Meal Type: Dinner
Easy Pork Carnitas
PrintEasy Pork Carnitas This mostly hands-off recipe yields falling-apart-tender pork shoulder after hours in the slow-cooker. Premixed seasoning delivers all the flavor with fewer steps. Finish in locally made spinach wraps from Angelic Bakehouse or your favorite tortilla. Leftovers can be reheated for days and tossed in grain bowls, hash browns, and sandwiches. Ingredients2 lbs. … Continued
Pork Tenderloin Kabobs
PrintPork Tenderloin KabobsYield 4 servings When it comes to kabobs, the magic is in the mix. For these Southeast Asian-inspired kabobs, juicy cubes of garlic-ginger marinated pork and flame-kissed onions, peppers, & zucchini create a rainbow of delightful summer flavors melded into one bountiful meal. Ingredients1½ lbs. pork tenderloin, trimmed of silver skin, cut in … Continued
Sirloin Steak with Pesto and Asparagus
PrintSirloin Steak with Pesto & AsparagusYield 2 Start with local beef sirloin — sustainably raised and full of flavor. Add locally grown garlic scape pesto for zing, and local, organic asparagus. Create a spring dish with the flavor, texture, and yum factor you’ve waited for all season. Ingredients2 top sirloin steaks (about 4 ounces each)1 … Continued
Greek Chicken Bowl with Kernza® Grains
PrintGreek Chicken Bowls with Kernza® GrainsYield 4 servings Ingredients1 lb. chicken breast or tenderloin, cut in 1-1/2″ pieces1 – 2 eggplant, sliced into planks1 pint cherry tomatoes½ red onion, cut in half, separated into layersOregano and lemon wedges for garnish1 cup Perennial Pantry Kernza® whole grains (soaked and cooked to package directions)For the marinade:½ cup … Continued
Creamy Polenta with Mushrooms
PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 Tablespoons butter3 oz. grated Parmesan cheese (about 2 cups), plus extra for … Continued
Spring Udon Bowl
PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued
Curried Lentils
PrintCurried Lentils Ingredients1 cup dried lentils3 cups water or stock ½ teaspoon kosher salt1 teaspoon whole coriander seed, cracked (see note)1 teaspoon red chili flakes1 teaspoon black mustard seeds1 teaspoon turmeric2 teaspoons Garam masala4 Tablespoons coconut oil (or another neutral flavored oil)1 yellow onion, thinly slicedPinch of salt4 garlic cloves, minced1-1½” knob of fresh ginger, peeled … Continued
One-Skillet Chicken and Pasta
PrintOne-Skillet Chicken and PastaYield 4 servings Ingredients1 Tablespoon olive oil½ large onion, sliced2 cloves garlic, thinly sliced1 lb. ground chicken thighs One package All Clean Food – Creamy Garlic Pasta, dried pasta and flavor packet separated3 cups chicken stock1 cup frozen spinach, thawed2 Tablespoons butter or butter alternative2 bags frozen organic butternut squash2 Tablespoons cream cheese or cream cheese alternative1 Tablespoon fresh … Continued
32-Bean Tacos
Print32-Bean TacosYield 3 cups of taco filling These easy 32-Bean Tacos are made using dried items from bulk that you can purchase in just the amount you need. Substitute sour cream in the crema with a dairy-free alternative to make your tacos vegan. It’s a great budget-friendly meal. IngredientsFor the crema:½ cup sour cream, Greek … Continued