Pork Chops With Apples

Ingredients

4 (6- to 8-oz.) boneless pork chops

1 tsp. smoked paprika

Kosher salt

Freshly ground black pepper

2 Tbsp. extra-virgin olive oil

1 apple, cored, thinly sliced

1 small yellow onion, halved, thinly sliced

2 garlic cloves, minced

2 tsp. finely chopped fresh rosemary

2 tsp. fresh thyme leaves

1 cup apple cider

Directions

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 30 mins

Step 1

Season pork chops all over with paprika, salt, and

pepper.

Step 2

In a large skillet, heat oil over medium heat. Add pork

chops and cook, turning halfway through, until

golden, about 3 minutes per side. Transfer to a plate.

Step 3

To the same skillet, add apple, onion, and garlic and

cook until apples and onion are browned and slightly

apple cider and bring to a simmer. Return pork chops

to skillet and simmer until cider is almost completely

reduced and a thermometer inserted in the thickest

part of the chops registers 145°, 6 to 8 more minutes.

Mexican Beef 'N' Rice Skillet

Ingredients

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

1 lb. ground beef

1 cup white rice

1 (15-oz.) can fire-roasted tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 1/2 cups corn (fresh, frozen, or canned)

1 (4-oz.) can green chiles

1 Tbsp. ground cumin

1 Tbsp. chili powder

kosher salt

2 cups low-sodium chicken broth

1 1/2 cups shredded cheddar and Monterey jack

Fresh cilantro, for garnish

Directions

YIELDS: 4 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 40 mins

Step 1
In a large skillet over medium heat, heat oil. Add

onion and cook 2 minutes, then add ground beef and

cook until no longer pink, 6 minutes, breaking up

with a wooden spoon as it browns. Drain fat.

Step 2

Move beef to one side of skillet and add white rice to

other side. Cook 2 minutes, then add re-roasted

tomatoes, black beans, corn, green chilis, cumin and

chili powder. Season with salt and stir to combine,

then pour over chicken broth.

Step 3

Bring to a simmer, cover, and cook 20 minutes.

Step 4

Top with cheddar and Monterey Jack and cover to let

melt, 2 to 3 minutes.

Step 5

Garnish with cilantro and serve.

Baked Feta Pasta

2 pt. cherry or grape tomatoes

1 shallot, quartered

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil, divided

Kosher salt

Pinch of crushed red pepper flakes

1 (8-oz.) block feta

10 oz. pasta

Zest of 1 lemon (optional)

Fresh basil leaves, for serving

Directions

YIELDS: 3 - 4 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 45 mins

Step 1

Preheat oven to 400°. In a large ovenproof skillet or

medium baking dish, combine tomatoes, shallot,

garlic, and all but 1 Tbsp. oil; season with salt and red

pepper flakes and toss to combine.

Step 2

Place feta into center of tomato mixture and drizzle

with reserved 1 Tsp. oil. Scatter thyme sprigs over

tomatoes.

Step 3

Bake until tomatoes are bursting and feta is golden on

top, 40 to 45 minutes.

Step 4

Meanwhile, in a large pot of boiling salted water, cook

pasta, stirring occasionally, until al dente according to

package directions. Reserve 1/2 c. pasta water before

draining.

Step 5

To skillet, add cooked pasta, reserved pasta water,

with basil.

Shrimp Scampi
Ingredients

1 1/2 lb. large shrimp, peeled, deveined

9 cloves garlic, 5 finely chopped, 4 grated, divided

Kosher salt

Freshly ground black pepper

7 Tbsp. unsalted butter, divided

1/2 cup panko bread crumbs

3 tsp. finely grated lemon zest, divided

1 Tbsp. extra-virgin olive oil

1/2 tsp. crushed red pepper flakes

1/2 cup dry white wine

Juice of 1 lemon

1/3 cup fresh parsley, finely chopped, plus more for serving

Directions

PREP TIME: 15 mins

TOTAL TIME: 30 mins

Step 1

In a large bowl, toss shrimp and 2 grated cloves garlic;

season with salt and black pepper. Refrigerate until

ready to use (no more than 30 minutes).

Step 2

In a small skillet over medium-low heat, melt 2 Tbsp.

butter until foam subsides. Add 2 grated cloves garlic

and cook, stirring constantly, until fragrant, about 2

Step 3

Stir in bread crumbs and toast, tossing occasionally,

until deeply golden brown, 4 to 5 minutes. Add 1 tsp.

lemon zest, season with a heavy pinch of salt, and stir

to combine. Transfer to a small bowl.

Step 4

In a large skillet over medium heat, melt 2 Tbsp.

butter. Working in batches if needed, add shrimp and

cook, tossing occasionally, until just pink all the way

through, 2 to 3 minutes. Using a slotted spoon,

transfer shrimp to a plate.

Step 5

In same skillet over medium-high heat, heat oil until

shimmering. Add red pepper akes and remaining 5

chopped cloves garlic and cook, stirring, until garlic is

beginning to brown, 2 to 3 minutes.

Step 6

Add wine, lemon juice, and remaining 2 teaspoons

lemon zest and bring to a simmer. Cook, stirring

occasionally, until reduced by about one-third, about

3 minutes. Reduce heat to medium-low and swirl in

remaining 3 Tbsp. butter, 1 Tbsp. at a time, until

butter emulsies into sauce. Add parsley and stir to

combine.

Step 7

Return shrimp and any accumulated liquid to skillet

until warmed through, about 2 minutes.

Step 8

Top with garlic bread crumbs and parsley.

Thai-Style Red Curry Meatballs

MEATBALLS

Vegetable oil, for drizzling

1 lb. ground turkey (93% lean)

1 cup panko bread crumbs

1 large egg

3 scallions, finely chopped

3 cloves garlic, finely grated

1 tsp. finely grated peeled ginger

1 tsp. red curry paste

Kosher salt

1 Tbsp. vegetable or coconut oil

1 bell pepper, seeds and ribs removed, thinly sliced

1/4 cup red curry paste

2 (13.5-oz.) cans light unsweetened coconut milk

2 Tbsp. packed light brown sugar

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1 cup frozen petite peas

Directions

YIELDS: 4 serving(s)

PREP TIME: 20 mins

Step 1

Preheat oven to 400º. Line a rimmed baking sheet

with parchment or foil and drizzle with oil. In a

medium bowl, combine turkey, panko, egg, scallions,

garlic, ginger, curry paste, and 1 1/4 teaspoons salt.

Step 2

Using a scoop or spoon, scoop meat mixture and roll

into 24 (1 1/2"; 2-tbsp.) balls. Arrange on prepared

sheet.

Step 3

Bake meatballs, shaking sheet halfway through to

turn meatballs, until cooked through and golden

brown, about 15 minutes.

Step 1

While meatballs bake, in a large straight-sided skillet

over medium-high heat, heat oil. Add bell pepper and

cook, stirring occasionally, until softened, about 7

minutes. Add curry paste and cook, stirring, until

Chopped fresh cilantro, for

serving (optional)

paste is lightly toasted, about 1 minute more. Stir in

milk, brown sugar, sh sauce, and lime juice.

Step 2

Add meatballs to skillet and bring to a simmer over

medium-high heat. Reduce heat to medium to

maintain a simmer and cook, stirring occasionally,

coated in sauce, 4 to 6 minutes. Add peas and cook,

stirring occasionally, until warmed through, about 2

minutes. Top with cilantro, if using.