Meal Ideas At Your Speed

Ingredients

• AdapTable® Meals Smokey Bourbon Sirloin Steaks
• Flour or corn tortillas
• 1/8 C queso fresco
• 1/2 red onion
• 1/2 bunch cilantro
• Your favorite hot sauce

Directions

1. Hike to an epic camp stove-friendly location.
2. Break out your backpacking stove and pan.
3. Heat up stove and pan, add a little oil in pan.
4. Add in AdapTable Meals Smokey Bourbon Sirloin Steak and cook on 1 side for 2 1/2 to 3 min on each side or until it reaches an internal temperature of 130°F to 140°F. (Medium is how I like it, but you do you.)
5. Once the desired temperature is met, remove steaks from stove and let rest.
6. Slice up your red onion.
7. Chop your cilantro.
8. Crumble the queso fresco.
9. Turn your stove back on and toast the tortillas over the open flame until a little blackened.
10. Bring it all together in that tortilla with a layer of sliced Smokey Bourbon Sirloin, red onions, cilantro, queso fresco, and, if needed, a little heat from your favorite hot sauce.
11. After completing your hike munchies, don’t forget to clean up; pack up any trash and remember to leave NO trace.

Ingredients

• 1 package AdapTable® Meals Tomato Herb Chicken Breast Filets, 16 ounces
• 1 C uncooked quinoa
• 1 tsp olive oil
• ½ C sun-dried tomatoes, packed in oil, chopped (reserve oil they come with)
• 1 can chickpeas, drained and rinsed
• ¾ C kalamata olives, cut in half
• Juice of 1 lemon
• 3 Tbsp olive brine (the juice in the jar of olives)
• 2 Tbsp oil reserved from the sun-dried tomatoes
• ¼ tsp dried thyme
• Salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon of pepper)
• 2 C fresh spinach, lightly chopped

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. When the water is boiling, add the quinoa, reduce the heat to medium, cover with a lid, and allow the quinoa to simmer until cooked through and all of the water is absorbed, about 20 minutes.
2. While the quinoa is cooking, heat a skillet (cast iron is preferred) over medium to medium-high heat. Add the olive oil to the pan.
3. Add the chicken to the pan and cover with a lid.
4. Cook the chicken filets in the covered skillet for 4-6 minutes, flip, cook an additional 5-10 minutes, or until internal temperature reaches 165°F on a meat thermometer.
5. While the quinoa and chicken are cooking, add the chopped sun-dried tomatoes, chickpeas, and olives to a large bowl. Toss to combine.
6. When the quinoa is done cooking, remove it from the heat and add it to the bowl with the olives.
7. Dress the quinoa with the juice of one lemon, olive brine, reserved oil, dried thyme, and salt and pepper. Stir to combine.
8. When the chicken is done cooking, let it rest on a cutting board for 3 minutes.
9. While the chicken is resting, add the spinach to the quinoa and toss to combine. Adjust the salt and pepper to taste again.
10. Slice the chicken into strips.
11. Serve by placing some of the quinoa salad on a plate and top with one sliced chicken filet.

Ingredients:

• 4 AdapTable® Meals Smokey Mesquite Pork Ribeye Chops
• 1 lb baby potatoes, cut in half
• 1 zucchini, cut into thick slices
• 4 oz baby bella mushrooms, cut into thick slices
• 1/2 bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 2 Tbsp olive oil

BBQ Seasoning:

• 1-2 Tbsp olive oil
• 2 tsp brown sugar
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Bring a pot of water to a boil to par-cook the potatoes. While the water comes to a boil, chop the vegetables. Once boiling, add the halved potatoes and boil for 5 minutes. Strain and set aside.
2. In a large bowl, toss the vegetables with olive oil and the BBQ seasoning spices.
3. Tear 4 large sheets of tinfoil. Evenly divide the pork chops and vegetables among the tinfoil sheets, arranging one pork chop in each foil pack with vegetables next to it. Fold the tinfoil over the pork and vegetables and seal well to prevent any juices from leaking out.

Grilling Instructions:

Preheat the grill to medium-high heat. Place the foil packs on the grill sealed side down over direct flame. Grill for 6-8 minutes, or until the vegetables are tender and the pork is cooked through. You can use a meat thermometer to check the internal temperature for doneness: 150 degrees for medium and 155 for medium-well.

Oven Roasting Instructions:

Preheat the oven to 400 degrees. Cook for 15-20 minutes, or until the vegetables are tender and the pork is cooked through. If you want to char the pork and vegetables, open the packs and broil for the last 2-3 minutes. You can use a meat thermometer to check the internal temperature for doneness: 150 degrees for medium and 155 for medium-well.

Ingredients

• 1 AdapTable® Meals Santa Maria Tri Tip Steak
• 1 French bread loaf
• Italian seasoning (to taste)
• 1/2 stick of salted butter
• 2 purple onions
• 10 mini sweet peppers
• 1 Tbsp of minced garlic
• Slices of provolone or mozzarella cheese
• 1 box of tri color rotini pasta
• 1 C of parmesan cheese
• 1/2 bottle of robust Italian dressing

Directions

1. Cook AdapTable Meals Santa Maria Tri Tip in a cast iron skillet on the stove to 135 degrees internal.
2. Take one whole French bread loaf and slice lengthwise, place butter and Italian seasoning on the bread
3. Bake bread at 350 for 10 minutes with butter side up.
4. In a separate skillet, sauté one sliced purple onion and 8-10 sliced mini sweet peppers with half stick salted butter and 1 tbsp of minced garlic.
5. Slice the tri tip up and layer it on the bottom loaf, then add a layer of either provolone or mozzarella.
6. Add onion and veggie mixture.
7. Fold, cut, and enjoy!

Ingredients

• 1 package of AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 1 1/2 C macaroni elbows
• 2 C chicken broth
• 1 C frozen veggies (peas, carrots, corn)
• 1/2 C diced luncheon meat or spam (optional)
• 1 tsp soy sauce
• 1/2 tsp sesame oil

Directions

1. Boil salted water and cook macaroni.
2. While the macaroni is cooking, pan fry the pork loin chops on a pan until cooked through.
3. Microwave the chicken broth, frozen veggies and luncheon meat in a bowl for less than 3 minutes until hot.
4. Add in the macaroni when done and mix in sesame and soy sauce to taste.
5. Serve with the pork loin chops for a complete easy meal.

Ingredients

• 1, AdapTable® Meals Smokey Mesquite Cooker Ready Pork Roast
• 1 Tbsp garlic powder
• 1 tsp cumin
• 1 tsp seasoned salt
• 1/2 tsp chili powder
• 1 C orange juice
• 1, package empanada dough discs (10 discs), thawed
• 1/2 C diced and cooked potatoes
• 1/2 C diced and cooked carrots
• 1/2 C sliced green olives
• 1/3 C diced yellow onion
• 2 Tbsp drained canned chopped green chilies
• 1 egg mixed with 1 tsp water
• 2 packages of yellow rice mix

Directions

1. Place roast in slow cooker or pressure cooker with the orange juice. Sprinkle garlic powder, cumin, and chili powder on top. Either slow cook for 4 hours on low or pressure cook on high for 45 minutes (natural release).
2. When cooled enough to handle, shred or dice the meat (depending on how tender the meat is) into small pieces and place in a large mixing bowl. (You can also cook it, covered, in a 350° oven for 2 1/2 hours.)
3. Once the meat is cooled, mix in the veggies and olives. Taste to see if it needs any additional seasoning.
4. Keeping the disc on its cellophane wrapper, slightly roll out the dough discs on a flat surface, keeping them round (I like to work with 2 at a time, keeping the remaining covered so they don’t dry out.)
5. Be mindful that you need to have enough filling for 10 dough discs, moisten the edges of the disc with a little water, place some of the filling over half, then carefully fold it over (removing the cellophane as you fold it, ), crimping the edges with a fork to seal.
6. Set aside on a parchment-lined cookie sheet until all are done. Brush with a little of the egg/water wash and cut 2 small holes on the top of each empanada. Allow to chill for 15 minutes.
7. If using an air fryer, have your oven at 250° to keep empanadas warm as you cook in batches.
8. Preheat air fryer at 370° for 4 minutes. How many empanadas you can fry at a time will depend on the size of your air fryer. Cook in batches at 370° for 8 minutes. (Turn over halfway through if desired. I do not.)
9. Remove and place on pan in oven to keep warm as you finish the others. (You can also bake the entire batch on the sheet pan in the oven at 400° for 20-25 minutes until golden.)
10. Meanwhile, make the rice according to package directions.
11. To serve, place 2 empanadas on a plate with some of the rice. Salsa, beans, and/or plantain chips are good sides, too!

Ingredients

• 1 AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• 1 C cooked quinoa
• 2 C frozen corn
• 1 can black beans, drained
• 1 avocado
• 2 Roma tomatoes
• 1 red onion
• 1 C cilantro
• ½ tsp paprika
• ¼ tsp chipotle powder (optional)
• 2 limes
• Salt, to taste

Directions

1. Place the pork tenderloin on a lined baking sheet and cook in the oven at 350° F for 30-35 minutes.
2. In the meantime, dice your onions and tomatoes, chop the cilantro and mix it all together. Microwave your corn and beans for ~2 minutes until warmed through, and then mix into the quinoa along with paprika and chipotle.
3. Mix half the onion mixture into the quinoa salad along with ½ tsp salt and juice of ½ a lime, or to taste.
4. Mix 2 tbs of the remaining onion mixture with the avocado along with the juice of ½ a lime and salt to taste to make your guacamole.
5. With the remaining mixture, add salt to taste for your salsa.
6. Once the pork tenderloin is cooked, slice it and serve with the quinoa salad, guacamole, and salsa!

Ingredients

• 1 package AdapTable® Meals Pork Tenderloin Medallions
• 2.5 Tbsp flour (1 to 1 gluten-free flour can be used)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 Tbsp butter
• 2 Tbsp olive oil

Mushroom Gravy

• 5 Tbsp butter
• 8 oz Baby Bella/Crimini Mushrooms, sliced 1/4″ thick
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 1/2 C beef broth
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1/2 Tbsp Dijon mustard
• 1 tsp fresh thyme
• 1 tsp fresh parsley, for garnish

Directions

1. In a shallow plate, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and dried oregano.
2. Dredge each pork medallion in the seasoned flour mixture. Reserve the remaining flour for the gravy.
3. In a large skillet, heat 2 Tbsp of olive oil and 2 Tbsp of butter over medium-high heat. Add the pork medallions and cook for 4-5 minutes on each side until golden brown and crisp. The pork is ready when the internal temperature reaches 145°F.
4. Remove the pork from the pan and set it aside on a plate.
5. Add 2 Tbsp butter to the skillet along with the sliced mushrooms. Stir and let the mushrooms cook for 5 minutes per side until golden and caramelized. Remove the cooked mushrooms to the plate with the pork.
6. Add the minced shallot and garlic to the skillet and cook for 2-3 minutes until soft and aromatic.
7. Add the last Tbsp of butter to the pan as well as the seasoned flour from step 1. Cook the flour, stirring vigorously for one minute. Add the beef broth and continue to whisk or stir vigorously until the gravy thickens.
8. Add the Worcestershire sauce, soy sauce, and Dijon mustard to the pan along with the fresh thyme. Stir to incorporate. Bring the gravy to a boil, then reduce to a simmer. Add the pork and mushrooms back to the pan and stir to coat.
9. Serve with mashed potatoes, buttered noodles, or mashed cauliflower to soak up all the delicious gravy.

Ingredients

• AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• 10 C of any combination of your favorite fresh winter vegetables
  • 2 C butternut squash in ½ in. cubes
  • 2 C cauliflower florets
  • 2 C Brussels sprouts trimmed and sliced in half
  • 2 C baby carrots
  • 2 C petite potatoes sliced in half

*Pre-cut vegetables are a great choice.

• 6 cloves garlic minced
• 4 Tbsp olive oil
• 1 Tbsp for the pork
• 1 tsp salt
• ½ tsp black pepper

Directions

1. Preheat oven to 400° F.
2. Line heavy baking sheet with parchment or foil for easy cleanup.
3. Arrange vegetables and minced garlic on the baking sheet, then drizzle with oil and season with salt and pepper. Mix vegetables on the pan to ensure they are evenly coated in oil.
4. Place vegetables in the oven for 10 minutes.
5. Remove the pork tenderloin from the package and pat dry.
6. Remove vegetables from the oven and stir. Clear a spot in the center of the pan and add the pork tenderloin, coating with fresh oil. Return to the oven for an additional 22 – 26 minutes until the pork has reached 145 degrees F.
7. Remove the pork from the pan to rest for at least 3 minutes prior to slicing. For additional browning on the vegetables, return to the oven and set it to broil for 1-3 minutes.
8. Serve family style or by plated portion.

Ingredients

• 1 AdapTable® Meals Lemon Peppercorn Chicken Breast
• 1/2 large sweet potato
• 1 small head of broccoli
• 2 Tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp cayenne

Directions

1. Prep your veggies! Cut sweet potato and broccoli into small chunks and place in a medium-sized bowl.
2. Season the veggies with avocado oil and spices. Feel free to add any extra spices you enjoy or remove any that you don’t have! The flavor profile is up to you.
3. Spread the veggies onto your air fryer pan and place the chicken breasts on the pan as well. If your pan is not non-stick, be sure to line with foil or spray with extra avocado oil.
4. Air fry at 350F for about 18 minutes or until the chicken is cooked fully through and the veggies start to crisp.
5. Plate up and enjoy! For extra flavor, squeeze a little lemon juice on top of the veggies after they’re cooked.

Ingredients

• 1 AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• 1 Bosc pear, cored and cut into ½”slices
• 8 oz. green beans, trimmed and cut into 1” pieces
• 1 shallot, peeled and cut into ¼” slices
• 2 garlic cloves, minced
• 3 thyme sprigs, stemmed and minced
• 2 tsp chicken broth concentrate or ¼ chicken cube
• ¼ C water
• 1 oz. butter
• Olive oil
• ½ tsp salt
• ½ tsp pepper

Directions

1. Preheat the oven to 400 degrees.
2. In a medium non-stick pan over medium-high heat, add 2 tsp olive oil. Saute green beans, pear, and shallot for 5 minutes with 1/4 tsp. salt, and 1/4 tsp. pepper. Carefully transfer to a baking sheet.
3. In the same pan over medium-high heat,add 1 tsp. olive oil.  Add @adaptablemeals Smokey Cherrywood & Chipotle Pork Tenderloin to the hot pan and cook until browned on 4 sides, 2 minutes per side. Place pork tenderloin on top of green bean mixture. Reserve pan, no need to wipe clean.
4. Roast the pork, green beans, and pear for 5 minutes, then remove the green bean mixture.
5. Continue roasting pork tenderloin until it reaches a minimum internal temperature of 145 degrees, 16-20 minutes. Rest pork for at least 3 minutes, then slice if desired.  While pork rests, make sauce.
6. Return pan used to sear pork tenderloin to medium heat.
7. Add 1 tsp. olive oil, garlic, and thyme to a hot pan. Stir constantly until aromatic, 30-60 seconds.
8. Stir in 1/4 cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
9. Remove from the burner and swirl in butter. Season with 1/4 tsp. salt and a pinch of pepper.
10. Plate, placing pork on sauce. Enjoy!

Ingredients

• 2 AdapTable Meals Lemon Peppercorn Chicken Breast Fillets
• 1 C heirloom tomatoes, halved
• 1 can low-sodium chickpeas
• 1 bunch broccolini, trimmed
• 1 red onion, sliced
• 1 lemon
• 1 tsp garlic powder
• ½ tsp paprika
• 1 sprig rosemary
• ½ tsp salt, or to taste
• Oil, for greasing the pan

Directions

1. In one pan, sear the chicken on both sides until cooked through.
2. Meanwhile, in a second pan, heat up the oil and add garlic, salt, paprika, and rosemary.
3. Sauté the onions and the broccolini until soft, about 10 minutes.
4. Halfway through, add in the chickpeas to the pan.
5. Once the veggies are cooked, zest the lemon and mix the zest and juice of ½ lemon in the veggies.
6. Add additional salt or lemon juice to taste, and serve with the lemon pepper chicken!

Ingredients

• 1 AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• 1 C rice (or cauliflower rice)
• 2 baby cucumbers sliced across in discs
• 8 grape tomatoes, cut in half lengthwise
• 1 avocado, pit removed and diced
• ½ small red onion cut in thin strips
• Salsa (store-bought or homemade)
• 2 limes (one for zest and juice, another cut into wedges)
• 1/4 tsp salt
• Cilantro (to taste)
• Pepper (to taste)

Directions

1. Preheat oven to 350 degrees.
2. Place the unwrapped pork into an oven-safe skillet or baking dish and roast until it reaches an internal temperature of 140 (or no more than 140) degrees. Remove the pork, loosely cover it with foil and let rest 5-10 minutes before slicing.
3. Prepare the white or cauliflower rice. (Mary cooked her’s in the Instant Pot using 1c rinsed white rice, 1c water and ¼ tsp salt, cooking it at high pressure for 3 minutes, natural release for 10, then forced released the remainder of the pressure.)
4. Immediately add the zest of the lime and torn cilantro to personal taste. Keep the rice warm until ready to serve.
5. For the salad, combine the cucumbers, tomatoes, avocado and onion in a bowl, add the juice from the lime and salt and pepper to taste.
6. Slice the pork into medallions.
7. To serve, plate a few slices of the pork on the cilantro/lime rice with a spoonful of salsa over the top and the salad on the side.
8. Add a lime wedge for an added “zip” to the rice or salad.

Ingredients

• AdapTable® Meals Lemon Peppercorn Chicken Breast
• 9 oz. fresh fettuccine pasta (dry pasta can be used as a substitute)
• 6- to 10 oz. bagged baby spinach
• 2 C grated parmesan + additional for garnish/roughly 6 ounces
• 2 large lemons
• 6 cloves garlic, minced
• 1 tsp salt
• 1 C reserved pasta water
• 2 Tbsp olive oil
• 6 Tbsp butter
• Parsley for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil. Add the linguine noodles and cook according to package directions. Reserving one cup of pasta water, strain the pasta and set aside.
2. Remove the chicken from the package and pat chicken dry with a paper towel.
3. Heat oil in a large skillet over medium high heat. Add the chicken and cook until golden brown, about 3 minutes per side. The internal temperature of cooked chicken should be 165°F.
4. Transfer the chicken to a plate and set aside.
5. In the same skillet, add butter and garlic, and cook until fragrant. Add 1/4 cup of reserve pasta water and lemon juice. Simmer on medium while loosening any browned bits from the bottom of the pan.
6. Add parmesan and combine until melted. Then add spinach to the pan and gently stir. Before the spinach is fully wilted, add pasta and coat evenly with the sauce. Remove from heat. If the sauce is too thick or the pasta is stiff, use 1/4 cup of the reserve pasta water at a time to thin.
7. Add the chicken back into the pan to coat with sauce.
8. Serve family style or portion to plates. Top with additional parmesan cheese.

Ingredients

• 1 tsp olive oil
• 1 lb. AdapTable® Meals Carne Asada Flank Steak sliced into thin strips
• 3 C fresh or frozen mixed vegetables
• Sesame seeds to garnish

Stir Fry Sauce

• ¼ C soy sauce or liquid aminos
• 3 garlic cloves, minced
• 2 Tbsp rice vinegar
• ¼ C brown sugar or sweetener
• 2 tsp minced ginger

Directions

1. Add the stir fry sauce ingredients to a bowl and stir. Set aside.
2. Heat a skillet on medium-high heat with olive oil. When hot, add the steak.
3. Cook for 2-3 minutes, flip the steak and cook until the steak has browned. Remove the steak from the pan and set it aside.
4. Add additional olive oil to the pan if necessary. Add the vegetables to the pan and cook for 3-4 minutes until soft.
5. Add the cooked steak back to the pan along with the stir fry sauce. Stir and cook for 2-3 minutes until the sauce is incorporated.

Ingredients

For the Pork Bellies:

• 2 AdapTable® Meals Boneless Pork Bellies (Smokey Applewood or Brown Sugar)
• Cooking spray

For the Jalapeno Cheddar Cornbread:

• 2.5 C all-purpose flour
• 1.5 C yellow cornmeal
• 1/2 C sugar
• 2 Tbsp baking powder
• 2 tsp salt
• 2.5 C milk
• 3 extra-large eggs, lightly beaten
• 1/2 lb (2 sticks) unsalted butter, melted
• 12 oz shredded sharp Cheddar, divided
• ½ C chopped green onions (about 6 green onions)
• ½ C tablespoons seeded and minced fresh jalapeno peppers
• ¼ canola oil to grease the pan

For the Hot Honey:

• 1 C honey
• 2 Tbsp apple cider vinegar
• 2 Tbsp hot sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp salt

Directions

For the Pork Bellies:

1. Preheat the oven to 300 degrees F.
2. Cook 1 hour 15 minutes.  Then broil for 2 minutes to make it extra crispy.
3. Remove from the oven and allow the pork belly to rest for 3 minutes.
4. Cut the strips into 2-inch pieces and toss with 1/3 cup of the hot honey.
5. Place one piece of pork on each piece of cornbread.
6. Drizzle with hot honey and garnish with chopped jalapeno and sliced green onions.

For the Jalapeno Cheddar Cornbread:

1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and butter.  Stir the wet ingredients into the dry until most of the lumps are dissolved. Do not overmix.
4. Mix in 2 cups of the shredded Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5. Pour canola oil into a 9×13 baking dish and place in the oven for 5 minutes to heat it up.
6. Next, pour the batter into the baking dish while still hot and bake for 20-25 minutes, or until a toothpick comes out clean.  Cool and cut into 2×2 inch pieces, then cut each one in half height wise so they are shorter pieces.

For the Hot Honey:

1. Place all ingredients in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil.  Turn down and simmer 3 minutes, stirring occasionally.  Remove from the heat.

Ingredients

Mashed Potatoes:

• 2 lbs. Yukon Gold potatoes, peeled and cut into even cubes
• 1/2 Tbsp + 1/2 tsp salt
• 4 Tbsp salted butter
• 1/2 C heavy whipping cream

Sirloin Steak with Bourbon Peppercorn Cream Sauce

• 1-2 Tbsp olive oil
• 4 AdapTable® Meals Smokey Bourbon Beef Sirloin Steaks
• 1 Tbsp salted butter
• 2 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 1/2 C bourbon
• 1/2 C beef broth
• 3/4 C heavy whipping cream
• 1 tsp freshly cracked peppercorns
• 1/2 tsp salt
• 1/2 tsp Dijon mustard
• Optional garnish: freshly chopped parsley, fresh cracked peppercorns and flakey sea salt

Directions

1. Add the potatoes and 1/2 Tbsp salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer into a large bowl. Add the remaining 1/2 tsp salt, butter and heavy cream, then mash until smooth. Cover and set aside.
2. Heat a skillet over medium-high heat with 1 Tbsp of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sea the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness or adjust the cook time to achieve desired internal temperature. Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from heat.
3. Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
4. Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
5. While whisking, pour in the bourbon and let simmer about 30 seconds then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and in the heavy cream, pepper, salt and Dijon mustard. Continue simmering, about 2-3 minutes, or until thickened (do not let it boil rapidly.
6. Serve steaks over mashed potatoes and drizzle with bourbon peppercorn cream sauce. If desired garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.

Ingredients

• 1 package of AdapTable® Meals Brown Sugar Boneless Pork Belly
• 10-ounce package spring salad mix
• 1/2 C pomegranate seeds (about 4 ounces)
• 1 C candied pecans (look in the baking aisle)
• 2 pears, thinly sliced
• feta cheese, to taste

Honey-Dijon Dressing

• 2 Tbsp Dijon mustard
• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• 1 small garlic clove, minced
• pinch of salt and pepper

Directions

1. Preheat oven to 300°F. Place a baking rack on a sheet pan lined with foil.
2. Add pork belly strips. Cook for 1 hour 15 minutes, or until internal temperature on a meat thermometer reaches 200-210°F.
3. Let rest for 3 minutes and cut into 1-inch-wide chunks.
4. Prepare dressing in a small bowl. Mix until fully incorporated and chill in the fridge until ready to serve.
5. While pork belly roasts, prepare salads and top as desired with 4-5 pear slices, 1-2 Tbsp pomegranate seeds, candied pecans, and a sprinkle of feta cheese.
6. Drizzle all over with honey Dijon dressing and top with 4-5 bites of pork belly.

Ingredients

For the medallions:

• 1 Package of AdapTable® Meals Herb & Olive Oil Pork Tenderloin Medallions
• 1 Tbsp Olive Oil

For the cranberry balsamic glaze:

• 2 Shallots, peeled and chopped
• 1 tsp finely chopped fresh rosemary
• 1 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 3/4 C chicken stock
• 3/4 C whole berry cranberry stock

For the broccolini:

• 8 oz package of microwave broccolini
• 1 Tbsp butter
• 1/2 tsp fresh lemon zest
• Coarse salt, to taste

Directions

1. Heat 1 Tbsp of olive oil in a skillet over medium heat. Add pork medallions, cover and cook 2-3 minutes per side until temp reaches 145ºF.
2. Wrap medallions in foil and keep in an oven on warm while you prepare the sauce.
3. In the same skillet add 1 Tbsp of olive oil and shallots. Sauté until shallots are soft, about 2-3 minutes.
4. Add chicken stock, vinegar and rosemary to the pan and bring to a boil over medium heat. Stir for 1-2 minutes, then add cranberry sauce and cook about 5 minutes more until sauce has reduced and thickened.
5. Microwave the broccolini according to package directions. In a separate skillet, heat the butter over medium heat until melted. Add broccolini and sauté for 1-2 minutes. Take off the heat and sprinkle with lemon zest and coarse salt.
6. Drizzle sauce over pork and garnish with fresh parsley, if desired.

Ingredients

• 1 AdapTable® Meals Whiskey Black Pepper Pork Loin Filet (about 1-2 pounds)
• ½ -1 pound brussels sprouts, ends removed and halved
• 2 Tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• optional: mashed potatoes for serving

Cranberry Glaze

• ½ C whiskey
• ¾ C water
• 1 ½ C cranberries (about 4 ounces)
• ¼ C granulated sugar
• ¼ tsp salt
• ¼ tsp black pepper
• 2 fresh sprigs of fresh thyme

Directions

1. Preheat the oven to 350 degrees F.
2. Heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, sear the pork loin filet on all sides until golden brown, about 1-2 minutes on each side.
3. While the pork sears, toss the brussels sprouts with 1 tablespoon olive oil, salt and pepper.
4. Once the pork is seared on all sides, arrange the brussels sprouts around the pork. Roast uncovered in the oven for about 30-40 minutes, or until the internal temperature of the pork reaches 145 degrees F and the brussels sprouts are tender.
5. Once done, remove the pork to a cutting board and transfer the brussels sprouts to a serving dish.

Cranberry glaze

1. Place the same skillet on the stove over medium-high heat and add the whiskey to deglaze the skillet. Let the whiskey simmer for 2-3 minutes, or until reduced by half
2. Add the remaining cranberry glaze ingredients and simmer over medium heat until the glaze is thickened and the cranberries burst, about 3-5 minutes. Remove the thyme sprigs before serving.
3. Slice the pork and drizzle with cranberry glaze. Serve with the roasted brussels sprouts and mashed potatoes.

Ingredients

For the roast:

• 1 AdapTable® Meals Santa Maria Style Pork Roast
• Cooking spray
• Salt and pepper to taste

For the salad:

• 1 C cranberry juice
• ½ C dried cranberries
• 1 Tbsp red wine vinegar
• ¼ tsp salt
• ¼ tsp pepper
• 1Tbsp extra-virgin olive oil
• 2 Tbspolive oil
• 16 oz Brussels Sprouts, rinsed, ends trimmed and sliced into 1/8 inch lengthways slices
• ½ C toasted pecan halves
• 1/3 C shaved parmesan cheese

Directions

1. Preheat the oven to 350 degrees.
2. Arrange the Adaptable pork roast (4 cut pieces) on a nonstick baking sheet sprayed with cooking spray or a baking sheet lined with parchment paper.
3. Cover the roast with tin foil.
4. Bake the roast covered for 2 1/2 hours.
5. Remove from the oven and let rest for 5 minutes.
6. Either slice, shred or serve the roast in 4 individual pieces.
7. Season to taste with salt and pepper.
8. Place the cranberry juice in a small saucepan and bring to a boil over medium high heat. Turn down to a simmer and cook until reduced by half.  About 10 minutes.
9. Then stir in the vinegar, extra virgin olive oil, salt, pepper and the dried cranberries and set aside.
10. Add the olive oil to a medium size sauté pan over medium high heat. Add the sliced Brussels sprouts and sauté for 3-4 minutes, stirring regularly until slightly golden.  Then remove from the heat.
11. Mix in the toasted pecans and spoon the cranberry mixture over the ingredients.
12. Sprinkle on the parmesan cheese and serve.

Ingredients

• 1 package of AdapTable® Meals Smokey Applewood Pork Belly
• 6 medium Yukon or russet potatoes
• 1/2 C unsalted butter
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 Tbsp fresh rosemary, minced (or substitute 1/2 teaspoon dried rosemary)
• 1 Tbsp fresh thyme, minced (or substitute 1 teaspoon dried thyme)

Directions

1. Preheat the oven to 350°F
2. Lay the pork belly slices on a parchment or foil lined sheet pan, leaving a bit of space between each piece. Melt the butter and mince the herbs. Mix the herbs, seasonings, and butter together in a bowl. Slice the potatoes into thin rounds.
3. Reserve about 1/2 C of the melted butter mixture. Mix together the potatoes, herbs, and the other 1 C of the seasoning and butter mixture, working the butter and herbs onto each side of every potato slice as best you can.
4. Grease the muffin tin with some of the reserved melted butter. Stack the slices of potatoes up to the top of the muffin cups, then brush a little more butter on the top of the potato stacks.
5. Place the baking sheet and muffin tin in the oven, and bake for 45 minutes, stopping halfway to flip the pork belly slices.
6. Near the end of cook time, pull the potatoes out of the oven and use a fork or butter knife to gently release the edges of the stacks. Check the bottom of the potato stacks to make sure they aren’t burning.
7. Remove the muffin tin from the oven. Carefully remove the potato stacks from the muffin tin.
8. Allow the pork belly to cook for another 10-15 minutes, then remove the sheet pan from the oven. Allow the pork belly slices to rest for about 5 minutes, then slice into bite-sized pieces.
9. Set 1-2 pieces of pork belly on every potato stack, using a toothpick to secure them in place. Sprinkle with sea salt, pepper, and a little more fresh thyme, and serve!

Ingredients

• 1-28 oz AdapTable® Meals Santa Maria Style Seasoning Cooker Ready Pork Roast
• 1 yellow onion, sliced
• 4 sweet potatoes, cut into wedges
• 4 C mixed salad greens
• 1 apple, sliced
• 1/2 C walnuts
• 1/4 C lemon dressing
• Sourdough bread, for serving
• Butter lettuce

Directions

1. Prepare cooker and add in @adaptablemeals pot roast, maple syrup and onions to cook on high for 35 minutes (20 minutes if defrosted). When done, wait for pressure to release. Use a fork to shred up.
2. Toast slices of sourdough. Add 1 slice of butter lettuce. Add shredded pulled pork on top.
3. Toss together salad ingredients: mixed greens, sliced apples, walnuts and dressing.
4. Serve open-faced pulled pork sandwiches with side salad and sweet potatoes!

Ingredients

• 1 package AdapTable® Meals Herb and Olive Oil Boneless Pork Tenderloin Medallions
• 1 lb Brussels sprouts, stemmed and halved or quartered
• 1 small butternut squash, peeled, cored and cubed
• ¼ C finely grated parmesan cheese
• 3 Tbsp butter, melted
• 2 garlic cloves, minced
• 2 Tbsp olive oil, divided
• 1 sprig fresh rosemary, leaves removed from stem and minced
• Salt and pepper, to taste

Directions

1. Preheat oven to 350°F.
2. For the Brussels sprouts/butternut squash: Melt butter and combine with 1 tablespoon olive oil and garlic. Mix and set aside.
3. Combine Brussels sprouts, butternut squash (cut into half-inch cubes), parmesan cheese, rosemary, salt, and pepper in a large oven-safe skillet. Drizzle with melted butter and toss until evenly coated. Roast for 40-45 minutes, tossing halfway through, until golden and tender.
4. For the pork medallions: Heat 1 tablespoon of olive oil in a medium-sized skillet or pan over medium heat. Once hot, place medallions in the skillet and cook undisturbed for 3 minutes per side. Pork should be cooked to an internal temp of 145°F. Remove from pan and let rest for 5 minutes before serving.

Ingredients

• 1 package AdapTable® Meals Korean Style Kalbi Beef Short Ribs
• 1 lb broccoli
• 1 tsp salt for blanching
• 1 Tbsp soy sauce
• 1 or 2 tsp of gochugaru
• 1 tsp sesame oil
• 1 tsp roasted sesame seeds
• 1/2 tsp minced garlic
• 4 ounces mushrooms
• 1/2 medium onion
• Salt and pepper to taste
• Cooking oil

Directions

1. Cut the broccoli head into small florets.
2. Slice the mushrooms and onion.
3. Bring a pot of water to a boil. Add a teaspoon of salt and the broccoli. Cook for a minute or two.
4. Drain and immediately shock in cold water to stop cooking. Drain well.
5. Combine the broccoli with the remaining ingredients and toss well. Salt and pepper to taste.
6. Heat a pan with a tablespoon of oil over medium-high heat. Add the ribs to the pan in one layer. Cook for 2 to 3 minutes on each side, reducing the heat to medium once the ribs are nicely browned. Transfer to a plate.
7. In the same pan, stir-fry the mushrooms and onion slices. Salt and pepper to taste.
8. Serve with the side dishes along with steamed rice.

Ingredients

• 1 AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• Cooking spray
• Salt and pepper to taste
• 3 Tbsp of salted butter, divided
• 5 garlic cloves, minced
• 2  Tbsp minced fresh sage (plus more for garnish)
• 1 Tbsp minced fresh thyme (plus more for garnish)
• 2 C heavy cream
• 3 Tbsp grated parmesan cheese
• 3½ lbs medium-large sweet potatoes
• 2 tsp sea salt
• 1 tsp ground black pepper
• 6 ounces shredded Gruyere cheese

Directions

For the Cherrywood and Chipotle Pork Tenderloin

1. Preheat the oven to 350 degrees.
2. Place the pork tenderloin on a sheet pan and bake for 30-35 minutes or until a meat thermometer reaches 145 degrees.
3. Remove the tenderloin from the oven and let rest for 3 minutes. Then slice, season with salt and pepper if desired and enjoy!

For the Sweet Potato and Gruyere Gratin

1. Preheat oven to 400°F.
2. Add 2 Tbsp of butter to a saucepan over medium heat and melt. Add the garlic and herbs then allow to simmer for 1 minute.  Add the cream and Parmesan to the pan and bring to a simmer and stir together.  Remove the cream mixture from the heat and set it aside.
3. Peel, then slice the sweet potatoes into 1/4-inch-thick rounds. Add them to a large mixing bowl and toss with salt and pepper.
4. Grease an oval gratin dish or a 9×9 baking dish with 1 tablespoon of butter. Arrange the first layer of sliced sweet potatoes in overlapping rows, following the shape of the dish.  Then add 3 ounces of the shredded Gruyere cheese.  Arrange the second layer of sweet potatoes in the same manner.
5. Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid (I strained the herbs and garlic pieces out of mine for a silky texture.)
6. Finally, sprinkle on the remaining 3 ounces of Gruyere cheese, cover with tin foil, and bake for 40 minutes. Then uncover and bake until the top of the gratin is golden and most of the liquid is absorbed, about 10 minutes longer. Let stand 10 minutes then serve.

NOTES

This recipe can be prepped 6 hours ahead.  Cover with foil and chill. Allow to sit out on the counter for 30 minutes -1 hour before baking.

Ingredients

• AdapTable® Meals Garlic Butter Beef Sirloin Steaks
• 6 mini street-sized tortillas
• Olive oil, for cooking
• 1 large avocado, mashed
• Lime wedges

For Coleslaw Salad (Makes 6 Cups):

• 1 14-oz bag coleslaw salad
• 1/2 C avocado oil mayonnaise
• 1 1/2 Tbsp lemon juice
• 2 Tbsp cane sugar
• 1/4 tsp sea salt
• Pinch of black pepper

Directions

1. Cut steaks into cubes.
2. Preheat a skillet to medium heat with olive oil. Add steak to cook until no longer red.
3. In a medium bowl, add coleslaw salad and sauce ingredients and mix to combine.
4. Warm up tortillas to crisp up in a pan, or you can microwave them wrapped in a wet towel for 30 seconds.
5. Assemble each tortilla with coleslaw as the base, sirloin steak, avocado mash and a drizzle of avocado ranch on top! Serve with a side of lime!

Ingredients

• AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin, baked according to package directions and chopped
• 8 flour tortillas (or corn for gluten-free)
• 1/4 pickled red onions
• 1 roma tomato, chopped
• 1 Tbsp chopped cilantro (optional)
• 1 avocado, seeded
• 1/2 C sour cream
• 2 Tbsp whole milk
• 1/4 tsp salt
• 1 lime, juiced

Directions

For the Chipotle Pork Tenderloin Tacos:

1. Cook pork tenderloin according to package directions.
2. Allow to rest for 5 minutes, then chop into bite-size pieces.
3. Assemble the tacos, starting with the pork, then top with pickled red onions, tomato and fresh cilantro.
4. Drizzle with avocado crema.

For the Avocado Crema:

1. Add all ingredients into a blender or mini food processor and blend until smooth. Drizzle over the tacos when serving or serve on the side.

Ingredients

• AdapTable® Meals Smokey Applewood Pork Belly
• Baguette or French bread
• Olive oil
• Salt and pepper, to taste
• Stone ground mustard
• Arugula
• Scallions (for garnish)

Directions

1. Cook pork belly according to instructions on package.
2. Make the crostini.
3. Slice a baguette or French bread diagonally to your desired thickness.
4. Brush with olive oil and sprinkle with salt and pepper. Bake at 350 F for 5-10 minutes on each side, until crisp.
5. Once finished cooking, remove pork belly from heat and let rest for 3 minutes.
6. Cut pork belly slices in half.
7. Spread stone ground mustard on each crostini and add 2-3 arugula leaves on top.
8. Add pork belly to each crostini and garnish with scallions.

Ingredients

• AdapTable® Meals Brown Sugar Pork Belly
• Honey Bourbon Finishing Glaze
  • 2 ¼ C bourbon whiskey
  • ¾ C ketchup
  • ½ C honey
  • ½ C soy sauce
• Pomegranate (for garnish)
• Chives (for garnish)

Directions

1. Cook pork belly according to instructions on the package.
2. Make the honey bourbon finishing glaze.
3. Heat a saucepan over medium heat and whisk in ingredients.
4. Once combined, bring sauce to simmer, and continue cooking on low heat, stirring occasionally until sauce becomes thick.
5. Brush glaze on pork belly 15 minutes before it is finished cooking.
6. Once finished cooking, remove pork belly from heat and let rest for 3 minutes.
7. Cut pork belly slices in half and stack the halves on top of one another. Pierce with a toothpick.
8. Add pomegranate seeds on top of each pork belly bite and top with chives as a garnish.

Ingredients

• AdapTable® Meals Brown Sugar Pork Belly
• Baguette or French bread
• Olive oil
• Salt and pepper, to taste
• Cranberry Sauce
  • 1 orange
  • 1 green apple
  • 2 cans whole cranberry sauce
  • ½ C water
• Brie
• Chives (for garnish)

Directions

1. Cook pork belly according to instructions on the package.
2. Make the cranberry sauce.
3. Heat a saucepan over medium heat and add 2 cans of whole cranberry sauce and ½ cup water. Stir to combine.
4. Zest 1 tsp orange peel and set aside. Peel and chop up the orange and set aside.
5. Core 1 green apple and chop finely.
6. Add orange zest and chopped orange and green apple to the saucepan. Stir to combine with the cranberry sauce.
7. Simmer 5-10 minutes and remove from heat. Set aside.
8. Make the crostini.
9. Slice a baguette or French bread diagonally to your desired thickness.
10. Brush with olive oil and sprinkle with salt and pepper. Bake at 350 F for 5-10 minutes on each side, until crisp.
11. Slice brie; add one slice of brie to each crostini. Bake at 350 F for 4-8 minutes until brie is slightly melted on crostini.
12. Once finished cooking, remove pork belly from heat and let rest for 3 minutes.
13. Cut pork belly slices in half.
14. Add 1-2 dollops of cranberry sauce to the top of the brie on each crostini. Add pork belly on top.
15. Garnish with a small dollop of cranberry sauce and chives.

Ingredients

• AdapTable® Meals Smokey Applewood Pork Belly
• Deviled Eggs
  • 6 hard-boiled eggs, peeled
  • 1/4 C mayonnaise
  • 2 Tbsp stone-ground mustard
  • 1 tsp paprika
  • Salt and pepper to taste
• Chives (for garnish)

Directions

1. Cook pork belly according to instructions on the package.
2. Make the deviled eggs.
3. Cut each hard-boiled egg in half lengthwise and remove the yolks.
4. Add the yolks to a bowl with mayonnaise, stone-ground mustard, a pinch of paprika, and salt and pepper to taste. Mix thoroughly with a hand mixer until evenly distributed and fluffy.
5. Add yolk mixture to a pastry bag.
6. Fill each egg white with the yolk mixture and top with a sprinkle of paprika.
7. Once finished cooking the pork belly, remove from heat and let rest for 3 minutes.
8. Cut pork belly slices in quarters.
9. Add pork belly to the top of each deviled egg and garnish each deviled egg with chives.

Ingredients

For the Southwest Sauce

• 16 oz. sour cream
• 2 Tbsp minced red onion
• ½ tsp minced garlic
• 1 tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp cumin
• ¼ tsp salt
• 2 Tbsp buttermilk
• 2 Tbsp chopped cilantro
• 1 tsp lime juice

For the Lettuce Wraps

• 6 ears corn, husks and silk removed
• 2 Tbsp olive oil
• 1 AdapTable® Meals Onion, Garlic & Bell Pepper Pork Loin Filet
• 1 head Bibb lettuce, rinsed and leaves separated
• 1 15-oz. can black beans, drained and rinsed
• 1 red bell pepper, seeded and chopped
• ¾ C Cotija cheese, can substitute feta cheese if Cotija is not available

Directions

1. For the Southwest Sauce, use a medium mixing bowl, add all of the sauce ingredients; stir until well combined.
2. Cover and refrigerate until needed. (David says this sauce tastes great when you first mix it, but it will taste even better if you have the chance to mix it the day before and let it rest in the refrigerator overnight!)
3. For the lettuce wraps, preheat grill to medium-high heat.
4. Brush corn with olive oil; set aside.
5. Grill pork loin filet, turning occasionally, for 30-35 minutes or until internal temperature reaches 145° F.
6. After pork has been on grill for ~15 minutes, place corn on grill. Grill corn, turning occasionally, for 15-20 minutes, or until lightly charred.
7. Remove pork and corn from grill. Let pork rest for 3-5 minutes before slicing.
8. Slice corn off of cobs and thinly slice pork loin.
9. Assemble wraps by topping each lettuce leaf with black beans, corn, red bell pepper, sliced pork and Cotija cheese.

Ingredients

• 2 packages of AdapTable® Meals Smokey Bourbon Sirloin Steaks
• 4 medium zucchini
• 4 Tbsp olive oil
• 2 bell peppers
• 2 cloves garlic
• 1 small onion
• 1 C baby bella mushrooms
• 1 Tbsp Italian seasoning
• 4-6 slices provolone cheese
• Salt and pepper to taste
• 1 tsp fresh parsley, minced

Directions

1. Preheat the oven to 375°F (190°C). Cut the zucchinis in half from stem to base. Use a spoon to scoop out the seedy insides, forming a boat shape.
2. Lay the zucchini on a baking sheet. Drizzle each zucchini boat with half of the oil and season lightly with salt and pepper. Set in the oven to bake for 15 minutes.
3. Meanwhile, do the prep work. Slice the bell peppers and onion into long strips. Mince the garlic. Slice the mushrooms. Thinly slice the steaks against the grain.
4. Heat the remaining oil in a large skillet over medium-high heat. Add the bell peppers, onion, mushrooms, and garlic. Sauté until softened, about 5 minutes.
5. Add the sliced steaks. Sauté together for another 3 minutes, or until the pieces of steaks are browned on all sides. Stir in the Italian seasoning and a little more salt and pepper.
6. Remove the zucchini boats from the oven. Fill each one with the steak and vegetable mixture and top with pieces of provolone cheese.
7. Broil in the oven for another 3 minutes, or until the cheese is melty and delicious. Remove from the oven, sprinkle with fresh parsley, and serve!

Ingredients

• 1 package AdapTable® Meals Asian Grill Flank Steak
• 4 C shredded cabbage I used ½ green cabbage and ½ red cabbage
• 2 large carrots peeled and cut into matchsticks
• 1 red bell pepper thinly sliced
• ½ English cucumber halved crosswise and peeled with a vegetable peeler
• ¼ C chopped cilantro
• ½ C sliced green onions
• ¼ C chopped cashews
• 1 Tbsp sesame seeds lightly toasted

Directions

1. Preheat grill to medium-high heat.
2. Once grill has preheated, grill steak for 15 minutes, flipping halfway, or until internal temperature reaches 145°F at the thickest point.
3. Transfer steak to a large cutting board and let it rest for 5 minutes. Slice steak against the grain into strips.
4. Meanwhile, using a large bowl, add remaining salad ingredients except for sesame seeds (cabbage, carrots, bell pepper, cucumber, cilantro, green onions and cashews); toss until well combined.
5. Using a small bowl, whisk all of the dressing ingredients together.
6. Pour dressing over salad and toss until well combined.
7. Slice steak against the grain into ½” strips and place on top of salad.
8. Sprinkle toasted sesame seeds on top of salad before serving.

Ingredients

• 1 package of AdapTable® Meals Smokey Bourbon Beef Sirloin Steaks
• 1 pint cherry tomatoes quartered
• ¼ C fresh basil cut in chiffonade style
• 3½ Tbsp olive oil, divided
• 1 tsp dried oregano
• 8 oz. fresh mozzarella pearls
• 1 loaf rustic bread Italian, peasant, etc.
• ½ tsp kosher salt
• ¼ tsp black pepper
• {optional} chopped Italian parsley for garnish

Directions

1. Preheat grill to medium-high (~375°F) heat.
2. Using a medium mixing bowl, add tomatoes, basil, ½ Tbsp of olive oil, oregano and mozzarella pearls; toss until well combined. Set bowl aside
3. Grill steak for 3-4 minutes per side, or until internal temperature reaches 145°F. Remove steak from grill and let rest for at least 3 minutes.
4. Reduce grill to medium (~325°-350°F) heat.
5. Cut steak into ¾”-1” cubes; set steak aside.
6. Slice bread into ¾”-1” thick slices. Brush tops of slices with remaining 3 Tbsp of olive oil.
7. Grill slices for 1-2 minutes per side, or until slightly crispy.
8. Remove slices from grill and top with tomato mixture and steak. Sprinkle tops of crostini with salt and pepper.
9. Sprinkle tops of crostini with chopped Italian parsley before serving.

Ingredients

• 1 package of AdapTable® Meals Garlic Butter Sirloin Steaks
• 3-6 cloves garlic depending on taste
• 3/4 lb. baby gold potatoes
• 2 C broccoli florets
• 6-7 Tbsp avocado oil, divided
• 3 Tbsp butter
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Slice the potatoes in half and cut the broccoli into bite-sized pieces. Mince the garlic and parsley.
2. Cut the steaks into 2-inch pieces and pat them dry on all sides with a few paper towels. Season lightly with salt and pepper.
3. Heat 2-3 tablespoons of oil in a large cast iron skillet over medium heat. Set the potatoes in the skillet, cut side down. Cook for about 7-8 minutes, or until the cut side begins to get crispy and will easily release from the skillet.
4. Flip the potatoes and add the broccoli. Cook together for another 7-8 minutes, or until the potatoes are cooked through and the broccoli is softened. Transfer everything to a large plate.
5. Heat 2 tablespoons of oil in the same skillet over medium high heat. Once the oil is shimmering, add the steak. Sear the steak for about one minute per side, turning the pieces as soon as they begin to brown, then set the steak aside on the same plate as the vegetables.
6. Lower the heat. Add the garlic, remaining 2 tablespoons of oil, and butter to the skillet. Sauté over low heat until the garlic is fragrant, about 3-4 minutes.
7. Add the steak and vegetables back into the skillet, turning to fully coat the steak and vegetables in the butter and garlic. Sprinkle with parsley and season lightly with salt and pepper. Serve immediately!

Ingredients

• 2 AdapTable® Meals Garlic Butter Sirloin Steaks
• Minced parsley for garnish, optional
• 1 1/2 lbs Yukon Gold potatoes, peeled and quartered lengthwise
• 1/4 C heavy cream or half and half (warm)
• 2 Tbsp butter (melted)
• 1–2 Tbsp milk
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 medium yellow onion, halved
• 1 C buttermilk
• 1 C all-purpose flour
• 1/2 Tbsp salt
• 2 tsp cayenne pepper
• pinch garlic powder
• canola oil, for frying

Directions

1. Cut the onion in half and very thinly slice into small half rings. Place the onions in a small bowl and submerge in buttermilk. Half an onion is enough for two servings. Let soak for 1 hour on the counter.
2. Add flour, salt, and cayenne pepper to a separate bowl and mix. Bring oil to 375°F in a small saucepan. 1-2 inches of oil is all you need.
3. Using tongs, remove the onion from buttermilk and add to the bowl with flour mixture. Dredge until onions are fully coated. Remove from the flour, shaking off any excess, and add to saucepan with the oil. Fry for 30 seconds-1 minute or until onions are just starting to turn golden brown. Remove from the oil and place on a paper towel-lined plate to drain.
4. Add potatoes to a large pot. Fill the pot with cold water, covering potatoes by at least 1 inch. Add salt and bring to a boil, cover, and reduce heat to a simmer. Cook for 15-20 minutes or until potatoes can be easily pierced with a fork with no resistance.
5. Drain water from the pot and add melted butter and warm cream. I warm butter/cream in short intervals in the microwave. Add garlic powder and mash until potatoes are creamy and smooth. Use a wooden spoon to stir out any remaining lumps. Stir in milk and add salt and pepper to taste. Cover, and set aside.
6. Preheat the grill to medium-high heat and clean the grates well.
7. Place the steaks face down and sear undisturbed for 5 minutes. Flip and sear for an additional 5 minutes. This is ideal for medium-rare.
8. For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Remember, depending on the size of the steak, the more or less time it will take. When in doubt, use a digital thermometer.
9. Serve steaks topped with crispy onion rings and a side of mashed potatoes. Garnish with optional minced parsley.

Ingredients

• 1 package AdapTable® Meals Whiskey Black Pepper Pork Loin Filet
• 1 C cherry tomatoes
• 1 large orange bell pepper
• 1 medium yellow summer squash
• 1 medium green zucchini
• 1 medium red onion
• Grill skewers
• Salt and pepper to taste or another seasoning blend you like

Directions

1. Remove the pork from the fridge and let it rest at room temperature while you prepare your vegetables.
2. The cherry tomatoes are left whole; cut the bell pepper, summer squash, zucchini, and red onion into large but bite-sized pieces, about 1.5 inches square each. For the squashes, I like to cut them into 1-inch rounds and if the rounds are bigger than bite size, I’ll cut the rounds in half to make half-moon pieces.
3. Thread your vegetables onto your skewers, working in rainbow order if you’d like (tomato, then orange bell pepper, then yellow squash, then zucchini, followed by the red onion). Repeat on the skewer until it’s full but leave an inch or two on both ends to make sure nothing falls off. Repeat on remaining skewers until you’ve used all your vegetables.
4. When your vegetables are ready, prepare your grill.
5. Preheat your grill over medium-high heat. Clean and oil the grates (I do this with a cleaning brush and then I dip a paper towel in oil and rub it on the grates; this helps everything to not stick).
6. Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three natural sides — grill each side for 10 minutes, continuing to turn to a new side after each 10 minutes.
7. Add the vegetables for the last 10 minutes of grilling, turning them once halfway through cooking.
8. Cook until the pork reaches 145 degrees F. on an instant read thermometer, about 30 to 35 minutes on the grill. Cook the vegetables until they are tender and crisp.
9. Remove the pork and vegetables from the grill as they are done cooking.
10. Let the pork rest for 3 minutes before slicing.
11. Season the vegetables generously with salt and pepper or your favorite seasoning blend.
12. Serve right away while still hot.

Ingredients

• AdapTable® Meals Whiskey Black Pepper Pork Loin Filet
• ½ C BBQ sauce
• 1/2 medium purple cabbage
• 3 medium carrots
• ½ – 1 jalapeño, depending on desired spice level
• 2 cloves garlic
• 1/4 red onion
• 1 Tbsp minced fresh cilantro
• 3/4 C mayo
• 1 Tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Make the spicy slaw. Use a mandoline or sharp knife to shred the cabbage and use a box grater to grate the carrots. Mince the jalapeño, onion, cilantro, and garlic.
2. Mix all the slaw ingredients together in a large bowl. Season to taste with salt and pepper. Cover and set in the refrigerator while you prepare the pork.
3. Preheat your oven to 350°F. Set the pork loin on a parchment lined baking sheet. Set in the oven and cook for 35 minutes.
4. Remove the pork loin from the oven and brush with the BBQ sauce. Set it back in the oven for another 5-10 minutes.
5. Use a meat thermometer to test the internal temperature has reached 145° F. Allow it to rest for about 3 minutes, then slice into ½ inch thick pieces.
6. Serve the pork with coleslaw and any other sides you enjoy!

Ingredients

• 1 package AdapTable® Meals Smokey Mesquite Pork Loin Chop
• 1 bag pre-cut coleslaw, 14 ounces
• 1 large, sweet apple, such as gala
• 6 green onions, finely chopped
• 1/2 C mayonnaise
• 2 Tbsp white or rice vinegar
• 2 tsp granulated sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 5 brioche or high-quality burger buns for serving
• Barbecue sauce for serving

Directions

1. 15-20 minutes before you plan to cook the meat, remove it from the fridge and let the meat rest at room temperature.
2. While the pork is resting, make your coleslaw.
3. Add the chopped coleslaw mix (pre-shredded cabbage and carrots) to a large bowl.
4. Use a cheese grater to shred the apple into the bowl (leaving the core behind); if you like larger pieces of apple, you can finely chop the apple instead of grating it.
5. Add the green onions (use both the white and green parts of the green onions for this recipe).
6. Add the mayonnaise, vinegar, sugar, salt, and black pepper. Stir well to combine. Set aside.
7. Preheat your grill over high heat. Clean and oil the grates.
8. Reduce the heat to medium and place the pork chops on the grill.
9. Cook for 2 to 2.5 minutes on each side or until the pork reaches 145 degrees F. on an instant-read thermometer; these pork chops will cook very quickly. Be sure to not overcook them as it will dry them out.
10. Remove the pork from the grill and let it rest for 3 minutes.
11. To make your sandwiches, place a cooked pork chop on the bottom of one bun, top with 1/4 C of the coleslaw mixture, and add 2 Tbsp of barbecue sauce on top of the coleslaw. Put the top bun on the sandwich and enjoy! Repeat with remaining ingredients

Ingredients

• 3 AdapTable® Meals Chophouse Blend Pork Ribeye Chops
• 1 1/2 lbs. fingerling potatoes
• 2 C arugula
• 1 ½ to 2 C of Scallion & Mustard Dressing
• 8 scallions (pale and dark green parts only)
• 3 Tbsp cilantro
• 2 jalapenos (seeded)
• 1/2 C olive oil
• 3 Tbsp water
• 2 Tbsp white wine vinegar
• 2 tsp lemon juice
• 1 tsp honey
• 1 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 1 Tbsp anchovy (about 1 ½ anchovy filet)
• 1 Tbsp capers in a blender and process until smooth
• Season with salt and pepper to taste

Directions

1. Place the potatoes in a large saucepan, cover with water and bring to a boil. Add a generous pinch of salt, lower heat and let potatoes simmer for about 15 minutes.
2. Drain and set aside to cool. Once potatoes are cool enough to handle, halve potatoes lengthwise then lightly toss in oil and place in a grilling basket.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean then lightly brush the grates with oil where the chops will go.
4. Place the potato-filled grilling basket on the un-oiled side and the chops on the oiled side.
5. Grill with the lid closed, making sure to turn the chops once or twice. Chops are ready when an instant-read meat thermometer inserted into the center of the pork chop registers 145°F, about 8 to 10 minutes.
6. Remove from the grill and let rest for 3 to 5 minutes.
7. Toss potatoes and arugula salad with dressing. Plate alongside pork chop with fruit.

Ingredients

• 2 packages of AdapTable® Meals Herb and Olive Oil Seasoned Boneless Pork Tenderloin Medallions
• 2 bell peppers
• 3 small zucchinis
• 2 red onions
• 8-12 leaves fresh basil
• 1/3 C olive oil
• 2 Tbsp balsamic vinegar
• 1/2 tsp Italian seasoning, homemade or store-bought
• Salt and pepper to taste
• 2 heads romaine lettuce
• 1 C cherry tomatoes
• 1 English cucumber
• 8-10 leaves fresh basil

Directions

1. Do the prep work. If using wooden skewers, soak the skewers in water for about an hour.
2. Preheat your grill to medium heat, about 375° – 400° F.
3. Wash and slice the zucchini into rounds. Dice the red onion into 1-inch pieces. Remove the stem and seeds from the bell peppers and cut them into bite-sized pieces.
4. Slice the pork into bite-sized pieces.
5. Make the salad dressing/marinade. Mix the balsamic vinegar, oil, and Italian seasoning together. Season to taste with salt and pepper.
6. Season and assemble the skewers. Add the bell peppers, zucchini, onion, and pork pieces to a large bowl. Drizzle with half of the marinade/salad dressing and toss to mix and coat each piece.
7. Thread the meat and vegetables onto each skewer.
8. Grill the kebabs. Lay the skewers on the grill and cook for about 10 minutes. Turn the kebabs every 2-3 minutes, until they’re lightly charred on all sides and cooked through.
9. Use a meat thermometer to check the internal temperature of the pork, to ensure its cooked through to 145° F.
10. Once the pork reaches temperature, set the skewers aside and allow them to rest for at least 3 minutes.
11. Sprinkle with sliced fresh basil and a little salt and pepper.
12. Make the salad. Wash and slice the lettuce, tomatoes, and cucumber. Toss with the remaining salad dressing and fresh basil and serve with the kebabs.

Ingredients

• 1 AdapTable® Meals Santa Maria Pork Roast
• 12 Slices Swiss Cheese
• 12 Pack Sweet Hawaiian Dinner Rolls
• 1 C Sliced Dill Pickles
• 1/4 C Yellow Mustard
• 2 Tbsp Dijon Mustard
• 2 Tbsp Melted Salted Butter
• 1/2 tsp Paprika
• 2 Tbsp Finely Diced Fresh Parsley
• 2 Green Plantains
• 2 Tbsp Avocado Oil
• 1 tsp Kosher Salt

Directions

1. Place AdapTable Meals Santa Maria Pork Roast with 1 C of water or stock into a pressure cooker on the pork setting for 60 minutes or into a slow cooker on high for 4-6 hours.
2. While the roast cooks, peel plantains by making two slices lengthwise on the skin, but do not go through to the flesh of the plantain. Peel the skin off the plantain and then slice thinly into even slices.
3. Preheat oven to 375° F and toss plantains with avocado oil and salt.
4. Place plantains onto a parchment-lined baking sheet and bake for 15-20 minutes until golden brown. Let cool.
5. When the pork has cooked through and is falling apart, shred the meat using two forks.
6. Slice the dinner rolls in half keeping rolls attached to one another.
7. Mix mustards together and spread each side of rolls with the mustard mix in an even layer.
8. Layer swiss cheese on top of the mustard and then do a full layer of pickles on top of the cheese making a solid layer of each.
9. Add shredded Santa Maria roast on top of the pickles into a single layer, careful not to add too much of the cooking liquid so that the rolls don’t get soggy.
10. Combine melted butter with paprika and brush a layer on top of the rolls. Sprinkle with parsley and bake for 15-20 minutes until rolls are golden and cheese is fully melted.
11. Pull apart and serve alongside plantain chips.

Ingredients

• 1 AdapTable® Meals Santa Maria Style Boneless Pork Roast
• 1 head bibb or butter lettuce
• 2 avocados
• 1 Tbsp minced cilantro
• 2 C purple cabbage thinly sliced or shredded
• 1 clove garlic
• 1/2 C apple cider vinegar
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Add the pork roast and 1 C of water or broth to your Instant Pot. Cover and turn to High Pressure (or Meat/Stew) and set to cook for 55 minutes. Alternately, to cook the pork directly from frozen, set the Instant Pot to High Pressure for 75 minutes.
2. Once the pork is cooked, allow for a Natural Pressure Release (simply wait for the pressure to release, which takes about 15 minutes). Open the lid and remove the roast. Use two forks to shred the pork into bite-sized pieces. Spoon a bit of the liquid over the shredded pork.
3. While the pork is cooking, make the pickled cabbage. Thinly slice the cabbage. Set it in a bowl or Mason jar.
4. Bring the apple cider, garlic, lime juice and seasonings to a simmer. Pour the mixture over the cabbage and stir it to coat. Set it on the counter and allow it to come to room temperature.
5. Mince the cilantro and slice the limes. Wash the lettuce leaves. Wait until just before serving to dice the avocado to prevent it from browning.
6. Serve the pork, pickled cabbage, avocado, and cilantro, with slices of lime, and assemble in individual lettuce cups.

Ingredients

• AdapTable® Meals Smokey Mesquite Pork Roast
• 4 C of beef broth
• 1 onion, medium
• 2 Tbsp of salt
• 2 Tbsp of pepper
• 2 Tbsp of garlic powder
• 1/2 C spicy barbecue sauce
• 8 slices of sweet Hawaiian bread
• 8 slices of sharp cheddar cheese
• 8 slices of mozzarella cheese
• 2 Tbsp of mayo
• Sliced pickles

Directions

1. In a slow cooker, add beef broth, onion, salt, pepper, pork roast, and garlic powder. Add barbecue sauce one hour before removing pork roast.
2. Slow cook on low for 6-8 hours, or until meat is tender. Remove meat and shred with fork.
3. While the meat is resting, turn the stove on low heat.
4. Apply mayo to each side of the bread and layer bread with mozzarella, pork roast, and cheddar cheese.
5. In a large non-stick skillet, toast sandwiches in batches over medium-low heat, until golden brown and cheese is melted. This should take 2-3 minutes per side.
6. Serve with French fries and enjoy.

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 4 C of Beef Broth
• 1/2 C Yellow Onion, diced
• 4 Eggs, scrambled
• 2 Tbsp of Minced Garlic
• 2 Avocados
• 4 Tbsp Salsa
• 4 C of Packaged Hash Brown potatoes
• 2 tsp of Garlic Powder
• 1 tsp Salt
• 1 tsp of Pepper
• 1 tsp Cayenne Pepper

Directions

1. Put the AdapTable Meals® Carnitas Pork Roast in a bowl. Add pepper, diced yellow onions, beef broth, and salt. Pour all ingredients in the slow cooker and cook for 6 to 7 hours, or until meat is completely shredded.  Make sure the broth covers the carnitas.
2. Remove potatoes from the package. Season with garlic powder, salt, pepper, and cayenne. Place potatoes in the skillet and stir to coat with butter.  Cover with a lid and cook for ten minutes.  Remove the lid and cook for an additional ten minutes, turning frequently until brown and crisp on all sides.
3. Cook eggs to your desired preference. (Erica recommends scrambled!)
4. Assemble bowl by combining carnitas, scrambled eggs, potatoes, avocado, cheese, and salsa.
5. Enjoy!

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 C. Water
• 4 Sweet Potatoes
• Pickled Red Onions (optional)
• Cilantro (as desired)
• Jalapeno (as desired)
• Avocado (as desired)
• 4 C. Corn (Fresh or Frozen)
• 1/4 C. Lime Juice
• 2 Tbsp Mayonnaise
• 2 Tbsp Greek Yogurt
• 1 tsp. Salt
• 1/2 tsp Black Pepper
• 1 tsp Chili Powder
• 1/2 C. Cojita Cheese
• 1/4 C. Chopped Cilantro
• 1 Tbsp Avocado Oil

Directions

1. Preheat oven to 450°F.
2. Poke holes in sweet potatoes and place them onto a baking sheet and roast for 50-60 minutes until tender.
3. Turn pressure cooker to sear and sear AdapTable Meals® Carnitas Pork Roast on both sides. Add water and then switch the pressure cooker from sear and cook for 40 minutes. Release the pressure and then shred meat.
4. When the carnitas are almost done, combine mayonnaise, Greek yogurt, lime juice, salt, pepper, and chili powder together and whisk to combine.
5. Add oil to a skillet along with corn and sauté for 2-3 minutes. Add in the mayo mixture and continue to cook for another 2-3 minutes.
6. Sprinkle in cojita cheese and cilantro at the end and give it one last stir.
7. Slice sweet potatoes in half, not cutting all the way through, and then stuff with the carnitas and top off with desired toppings.
8. Serve immediately.

Ingredients

• 2.5 lb AdapTable® Meals Whiskey Black Pepper Pork Roast
• 1 C. water or chicken broth
• 5-6 Medium Russet Potatoes
• 2 Tbsp Olive Oil divided
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 Bell Pepper
• 1/2 tsp Olive Oil
• 2 Green Onions
• 2 Tbsp Sour Cream optional
• Salt and Pepper to taste

Directions

1. Set the pork roast in your slow cooker with liquid, cover, and set too high for 4 hours. Once it’s fork tender, shred it into bite sized pieces with forks.
2. While the pork cooks, dice the bell pepper and slice the green onion.
3. Wash and slice the potatoes into French fries, then set them in a bowl of cold water until you’re ready to use them. Once the pork is close to done, drain the water, rinse the potatoes, and use paper towels to pat the potatoes dry.
4. Sauté the bell peppers in about 1/2 tsp of oil, if you’d like them cooked. Alternately, you can keep them raw.
5. Preheat the air fryer to 400 degrees Fahrenheit.
6. While you wait for it to heat up, toss the potatoes with 2 Tbsp of oil, salt and pepper.
7. Toss in batches so as not to overcrowd the air fryer basket, add the potatoes to the air fryer. Cook for about 17-20 minutes, stopping halfway through to shake the basket and rotate the placement of the fries.
8. Transfer the potatoes to a large plate or platter. Top generously with pork, BBQ sauce, bell peppers, green onions, and sour cream, and serve.

Ingredients

• 1 AdapTable® Meals Pork Tenderloin
• 1 Tbsp Canola Oil
• 1/2 Onion Chopped
• 2 Cloves Garlic Minced
• 1 12oz Pack Frozen Gnocchi
• 1/2 C. Heavy Cream
• 1 Tbsp Dijon Mustard
• 1/2 C. Parmesan Cheese
• 1/4 C. Asiago Cheese
• 10 oz Fresh Spinach
• 4 oz Bacon Cooked and Chopped
• 1/4 C. Mozzarella Cheese

Directions

1. Set the oven to 375 degrees while you ready everything for this dish.
2. Preheat the skillet over medium heat.
3. Add the oil to the pan and swirl to coat.
4. Add the pork tenderloin and sear on all sides, about 2 minutes a side.
5. Remove from heat and set aside.
6. Add the remaining oil to the pan and swirl to coat.
7. Add the onion and sauté 5 minutes until soft.
8. Add the garlic and cook 30 seconds longer.
9. Toss the gnocchi into the pan and fry on all sides, until just golden.
10. In a small bowl, whisk together the heavy cream and mustard.
11. Pour over the gnocchi and sprinkle with the parmesan and asiago cheese.
12. Toss to coat.
13. Fold in the spinach and bacon.
14. Nestle the pork loin back into the pan and sprinkle the remaining mozzarella cheese on top.
15. Bake for 10 to 15 minutes, until cheese is melted, and pork reads 140 degrees on an instant read thermometer.
16. Rest for 5 minutes, when the pork reaches 145 degrees, before slicing pork in thin strips on a bias against the grain to serve.

Ingredients

• 1 package of AdapTable® Meals Kansas City BBQ Style Boneless Pork Loin Backribs
• 1 C Water or Broth
• 1/2 C BBQ Sauce
• 2/3 C Dried Pinto Beans rinsed and soaked overnight
• 2 C Water
• 1 Bay Leaf
• 2 Cloves Garlic minced
• 3 Tbsp White Onion minced
• 1/8 tsp Chili Powder
• 1/4 tsp Black Pepper
• 1/8 tsp Salt

Directions

1. Rinse the beans well under cold water. Transfer the beans to a large bowl and fill the bowl with clean water, covering the beans by at least 2 inches. Allow the beans to soak at room temperature for 8-12 hours.
2. Pour the beans into a large strainer and rinse well under cold water again.
3. Add the water or broth to the Instant Pot. Set the boneless ribs on top of the liquid in one layer if possible. Set the trivet on top of the meat, as level as possible.
4. Add the beans and water to a medium-sized ovenproof bowl that will fit inside your Instant Pot. Add the onions, garlic, bay leaf, and seasonings. Stir to combine.
5. Place the bowl of beans on top of the trivet inside the Instant Pot, adjusting the meat and trivet if necessary so the bowl sits flat and the water doesn’t spill out.
6. Put the lid on the Instant Pot, turn it close, and turn the steam release valve to the sealing position. Set to high pressure to 15 minutes.
7. Allow for a natural release, which means that when the timer goes off, do nothing and wait for the pressure to naturally dissipate. It usually takes about 15 minutes. The steam valve will drop down when all the pressure has released.
8. Remove the lid, and carefully remove the beans and trivet, then remove the ribs.
9. Turn the broiler on. Lay the ribs on a parchment-lined baking sheet.
10. Brush the ribs lightly with bbq sauce. Set under the broiler for 1-2 minutes, watching closely to make sure they don’t burn.
11. Serve with the beans and your favorite bbq side dishes, like pickled onions, pickles, and coleslaw.

Ingredients

• 1 AdapTable® Meals Roasted Onion, Garlic, and Bell Pepper Pork Loin
• 2 Tbsp Olive Oil or substitute Avocado Oil
• 1.5 lb. Petite Gold Potatoes
• Salt and Pepper to taste
• 1 C. Fresh Parsley
• 1-2 Cloves Garlic
• 1 Lemon Zested
• 1 Tbsp Lemon Juice
• 1 Tbsp Olive Oil

Directions

1. First, preheat your oven to 350 degrees. Next, wash your potatoes.
2. Set one potato between two chopsticks. Slice into the potato from top to bottom until your knife hits the chopsticks, leaving about 1/8 inch between each slice. Carefully cut on the smaller ends of the potato so your knife doesn’t slice completely through the potato. Repeat for each potato.
3. Line a baking sheet with parchment paper and lay the potatoes and pork loin on top, leaving a little space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together, and work the oil in between the slices.
4. Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.
5. Food Processor Instructions: Add the parsley, garlic, lemon zest, and lemon juice, salt, and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
6. Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
7. Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145 degrees. Set the roast on a plate and cover loosely with foil to allow it to rest.
8. Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cooking time to make sure they aren’t burning.
9. Slice the roast. Remove the potatoes from the oven and spoon about 1/2 teaspoon of gremolata onto each potato.
10. Serve and enjoy!

Ingredients

• 2 1/4 C bourbon whiskey
• 3/4 C ketchup
• 1/2 C honey
• 1/2 C soy sauce

Directions

1. Heat a saucepan over medium heat and whisk in ingredients.
2. Once combined, bring sauce to simmer, and continue cooking on low heat, stirring occasionally until sauce becomes thick.
3. Brush glaze on pork belly 15 minutes before it is finished cooking.
4. To Serve: Slice or dice cooked pork belly and drizzle with remaining glaze. Pile on crostini or thin-sliced veggies!
5. For a fresh, holiday finish, add colorful garnishes such as lingonberries, green onions, or your favorite thinly sliced vegetables.

Ingredients

• 1 package of AdapTable® Meals KC Boneless Back Ribs
• 4 Strips Bacon
• 1 Onion Chopped
• 2 Poblano Peppers Fire-Roasted, Skinned, Seeded and Chopped
• 2 Cloves Garlic Minced
• 1 Tbsp Salt
• 2 Tbsp Brown Sugar
• 1 Tbsp Brisket Rub
• ¼ C. Beer or Water
• 1 C. Honey Barbecue Sauce
• ½ C. Ketchup
• 2 Tbsp Mustard
• 1 Tbsp Worcestershire Sauce
• 28 oz Can Pinto Beans Rinsed and Drained
• 2 C. Smoked Brisket Chopped

Directions

1. In a large cast-iron skillet heated over medium heat, cook the bacon until crispy.
2. Remove from the skillet and drain on a paper towel.
3. In the same skillet, with the rendered bacon fat, add the onion and saute for about 5 minutes until soft.
4. Add in the chopped poblano and cook 5 minutes longer.
5. Add in the minced garlic and cook 30 seconds longer.
6. Mix in the salt, brown sugar, and brisket rub.
7. Deglaze the pan with a splash of beer if needed by adding the liquid to the pan and scraping up any browned bits.
8. Add the barbecue sauce, ketchup, mustard, and Worcestershire and stir to combine.
9. Add the beans and allow the dish to smoke over the grill for about 45 minutes.
10. Add the chopped brisket and continue to smoke, for another hour.
11. Remove the beans from the heat and serve hot.
12. To round this dish out, grill the AdapTable Meals® KC Boneless Back Ribs and served them on top with a fresh kale salad on the side.
13. Store leftovers in an airtight container for up to 3 days. You can reheat on the stovetop in a pan or in the microwave.

Ingredients

• 1 package of AdapTable® Meals Garlic Butter Sirloin Steaks
• 3 lbs Yukon gold potatoes, scrubbed, peeled and cut into even cubes
• 3/4 C mayonnaise
• 4 Tbsp salted butter
• salt and pepper to taste

Directions

1. Pan sear the AdapTable Meals® Garlic Butter Sirloin Steaks in a skillet. While the steaks are cooking bring the potatoes to boil and cook until fork tender, about 12 minutes. Drain and return the potatoes to the hot pan or a warmed bowl with deep sides.
2. Mash the potatoes a bit by pressing on them with the mixers from your hand mixer (they should pretty much squish under the pressure).
3. Add the mayonnaise and butter and whip. Mix on low until almost all of the large clumps are gone. Turn the speed up a bit and knock out the rest of those lumps. Turn the speed gradually up higher and whip the potatoes until light and fluffy. Add more mayo if needed, depending on the moisture content. Season with salt and pepper and serve!

Ingredients

• 1 package of AdapTable® Meals Pork Ribeye Chops
• 1 lb Brussels Sprouts, sliced in half
• 2 Tbsp Balsamic Vinegar
• 2 Tbsp Olive Oil
• Salt and Pepper to taste

Directions

1. Begin by cleaning and slicing your sprouts in half. Blanch in water for 6 minutes – do not cook all the way but just about half. Place in an ice bath, shake off excess and toss with balsamic, olive oil, salt, and pepper in a bowl.
2. Place on the grill, either in cast iron or on the grill, and bbq until crispy and soft throughout, about 20-25 minutes (or until your desired cook). Aside from that, place your pork ribeye chops and cook according to the package instructions.
3. Remove your sprouts and toss with the remaining balsamic vinegar. Remove your pork, rest, and slice. Serve together!

Ingredients

• 1 package of AdapTable® Meals Smokey Bourbon Beef Sirloin Steaks
• 4 Bundles Little Gem Lettuce
• Edible Flowers to Garnish
• 5 Radish, thinly sliced
• 1 1⁄2 Tbsp White Vinegar
• 2 Tbsp Honey
• 2 1⁄2 Tbsp Dijon Mustard
• 1 Tbsp Mayo
• Pinch of Garlic Powder
• 1 Tbsp Olive Oil
• Salt and Pepper to taste

Directions

1. Wash and prep your lettuce and radish. Set aside.
2. In a bowl make your honey mustard by whisking vinegar, honey, dijon, mayo, garlic powder, olive oil salt, and pepper. Toss with your little gems, radish, and edible flowers. Set aside.
3. Take your steak and slice and poke through wooden skewers (soak in warm water for at least 1 hour so it doesn’t burn) Place on your grill and cook according to the package instructions.
4. Remove. Serve with your salad and drizzle on your honey mustard.

Ingredients

• 1 Package AdapTable® Meals Garlic Butter Steak
• 5 Russet Potatoes, cut in wedges
• 2 Tbsp Chopped Parsley
• Salt and Pepper to taste
• 1 Shallot, Minced
• 1 Garlic Clove, Minced
• 1 Tbsp Sherry Vinegar
• 1⁄2 C Heavy Cream
• 4 Tbsp White Wine
• 4 Tbsp Cracked Black Peppercorns, coarsely crushed

Directions

1. Preheat your oven to 400 degrees and line a baking sheet with your wedged french fries. Drizzle with olive oil and bake for 40-45 minutes until crispy and cooked through.
2. In a pot, sweat your shallot and garlic. Add vinegar and wine and reduce for 5-10 minutes. Add your pepper and heavy cream and mix until all combined – about 10 more minutes. Set aside.
3. Make your steak according to the package instructions, slice and assemble your plate with your french fries and peppercorn dressing, drizzle on parsley and enjoy.

Ingredients

• 1 package of AdapTable® Meals Garlic Butter Beef Sirloin Steak
• 3 Medium Sweet Potatoes
• 2 Tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 Tbsp Cilantro Leaves, Optional
• 2 Avocados
• 1 Clove Garlic
• 1/4 C. Mayo
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 Lime Juiced, About 2 Tbsp
• 1 Head of lettuce

Directions

1. Preheat your air fryer to 350°F.
2. Meanwhile, wash your sweet potatoes well. I don’t peel them but you can if you’d like. Use a sharp knife to slice the potatoes into 1/4 inch fries.
3. Toss the fries in a large bowl with the oil and season with salt and pepper.
4. Add to the air fryer, being careful not to overcrowd it, and cook for 25 minutes. Turn the fries or shake the basket every 7-10 minutes. Near the end, watch closely and remove any that are well done before they burn.
5. While the fries are cooking, prepare the steak in a skillet and cook according to the package.
6. Season the fries again lightly to taste and serve them over a bed of lettuce with avocado aioli and a sprinkle of cilantro leaves.
7. While the potatoes are cooking, add the avocado flesh, lime juice, mayo, garlic, and salt and pepper to a tall cup or bowl.
8. Use an immersion blender or hand blender to blend until smooth. Add more lime juice or a little oil if needed, to get to the desired consistency.
9. Top the salad with steak and enjoy!

Ingredients

• 2 lbs AdapTable® Meals Garlic Butter Beef Sirloin Steak (cut into bite-sized pieces)
• 1 Tbsp Canola Oil  
• 1/2 tsp Salt (or to taste) 
• 1/2 tsp Ground Black Pepper (or to taste) 
• 2 Tbsp Unsalted Butter  
• 1 Tbsp Worcestershire Sauce  
• 5  Cloves of Garlic (minced) 
• 2  Fresh Rosemary Sprigs  
• 1/4 tsp Red Pepper Flakes  
• 1 tsp Fresh Parsley (chopped)

Directions

1. Place a large cast-iron skillet over high heat. Once the skillet is hot add the oil.
2. Make sure the oil is hot, then add the steak pieces. Season them generously with salt and pepper and let them cook for 2-3 minutes WITHOUT stirring them. This way, you will get a good sear on them.
3. Flip/stir and cook for another 2-3 minutes until they are golden brown. If needed, work in batches, but do NOT overcrowd the steak pieces in the skillet.
4. Transfer the steak bites to a plate and cover with foil.
5. To the same skillet, add the butter and reduce heat to medium. Once the butter has melted, add the minced garlic, fresh rosemary and red pepper flakes. Cook for about 30 seconds while stirring.
6. Add the Worcestershire sauce and stir.
7. Discard the rosemary sprigs.
8. Pour the garlic butter over the steak bites and toss to combine. Garnish with parsley and serve over mashed potatoes, or with a salad on the side.

Ingredients

• 1 AdapTable® Meals Garlic Butter Beef Sirloin Steak
• 1 ½ C. Pre Packaged Arugula or Green of Choice
• 1 Corn on the Cob *Roasted
• ¼ C. Diced Tomatoes
• ¼ C. Sliced Red Onion
• 1 Sliced Avocado
• 1 C. Dressing of Choice * Fresh squeezed lemon juice with a sprinkle of black pepper is a great option

Directions

1. Preheat the grill to medium-high heat.
2. Place your steaks directly onto the grill along with your seasoned corn on the cob.
3. Cook steaks on grill for 4-5 minutes per side until the product reaches 145°F on a meat thermometer.
4. Remove from heat, rest for 3 minutes. Enjoy! 
5. Cook time will vary depending on the preferred center pinkness.

Ingredients

• 1 Package AdapTable® Meals Roasted Garlic and Herb Chop
• 1 Baguette
• Bundle Cilantro
• 2 Carrots, thinly sliced
• 4 Cucumbers, thinly sliced
• 1/2 C. Water
• 1/2 C. White Vinegar
• 1 tsp Peppercorns
• 3 tsp Salt
• 2 tsp Sugar
• 1 Jalapeno
• 1/4th C Kewpie Mayo
• 2 tsp Sriracha
• 1 tsp Maggie’s Seasoning

Directions

1. To begin, pickle your veggies by slicing and mixing with your pickling liquid and place them in an airtight container.
2. Next, mix your dressing in a bowl and set it aside.
3. Take your pork and cook according to the package instructions.
4. Assemble by slicing your bread, add on your dressing, cooked pork, pickled vegetable, cilantro, close, slice, and enjoy!