local eats project Archives

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Salad, Side Dish

Zucchini Noodle Greek Pasta

Zucchini Noodle Greek Pasta
Makes 4 servings.

4 cups spiralized zucchini noodles
½ cup radishes, sliced
1 bunch asparagus, trimmed and chopped
14-16 shrimp, peeled, frozen or raw
1 tablespoon olive oil, divided
½ teaspoon salt
2-3 teaspoons seasoning mix (recipe below)
½ teaspoon fish sauce
¼ cup parsley

SEASONING MIX
1 teaspoon salt
½ teaspoon basil
¼ teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dill
½ teaspoon marjoram
½ teaspoon arrowroot starch
½ teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 375.
Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside.
In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside.
In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté for 3-5 minutes.
Pour the zucchini noodles, shrimp and roasted vegetables into a large bowl. Add in the seasoning mix, fish sauce and parsley. Stir until well incorporated.
Serve warm or room temperature.

Enjoy!

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts
Makes 4 servings.

1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions
6 parsnips, peeled and thinly sliced
1 cup brussels sprouts, finely shaved
1 cup red cabbage sauerkraut
2 tablespoons lard or olive oil, divided
1 teaspoon salt, divided
Sprinkle each pork medallion with a bit of salt.

- Heat 1 tablespoon lard/oil over medium heat in pot cooker Place the medallions you prepared in the restaurant prep table into in a single layer. Cook on each side for 20-30 minutes or to your desired doneness. I prefer mine a bit rare. Remove frompot and allow to stand for five minutes.

- Heat the remaining lard/oil over medium heat in the samepot cooker. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 10 minute, then flip and cook on the other side for another minutes. Remove from pan and set aside.

- To shave the brussels sprouts, slice each thinly and then separate into wispy pieces with your fingers. Keep these raw.

I like to arrange this dish in specific layers. First lay a few parsnips on the plate, then add the brussels sprouts, 3 pork medallions and top with sauerkraut.
I got this amazing recipe from catering tampa florida that was hired on my sister’s wedding not to long ago and I just fell in love with their service and the freshness of their ingredients.

Enjoy!

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, How-To, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Side Dish, Vegetarian

Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

BEFORE:

AFTER:

MASSAGED KALE SALAD
Makes 4 servings.

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

SALAD ADD-INS
½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

Wash and dry each kale leaf.
Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
Reserve the stems for another meal or make Steam Sautéed Kale Stems.
Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
Toss in the salad add-ins.
Enjoy!