Easy recipes don’t have to be boring! Try these five recipes to keep dinner interesting without spending hours in the kitchen.
Spicy Korean Pork Stir Fry
Contributed by our friends at grocery.coop
1 tablespoon sesame oil, divided
1 tablespoon sesame seeds
2 tablespoons tamari
2 tablespoons mirin
2 tablespoons hot chili sauce, gochujang or Sriracha
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
1 pound pork tenderloin, thinly sliced
2 cups chopped cabbage
1 red pepper, thinly sliced
4 medium scallions, sliced lengthwise into thin strips
8 ounces udon noodles, cooked according to package directions
In a small bowl, mix together 1 tablespoon of the sesame oil, sesame seeds, tamari, mirin, chili sauce and ginger. Add the sliced pork, and stir thoroughly.
Heat the vegetable oil in a large frying pan or wok over high heat. Add the pork and sauce mixture, and fry for 3-4 minutes, turning, until the pork is browned on the outside but still pink in the middle.
Add the cabbage and red peppers and cook for 4-5 minutes more, until the vegetables have softened and the pork is cooked through.
Stir in the scallions and cooked noodles and turn to coat with sauce.
When the mixture is hot and the noodles are covered with sauce, serve immediately.
One Pot Tomato and Swiss Chard Pasta
Contributed by Lisa Samuel
1 pound whole wheat linguine
1 pint grape tomatoes
2 cloves garlic, thinly sliced
1 bunch swiss chard or kale, leaves stemmed and shredded
1/2 teaspoon red pepper flakes
2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
4–5 cups water
freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, garlic, Swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions).
As the pasta is cooking, add extra water as needed if it seems too dry.
Divide among 6 bowls and garnish with basil and fresh parmesan.
½ cup kimchi juice from kimchi jar (if there isn’t enough squeeze kimchi to extract more)
1½ cups water
1 tablespoon red miso
2 tablespoons Korean chili flake (or 1 tablespoon red pepper flake)
8 ounces soft tofu, cubed
2 thin-sliced green onions
1 tablespoon butter
1 tablespoon mirin
2 tablespoons soy sauce
Marinate the pork belly (or chicken) with garlic, ginger, soy sauce, and mirin while you prepare the other ingredients.
Put a heavy bottomed pot over medium heat. Once hot, add pork belly mixture, (or if using chicken add a little oil then chicken mixture). Sauté for a few minutes, then add onions and kimchi. Sauté for about 5 minutes, stirring often, until very fragrant.
Add kimchi juice, water, miso, and pepper flakes. Bring to a boil, then taste. Add more chili flakes if desired.
Turn heat to low, then add tofu and simmer for 20 minutes.
Just before serving stir in butter and garnish with green onions.
Contributed by our friends at grocery.coop
8 ounces tempeh, thinly sliced
1 teaspoon cumin
1 teaspoon ground chipotle powder
1 teaspoon salt
1 1/2 tablespoons extra virgin olive oil
1 large onion, slivered
1/4 cup dry sherry
1/4 cup chopped cilantro
6 6-inch whole wheat tortillas
1 avocado, thinly sliced
1/4 small red onion, thinly sliced
1 large red bell pepper, slivered
Salsa, sour cream or yogurt, grated cheese, optional
Preheat the oven to 400 F.
In a large bowl, toss the slivered tempeh with cumin, chipotle powder, salt and 1/2 tablespoon olive oil.
Spread on a sheet pan and roast for 20 minutes. When the tempeh is crispy and browned, remove it and use a metal spatula to transfer the tempeh to a bowl.
Wrap the tortillas in foil and warm in the oven for 10 minutes.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil and saute the onions and peppers. When the onions are limp and golden brown and peppers are soft, add the sherry to the pan.
Stir and cook until the liquids have evaporated. Add the temeph and toss, just to re-warm the tempeh. Sprinkle the cilantro over the tempeh and take off the heat.
Arrange bowls of salsa, sliced avocado, and sour cream or yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve tempeh filling out of skillet or in pre-warmed serving dish. Guests then assemble their own fajitas.
Smoky Spicy Burgers
16-ounces pasture-raised ground beef
1/2 yellow onion, finely diced
1 serrano pepper, finely diced
1/2 tablespoon Worchestershire sauce
1/2 tablespoon stone ground mustard
1/2 tablespoon garlic powder
1/2 tablespoon seasoning mix
1 teaspoon smoked paprika
Salt and pepper to taste
Cheddar or pepper jack cheese slices (optional)
Mix all ingredients in a large bowl, making sure diced onion and serrano pepper are distributed throughout the hamburger mixture.
Form 4–5 equally sized balls of hamburger meat.
Form 3/4” thick patties and place on wax paper.
Pan fry or grill to desired doneness, placing a slice of cheese on each burger and covering for the last minute.
Let rest a few minutes before placing on toasted sesame seed buns.
Top with preferred burger toppings, such as tomato and lettuce.