Summertime Mixed Grill

Ingredients

• 2 lbs. smoked sausage
• 2 medium zucchini
• 2 large sweet onions
• 2 bell peppers
• Olive oil
• Salt and Pepper

Instructions

1. Preheat grill to medium-high heat. Brush the grill racks with vegetable oil.
2. Slice sausage and zucchini in half length wise, then cut into 2-3 inch chunks.
3. Cut onions into thick rings, then seed and core the peppers and cut into thick slices.
4. Rub the veggies with olive oil and sprinkle with salt and pepper.
5. Place sausage, zucchini, onions and peppers on the grill. Cook, turning once, until veggies are soft and sausage is crispy, about 8-10 minutes.

Serves 4

BBQ Pork Pizza with Summer Squash

Ingredients

• 1 recipe whole wheat crust
• 1 tbsp. olive oil
• 1 red onion, sliced
• ¼ tsp. salt
• ¼ tsp. pepper
• ¼ cup BBQ sauce (my favorite is Sweet Baby Ray’s)
• 1 medium summer squash, sliced into thin disks
• 1 ½ cups shredded BBQ pork
• 1 cup shredded cheddar cheese
• Pickled jalapenos, optional

Instructions

1. Prepare pizza crust, then preheat oven to 450 degrees. Roll dough into a flat circle, then place on top of a pizza stone that has been sprinkled with cornmeal.
2. Heat a saute pan over medium heat. Add olive oil and onion. Sprinkle with salt and pepper, and sauté until onion is soft, 10-15 minutes.
3. Spread BBQ sauce over crust. Evenly arrange squash slices over sauce, then top with onions, pork, jalapenos (if using), and finally with cheese.
4. Bake for 15-20 minutes until crust is golden and cheese is bubbly.
5. Slice and serve

Curried Pork Stew

Ingredients

• 1 tsp. olive oil
• 1 lb lean ground pork
• 1 tsp. garlic salt
• 1 tsp. ground black pepper
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 4 (14 oz) cans low sodium beef broth
• 4 cups fresh diced sweet potatoes
• 1 (28 oz) can diced tomatoes
• 2 – 2 ½  tsp. red curry powder (adjust according to your taste)
• 1 tsp. red pepper flakes

Instructions

1. Heat oil in a large Dutch oven over medium-high heat. Add pork, garlic salt and pepper, and cook for about five minutes, stirring occasionally to break up meat. Add onion, bell pepper and garlic. Cook for fiver more minutes, stirring occasionally.
2. Add beef broth, sweet potatoes, tomatoes, curry powder and red pepper flakes. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
3. Adjust as need with salt, curry powder and pepper flakes. Serve immediately.

Makes about 8 servings

Pomegranate and Chipotle Glazed Pork Fingers

Ingredients

• 8 oz. POM Wonderful pomegranate juice
• 2 cloves minced garlic
• 2 tbsp. adobo sauce (from a can of chipotle in adobo)
• ½ tsp. oregano
• ½ tsp. cumin
• ½ tsp. garlic salt
• 1 lb. pork loin fingers
• salt and pepper

Instructions

1. In a large bowl, combine juice, garlic, adobo, oregano, cumin and garlic salt. Stir until well combined.
2. Season pork with salt and pepper and place in a large zip top bag. Pour marinade over pork and place in the fridge for about 4 hours, turning occasionally.
3. Preheat grill or grill pan over medium high heat. Cook pork for about 3 minutes per side and reserve marinade juices. Cover on a plate with foil to keep warm.
4. In a medium saucepan, bring reserved marinade to a boil. Reduce heat and simmer until thickened.
5. Pour sauce over pork fingers and serve.

Serves 2

Chili-Glazed Ham Steak

Ingredients

• 1 lb. ham steak
• ¼ cup stone ground mustard
• 1 tbsp. brown sugar
• ¼ tsp. chili powder

Instructions

1. Preheat non-stick skillet over medium-high. Spray with cooking spray.
2. In a small bowl, combine mustard, sugar and chili powder. Brush onto both sides of ham.
3. Cook for about 2-3 minutes per side, until heated through.

Serves 2

Chipotle and Cheddar Smashed Sweet Potatoes

Indredients

• 1 (24 oz) bag Ore-Ida Steam n’ Mash Sweet Potatoes
• 2 tbsp. butter
• 1 tsp. garlic salt
• 1/3 cup buttermilk
• 2 chipotle peppers in adobo, chopped
• 1 cup shredded cheddar cheese

Instructions

1. Steam potatoes according to package directions. Carefully open and pour into a large bowl.
2. Add butter, garlic salt and butter milk, then beat for about 30 seconds, or until potatoes are mashed to your liking.
3. Stir in chipotle peppers and cheddar cheese. Season with additional salt and pepper to taste.

Serves 4-6

Cranberry and Feta-Stuffed Loin of Pork

Ingredients

• 1 (2 lb.) Pork Tenderloin
• 2 tbsp. olive oil, divided
• 2 tsp. salt, divided
• 2 tsp. fresh cracked black pepper, divided
• 2 small onions, sliced thin
• ¾ cup dried cranberries
• 1 cup crumbled feta cheese
• 1 tbsp. fresh chopped rosemary
• Butcher’s Twine

Instructions

1. Preheat oven to 375 degrees. Spray a 9×13 inch casserole dish with cooking spray and set aside.
2. On a clean flat surface, butterfly the pork tenderloin, careful not to cut all the way through. Rub pork with 1 tbsp. of olive oil and one tsp. each of salt and pepper.
3. Heat a non-stick skillet over medium-high heat. Add remaining tbsp. of olive oil and onions, season with remaining salt and pepper. Sautee onions for about 10 minutes, or until they become soft and translucent.
4. Add cranberries and cook for about 2 more minutes. Remove from heat.
5. In a bowl combine onions and cranberries with feta and rosemary. Toss to combine.
6. Stuff entire onion mixture into the middle of the pork loin. Fold up tightly and secure in about 6 places with butcher’s twine.
7. Re-heat same skillet over medium-high heat and brown pork on all sides, about 10 minutes total.
8. Place pork in prepared casserole dish and bake for 30 minutes, turning once half-way through.
9. Allow pork to rest on cutting board for 10 minutes before slicing.

Serves 6

Whole Wheat Tortellini with Prosciutto, Asparagus and Eggplant

Ingredients

• package refrigerated whole wheat tortellini, such as Buitoni
• 2 tbsp. olive oil, divided
• ¼ cup minced onion
• 3 oz. package sliced prosciutto, diced
• 1 clove minced garlic
• ½ cup white wine
• ½ cup chicken broth
• salt and pepper
• 1 tsp. red pepper flakes
• 1½ cups chopped eggplant, purple skin removed
• 12 asparagus stalks, cut in thirds
• 1 cup fresh sliced mushrooms
• ¼ cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil.
2. While water comes to a boil, heat non-stick skillet over medium-high. Add 1 tbsp. of olive oil, onion and prosciutto. Cook for about 5 minutes, or until prosciutto becomes crispy and onions are translucent. Remove from skillet.
3. Pour tortellini into boiling water and cook until soft, about five minutes, then drain.
4. In same skillet used to cook prosciutto and onions, heat remaining tbsp. of olive oil. Add garlic and cook for about 30 seconds. Stir in wine and broth and turn to high heat. When liquids begin to boil, season with salt, pepper and pepper flakes. Reduce to medium-high heat.
5. Add eggplant, asparagus and mushrooms to broth. Cover and cook for about 5 minutes, or until veggies are cooked through.
6. Stir tortellini, prosciutto mixture and Parmesan cheese into veggies and broth.
7. Serve with toasty garlic bread and a big, green salad.

Low Country Shrimp and Sausage Burgers with Remoulade Slaw

For Slaw

• 1/2 cup quality mayonnaise
• 1/4 cup stone ground mustard
• 1 medium lemon, juiced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 thinly sliced green onions, including green part
• 2 finely diced jalapeno peppers
• 15 oz. can kernel corn
• 4 cups shredded slaw mix

For Shrimp and Sausage Burgers

• 1 1/2 cups peeled and deveined fresh shrimp, roughly chopped
• 1 pound fresh ground country pork sausage
• 1 large fresh egg, lightly beaten
• 4 teaspoons seafood seasoning, preferably Old Bay
• 2 tablespoons corn meal
• 6 fresh ciabatta rolls
• 1 1/2 sticks softened unsalted butter
• Vegetable oil, for brushing grill rack

Directions

1. Preheat a gas grill to medium-high heat.
2. To make slaw, whisk mayonnaise, mustard, lemon juice, Worcestershire sauce, sugar and pepper in a large bowl until smooth. Stir in green onions, jalapeno peppers and corn. Toss in slaw mix to coat. Cover and chill for an hour.
3. To make burgers, in a medium bowl, lightly mix shrimp, sausage, egg, seafood seasoning and corn meal until well combined. Form into 6 patties. Set aside at room temperature.
4. Split ciabatta rolls in half, and spread one tablespoon of softened butter on each half.
5. Brush grill rack with vegetable oil. Place burgers on rack, cover and grill for about 4-5 minutes per side, until sausage is cooked through. Meanwhile, grill buttered rolls, cut side down, until golden and toasted.
6. To assemble burgers, place patties on bottom buns, top with slaw, and cover with top buns.

Notes

Makes 6 burgers.

Ingredients

• 1 lb. boneless pork chops, cut into 1-inch chunks
• 3 potatoes, peeled and diced
• 1 cup chopped onions
• 1 cup chopped red bell pepper
• 1 tsp. red pepper flakes
• 2 heaping tbsp. jarred pesto
• ¼ cup grated Parmesan cheese
• olive oil cooking spray
• salt and pepper

Instructions

1. Heat a nonstick skillet over medium-high heat and coat with cooking spray.
2. Season pork with salt and pepper, add to skillet.
3. Cook for 8-10 minutes, turning once, until pork is no longer pink, remove from skillet.
4. Add potatoes, onions and peppers to same skillet, season with salt and pepper.
5. Cook for 15 minutes, or until potatoes are tender and caramelized.
6. Add pork back to skillet, sprinkle in red pepper flakes and stir in pesto and Parmesan cheese.
7. Season with salt and pepper to taste.

Serve with a side of pasta or a garden salad