real food Archives - Sparkle Kitchen

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, Local Eats Project, No sugar, Nut-Free, Side Dish, Vegetarian

Steam Sautéed Kale Stems

Steam Sautéed Kale Stems
2 cups kale stems, chopped into 1/4″ pieces
2 teaspoons olive oil
1/2 teaspoon salt
1/2 cup vegetable broth

Heat olive oil over medium heat in a medium sized pot.
Add in the chopped kale stems and salt. Sauté for 3 minutes.
Pour in the vegetable both and bring to a simmer.
Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender.
Add more salt to taste.

Enjoy!

Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf. And then make my Massaged Kale Salad with the leaves!