Thai Ground Pork Salad

by Susan on May 6, 2015

When I told my kids I was going to be featuring recipes with limes this week, they instantly requested sweets. While I made some bars and plan to treat them to some strawberry-lime smoothies, my first thought went out to all of the ways fresh limes can make savory dishes pop.

I love a good squirt of lime juice on many Asian or seafood dishes, and use it often in dressings. This Food & Wine salad incorporates the lime juice right into the meat, and tastes even better if you add a little extra lime juice to finish it off.

The original recipe calls for serving this one as lettuce wraps, which I have done and loved. Today I was also baking two different things while making the salad, so I kept it simple and served the meat and herbs on top of some chopped romaine. The decision is yours! It would taste great tossed with rice noodles too.

Definitely don’t skimp on the fresh herbs here, as both the mint and cilantro really add flavor. If you can’t find or prefer not to use ground pork, any ground protein would work. You could also use cashews in lieu of peanuts or skip the nut garnish altogether.

As written this one is grain, gluten, dairy and refined sugar-free.

Thai Ground Pork Salad
adapted from Food & Wine

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime (plus lime wedges, for serving)
2 tbs. fish sauce
1 tsp. palm sugar
1 tsp. Sriracha
1 tbs. coconut oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
salt and freshly ground pepper
1/2 cup chopped organic peanuts
1 large head Boston or romaine lettuce, separated into leaves (for lettuce wraps) or chopped (for salad)

In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, palm sugar and Sriracha.

In a skillet, melt the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes.

Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, more Sriracha (if desired) and lettuce for wrapping or salad.

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Mexican Taco Stew

by Susan on May 5, 2015

Have you planned your Cinco de Mayo dinner yet? Unless you’re getting takeout or hitting your favorite Mexican restaurant, the clock is ticking! Luckily this dish is about as easy as it gets. It’s pretty much dump, simmer, top and eat. Perfect for tonight or any other family dinner!

I adapted this recipe from Whole Foods, just changing up the proportions a bit (and adding lots of healthy toppings!). I personally don’t eat corn or beans often, but my kids like both so I included them. If you’re legume and grain-free, you can always add more vegetables inside. Next time I will definitely be including some diced bell peppers. Vegetarians could also use the same strategy by upping the beans and skipping the meat.

The toppings are what really makes this a well-rounded meal. I finished mine off with avocado, cilantro, olives and plantain chips. The kids also enjoyed a little shredded raw cheddar. The best way to finish it off? A squirt of fresh lime juice!

If you skip the cheese, this one is naturally both gluten and dairy-free.

Mexican Taco Stew
adapted from Whole Foods

1 lb. ground turkey, grass-fed beef or bison
1 medium chopped onion
3 minced garlic cloves
2 tbs. gluten-free taco seasoning
2 cups organic chicken broth
1 large zucchini, cut into small cubes
1 15 oz. can organic black beans, rinsed and drained
1 14.5 oz. can diced organic tomatoes
1 cup frozen organic corn kernels
1 cup organic salsa
salt, to taste (if necessary)
toppings of choice: avocado, cilantro, shredded raw cheddar, olives, chopped pepper, sliced jalapeno etc.

Brown meat in a large pot over medium heat. Drain and set meat aside.

Saute onion and garlic in pot until soft. Return meat to the pot along with all other ingredients (through salsa). Stir and reduce heat to low. Cover and simmer for 15-20 minutes.

Taste for seasoning and add salt, if necessary. Serve with toppings of choice.

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