Sweet Onion Slow Cooker Pulled Pork

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

  • Servings: 10
  • Difficulty: Easy
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Ingredients

1 3-4-Pound Pork Shoulder

Salt And Pepper To Taste

1 Large Sweet Onion, Sliced Thinly, Plus More For Serving

½ Cup Water Or Broth

18 Ounces Barbecue Sauce (Homemade Or Store-Bought)

Hamburger Buns, Pickles, Lettuce, Tomato For Serving

Directions

  1. Season the pork all over with salt and pepper.
  2. Place the onions in the bottom of a slow cooker. Add pork on top and pour in the water/broth.  
  3. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours. 
  4. Remove the roast from the slow cooker and let cool slightly. Shred the meat with two forks or your hands. Discard any excess fat. 
  5. Return the meat to the slow cooker and stir in the barbecue sauce. 
  6. Heat through and serve on hamburger buns with toppings of your choice.

Creamed Mizuna Mustard Greens

You may think that you have never had mizuna mustard greens, however it’s in a lot of baby lettuce mixes! We added mizuna mustard greens in a delicious creamy soup, pair it with chicken for a delicious dinner!

You may think that you have never had mizuna mustard greens, however it’s in a lot of baby lettuce mixes! We added mizuna mustard greens in a delicious creamy soup, pair it with chicken for a delicious dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Mizuna Mustard Greens, Destemmed And Roughly Chopped

¼ Cup Unsalted Butter

¼ Cup All-Purpose Flour

1 White Onion, Diced

2 Garlic Cloves, Minced

1 Cup Whole Milk

⅛ Teaspoon Ground Nutmeg

Salt And Pepper To Taste

½ Lemon, Juiced

Red Pepper Flakes, Optional

Directions

  1. Bring a large pot of salted water to a boil. When boiling, submerge the mizuna all at once and blanch for 30 seconds to 1 minute, until bright green. Drain and rinse the greens under cold water. 
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, until golden. Add the onion and garlic and cook, stirring, until the onions soften, about 5 minutes. 
  3. Whisk in the milk until the sauce thickens, about 3 minutes. Reduce the heat to prevent burning on the bottom of the pan. Season with nutmeg, salt, and pepper. 
  4. Fold in the cooked mizuna and lemon juice and seasons to taste with more salt, pepper, or crushed red pepper flakes to taste. 

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

Caramelized Pear & Artichoke Pasta

This pasta is absolutely exquisite, the carmelized pear gives this recipe a unique sweetness. It’s a great dish to prepare for a delicious light dinner.

This pasta is absolutely exquisite, the carmelized pear gives this recipe a unique sweetness. It’s a great dish to prepare for a delicious light dinner.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

12 Ounces Spaghetti Or Other Pasta

3 Tablespoons Unsalted Butter, Divided

3 Bartlett or Bosc Pears, Peeled, Cored, And Sliced Into ¼-Inch Wedges

2 Garlic Cloves, Minced

½ Teaspoon Red Pepper Flakes, To Taste

1 15-Ounce Can Artichoke Hearts, Drained

1 Lemon, Zested And Juiced

2 Tablespoons Minced Fresh Basil

¾ Cup Shredded Parmesan Cheese

Salt and Pepper To Taste

 

Directions

  1. Bring a large pot of well-salted water to a boil. Add the pasta, stir and cook according to package instructions. Receive 2 cups of pasta water, drain the pasta and return to the pot off of the heat. Drizzle with oil to prevent sticking. 
  2. Meanwhile, in a large skillet melt 2 tablespoons of butter. When fully melted, add the pears and cook, turning occasionally, until browned and tender but not mushy, about 5-7 minutes. Transfer the pears to a plate. 
  3. Heat the remaining 1 tablespoon butter, garlic, and pepper flakes over medium heat until the garlic is fragrant, 1-2 minutes. Add the artichoke hearts and cook until lightly browned. 
  4. Add the pasta, lemon zest and juice, and as much reserved pasta water as is necessary to coat the pasta in a sauce (start with about ½ cup and add more as you stir). Season to taste with salt and pepper and garnish with basil and parmesan. 

Spaghetti Squash Fritters

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Spaghetti Squash

1 Shallot, Sliced Thinly

½ Cup All-Purpose Flour

½ Cup Grated Parmesan

2 Garlic Cloves, Minced

1 Egg, Beaten

1 Teaspoon Kosher Salt

½ Teaspoon Pepper

2 Tablespoons Olive Oil

 

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Scoop out the spaghetti squash seeds. Sprinkle the flesh generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender. 
  3. Scrape the cooked squash into a strainer. Place a heavy bowl on top to press out as much liquid as possible and let it drain for 10 minutes. 
  4. Transfer the cooked squash to a mixing bowl, along with the shallot, flour, parmesan, garlic, egg, salt, and pepper. Combine until just mixed. The mixture will be wet. 
  5. Heat the olive oil in a large skillet over medium-high heat. Shape the squash mixture into patties about 2 inches in diameter and gently place in the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through.

Charred Zucchini and White Bean Dip

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

  • Servings: 5
  • Difficulty: Easy
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Ingredients

1 Can Of White Beans 

5 Zucchini 

1 Tablespoon Olive Oil 

2 Tablespoon Tahini 

1 Teaspoon Lemon Juice 

2 Garlic Cloves 

1 Tablespoon Mayo 

1 Teaspoon Salt 

Directions

 

1. Char the zucchini whole on a gas burner or in the oven at 425 for 30 min. To char it on the gas burner, you will need to rotate the zucchini every time each side blackens. Take them off the burners once each side is blackened and can easily be pierced with a fork. Take off the blackened skin, by running the zucchini underwater. 

2. Add the zucchini, tahini, lemon juice, and garlic. Pulse 10 times or until a purée starts to form in a food processor. 

3. Drizzle in the oil while the motor is running. Fold in the mayo, and salt. Transfer to a serving bowl and garnish with pomegranate seeds, parsley, more olive oil, and aleppo.

4. Optional garnishes: pomegranate seeds, parsley, olive oil, Aleppo (dried chili pepper from Syria) 

Spicy Miso Shiitake Mushroom Noodles

These noodles are packed with umami flavor, thanks to the shiitake mushrooms, soy sauce, and miso. They are great hot, but even better chilled!

These noodles are packed with umami flavor, thanks to the shiitake mushrooms, soy sauce, and miso. They are great hot, but even better chilled!

  • Servings: 2
  • Difficulty: Medium
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Ingredients

½ Sliced Shiitake Mushrooms 

1 Shallot Diced 

1 Tablespoon Soy Sauce 

1 Teaspoon Maple Syrup 

1 Teaspoon Grated Ginger 

2 Tablespoons Oil 

1 Teaspoon Apple Cider Vinegar

1 Package of Rice Noodles 

1 teaspoon of Chili Oil 

 

Directions

1. Bring a large pot of water to a boil and cook the noodles according to the instructions. Drain and reserve. 

2. Cook the shiitakes in a large saute pan on high heat with grapeseed oil. Once shrooms start to soften, turn down the heat to medium and add the shallots and garlic and saute for a few min. 

3. Make a dressing by combining miso, maple syrup, apple cider vin, and soy sauce in a large mixing bowl. 

4. Add the mushroom mixture while it’s hot, to the bowl with the dressing in it. Give everything a good stir, letting the mushrooms drink in the sauce. Add the noodles and mix everything again. Transfer back to the saute pan to let the noodles crisp up for a few minutes, and drizzle the chili oil. Best enjoyed cold.

Braised Red Cabbage with Apples and Onions

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

  • Servings: 5
  • Difficulty: Easy
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Ingredients


1 Red Cabbage, Quartered and Sliced
⅓ Cup Wed Wine
2 Tablespoon Red Currant or Plum Jam
2 Bay Leaves
1 Tablespoon Soy Sauce
½ Yellow Onion Sliced
1 Teaspoon Salt
3 Cups of Water
1 Apple Cored and Sliced
1 Teaspoon Butter
1 Tablespoon Apple Cider Vinegar

Directions

  1. In a large saucepan, add the butter on medium heat. Saute the onions and apples until soft and onions are translucent.
  2. While the onions and apples are sauteing, quarter and slice the red cabbage.
  3. Add the sliced cabbage, red wine, jam, soy sauce, apple cider vinegar and 1 cup of water. Keep adding more water as it simmers.
  4. Simmer for 30-40 min or until cabbage has completely softened and the liquid has reduced to a tablespoon.

Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.

Crispy Shishitos With Calabrian Chili Aioli

Shishitos become even more delicious when you fry them in a batter. Serve them with this addictive aioli, which will quickly become your new favorite sauce. These are spicy, so temper that heat by serving them with a semi-dry Riesling from Germany.

Shishitos become even more delicious when you fry them in a batter. Serve them with this addictive aioli, which will quickly become your new favorite sauce. These are spicy, so temper that heat by serving them with a semi-dry Riesling from Germany.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

8 Ounces Shishitos 

1.5 Cup of Flour 

1 Cup of Semolina

1.5 Cups of Water 

.5 Cup of Lemon Soda 

Grapeseed Oil

2 Tablespoon mayo

1 Tablespoon Grated Parmesan  

1  Teaspoon Calabrian Chilies or Harissa 

1 Tablespoon Sliced Chives 

½ Tablespoon Lemon Juice 

Salt and Pepper 

Directions

  1. In a large bowl, mix the flour, semolina, 1.5 cups of water, and lemon soda until you get a thin batter. Add the shishitos and mix until every shishito is covered in the batter. Using tongs, remove the shishitos from the batter and transfer to a plate. 
  2. In a Dutch oven, heat up the oil to 365 degrees. Carefully add the shishitos to the hot oil, being careful not to over crowd the Dutch oven, and make sure not to get too close when they hit the oil. The oil may splatter. Once golden brown and puffed up, remove. Transfer the shishitos to a lined paper plate and shower them with salt.
  3. In a small mixing bowl, whisk the mayo, Calabrian chilies, lemon juice, parmesan, chives, and salt.
  4. Transfer the shistos to a plate with the sauce in the middle for dipping. Garnish with sliced lemons and more grated parmesan.