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

• 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 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 ℉ .
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 ℉ 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
• 1 tbsp extra-virgin olive oil
• 2 tbsp olive 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 ℉.
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 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, and slice the mushrooms and onion.
2. Bring a pot of water to a boil, add a teaspoon of salt, and the broccoli. Cook for 1 – 2 minutes. Then, drain and immediately shock in cold water to stop cooking.
3. Combine the broccoli with the remaining ingredients and toss well. Add salt and pepper to taste.
4. Next, heat a pan with a tablespoon of oil over medium-high heat. Add the ribs to the pan in one layer and cook on each side for 2 – 3 minutes, reducing the heat to medium once the ribs are nicely browned. Transfer to a plate.
5. In the same pan, stir-fry the mushrooms and onion slices, and add salt and pepper to taste.
6. Serve with the side dishes along with steamed rice, and enjoy!

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℉.
2. Place the pork tenderloin on a sheet pan and bake for 30-35 minutes or until a meat thermometer reaches 145℉.
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

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℉. 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℉. 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°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 Packsweet 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!

Ingredients

• 1 lb AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 3 Tbsp Olive or Avocado Oil
• 2 Cloves Garlic
• 1 White Onion
• 1/2 Tbsp Balsamic Vinegar
• 3/4 C  Chicken or Vegetable Broth
• 1/4 C Coconut Cream
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/8 tsp Salt
• 1/8 tsp Black Pepper
• 1/8 tsp Crushed Red Pepper
• 1/8 tsp Oregano
• 1/8 tsp Thyme
• 4 C Green Beans (steamed or roasted)
• 1 tsp Fresh Parsley
• Salt and Pepper (to taste)

Directions

1. Heat the oil in a large skillet. Pat the pork chops with some paper towels so they’re dry. Season them generously on both sides with all the seasonings, then add them to the hot pan. Don’t move them in the pan as they’re searing, and allow them to brown on each side for about 3 minutes, turning just once. Set them aside on a plate.
2. Thinly slice the onion and mince the garlic. 
3. Add sliced onions to the same skillet. Lower the heat and cook on low heat for 20-25 minutes, stirring occasionally, until softened completely. Add the garlic and vinegar, season with salt, and stir.
4. Last, whisk in the coconut cream and broth, scraping the bottom of the pan with a wooden spoon. Return the pork chops to the skillet. 
5. Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until cooked through (the time will depend on the thickness of your pork chop). Use a meat thermometer to test the internal temperature once it’s rested – it should be 145°F.
6. Sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce, and whatever green veggie you like!
7. Laura likes to serve with green beans but roasted broccoli, roasted potatoes, asparagus, or a simple salad.

Ingredients

• 1  AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 4 Tbsp Olive Oil  
• 1/2 tsp Salt  
• 1/4 tsp Ground Pepper  
• 1 tsp Smoked Paprika (optional) 
• 6 Cherry Tomatoes  
• 1 C.  Low-Sodium Chicken Broth  
• 1 Tbsp Apple Cider Vinegar  
• 2 tsp Maple Syrup  
• 1 Tbsp Brown Sugar  
• 2 Tbsp Butter  
• 4  Rosemary Sprigs  
• 2 Tbsp Chopped Fresh Parsley  (optional)

Directions

1. Pat dry AdapTable Meals® pork chops with a paper towel.
2. Rub pork chops with 2 tablespoons of olive oil.
3. In a small bowl, mix salt, pepper and paprika and rub onto the pork chops. Set aside.
4. Place a medium skillet (for which you have a lid) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot, add the pork.
5. Cook until golden, for about 2 to 3 minutes.
6. Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. 
7. Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
8. Let the pork rest for 5-10 minutes.
9. Using the same skillet, increase the heat to medium-high and add the cherry tomatoes. Sear them until lightly charred, remove and set aside on a plate.
10. Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
11. Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture to a simmer and cook until reduced by half.
12. Taste and adjust for salt, acidity or sweetness.
13. Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
14. Add the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
15. Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 8 Slider Buns
• ½ C BBQ Sauce
• 2 C Pickled Cabbage
• ¼ C Red Onion
• 1 ¼ C Water
• 1 ¼ C Apple Cider Vinegar
• 1 ½ tsp Kosher Salt
• 2 tsp Sugar

Directions

1. Put the AdapTable Meals® Carnitas Pork Roast in an oven-safe dish. Braise in a dutch oven with water for 5-6 hours, or an instant pot for 1-2 hours. 
2. To make the pickled cabbage, slice the cabbage into long strips and set aside. In a medium saucepan, bring the water to a boil. Once boiling, add the vinegar, salt, and pepper and stir. With the cabbage set aside, pour the brine over the cabbage. Divide the cabbage evenly into airtight jars and refrigerate for up to 2 hours before serving
3. While the meat is braising, finely chop a red onion. 
4. Place a heaping pile of pork on the bottom bun, and top with the pickled cabbage and red onion slaw
5. Finish off with your favorite barbecue sauce of choice. 
6. Enjoy!

Ingredients

• 2 lbs AdapTable® Meals Carnitas Pork Roast
• 1 C Chicken or Vegetable Stock
• 8 C Romaine Lettuce (about 2 small heads)
• 4 C Cauliflower Rice (can use frozen)
• 2 Bell Peppers
• 1 Tbsp Olive Oil
• 2 C Raw Corn Kernels
• 1/2 C Pickled Onions
• 1 Jalapeno (sliced)
• 2 Avocados
• 1 Lime (sliced)
• 1 Tbsp Cilantro
• Salt and Pepper (to taste)
• Ranch Dressing (optional)

Directions

1. If using AdapTable Meals® Carnitas Pork: Skip to #2. 
2. If you don’t have the AdapTable pork, mix all the seasoning ingredients (listed below) together in a small dish, and rub well into each piece of the roast. 
3. Add the roast and stock to your Instant Pot. Turn pressure to High and cook for 40 minutes. 
4. Allow the pressure to naturally release, then open the Instant Pot. Use two forks to shred the pork into bite-sized pieces. 
5. Meanwhile, prepare the rest of the toppings.
6. Make the Corn Salsa by adding together the Raw Corn Kernels, Pickled Onions,  Jalapeno, Avocados, Lime, Cilantro, Salt, and Pepper. 
7. Slice the bell peppers. Heat oil in a large skillet and saute the peppers over medium heat for 8-10 minutes, stirring occasionally. 
8. Prepare your cauliflower rice by steaming, microwaving, or sauteing. 
9. Wash and chop the romaine. Slice the jalapeno, lime, and cilantro. Wait until just before serving to slice the avocado. 
10. Divide the lettuce into bowls, and top with carnitas and any desired toppings. Garnish with extra cilantro and slices of lime.

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Jalapeno, sliced
• 1/4 C Crumbled Cotija Cheese, or reduced fat Feta Cheese
• 8 oz Green Chile Enchilada Sauce
• Cilantro for garnish
• Lime cut into 1/8ths
• ¼ Red Onion, cut into rings, or diced

Directions

1. Remove dough from fridge (I picked up a nice deep-dish pizza pan that worked beautifully, but a regular pizza stone or pan will do!) Spray your pizza pan and press dough out to form crust and bake at 350 for 20 minutes.
2. Once the dough is finished, spoon on your enchilada sauce to cover the pie, like you would a pizza sauce! Add your crumbled cheese.
3. Once the Carnitas are done, try not to become to overwhelmed with that amazing aromatic smell that will fill your kitchen & shred (it will shred like butter!) You only need 10 oz for this recipe- so save the rest (hello easy meal prep!) Cover the top of the pizza with carnitas, add your jalapeno, onion, cilantro and thin slices of cut lime and return to oven for 10 minutes, put on broil for the last few if you like a crispy top!

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Avocado
• ½ C Mexican Cheese Blend
• 1 Package of Corn Tortillas

Directions

1. Place the AdapTable Meals Carnitas Pork Roast into a crockpot and cook for about 6-8 hours.
2. To make the homemade chips, cut 3 corn tortillas into triangles.
3. Place the triangles on a baking sheet sprayed with nonstick spray, and bake at 350°F for 6 minutes.
4. Once the tortillas are cooked, take them out of the oven to cool for about 5-10 minutes.
5. In a cast-iron skillet, layer the chips on the bottom of the pan. Next layer the avocado, pork roast, and extra cheese on top.
6. Place the skillet back into the oven to let the cheese get all nice and melty!
7. Enjoy!

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Onion 
• ⅓ C Beer
• ⅓ C Pineapple Juice
• 8 Slider Buns
• 6 Slices of Fresh Pineapple
• 1 Tbsp Olive Oil
• 2 Tbsp Brown Sugar
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Lime Juice
• 1 tsp Lime Zest
• 1 Tbsp Orange Juice
• 1 tsp White Sugar
• 2 C Red Cabbage 
• 2 Cloves of Garlic 
• ¼ C Red Onion
• 1 Jalapeno 
• 1 C Mexican Crema
• ¼ C Cilantro
• ½ C  Mayo
• ⅛ tsp Ground Chili Powder
• Salt and Pepper

Directions

1. Add the pork to the slow cooker, with the fattier side facing down.
2. Add the onion and pour the pineapple juice and beer on top.
3. Cover and cook for 8 hours on LOW or 4-5 hours on HIGH. When done cooking, the pork should shred apart very easily; cook more if needed,
4. Using two forks, shred the pork directly in the slow cooker, and allow it to soak up the flavorful liquid.
5. Place a large pan over medium-high heat, and sear the pork until it darkens in color and gets a crispier exterior.
6. To make the coleslaw, combine the apple cider vinegar, 1 tsp lime juice, orange juice, white sugar, red cabbage, garlic, red onion, and jalapeno in a medium bowl, toss and set aside.
7. To make the spicy lime crema sauce, combine the Mexican crema, cilantro, mayo, 1 Tbsp lime juice, lime zest, ground chili pepper, and salt and pepper in a food processor, and pour into a serving bowl. Set aside. 
8. For the pineapple, turn on the grill or place a cast iron grill pan over medium-high heat. Brush the pineapple slices with olive oil, toss in brown sugar, and grill until black marks appear on the pineapple.
9. To assemble, top sliders with pork, coleslaw, crema sauce, and grilled pineapple.
10. Enjoy!

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 C Chicken Broth
• 2 Tbsp Oil
• 6 Corn Tortillas
• ½ C Romaine
• ½ C Red Cabbage 
• ¼ C Red Onion
• ¼ C Mango (cut into ¼” cubes)
• ¼ C Tomato (diced)
• ⅔ C Salsa
• 1 Avocado
• 2 Tbsp Scallions
• ¼ C Black Beans (rinsed and drained)
• 2 Limes (sliced)
• ½ C Mexican Crema or Sour Cream

Directions

1. Place the pork roast in the Instant Pot and fill with water according to package directions.
2. Cook for 40 minutes.
3. Allow the steam to release and remove the pork from the broth.
4. Wrap in foil and let rest 5 minutes before shredding with 2 forks.
5. Meanwhile, make the tostada bowls by preheating the oven to 350 degrees F.
6. Lightly oil 4 tortillas and place them in between the divots on an upside-down cupcake baking tin. This will create a bowl with curved edges.
7. Bake the tortillas for 5 to 7 minutes, until they’re crisp and hold their shape.
8. Quickly sprinkle with a pinch of salt.
9. Repeat for the remaining tortillas.
10. To assemble the bowls, fill each bowl with chopped greens and a hefty portion of the shredded carnitas.
11. Top each with desired toppings and serve hot.

Ingredients

• 1 AdapTable® Meals Smokey Cherrywood & Chipotle Pork Loin Chops
• ½ C. Onion
• 3 C. Cauliflower
• 3 C. Red Potatoes
• 3 Cloves of Garlic
• Salt and Pepper

Directions

1. Preheat the oven to 350°F and spray a baking sheet with cooking oil.
2. Remove the pork loin from the package and place it on a baking sheet.
3. On the same baking sheet, place the chopped cauliflowers, red potatoes, red onions, and sprinkle with salt and pepper.
4. Cook to 145°F internal temp.
5. Remove from the oven and let rest 3 minutes before slicing.
6. Slice to ¼ inch slices and enjoy!

Want to be a meal ninja? Serve dinner in a flash with sneaky amazing Roasted Garlic and Herb Boneless Pork Loin Chops, seasoned mixed vegetables and roasted potatoes. Woah, how did you do that?

Ingredients

• 1 AdapTable® Meals Smokey Cherrywood & Chipotle Pork Tenderloin
• 2 Sweet Potatoes
• 4 C. Broccoli
• 1 Onion
• ½ tsp Salt and Pepper

Directions

1. Preheat the oven to 350°F and spray a cast iron pan with cooking spray.
2. Remove the AdapTable Meals Smokey Cherrywood & Chipotle Pork Loin Chops from the package and place in the middle of the cast-iron skillet.
3. On one side of the pork loin, place cubes of sweet potato chunks, and on the other side a mixture of chopped broccoli and onion.
4. Cook for 30-35 minutes till it gets to an internal temp of 145°F.
5. Remove from the oven and let rest 3 minutes before slicing.
6. Slice to ¼ inch slices and enjoy!

Ingredients

• 1 AdapTable® Meals Smokey Mesquite Pork Roast
• 2 C. Mac n’ Cheese
• 1 C. Barbecue Sauce
• ½ C. Chives

Directions

1. Place the AdapTable Meals Smokey Mesquite Pork Roast in a slow cooker for 4 hours.
2. Once the roast is finished cooking, shred the meat.
3. Once shredded, pour in your favorite barbecue sauce and mix well.
4. Prepare your mac n’ cheese accordingly and place it into a small dish.
5. Top your mac n’ cheese with the barbecue meat and garnish with chives.

This simple pairing makes a healthy, colorful meal in minutes. Add your prepared Chophouse Boneless Pork Ribeye Chops to a plate of grilled colorful veggies of your choice. It’s almost too pretty to eat. Almost.