Tri-Color Coleslaw with Sesame and Cilantro

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This crunchy slaw features a blend of bright cabbages, bell pepper, bean sprouts. It’s finished with herby cilantro and nutty sesame seed oil. The addition of tamari adds a salty, umami punch.

This recipe yields 8-10 servings.

INGREDIENTS

  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce
  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce

Directions

  1. Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.

  2. Finely shred the turnip, radish, and carrot to thin julienne-style strips. 

  3. Finely chop the garlic and cilantro to use as season.

  4. Place all ingredients into a large bowl. Add the rice vinegar, roasted sesame seed oil, soy sauce, and lime juice. Mix everything well.

TIPS

**This makes for an excellent side dish or atop grilled fish, chicken, or pork.


 

Late Summer Peach and Tomato Salsa

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Joy to us comes in the form of peak-season peaches and tomatoes. And when you marry the two? Perfection. This salsa delivers a bright blend of herby sweetness and mild heat. Use it to elevate tacos or grilled meat, or vegetables. It truly complements almost anything and is also a star on its own.

This recipe yields 8 servings.

INGREDIENTS

  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions

  1. Combine all ingredients in a medium size mixing bowl and mix together.

 

Pork tenderloin with honey mustard glaze

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This is one of those dishes that takes minimal effort and time to whip up, yet it tastes like it took all day to prepare. The honey and mustard bring out the natural sweetness of the pork. Make this for a Sunday supper or when you’re having guests for dinner.

This recipe yields 4 servings

INGREDIENTS

  • 1 pork loin approximately 1.5 lbs
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 pork loin approximately 680 grams
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper

Directions

  1. Preheat the oven to 350 degrees.

  2. Clean the pork loin by taking off the silver skin. Place it on a sheet pan.

  3. Mix together the mustard, honey, olive oil, tarragon, ground pepper, lemon zest, salt, pepper, and cayenne to create a glaze. 

  4. Cover the pork loin with the glaze and place in the oven. Cook for approximately 20 minutes or until the center temperature is 145 degrees fahrenheit.

  5. Take the pork loin out of the oven and let it rest for about 5 minutes. Cut it into one inch slices and top with cherry chutney.

**Add an additional ½ teaspoon of tarragon for a deeper flavor.

 

New Year’s Pork and Sauerkraut

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Pork and Sauerkraut is a longstanding New Year’s Day tradition meant to bring good luck into the coming months. But it’s also one of our favorite meals for all its savory, zesty, and slightly sweet components. When you get good-quality, organic pork it marries perfectly with the creaminess of the red potatoes and bright acidity of the sauerkraut. Each bite is layered and satisfying.

This recipe yields 6 servings

INGREDIENTS

  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil
  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Season pork loin with salt and pepper. 

  3. Add olive oil to a large heavy bottom pan over high heat. Sear pork loin on all sides to lock in the juices.

  4. Once browned, remove pork from the pan and turn off the heat.

  5. Add potatoes, apples, and onions to the pan. 

  6. Place the seared pork loin on top, then cover the whole pot with sauerkraut. 

  7. Cook in the oven for 2 hours at 350 degrees Fahrenheit. 

Tips

**Be sure to use pork loin (not tenderloin) for this recipe. Bone-in country-style pork ribs also work well. 

**If making a large batch, create layers so the pork sits between potatoes, apples, onions  and sauerkraut. Sauerkraut should always be the top layer.

**It is not necessary to drain the sauerkraut. That extra juice will help keep the pork from drying out. 

 

Stuffed Acorn Squash

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In the same family as butternut squash, pumpkin, and zucchini, acorn squash is a versatile winter vegetable that is a staple on our family’s table this time of year. Acorn squash has an appetizing nutty flavor and a dense nutritional profile, which is high in vitamins B and C as well as potassium, magnesium, and fiber. Ground pork provides plenty of protein, essentially creating a meal in a bowl with this SIBO-friendly, low FODMAP dish. 

This recipe yields 4-6 servings

INGREDIENTS

  • 2-4 acorn squash
  • 1 tablespoon coconut oil
  • Salt to taste
  • 1 tablespoon ghee (or cooking oil of choice)
  • 1 pound ground pork
  • 1 fennel bulb, chopped
  • 2 tablespoons fennel seeds
  • 2 tablespoons mustard powder
  • 2 tablespoons red wine vinegar
  • 2-4 acorn squash
  • 1 tablespoon coconut oil
  • Salt to taste
  • 1 tablespoon ghee (or cooking oil of choice)
  • 450 g ground pork
  • 1 fennel bulb, chopped
  • 2 tablespoons fennel seeds
  • 2 tablespoons mustard powder
  • 2 tablespoons red wine vinegar


DIRECTIONS

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Slice squash in half vertically to create a boat shape, or slice off the top to create a flower-shaped bowl. Scrape seeds out with a spoon .    

  3. Take a tablespoon of coconut oil in the palm of your hands to slightly melt it and spread it on the inside of the acorn squash. Add a pinch of salt if desired.

  4. Place squash, cut side down, on a baking sheet and bake for 45 minutes.

  5. In a large skillet, heat ghee.

  6. Add ground pork to the pan and cook over medium heat.

  7. Add chopped fennel, fennel seeds, mustard powder, and red wine vinegar and cook for approximately 10 minutes.

  8. When squash is finished cooking, remove from the oven. It is cooked when the squash is fork-tender the flesh has a nice light brown caramelization.

  9. Fill squash with pork mixture and serve fresh and warm.

TIPS

**Acorn squash is a flavor that compliments many different kinds of meat. Ground beef or bison would work just as well as pork. 

**If storing, keep the squash and filling in separate containers to avoid getting soggy.

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Bolognese

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Bolognese is classic Italian comfort food, and while we’ve skipped the white wine and added more tomatoes, this hearty version doesn’t skimp on flavors. Cooking the meat slow and low is the secret to creating a thick consistency and rich flavor.

INGREDIENTS

  • 1-1 ½ pounds pork or veal
  • 1-1 ½ pounds beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes
  • 450 - 680 g pork or veal
  • 450 - 680 g beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes

DIRECTIONS

  1. In a Dutch oven, brown meat with salt and pepper in oil and fat over medium heat.

  2. Remove meat from the Dutch oven, but leave fat in.

  3. Brown fennel, carrots, celery, and onion over medium heat until translucent. 

  4. Add in garlic and cook for about 30 seconds. Add salt and pepper to taste.

  5. Add crushed tomatoes and meat to the mixture and season with salt and pepper.

  6. Bring to a boil, then simmer for 1-½ hours over low heat until soft and tender.

TIPS

**Fresh tomatoes are always best, but I had canned on hand and they work just fine.

**Can be stored in freezer for 3-6 months. I keep mine beyond a year, but I think the key is preparing it properly for freezer storage. Fill 32-oz wide mouth mason jar up to just below the shoulder of the jar, then pour enough olive oil to cover the bolognese. Ensure that it does not go above the shoulder, which is the curve in the mason jar. This will provide a better seal and help prevent freezer burn. As always, be sure to label with the item and date prepared.

**For low FODMAP, SIBO-friendly version, remove celery and replace garlic and onion with the green part of 1 leek and ½ teaspoon of asafoetida.

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