Pork Loin Stir Fry

We absolutely love this simple stir fry recipe that will make 6 nice servings.  Be sure to use fresh, local kale and carrots from the farmer’s market to make this recipe the best it can be!  This recipe can be made for under $30 using all local ingredients, or about $5/serving.

Ingredients:

• 1 boneless pork loin (1.5-2lbs)
• 1 onion
• 1 clove garlic
• 1 lb. carrots
• 1 red pepper
• 5 cups kale (uncooked)
• 1 cup quiona
• 2 tbs raw honey
• 1 tbs Braggs Amino
• 2-4 tbs olive oil
• salt to taste

Preparation:

1. Cook 1 cup of quinoa according to package directions.  Set aside.
2. Cut roast into bite size pieces, salt and brown in large skillet with olive oil.
3. Remove from skillet and add additional olive oil, sauté onions until translucent then add garlic and sauté about a minute.
4. Add carrots, red pepper, honey and Braggs – stir together until vegetables are thoroughly coated.  Cover and allow to cook until veggies reach desired tenderness – stirring occasionally.
5. Add kale making sure to mix it in thoroughly, then add cooked pork and quinoa. Stir until all is completely incorporated.
6. Let sit covered for 5 – 10 minutes before eating just to let all the flavors gel together.

You can’t go wrong with a yummy marinade, forest raised pork and grilled pineapple rings!

Ingredients:

• 1 (16 ounce) can pineapple rings, juice drained and reserved
• 1/4 cup brown sugar
• 1/4 cup Braggs Amino Acid (soy sauce substitute)
• 1/4 tsp garlic powder or fresh pressed garlic clove
• black pepper to taste
• 4 forest raised center cut or sirloin pork chops

Directions:

1. Mix together the juice, sugar, braggs and garlic into a marinade until sugar dissolves.
2. Let marinate at least 4-6 hours, or overnight for best results.
3. Grill chops until done, about 5-8 minutes per side.
4. Add fresh ground pepper to taste.
5. While chops are grilling, place pineapple rings on grill and allow to cook until hot.
6. Serve pineapple ring on top of chops and enjoy!

Who doesn’t love a great roast beef?  This is a super tasty, super easy recipe that our family loves.  And the best part?  The thinly sliced roast beef sandwiches you can make the next day!

Ingredients:

• 1 1/4 Tbsp paprika
• 1 Tbsp salt
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 Tbsp olive oil
• 1 (3 pound) sirloin tip roast

Directions:

1. In a small bowl, mix the paprika, salt, garlic powder, black pepper, onion powder, oregano, and thyme. Stir in the olive oil and allow the mixture to sit about 15 minutes.

2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

3. Place roast on the prepared baking sheet and cover on all sides with the spice mixture.

4. Roast about 50 minutes to 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.

5. Drain pan drippings into a small saucepan and simmer to reduce. Add flour or small amount of arrowroot powder to thicken if desired. Serve over the top of sliced beef and enjoy.

Steak Fajita Salad

We absolutely love this simple recipe that can stretch a pound of steaks into a meal that will feed four people.  Be sure to use fresh, local greens from the farmer’s market to make this recipe the best it can be!

Ingredients:

• 4-8 ounces of 100% grass-fed sirloin steak (per person)
• 2tsp dry fajita seasoning per 8oz of steak (mix at home using equal parts mineral salt, chili powder, paprika and cumin)
• 2 sliced red, orange or yellow peppers.
• 1 sliced onion
• 1 can organic black beans (drained)
• 1 fresh tomato chopped (can substitute organic canned tomatoes seasonally)
• 1 can or frozen package of organic sweet corn (use fresh sweet corn in the summer)
• 1/4 cup chopped black olives (optional)
• grated raw organic cheese (cheddar, Monterey jack or pepper jack)
• fresh local greens (3-4oz per serving)

Preparation:

1. Sprinkle steak with fajita seasoning and let sit for 2-3 hours at room temperature.
2. Grill steak to desired doneness (we suggest about 3-4 minutes per side on a grill, medium rare).
3. Slice steak into thin strips and reserve.
4. In a skillet, saute peppers and onions in oil until veggies are tender.

Southwest Fiesta Salad Dressing:

• 1 cup plain yogurt
• 1/2 cup sour cream
• 4 tbsp organic ketchup
• 4 tbsp minced onion
• 2 tbsp lemon juice
• 2 tsp cumin
• 1 tsp chili powder
• 1-2 cloves garlic, minced
• 1/2 tsp mineral salt

Mix all ingredients together until well blended and chill 3-4 hours before serving.

Place grilled veggies over fresh salad greens, followed by 4-8ozs of steak and fresh grated cheese.  Drizzle with dressing and enjoy!