper & onion mix
corn tortillas
fresh tomatillo salsa

Cookware needed: (2) mixing bowls, large skillet

Finishing steps:

  1. Cut pork into thin strips. In a mixing bowl, rub the al pastor marinade all over the meat (see note), sprinkle with salt & pepper.
  2. Cut mango and cucumber into bite-sized chunks. Place in a second mixing bowl along with a heavy sprinkle of chopped onion & cilantro (reserving the rest for later), and a squeeze of lime. Mix to combine, set aside.
  3. Heat a small amount of oil in a skillet over med-high heat. Add sliced pepper & onion mix, season with salt & pepper, and cook for 5-6 minutes, stirring occasionally. Transfer vegetables to a serving bowl and cover to keep warm.
  4. If necessary, add additional oil to the skillet before adding pork in a single layer.   Sear 3-4 minutes or until done to your liking, turning occasionally. Transfer pork to a cutting board and let rest.
  5. Warm the tortillas. If you have a gas stove, you can do this by placing the tortilla directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, you can warm in a dry skillet or the microwave.
  6. Chop the pork al pastor into small chunks, and divide between tortillas. Top with remaining chopped onion & cilantro and tomatillo salsa. You can serve the pepper & onion sauté and the mango salad on the side – or for a different variation, try piling it all into the tacos!

Note: The marinade is very spicy, so use the amount that works for your heat tolerance (we loved it spicy!).

 

sausage & lemon summer squash soup / spinach salad with herb-roasted chickpeas

 

Contents of your meal kit:

Zeigler’s italian pork sausage
chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese

Cookware needed: baking sheet, saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Place sausage alongside chickpeas and roast both for 20 minutes, tossing chickpeas halfway through.  Continue with the next steps while chickpeas and sausage roast.
  2. Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
  3. In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
  4. As the squash softens, use the back of a spoon or a potato masher to mash some of the squash.   It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
  5. When chickpeas are done roasting, 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, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Top salad with chickpeas.
  6. Divide soup between bowls and top with a sprinkle of pecorino cheese. Enjoy alongside the sausage and salad.

Note: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions

garlic-marinated pork loin chop / snow pea, snake bean & sesame noodle salad

garlic-marinated pork loin chop / snow pea, snake bean & sesame noodle salad

Contents of your meal kit:

pork loin chops
garlic-pepper paste
cherry tomatoes
snow peas
snake beans
scallion
thin noodles
orange soy glaze
sesame seeds

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

Finishing steps:

  1. Fill a large stockpot with water, cover and bring to a boil.
  2. Meanwhile, coat the pork chops with garlic-pepper paste, and set aside to marinate.   Cut cherry tomatoes in half, and slice snow peas lengthwise into thin pieces. Cut snake beans in 3 to 4-inch pieces. Thinly slice scallion on the bias (diagonal).
  3. When water is boiling, add noodles and snake beans to the stockpot and give everything a good stir. Cook 2-3 minutes or until pasta is al dente. Transfer to a colander and drain immediately, rinsing with cold water. (You could place on a paper towel to absorb excess moisture.)
  4. When the excess water has drained from noodles and snake beans, place in a mixing bowl along with tomatoes and snow peas. Toss with HALF of the orange soy glaze.
  5. Heat a small amount of oil in a nonstick skillet over medium heat. When skillet is hot, cook pork chops for 2-3 minutes per side. Add the remaining orange soy glaze and sliced scallion to the skillet and turn off heat. Rest pork a minute or so – it will continue to cook. Turn pork to coat with glaze, then slice.
  6. Divide noodles between plates and top with sliced pork. Drizzle the reduced glaze from the pan over the top of the plate and sprinkle with sesame seeds. Enjoy!

 

 

sausage & corn chowder / salad with tomato-lemon dressing

Contents of your meal kit:

sausage
corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
arugula
hot sauce

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

Finishing steps:

  1. Place sausage in a nonstick skillet along with 1/3 cup of water. Bring to a simmer, cover, reduce heat to low and steam 10-15 minutes, or until cooked through. Transfer to a plate or cutting board, slice and keep warm.
  2. Meanwhile, cut the kernels off the cobs of corn, reserving the cobs.  Thinly slice potatoes crosswise.
  3. Melt butter along with a drizzle of olive oil in a saucepan over med-high heat. Add the mirepoix, potatoes, and thyme sprigs. Cook until onion is tender and translucent, about 3-4 minutes, stirring occasionally.
  4. Add chowder base and water to the saucepan along with the corncobs (see note below). Bring to a boil, reduce heat to med-low, and cook for 7-10 min, or until the potatoes are tender.
  5. Add the corn kernels and simmer for an additional 5 minutes, or until corn is tender.
  6. Meanwhile, pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle of olive oil. Toss gently with the arugula and season with salt & pepper to taste.
  7. Finish the chowder by removing the corncobs and thyme sprigs. Stir in sliced sausage and cook a minute or so to reheat sausage. Season with salt & pepper as needed. Divide between bowls, top with a dash of hot sauce (optional) and enjoy salad on the side.

Notes:

  • When recipe calls for water, add the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.
  • For even more corn flavor, before adding your corncobs, run the back side of a butter knife along the cobs to remove the “milk”. Add to the pot along with the corncobs.

garlic-pepper pork with stone fruit salsa / sautéed snap peas / brown rice salad

garlic-pepper pork with stone fruit salsa / sautéed snap peas / brown rice salad

Contents of your meal kit:

pork chops
mixed stone fruit
minced red onion
basil
garlic-pepper paste
brown rice
cucumber
herb bundle
shallot vinaigrette
snap peas

Cookware needed: 2 mixing bowls, outdoor grill (see notes), foil

Finishing steps:

  1. Cut stone fruit into small bite-sized pieces. Place in mixing bowl with red onion. Tear basil leaves into salsa and stir to combine. Set aside
  2. Pat dry pork chops with a paper towel, and rub with garlic-pepper paste. Set aside.
  3. Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off. Dice cucumber, coarsely chop mint & parsley; add to a mixing bowl with brown rice. Pour shallot vinaigrette into bowl, stir to combine, and season with salt & pepper to taste. If desired, add a drizzle of olive oil to taste. Set aside.
  4. Preheat grill to high heat. While the grill is heating, trim the stem end off snap peas and remove strings if desired. Toss with olive oil, salt & pepper.
  5. Place a piece of foil on one side of the grill, place snap peas on top and grill 5-7 minutes or until done to your liking. On the other side of the grill cook pork 2-4 minutes per side, or until cooked through. Transfer to a clean plate and keep warm while the pork rests for a few minutes. (It will continue to cook.)
  6. Serve garlic-pepper pork topped with a spoonful of stone fruit salsa. Enjoy snap peas and brown rice salad on the side.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

cuban pork / skillet zucchini & peppers / green rice

cuban pork / skillet zucchini & peppers / green rice

Contents of your meal kit:

 

ground pork

basmati rice

cilantro & mint

bell pepper

zucchini

onion

citrus mojo sauce

 

 

 

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

 

Finishing steps:

  1. Place rice in a saucepan and add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil over high heat, 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. Continue with other steps while rice is cooking.
  2. Remove mint leaves from the stems and finely chop mint leaves along with cilantro leaves and stems (see note).

Combine and set aside. Slice bell pepper in 1/4-inch pieces. Slice zucchini in half lengthwise and then crosswise into 1/3-inch “half moons.” Set aside.

  1. Heat a nonstick skillet over med-high heat. When skillet is hot, add onion, pork, salt & pepper and break up with a spatula or wooden spoon. Cook about 3-4 minutes, until golden brown and cooked through. Add the citrus mojo sauce and HALF the chopped herbs. Continue cooking a minute or so to allow flavors to combine. Taste and season with additional salt & pepper to taste. Transfer to bowl and keep warm.
  2. Add small amount of oil to the hot skillet (if needed) and keep over med-high heat. Saute zucchini & peppers 3-5 minutes. Season with salt & pepper to taste.
  3. Once rice has rested 5 minutes, add other half of chopped herbs (cilantro & mint) and fluff with a fork.
  4. Divide green rice between serving plates and top with pork. Serve zucchini & peppers on the side.

 

Notes: While you can really only use the leaves on herbs such as mint and rosemary (which have woody stems), cilantro has tender stems that you can chop up and use along with the leaves.

pork with rhubarb marmalade / cauliflower rice / green beans with mustard butter

pork with rhubarb marmalade / cauliflower rice / green beans with mustard butter

Contents of your meal kit:

pork loin
green beans
spiced honey
rhubarb
garlic
cauliflower rice
mustard butter

Cookware needed: baking sheet, small to medium saucepan, small to medium nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Trim stem end of green beans. On a baking sheet, toss green beans with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes. Continue with next steps while green beans are roasting.
  2. Combine spiced honey and an equal amount of water in a saucepan. Add rhubarb, bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover, reduce heat to low, and simmer until liquid is syrupy. Lightly smash the rhubarb with the back of a spoon into a chunky applesauce texture.
  3. While rhubarb is cooking, smash the garlic clove with the heel of your hand or side of a knife. Heat a small amount of oil in a nonstick skillet over medium-high heat, and sauté garlic 1-2 minutes or until fragrant. Add cauliflower and a small amount of water to the skillet, then cover and steam 2 minutes or until tender. Remove lid and continue sautéing another 2-3 minutes or until cauliflower is golden brown. Remove garlic clove before stirring in HALF of the mustard butter. Season with salt & pepper. Transfer to a serving bowl and keep warm.
  4. Wipe out the skillet add a small amount of oil and heat over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, cook pork 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
  5. When beans are done, toss them with remaining half of mustard butter.
  6. Slice pork, divide between plates and top with a dollop of rhubarb marmalade. Enjoy cauliflower rice and green beans on the side.

 

five-spice pork / pomegranate-glazed carrots / citrus dressed greens

five-spice pork / pomegranate-glazed carrots / citrus dressed greens

Contents of your meal kit:

pork loin
carrots
pomegranate glaze
citrus vinaigrette base
cutie
five-spice seasoning
mixed greens

Cookware needed: baking sheet, salad bowl, medium or large nonstick skillet with lid

Finishing steps:

  1. Preheat oven to 425. On a baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, drizzle with pomegranate glaze, and roast another 5-10 minutes. Continue with next steps while carrots are roasting.
  2. 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.   Peel cutie, separate segments, and add to the salad bowl.
  3. Season both sides of pork with five-spice, salt & pepper and set aside.
  4. After tossing the carrots, heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
  5. Add mixed greens to the salad bowl with citrus and dressing. Toss gently and season with salt & pepper to taste.
  6. Slice pork and divide between plates. Enjoy carrots and salad on the side.

 

 

pork & mushroom ragu over polenta / asparagus salad with meyer lemon vinaigrette

Contents of your meal kit:

pork sausage
mixed mushrooms
asparagus
meyer lemon vinaigrette base
ragu base
polenta
tomato sauce
herb compound butter

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

Finishing steps:

  1. Using a damp paper towel, wipe mushrooms clean of any dirt. Dice mushrooms into 1/3-inch pieces.
  2. Thinly slice asparagus on the diagonal. Place in a nonstick skillet with just enough water to cover the bottom. Cover, turn heat to high, and steam 1-2 minutes, until bright green. Immediately drain in a colander and rinse with cold water. Pour vinaigrette base into the bottom of mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Pat asparagus dry with a paper towel before adding to mixing bowl with lemon vinaigrette. Season with salt & pepper, toss to combine.
  3. Using the same nonstick skillet, heat a small amount of oil over med-high heat. When oil is hot, add pork sausage, mushrooms and ragu base, season with salt & pepper and cook stirring occasionally, 5-7 minutes.
  4. Meanwhile, fill a saucepan with water (see note). Bring to boil over high heat. When water is boiling, reduce heat to low and slowly add polenta, while whisking to prevent clumping. Cook 15 minutes stirring frequently. Finished texture should be soft and creamy.
  5. When pork is well browned, add a splash of water to deglaze skillet, then quickly scrape the bottom with a wooden spoon to remove any bits. Add tomato sauce; reduce heat to low; cover and simmer until ready to serve.
  6. When the polenta is done, stir in the herb compound butter and season with salt & pepper to taste. Immediately divide polenta between plates and top with pork & mushroom ragu. Serve asparagus salad on the side.

Note: When recipe calls for water, use the following amounts: 2½ cups for 2 portions, 4 cups for 4 portions or 6 cups for 6 portions

sausage & mushroom-poblano frittata / spinach salad with cilantro vinaigrette

Contents of your meal kit:

sausage
poblano pepper mix
mushrooms
cilantro
eggs
jack cheese
cilantro vinaigrette base
spinach
tomatoes
tapatio (optional)

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

Finishing steps:

  1. Pour 1/3 cup of water into an oven-safe nonstick skillet along with the sausage. Cover, bring to a simmer, then reduce heat to low and steam 10 minutes. Remove lid, increase heat to high, and once water evaporates brown sausage on all sides. Transfer to plate and keep warm. Wipe skillet with a paper towel.
  2. While sausage is cooking, prep vegetables for frittata: (1) Thinly slice peppers. (2) Wipe mushrooms clean with a damp paper towel, trim/discard the stem ends, and thinly slice. (3) Roughly chop cilantro.
  3. Preheat your broiler. Crack eggs into a bowl, season with salt & pepper, whisk together. Stir in cheese & cilantro.
  4. Heat a small amount of oil in the same skillet over medium heat. Cook mushrooms, stirring occasionally, until golden. Transfer to a paper towel to absorb excess moisture. Add a bit more oil and poblano pepper mix. Cook 5 minutes, or until softened. Reduce heat to low, add mushrooms back to skillet, and season with salt & pepper.
  5. Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking.
  6. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet.
  7. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. If this looks like too much dressing, remove some before tossing with the spinach. Slice tomatoes in half and add to the salad. Season with salt & pepper to taste.
  8. Serve wedges of frittata on each plate with a drizzle of tapatio if desired. Enjoy the salad on the side.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. 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 yours in the oven? Check the website for an alternative option.