Salads●Soups
Salads were not meant to be boring.
Soups
Pork Chili Verde Soup
3 Pounds of Pork Shoulder, trimmed of most fat and cut into 1” cubes
Salt and Freshly Ground Black Pepper
2 Tbsp Oil (vegetable or canola oil, an oil that can handle high heat)
1 Large Yellow Onion - chopped
10 Cloves Garlic - minced
2 Tbsp Ground Cumin
2 Tbsp Dried Oregano Leaves
4 Cups Low-Sodium Chicken Broth
4 Poblano Chiles - seeded and sliced in half
3 Jalapeño Peppers - seeded and sliced in half (*see note)
1.5 Pounds Tomatillos - husks removed
1 Cup Fresh Cilantro (about 2 bunches) - coarsely chopped
3 Cans or 6 Cups Diced Tomatoes
2 Cans Chickpeas
Garlic Salt and Pepper - to taste
Cayenne or Other Dried Spicy Pepper to adjust spice level
Cooking Instructions
Season pork pieces on all sides with salt and freshly ground pepper.
Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides. This should be done in batches.
Remove the pork from the pot. Add a little additional oil to pan, if needed.
Add onion and saute until tender. Add garlic and cook for 30 seconds.
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
Meanwhile, make the sauce.
Cut the poblanos and jalapeños in half, place cut side down on cookie sheet, do the same with the tomatillos on a separate sheet. Roast veggies in oven for 7-10 minutes or until browned/roasted.
Add all veggies and cilantro to blender and blend to a thick verde sauce.
After the pork has cooked with the broth for desired time (until pork is tender and broth slightly reduced, usually about 2 hours) add the salsa verde mixture, diced tomatoes and chickpeas
Turn heat to low and cook for an additional hour.
Serve alone or over rice with fresh chopped cilantro.
Tomato Soup
with Roasted Red Peppers, Pesto and Balsamic Vinegar
Ingredients:
3 pounds ripe plum tomatoes, cut in half lengthwise
1/8 cups, plus 2 tablespoons good quality olive oil
1 tbsp kosher salt
2 teaspoons freshly ground black pepper
2 cups chopped yellow onions
7 garlic cloves, minced
2 tbsp unsalted butter
1 tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart chicken stock or water
2 red peppers
2 tbsp balsamic vinegar
3 tbsp basil pesto
Instructions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions (chopped) and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, chopped basil, thyme, and stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend in a blender or with an emulsion blender and cook for another 20 minutes or until desired thickness. Season with more salt and pepper to taste.
Salads
Asian Brussels Sprout Coleslaw Salad
Slaw:
1 lb Brussel Sprouts
3-4 Medium Carrots
2/3 c Chopped Green Onions
2/3 c Tightly Packed Cilantro-Chopped
2/3 c Slivered Almonds
¼ c Sesame Seeds
Sauce:
¼ c Olive Oil
3 Tbs Honey
3 Tbs Apple Cider Vinegar
3 Tbs Soy Sauce
Shred Brussel sprouts in a food processor or slice thinly by hand. Grate carrots in food processor or cheese grater. Toast the almonds, toss in a bowl with the sprouts and carrots. Add in chopped onions, cilantro and sesame seeds. Whisk the dressing until emulsified, then pour over slaw and toss. Best if let sit in the fridge for 30 minutes prior to serving.
Southwestern Chopped Salad
Salad Ingredients:
1 Head Romaine Lettuce - Roughly Chopped
1/2 Can Black Beans
1 Bell Pepper - Diced
1 Cup Cherry Tomatoes - Quartered
2 Cups Frozen Corn
5 Green Onions - Sliced
1/4 Cup Feta or Queso Fresco - Optional
Diced Chicken Breast - Optional
Dressing Ingredients:
½ Avocado
1/2 Cup Cilantro - Packed
2 Tbsp Lime Juice
3 Garlic Cloves
¼ Cup Olive Oil
1 ½ tsp White Wine Vinegar
1/8 tsp Salt
Chop and toss all salad ingredients together. Bring a saucepan of water to boil, cook frozen corn until warm (about 5 minutes), drain. Drain the black beans and add corn and beans to salad mixture. Blend up all the dressing ingredients in a blender or food processor and pulse until smooth. Dress the salad and enjoy!