Meal Type: Dinner

Pork Tenderloin Kabobs

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PrintPork Tenderloin KabobsYield 4 servings When it comes to kabobs, the magic is in the mix. For these Southeast Asian-inspired kabobs, juicy cubes of garlic-ginger marinated pork and flame-kissed onions, peppers, & zucchini create a rainbow of delightful summer flavors melded into one bountiful meal. Ingredients1½ lbs. pork tenderloin, trimmed of silver skin, cut in … Continued

Sirloin Steak with Pesto and Asparagus

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PrintSirloin Steak with Pesto & AsparagusYield 2 Start with local beef sirloin — sustainably raised and full of flavor. Add locally grown garlic scape pesto for zing, and local, organic asparagus. Create a spring dish with the flavor, texture, and yum factor you’ve waited for all season. Ingredients2 top sirloin steaks (about 4 ounces each)1 … Continued

Greek Chicken Bowl with Kernza® Grains

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PrintGreek Chicken Bowls with Kernza® GrainsYield 4 servings Ingredients1 lb. chicken breast or tenderloin, cut in 1-1/2″ pieces1 – 2 eggplant, sliced into planks1 pint cherry tomatoes½ red onion, cut in half, separated into layersOregano and lemon wedges for garnish1 cup Perennial Pantry Kernza® whole grains, soaked and cooked to package directions*For the marinade:½ cup … Continued

Creamy Polenta with Mushrooms

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PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 Tablespoons butter3 oz. grated Parmesan cheese (about 2 cups), plus extra for … Continued

Spring Udon Bowl

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  PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued

Curried Lentils

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PrintCurried Lentils Ingredients1 cup dried lentils3 cups water or stock ½ teaspoon kosher salt1 teaspoon whole coriander seed, cracked (see note)1 teaspoon red chili flakes1 teaspoon black mustard seeds1 teaspoon turmeric2 teaspoons Garam masala4 Tablespoons coconut oil (or another neutral flavored oil)1 yellow onion, thinly slicedPinch of salt4 garlic cloves, minced1-1½” knob of fresh ginger, peeled … Continued

32-Bean Tacos

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Print32-Bean TacosYield 3 cups of taco filling These easy 32-Bean Tacos are made using dried items from bulk that you can purchase in just the amount you need. Substitute sour cream in the crema with a dairy-free alternative to make your tacos vegan. It’s a great budget-friendly meal. IngredientsFor the crema:½ cup sour cream, Greek … Continued

Cod with Fennel and Orange

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PrintRockfish with Fennel and Orange Ingredients1 – 1½ pounds cod, cut into 2 fillets2 Tablespoons olive oil, divided1 Tablespoon unsalted butter2 large shallots, sliced into rings1-2 small fennel bulbs, trimmed, cored, and thinly sliced. Reserve the fronds for garnish.2 garlic cloves, sliced¼ cup dry white wine or chicken brothPeel and juice from one orange½ teaspoon … Continued

Pork Chops with Cranberry Citrus Chutney

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PrintPork Chops with Cranberry Citrus ChutneyYield 4 chops IngredientsFor the Citrus Cranberry Chutney:1 Tablespoon olive oil1 large shallot, minced 8 ounce bag of frozen cranberries, thawedJuice of one orange¼ cup sugar1 strip of orange peel½ cup of red wine or beef broth1 cinnamon stick2 teaspoons freshly grated gingerSalt and pepper to tasteFor the pork chops:4 ½-inch … Continued