Cook with Color!

Caribbean Turkey and Black Eyed Pea Burgers

2011-06-12T14:35:00.000-07:00

Grocery
1 pound lean ground turkey
2 15 ounce cans black eyed peas
Raw unsweetened coconut
Whole grain hamburger buns
0% Greek yogurt
1 lime
1 jalapeno

Pantry

Ground coriander

Ground ginger

Raw cane sugar or organic brown sugar

Onion powder

Garlic powder

Cayenne pepper

Dried thyme

Ground cinnamon

Ground allspice

Ground cloves
Coarse grind black pepper

Sea Salt

Directions

First, make the jerk seasoning: combine in a medium bowl 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves; set aside.

Remove stem and seeds from jalapeno and chop into a fine dice. Rinse and drain the black eyed peas. Transfer half of the peas to a large mixing bowl; using a fork, mash them until a paste has formed.

Add the rest of the beans to the bowl along with the ground turkey, 2/3 of the jerk seasoning, 1/2 cup coconut, jalapeno, and the juice of the lime. Mix thoroughly. To form burgers, measure out mixture using 1/2 cup measuring cup and roll between your palms until a ball forms. Roll each one in the remaining jerk seasoning to form a crust on the outside.

Note: these will yield about seven burgers, so if you don't need them all they freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.

When ready to grill, press into patties.

Place over medium heat and cook about 7-8 minutes per side or until done.

I topped mine with cucumber slices and 0% Greek yogurt, with mango-cucumber slaw on the side.

Bon Appetit! Kelly

All photos by Kelly Waters

Italian Style Chicken with Linguine

2011-05-10T09:00:00.000-07:00

Grocery
Boneless skinless chicken breasts (you will get 2 servings from each)
Red bell pepper
Garlic
3-4 stems fresh basil
Bag of mixed baby greens or spinach
Part skim ricotta cheese
1 24 ounce container all natural marinara sauce
1 13 ounce package whole grain linguine

Pantry
Sea salt
Pepper
Olive oil
Balsamic vinegar
Toothpicks (not plastic)

Directions
Wash the red bell pepper and dry. Heat dry pan to medium-high heat. Place whole pepper in pan and roast on all sides until blackened.

Rinse under cold water and remove outer charred skin; remove stem and seeds. Chop about a third of the pepper into one inch long strips and dice the remainder.

Chop 6 or so cloves of garlic and rinse and remove stems from the basil. Leave four basil leaves whole per each chicken breast; chop the remaining basil.

For the chicken: lightly grease an 8 x 8 pan with olive oil. Preheat oven to 350 degrees.Wash the chicken and trim any fat. Place chicken on cutting board and slice across each breast so that you have two thin cuts.

Season each side with salt and pepper. Place two whole basil leaves, a spoonful of ricotta cheese, some chopped garlic, and two red pepper strips on the bottom half of each piece; roll from end and secure with toothpicks.

Place all of the stuffed chicken in the pan. Top each with a spoonful of ricotta, 2-3 spoonfuls of marinara, the diced red pepper, and dash of balsamic vinegar. Bake for about 20 - 25 minutes until done.

While chicken is baking, prepare the pasta. Cook according to package directions; before draining, reserve about a cup of the pasta water. Drain the pasta; add mixed greens to bottom of the pasta pot along with the remaining garlic and basil, remaining marinara, 1/2 cup ricotta cheese, and the reserved pasta water. Add hot drained pasta on top; cover and let sit for about five minutes until greens are just wilted. Add 1/4 cup balsamic vinegar. Toss to combine (sauce will be thick). Add salt and pepper to taste.

Serve pasta topped with the chicken (you may want to remove toothpicks prior to serving).

Bon Appetit! Kelly

All photos by Kelly Waters

Five Ingredient Friday: Melon Salad with Feta

2011-04-29T13:35:00.000-07:00

Grocery
Watermelon
Honeydew melon
Fat free or reduced fat feta cheese
1 lime

Pantry
Sea Salt

Directions
Cut watermelon and honeydew melon into bite size pieces.

Place in serving bowl. Add a very light dash of sea salt and juice of the lime. Stir and chill. Before serving, top with feta cheese.


Shown with Grilled Pork Chops and Grilled Asparagus

Bon Appetit! Kelly

All photos by Kelly Waters

Grilled Asparagus

2011-04-29T13:30:00.000-07:00

Grocery
Asparagus

Pantry
Olive oil
Sea Salt
Pepper

Directions
Wash asparagus and bend the stem end of the asparagus until it snaps (this will remove the tough stem). Discard ends and place asparagus in shallow dish. Coat with 2 tablespoons olive oil and a pinch each of salt and pepper.

Cook on grill over medium-low heat until just tender, about 7-8 minutes, turning halfway through. Serve and enjoy!

Shown with Grilled Pork chop and Melon Salad with Feta.

Bon Appetit! Kelly

All photos by Kelly Waters

Grilled Pork Chops

2011-04-29T13:29:00.000-07:00

Grocery
2 boneless pork chops (look for lean ones)

Pantry
Olive oil
Sea Salt
Pepper

Directions
Heat grill to medium heat. Brush both sides of pork chops with olive oil and season with pinch each of salt and pepper.

Place pork chops at diagonal angle on grill. After searing for about 3 minutes, re-position pork chop at the opposite diagonal angle and cook for another 3 minutes (this will give you those professional criss-cross grill marks). Flip chop over and repeat process.

Remove from heat when pork is no longer pink and serve (about 6 minutes total per side).


Shown with grilled asparagus and melon salad with feta.

Bon Appetit! Kelly

All photos by Kelly Waters

Pork Tacos with Pico de Gallo

2011-04-27T09:28:00.000-07:00

Grocery
Lean, boneless, thin cut pork chops (need 1/2 chop per taco)
Taco shells (I used organic yellow corn based, but blue is also fine)
Packaged shredded cabbage, or 1/2 green cabbage, shredded fine
1 pint cherry tomatoes
1/2 sweet white onion
1 jalapeno
Fresh cilantro
1 lime
0% Greek yogurt, plain

Pantry
Raw cane sugar
Sea salt
Pepper
Cumin

Directions
Season pork chops on each side with 1 teaspoon each cumin, salt, pepper, and sugar.

Spray grill with nonstick spray and heat grill to medium. Grill pork about 3-4 minutes each side until cooked through. Cooking time may vary depending on thickness of chops.

Remove from grill and let rest for 10 minutes or so while you prepare the pico de gallo. Chop tomatoes, 1/2 onion, jalapeno, and handful of cilantro. Add juice of the lime and dash of salt. Mix thoroughly and chill until ready to serve.

Slice pork thinly across the grain. Assemble tacos with shredded cabbage, sliced pork, Greek yogurt, and pico de gallo. Serve with avocado slices if you wish.

Shown served with grilled sweet potato chips and southwest style grilled corn.

Bon Appetit! Kelly

All photo by Kelly Waters

Southwest Style Grilled Corn

2011-04-27T09:18:00.000-07:00

Grocery
Fresh corn on cob, white or yellow
Limes (one per 2-3 ears)

Pantry
Olive Oil
Sea Salt
Pepper
Cumin

Directions
Remove husks and silk from corn, wash and brush lightly with olive oil. Cut lime in half and rub cut side over each corn cob. Season with dash each of sea salt, pepper, and cumin.

Heat grill to medium and grill corn, turning often until golden all around and tender. Squeeze lime juice over each and serve.

Shown with grilled sweet potato chips and pork tacos.

Bon Appetit! Kelly

All photos by Kelly Waters

Grilled Sweet Potato Chips

2011-04-27T09:01:00.000-07:00

Grocery
Sweet potato (1 is enough for two servings - multiply as needed)

Pantry
Olive Oil
Cumin
Sea Salt
Pepper

Directions
Soak some wooden skewers in water for 1/2 hour. While skewers are soaking, wash sweet potato and cut into 1/2 thick slices (discard ends). In bottom of a bowl, combine 2 tablespoons of olive oil and 1 teaspoon each of cumin, salt, and pepper. Add potato slices and toss to combine.

Thread potato slices onto skewers through the middle. Heat grill to medium and place skewers diagonally across the grill grates. Turn every few minutes until potatoes are brown all around and tender.

Shown with pork tacos and southwest style grilled corn.

Bon Appetit! Kelly

All photos by Kelly Waters

Five Ingredient Friday: Cilantro - Coconut Rice

2011-04-22T18:32:00.000-07:00

Grocery
Brown rice
1 can coconut water (you can usually find this in the Hispanic food section)
Fresh cilantro
Raw unsweetened coconut (I used Bob's Red Mill brand)
1 lime

Pantry
Sea Salt

Directions
Cook rice according to package directions, but substitute part of the water for coconut water (use the whole can of coconut water and add tap water so that you have enough liquid as instructed).

While rice is cooking, coarsely chop about 1/2 cup loosely packed cilantro leaves and measure out 1/4 cup coconut. When rice is done, fluff with a fork and add cilantro, coconut, and juice of the lime. Taste and add salt as needed.

Shown with Thai chicken satay, sliced mango, and steamed snow peas.

Bon Appetit! Kelly

All photos by Kelly Waters

Thai Chicken Satay with Peanut Sauce

2011-04-21T07:42:00.000-07:00

Grocery
1 pack chicken tenders (5-6 tenders)
Dry roasted unsalted peanuts
2 limes

Pantry
All natural peanut butter (preferably smooth)
Red pepper flakes
Dark brown sugar
Low sodium soy sauce
Ground ginger
Sea salt

Directions
Submerge some wooden skewers (one per tender) in water and soak for 30 minutes. Wash chicken tenders and skewer each piece down the middle lengthwise. Season each side with ginger, red pepper flakes, and a very light dash of salt. Refrigerate while you make the peanut sauce.

For peanut sauce: combine 1 cup peanut butter, 1/2 cup soy sauce, 2 teaspoons red pepper flakes, 2 tablespoons brown sugar, and juice of both limes in food processor. If sauce is too thick, add in some hot water, up to a 1/2 cup.

Heat grill to medium; cook chicken 3 to 5 minutes on each side, until cooked through.

While chicken is cooking, roughly chop about 1/4 cup of peanuts.

Serve chicken with peanut sauce on the side and garnish with chopped peanuts.

I served mine with steamed snow peas, sliced mango, and cilantro-coconut rice.

Bon Appetit! Kelly

All photos by Kelly Waters

Grilled Chicken Tostadas

2011-04-19T06:40:00.000-07:00

Grocery
Boneless skinless chicken breasts (cooked and sliced, 1/2 breast per serving)
0% Greek yogurt, plain
Whole grain tortillas
1 heart of romaine
1 lime

Pantry
Cumin
Salt
Pepper

Directions
Spray grill with nonstick spray and turn to medium heat. When hot, grill tortillas until just browned, about 45 seconds to one minute. Flip and brown other side, remove from heat.

Top with cooked chicken and season with a sprinkle each of cumin, salt, and pepper. Reduce grill heat to lowest setting. Move tortilla away from direct heat until chicken is warmed through. Note: On my gas grill, I turned off all burners besides the back row and kept tortillas in front.

Meanwhile, slice romaine heart lengthwise and place on grill, cut side down, and grill for about 2-3 minutes. Remove from heat and chop.

Cut lime into wedges. When chicken is warmed through, assemble tostadas by topping with Greek yogurt, chopped romaine, and a squeeze of lime juice.

I also topped mine with spicy black bean watermelon salsa.

Bon Appetit! Kelly

All photos by Kelly Waters

Spicy Black Bean - Watermelon Salsa

2011-04-19T06:11:00.000-07:00

Grocery
1 avocado
Small watermelon (you'll need about 2 cups chopped)
1 ear of corn
1 jalapeno
1 lime
1 pint cherry tomatoes
Fresh cilantro
1 15 ounce can black beans

Pantry
Sea salt

Directions
Heat grill to medium heat; clean husks and silk from corn and wash. Place on grill and cook on all sides until slightly charred; remove from heat.

Meanwhile, slice washed cherry tomatoes in half and place in large serving bowl. Cut watermelon and avocado into bite size cubes, mince the jalapeno (leave seeds in if you like it spicy - otherwise, remove them), and coarsely chop about 1 cup of cilantro (about a handful). Add to tomatoes along with rinsed and drained black beans.

Stand the ear of corn on its flat end. Holding the stem end in one hand, slide your knife downward to remove kernels from the cob. Repeat until all kernels are removed and add to salsa.

Squeeze juice of lime over mixture and add a pinch of salt; stir to combine, taking care not to mash the avocado. Chill in refrigerator for at least 30 minutes before serving.

I served mine on top of grilled chicken tostadas. It's also great as a meal on its own, over mixed greens, as an accompaniment to grilled fish or chicken, or as a dip.

Bon Appetit! Kelly

Photos by Kelly Waters

Five Ingredient Friday: Grilled Heart of Romaine Salad

2011-04-15T10:45:00.000-07:00

Welcome to Five Ingredient Friday! This is a new feature on Cook with Color. Every Friday I will post a recipe that requires five ingredients or less, excluding pantry items. Hope you enjoy!

Grocery
(yield: 2 salads)
1 heart of romaine
1 lemon
1 orange (I used a navel orange), peeled and sectioned
1 red onion
1 4 ounce container crumbled reduced fat feta or blue cheese

Pantry
Olive oil
Sea Salt
Pepper

Directions

Heat the grill to medium low. Wash the romaine hearts and cut in half lengthwise.

Cut lemon in half. Brush olive oil and half a lemon's worth of juice on cut sides of romaine.

Cut two 1/2 thick slices of red onion and brush with olive oil. Place onion slices on grill; cook until grill marks form, about 2-3 minutes.

Flip onions over and place romaine hearts on grill, cut side down, and grill for about 2-3 minutes.

Remove onions and romaine from grill; place romaine hearts, cut side up, one per plate. Squeeze the other half of the lemon over romaine; top with grilled red onion rings, orange sections and a generous pinch or two of cheese. Season with a light pinch of salt and pepper. Go easy on the salt if you use feta as feta is already salty - I skipped the salt altogether.

Note: I served the romaine with the stem intact. You may remove if you like before serving. I simply cut around the stem as I was eating - the stem is not too tasty!

You can easily double or triple this recipe. You will have enough red onion for up to six or eight servings, depending on the size of the onion, and enough cheese for about four to six servings, depending on how generous you are with it, so you need only multiply the other ingredients as desired.

Bon Appetit! Kelly

Photos by Kelly Waters

Grilled Pizza

2011-04-14T15:07:00.000-07:00

Grocery
Whole grain tortillas
1 small jar all natural tomato sauce
Fresh pineapple, cut into bite size pieces
Fat free or reduced fat feta cheese
Organic mixed baby greens
Fresh basil
Free range chicken tenders or chicken breast, cooked and cut into bite size pieces

Pantry
Pepper

Directions
Spray grill with nonstick spray and turn to medium heat. When hot, grill tortillas until just browned, about 45 seconds to one minute. Flip and brown other side, remove from heat.

Dress pizza with tomato sauce, chicken, pineapple, and feta. Season with black pepper (you won't need any salt as the feta is already salty). Reduce grill heat to lowest setting. Grill pizza away from direct heat until cheese has melted slightly and toppings are warmed through.

Note: On my gas grill, I turned off all burners besides the back row and kept pizza in front. Mine took about 12 minutes with the cover closed.

Top with basil and mixed greens and enjoy!

Bon Appetit! Kelly

All photos by Kelly Waters

Tex-Mex Style Black Bean and Turkey Burgers

2011-04-13T07:01:00.000-07:00

Grocery
1 15 ounce can black beans
1 small sweet potato (or you can use 1/2 large one)
Garlic
Parsley
Cilantro
Jalapeno
1 pound lean ground turkey (use lean ground chicken or beef if you prefer)
Whole grain rolls

Pantry
Cumin
Paprika
Sea salt
Pepper

Directions
Rinse and drain the black beans. Transfer half of the beans to a large mixing bowl; using a fork, mash the beans until a paste has formed. Add the rest of the beans to the bowl; set aside.

Finely mince the sweet potato, 2-3 cloves of garlic, and jalapeno (leave seeds in if you want more heat). Measure 1/2 cup each (about a handful) parsley and cilantro, loosely packed, and coarsely chop. Add to black beans along with 2 tablespoons of cumin and 1 tablespoon each of paprika, salt, and pepper.

Add turkey and mix to combine. To form burgers, measure out mixture using 2/3 measuring cup and roll between your palms until a ball forms. Repeat until all burgers are formed and refrigerate for 2 hours until well chilled before grilling.

Note: these also freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.

When ready to grill, press into patties. Place over medium heat until bottom is cooked, then flip until other side is done. I served mine with reduced fat feta cheese and a tablespoon of 0% Greek yogurt on whole grain sandwich thins, along with grilled corn.

Bon Appetit! Kelly

All photos by Kelly Waters

Grilled Corn with Cilantro-Lime Vinaigrette

2011-04-13T06:06:00.000-07:00

Grocery
5-6 ears of corn, husks still attached
Cilantro
2 limes

Pantry
Olive Oil
Sea Salt
Pepper

Pull back the husks from each ear of corn; remove silk and wash kernels and cob; set aside.

Make vinaigrette by combining 2 tablespoons or so of olive oil and juice of two limes with a 1/4 cup loosely packed cilantro, chopped coarsely, and a dash each of salt and pepper.

Coat each ear of corn using a pastry or basting brush; fold husks back over corn and grill over medium heat until husks are charred and corn is tender (about 25-30 minutes).

To serve, pull back and remove husks. If you desire, serve any leftover vinaigrette at the table. You won't need any butter with this dish!

Bon Appetit! Kelly

All photos by Kelly Waters

Jamaican-style Jerk Chicken

2011-04-10T10:31:00.000-07:00

Grocery

Boneless skinless chicken breasts

Pantry

Ground coriander

Ground ginger

Raw cane sugar or organic brown sugar

Onion powder

Garlic powder

Cayenne pepper

Dried thyme

Ground cinnamon

Ground allspice

Ground cloves

Sea Salt

Coarse grind black pepper

Directions

Combine in a medium bowl: 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves.

Rinse chicken breasts and trim any fat away. Place in large dish and liberally season each side with spice mixture. Set in refrigerator until ready for the grill.

Heat grill to medium heat or until charcoal just ashes over (depending if you have a gas grill or charcoal grill). Grill each side until slightly charred and the rub has formed a crust, about 5-7 minutes per side until just cooked through. Remove from grill and let rest 10-15 minutes before slicing across the grain.

Shown served here over mashed sweet potatoes with black eyed pea relish.

Bon Appetit! Kelly

All photos by Kelly Waters

Mashed Sweet Potatoes

2011-04-10T09:28:00.000-07:00

Grocery
3 medium sweet potatoes
1 6 ounce container 0% Greek yogurt

Pantry
Sea salt
Black pepper
Olive Oil

Directions
Wash sweet potatoes. Prick with fork and cook in microwave or oven until tender.

Note: I microwaved these for about 18 minutes total. Start out with 15 minutes and then keep going in 1 minute intervals until tender.

Slice in half lengthwise and let sit for a few minutes until cool enough to handle. Scoop flesh out of skins and into a mixing bowl.

Add salt and pepper and 2 tablespoons or so of olive oil.

Beat with hand mixer until all lumps are gone.

Add in Greek yogurt and mix until combined. Taste and adjust salt and pepper as needed.

Shown here served with jerk chicken and black eyed pea relish.

Bon Appetit! Kelly

All photos by Kelly Waters

Black Eyed Pea Relish

2011-04-10T08:03:00.000-07:00

Grocery
1 15 ounce can black eyed peas
1 small sweet onion (such as Vidalia)
1 cucumber

Pantry
White vinegar
Raw cane sugar
Sea Salt

Directions
Combine 1/3 cup each of sugar and vinegar and touch of salt in serving bowl. Whisk until combined. Drain and rinse the black eyed peas and add to bowl.

Dice the cucumber and the onion and add to bowl along with black eyed peas.

Combine dressing with vegetables and refrigerate until ready to serve. The longer it sits, the better - I made this about three hours before serving. I serve mine very well chilled but it's also delicious at room temperature.

Shown here with mashed sweet potatoes and jerk chicken.

Bon Appetit! Kelly

All photos by Kelly Waters

Pasta with White Beans, Vegetables, Turkey Meatballs, and Feta Cheese

2011-04-05T07:35:00.000-07:00

Grocery

1 pound lean free range turkey, ground

Garlic

Parsley (I prefer flat-leaf)

Basil

1 sweet white onion (such as Vidalia)

8 ounce package sliced Portobello mushrooms

1 15 ounce can Cannellini beans

3 medium size red ripe tomatoes

1 red bell pepper

1 5-6 ounce package organic mixed greens, spinach, or other greens of your preference

1 14-16 ounce box whole grain rotini pasta (or use whatever shape you like!)

1 four ounce container fat free or reduced fat crumbled feta cheese

Pantry

Sea Salt

Peppercorn Medley (or black pepper if you prefer)

Balsamic Vinegar

Directions
For meatballs:

First, preheat oven to 300 degrees. Mince 2-3 cloves of garlic and chop ¼ cup each loosely packed basil and parsley. Place in bowl with ground turkey and 1 teaspoon each sea salt and pepper; mix until well combined. Using a lever style ice-cream scoop, scoop turkey mixture; shape each meatball by rolling between your palms.

Cook in two tablespoons olive oil over medium heat for about 5 minutes. Flip and cook 5 minutes more; transfer to cookie sheet and bake for about 10 minutes or until cooked through. Reduce oven temperature to 200 degrees to keep warm until ready to serve.

For sauce:

Chop ½ onion, red bell pepper, and 3-4 cloves of garlic. Add to large skillet with 2 tablespoons olive oil. Cook over medium heat until onion is translucent – about 8-10 minutes. Meanwhile, chop mushrooms, tomatoes, and ½ cup each basil and parsley. Drain and rinse cannellini beans. When onion and pepper are done, add mushrooms, tomatoes, and beans; reduce heat to simmer and cover, stirring occasionally.

Fill large pot with water 2/3 full; add 2 tablespoons sea salt. Cover and heat on high until boiling; add pasta and stir. Cook uncovered 10-11 minutes or according to package directions. Before draining reserve one cup of pasta water; add to vegetable mixture along with drained pasta. Top with feta, chopped herbs, and mixed greens. Cover and let sit for about five minutes or until greens are slightly wilted; add ¼ cup balsamic vinegar and mix thoroughly. Add salt and pepper to taste.

Serve topped with turkey meatballs.

Note: For a vegetarian option, you can certainly omit the turkey in this recipe. There is plenty of protein in the beans and in the whole grain pasta!

Bon Appetit! Kelly

Photos by Kelly Waters

Sparkling Blueberry Lemonade

2011-04-03T13:59:00.000-07:00

Grocery
Blueberries (about 1 cup/8 ounces)
6-7 lemons
Seltzer water

Pantry
Raw cane sugar

Directions
First, make a simple syrup by combining juice of all the lemons (should give you about 1 cup) with equal amount of sugar in a saucepan. Bring to a boil; stir until sugar is well dissolved. Turn heat to low and simmer for about 10 minutes until reduced by about 25%. Let cool for 15 minutes.

Meanwhile, puree the blueberries in a food processor. When ready to serve, spoon 4 tablespoons of blueberry puree over ice in a drinking glass. Add two tablespoons of lemon syrup and fill to brim with chilled seltzer water. Garnish with a lemon slice and/or fresh mint leaves if you wish. Stir and enjoy!

Bon Appetit! Kelly

Photos by Kelly Waters

Pulled Pork Sandwiches with Spicy Peach Barbecue Sauce

2011-04-02T13:57:00.000-07:00

Grocery

1 pork tenderloin

All natural whole grain rolls, whatever you prefer

1 pound fresh peaches (about 3 medium)

1 sweet onion (such as Vidalia)

1 jalapeno

Garlic

Pantry

Raw cane sugar or organic dark brown sugar

Whole grain mustard

Chili powder

Dry mustard

Sea salt

White Pepper

Apple Cider Vinegar

Honey

Canola Oil

Directions

Rinse the pork and pat dry. Make rub for pork by combining 2 tablespoons each of salt, pepper, dry mustard, sugar, and chili powder. Coat each side of pork tenderloin and place in slow cooker along with 1 cup of apple cider vinegar, 3 cups water and 4-5 garlic cloves, roughly chopped. Cook on low for about 2 hours per pound.

Meanwhile, prep the barbecue sauce:

Cut an X in bottom of each peach.

Blanch in a medium saucepan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of ice water and cool. Peel peaches and coarsely chop. Mince ½ the onion, the whole jalapeno (include the seeds and membranes for added heat), and a pinch of kosher salt and cook in 1 tablespoon canola oil in a saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add chopped peaches, 1 cup vinegar, 1 tablespoon mustard, 2 tablespoons honey, 1 tablespoon sugar, and ½ teaspoon each chili powder and dry mustard. Simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée in a blender or food processor (use caution if you blend while warm).

Shred the pork and serve on your favorite whole-grain rolls topped with the barbecue sauce. I served mine with homestyle coleslaw on the side.

Bon Appetit! Kelly

All photos by Kelly Waters

Homestyle Coleslaw

2011-04-02T06:57:00.000-07:00

Grocery
1 small red cabbage
1 small green cabbage
1/2 white sweet onion
1 medium Golden Delicious apple (or whatever you like)
1 carrot
1 16 ounce container 0% plain Greek yogurt
1 package sliced raw almonds

Pantry
Whole grain mustard
Apple cider vinegar
Sea salt
Raw cane sugar or organic dark brown sugar
White Pepper

Directions
Make the dressing first. In a Tupperware bowl with a tight fitting lid, whisk together 1/4 cup of mustard, 1 cup of Greek yogurt, 1/4 cup of vinegar, 1/4 cup of sugar, and 1 teaspoon each of sea salt and white pepper. Taste and adjust seasoning if you like.

Toast the sliced almonds in a dry pan over medium heat until just browned. Keep a close eye on them as they will burn easily. Set aside.

Shred the cabbage, finely minced the carrot and onion, and remove the core and stem from the apple and cut into bite-size pieces (I left the skin on).

Place everything except for almonds in the bowl on top of the dressing, put lid on and refrigerate.

When ready to serve, mix coleslaw with the dressing by making sure lid is on securely and shaking to coat mixture with dressing. Place in serving bowl and top with toasted almonds.

Tip: if you are making this ahead of time, toss apples in a little lemon juice or vinegar then add to coleslaw. It will prevent browning.

Shown served here with spicy peach barbecue pulled pork sandwich.

Bon Appetit! Kelly

All photos by Kelly Waters

Chimichurri-Greek Yogurt Sauce

2011-03-28T14:35:00.000-07:00

Grocery
1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup oregano leaves
4-5 cloves garlic, skins removed
1 16 ounce container 0% fat plain Greek yogurt
1 jalapeno, divided in half, seeds and stem removed

2 limes

Pantry
Olive Oil
Cumin
Sea Salt
Peppercorn Blend (or black pepper if that's what you have)
Paprika
Honey

Directions
In the food processor, blend cilantro, parsley, oregano, olive oil, juice of both limes, jalapeno (use the other half for guacamole), 2 tablespoons cumin, two teaspoons honey, garlic, and one teaspoon each paprika, sea salt, and pepper until coarsely chopped. Set aside 6 teaspoons for marinating steak; combine the rest with the Greek yogurt.

You can use this as a condiment for chili-lime sweet potato fries and also in your guacamole!

Bon Appetit! Kelly

All photos by Kelly Waters

Wholly Guacamole

2011-03-23T17:37:00.000-07:00

Grocery
1 tablespoon chimichurri-yogurt sauce
1 jalapeno, divided in half, seeds and stem removed
1 lime
1 avocado
Cilantro

Pantry
Sea Salt

Directions

Chop the jalapeno pepper by cutting into strips and then across.

Slice avocado lengthwise all the way around. Twist the halves and using your knife, strike and remove the pit. With a large spoon, scoop the avocado out of its skin. Place in a bowl with diced jalapeno, one tablespoon of chimichurri-yogurt sauce, 2 tablespoons of coarsely chopped cilantro, juice of one lime, and a dash of sea salt.

Use a fork to mash the avocado and combine with other ingredients.

Serve as a condiment for chili-lime sweet potato fries; it's also great as a spread on sandwiches or as a dip for your favorite raw vegetables.

Bon Appetit! Kelly

All photos by Kelly Waters