Broccoli Salad - Jo

Ingredient Ideas
- Broccoli
- Purple Seedless Grapes
- Bacon
- Flagship Cheddar Cheese - diced
- Grape Tomatoes
- Mushrooms
- Nuts/Seeds/Salad Topping
- Brianna's Poppyseed Dressing

Pork Carnitas

Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

• 2 tablespoons vegetable oil
• One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes 
• Kosher salt and freshly ground black pepper 
• 2 medium yellow onions, halved and sliced 
• 2 poblano peppers, seeded and ribs removed, sliced 
• 1 tablespoon dried oregano 
• 2 teaspoons ground cumin 
• 2 teaspoons ancho chile powder 
• 3 cloves garlic, minced 
• One 12-ounce can lemon-lime soda 
• 1 large orange, zested and juiced 

Serving Suggestions:
Warm corn or flour tortillas

Directions
Special equipment: a multi-cooker (Instapot)

1. Set a multi-cooker to the Saute setting and add the oil.
2. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
3. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
4. Preheat the broiler.
5. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
6. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.

Curry Sauce - Whole 30

Makes 2 Cups
Prep Time 15 minutes
Cooking Time 15 minutes
Total Time 30 minutes

Ingredients
1 TBS cooking fat
1/2 onion, diced
1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 c full fat coconut milk
Grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2-3 minutes.  Add the ginger and cook for 1 minute, stirring quickly. Add the garlic adn cook for another minute while continuing to stir.

Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.  Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8-10 minutes.  It will continue to thicken as it cools.
Season with the lime zest and juice, salt, and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.

Creamy Parmesan Cauliflower Mash

Ingredients
2 12oz pkg cauliflower florets
1/2 c grated parmesan cheese
1/4 c heavy cream
1 TBS butter
2tsp roasted garlic power
1/2 tsp salt
1/2 tsp pepper

1. Cook cauliflower according to package directions
2. Combine cauliflower and remaining ingredients in a large bowl.  Beat using a hand mixer until smooth.

Almond Raisin Cauliflower Rice

Ingredients:
2 16oz pkg cauliflower crumbles
3 TBS olive oil
2 cloves garlic, minced
1/2 c sliced almonds
1/2 c golden raisins

1. Preheat oven to 425. Combine cauliflower, oil, and garlic in a roasting pan. Bake 15-20 minutes until browned, stirring once

2. Toast nuts in a dry skillet over medium-high heat 4-6 minutes or until fragrant.  Stir nuts, olives, and raisins into cauliflower mixture before serving.

Cowboy Caviar (Salsa)

Cowboy Caviar

PREP TIME 20 minutes

TOTAL TIME 20 minutes

SERVINGS 12 servings

A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

• 3 Roma tomatoes seeds removed, diced
• 2 ripe avocados diced
• 1/3 cup red onion diced
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can black eyed peas rinsed and drained
• 1 1/2 cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)
• 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
• 1 jalapeno pepper seeds removed, diced into very small pieces
• ⅓ cup Cilantro finely chopped

DRESSING

• 1/3 cup olive oil
• 2 Tablespoons lime juice fresh preferred
• 2 Tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• Tortilla chips for serving

Instructions

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Nutella Pudding Pie

Ingredients
- Vanilla pudding with a couple of Tbsp cool whip mixed in
- Graham Crackers
- Nutella
- Fruit
- Sliced Toasted Almonds
- Coconut Oil

In a pyrex dish, line up graham crackers to cover bottom
Spread pudding over graham crackers
another layer of graham crackers
another layer of pudding
another layer of graham crackers
Melt Nutella with a little coconut oil, spread over graham crackers
Add fruit and sliced almonds



6/21/2019 from Jaleh