COUNTRY SOUTHERN STYLE PULLED PORK
½ c. apple cider vinegar
2 c. water
2 Tbs. light olive oil
5-6-lb. pork butt, slightly trimmed
½ c. brown sugar
2 Tbs. each seasoning for rub (cumin, paprika, garlic powder, lemon pepper, mild chili powder, salt, pepper)
1 tsp. cayenne pepper for rub
Set oven to 350°F. Combine water and vinegar together in the roasting pan. Rub oil over entire pork shoulder and let rest for 5 minutes. Mix brown sugar, salt, paprika, lemon pepper, chili powder, black pepper, cumin, cayenne pepper, garlic powder, together in a bowl; rub over entire pork butt. Place pork butt in the roasting pan and cover with foil. Roast pork butt for 1 hour on 350°F., then reduce temperature of the oven to 300°F. until fork-tender (5 hours). Transfer to a large pan and let rest for 10 minutes. Add 2 c. remaining cooking liquid to the resting pork butt. Using 2 Tbs. dinner forks, shred pork butt (option: You can now add your favorite sauce). Place pork on a bun or serve on a platter. Prep time: 15 minutes. Cook time: 6 hours. Ready time: 6 hours 30 minutes.
CHICKPEA, RED BEANS & SPINACH CAKES
Yield: 4 servings
2 c. cooked diced potatoes
¼ c. soy milk
1 c. all-purpose flour
½ onion, diced and sautéed
½ c. fresh spinach, chiffonade
¼ c. red kidney beans, canned, cut in half
¼ c. chickpeas, canned, roughly mashed
1 egg
1 tsp. salt
1 tsp. granulated garlic
½ tsp. pepper
½ c. grape-seed oil
Roughly mash potatoes, not completely mashing all potatoes for texture. Add in soy milk and mix to the potatoes. Next add the flour, onion, spinach, red beans, chickpeas, and the egg. Mix until ingredients have been incorporated into the potato mixture. Season mixture with garlic, salt, and pepper. Form 3-4 oz. potato cakes and place on a dry resting surface. Heat oil to medium-high temperature in a non-stick skillet. Place cakes into the hot oil and brown for 3 minutes per side. Remove cakes and place on a plate with paper towels. Let cakes rest for 1 minute to drain, then serve. Prep time: 15 minutes. Cook time: 10 minutes. Ready time: 20-25 minutes.
SEAFOOD BURGER
½ lb. lump crabmeat, drained
½ lb. 16/20 shrimp, cooked and diced
½ lb. lobster claw meat
½ c. mayonnaise
2 Tbs. yellow mustard
2 Tbs. lemon juice
½ c. panko
4 tsp. Old Bay Seasoning
½ tsp. sea salt
¼ c. flat-leaf or curly parsley, finely chopped
¼ c. red bell pepper, diced
¼ c. green bell pepper, diced
¼ c. red onion, finely diced
1 c. flour
1 egg, lightly beaten
Avocado Mayo
1 c. mayonnaise
¼ c. avocado, blend until paste
1 tsp. lemon juice
1 tsp. lime juice
Salt and pepper (to taste)
Combine the crabmeat and shrimp in a large bowl with the mayo, mustard, lemon juice, panko, Old Bay Seasoning, sea salt, parsley, bell peppers, and onion. Mix gently with rubber spatula until well combined, taking care not to break up the lumps of crab too much. Mix in egg and flour. Refrigerate mixture for 1 hour so flavors can combine. Heat canola oil in a skillet over medium heat. Form crab and shrimp batter into patties. When oil is hot, place seafood burgers in pan and fry, about 3-4 minutes on both sides until golden brown. Prepare Avocado Mayonnaise. In a small bowl, mix together all ingredients. Refrigerate for 1 hour for flavors to combine, then serve. Serve seafood burger with Avocado Mayonnaise on your favorite bun.
PASTA PRIMAVERA
1 lb. fettuccini or pasta cut of your choice
2 c. fresh broccoli florets
2 c. asparagus, spears trimmed and cut into 3-inch pieces
1 large red pepper, diced
1 large yellow pepper, diced
1 medium red onion, diced
4 cloves garlic, minced
¼ c. olive oil
1 c. fresh spinach cut (chiffonade)
1 c. cherry tomatoes, halved
¼ c. lemon juice
2 Tbs. cut fresh basil (chiffonade)
Salt and pepper to taste
Grated Parmesan Cheese for topping
Cook pasta, use 4-qt. water for every pound of pasta, and add at least 1 Tbs. salt to the water for flavor. In a large skillet over medium-high heat, sauté broccoli, asparagus, peppers, onion, and garlic in olive oil until veggies are just tender, about 4-5 minutes. Stir in well-drained, cooked pasta, spinach, and tomatoes and continue cooking an additional 2 minutes. Remove cooked veggies and pasta from heat and stir in lemon juice and basil. Season with salt and pepper to taste. Top Pasta Primavera with Parmesan.
Remember, Pasta Primavera can be a very creative dish. Try adding a protein, such as salmon or chicken breast. You can also change your fresh vegetables to compliment the season. Prep time 15 minutes: Cook time 6-7 minutes: Total time 22 minutes. Makes 7 servings.
PINEAPPLE COLE SLAW
1 bag (16-oz.) broccoli slaw mix
½ med. head green cabbage, chopped
1 fresh sweet pineapple, peeled, cored, and diced
1/3 c. white wine vinegar
½ c. mayonnaise
2 Tbs. white sugar
Salt and pepper to taste
Mix broccoli slaw mix, cabbage, and pineapple into a large mixing bowl. In a separate mixing bowl whisk vinegar, mayonnaise, sugar, and salt and pepper. Pour mixture over the slaw mix, cover bowl using plastic wrap and refrigerate at least 1 hour, ‘til ready to serve. Prep time: 15 minutes. Ready time: 1 hour 15 minutes.