Citrus Pork with Egg Noodles

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2″ x 1/2″ strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots, sliced
1 tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium-high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4.

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Italian Sausage Soup

1 pound Italian-spiced pork sausage
1 clove garlic, minced
3 1/2 cups vegetable broth
2 cups stewed tomatoes
1 cup sliced carrots
2 cups great Northern beans with cooking liquid
2 small zucchini, cubed
2 cups spinach, packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat and add spinach. Replace lid, allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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Moroccan Pork

2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
2 teaspoons paprika, preferably Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger plus 1 pinch, divided
1 1/2 pounds pork loin, cubed
1 14-ounce can reduced-sodium chicken broth
1 cup butternut squash, diced (1/2-inch cubes)
1 cup carrots, sliced (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup diced tomatoes
2 tablespoons preserved lemon, chopped and rinsed (see note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground allspice

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

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Slow-Cooked Pork Shoulder

1 lean boneless pork shoulder
1 medium onion, diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, sliced
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
1 tablespoon teriyaki sauce
1/4 cup brown sugar

Preheat oven to 250 degrees. Place the sage, garlic, rosemary, ground pepper, salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on, the add in the olive oil and white wine. Trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for 5 hours.

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Stir-Fry Pork with Cabbage and other Super-Vegetables

4 boneless pork chops
2 cups broccoli florets, blanched
2 stalks celery, thinly sliced
1 large onion, thinly sliced
2 sweet red peppers, seeded, cut bite-sized
1 head bok choy, thinly sliced
2 cups fresh bean sprouts, rinsed
2 tablespoons vegetable oil
1 clove garlic, minced
1 slice fresh ginger, minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 teaspoon oyster sauce
1/4 teaspoon hot red pepper sauce (optional)
1 1/2 tablespoon cornstarch
1/3 cup cold water

Remove fat from pork and cut into thin slices. Have veggies cut and ready. Prepare the sauce by heating 1 tablespoon of oil in a small saucepan. Sauté the garlic and ginger until sizzling. Add broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce. Simmer 5 minutes. Stir the cornstarch into cold water until there are no lumps. Add to sauce, stirring constantly until thickened. Simmer a few minutes longer.

Heat 1 tablespoon oil in a 12-inch skillet or wok. Over high heat, stir-fry the pork until it’s just cooked through. Remove and reserve the pork. Add another tablespoon oil to the skillet. Over medium-high heat, stir-fry the celery and onion 1 minute. Add the red pepper and broccoli; stir-fry 1 minute. Add the cabbage; stir-fry 1 minute. Add the sprouts and cooked pork. Stir in the sauce and heat through, stirring well to blend flavors.

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Black-Eyed Peas and Collards

collard greens

Collard greens: big, beautiful leaves with big, beautiful nutrition.

Here’s a great one pot meal that has a small amount of prep and fewer dishes at the end of it. This dish has good protein and vegetables. Add a piece of whole grain toast and you’ve got your grain. You can also put more vegetables into the base or replace the bacon with paprika to get the smoky flavor.

1 cup dried black-eyed peas
1 tablespoon butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces
1 bay leaf
1 large bunch collard greens
1 teaspoon of salt, plus more to taste
Pepper to taste

Put the peas and 4 cups of water in a bowl and soak overnight. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onion is translucent and the bacon is starting to crisp, about 5 minutes. Drain the black-eyed peas and pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 45 minutes, or until the peas are easily crushed with a fork. Be sure to check occasionally that the water does not cook off, as sometimes older peas take longer to cook than fresh ones. While the peas cook, remove the stems from the collard greens and chop them into bite size pieces. Once the peas are cooked, add the collards, salt to taste and some freshly ground pepper, and stir. Cover the pan and leave until the collards are tender, about 10 minutes. Remove from the heat and serve.

Adapted from the cookbook Good and Cheap by Leanne Brown.

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Pork-Stuffed Collard Leaves

collard greens

Lovely large leaves mean collards make ideal wraps.

1 bunch collard greens
1 pound ground pork
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon red chili flakes
1/2 cup finely chopped onion
2 cloves minced garlic
1/2 teaspoon oregano
1/4 teaspoon nutmeg
1 cup cooked brown rice or quinoa
1 cup vegetable or chicken broth
1 cup grated cheese (optional)

Stem collards and cut leaves in half lengthwise. Blanch them in boiling water for a minute, then submerge immediately in ice-cold water. Remove and let drain.

Mix the pork, salt, cumin, chili, onion, garlic, oregano, nutmeg and rice together well. Take a piece of collard leaf, put about 1/4-1/3 cup of mixture at its base and roll it up. Put seam-side down in an oiled baking pan. Do the same with remaining leaves, packing them side by side. Pour broth over the top. You can substitute tomato sauce. Cover with foil and bake at 375°F until pork is cooked through, about 35-40 minutes. Remove foil, sprinkle with cheese and bake 10 minutes more uncovered.

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Purple Potato Gratin

purple potatoes

Purple potatoes are vibrantly violet on the outside, and white on the inside.

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 pounds purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
4 slices bacon
1/2 cup grated parmesan cheese
Salt and pepper to taste

To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese; when melted remove from heat. Salt and pepper to taste.

Sauté the shallots in the olive oil until slightly brown and caramelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy later). Cut bacon into 1-inch pieces.

Grease a shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. Add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

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Sweet & Sour Pork Chops with Quick Pickled Leek or Garlic Scapes

4 (8-ounce) pork chops, bone-in, 3/4″-1″ thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat. Sear chops, both sides, until golden brown, about 2-3 minutes. Place in oven and roast until cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.

To make the sweet-and-sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes in a small saucepan over medium heat; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Serve pork chops immediately with sweet-and-sour glaze.

These pork chops go great with Asian Pickled Leek Scapes!

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Mother’s Day Quiche with Leeks and Bacon

Eggs

Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

Crust
2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

Filling
1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from Taste.com.

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