Cuban-Style Pork Chops

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • 1 teaspoon adobo seasoning
  • 4 boneless pork loin chops (4 ounces each)
  • 4 slices deli ham (about 3 ounces)
  • 4 slices Swiss cheese
  • 2 tablespoons chopped fresh cilantro
  • Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Grilled Tofu with Chimichurri

Ingredients

  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt

Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Ramen Chicken Noodle

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 c. Thinly sliced green onions
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken broth
  • 2 packages ramen noodles (seasoning packets discarded)
  • 2 c. shredded rotisserie chicken
  • 1/4 c. freshly chopped cilantro
  • Juice of 1 lime, plus lime wedges for serving

Directions

  1. In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
  2. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
  3. Serve with lime.

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Ingredients

Spicy Thai Peanut Sauce
  • ½ cup creamy peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons water
Roasted vegetables
  • 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
  • 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
  • about 2 tablespoons coconut oil (or olive oil)
  • ¼ teaspoon cumin powder
  • Sea salt, to taste
Rice and garnishes
  • 1 ¼ cup jasmine brown rice (or any variety of long-grain brown rice)
  • 2 to 3 green onions/chives, sliced into thin rounds (green and white parts)
  • Handful cilantro, torn
  • Handful peanuts, crushed
  • Sriracha/rooster sauce on the side (optional)

Tofu Scramble

Ingredients

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)