Kale Pasta Salad Chicken Tikka Masala, Tex-mex pulled pork

Kale Salad 1 LARGE BUNCH OF KALE (ABOUT 12-15 STALKS), WASHED AND CUT INTO 1/4-INCH STRIPS JUICE FROM 3 LEMONS (ABOUT 5 TBSP) 1/4 CUP WHITE WINE VINEGAR 1/4 CUP EXTRA VIRGIN OLIVE OIL 2 TBSP HONEY 2 TBSP NATURAL SMOOTH PEANUT BUTTER (NO SUGAR ADDED) 1/4 CUP SESAME SEEDS Four servings of cooked short whole wheat pasta SALT FRESHLY GROUND BLACK PEPPER 1. Place the kale in a large glass or stainless steel bowl, pour the lemon juice and vinegar over it, and toss well. Let sit for 3 minutes to tenderize the greens. 2. In a medium bowl, whisk the olive oil, honey, and peanut butter to combine. Pour over the kale, using a spatula to scrape down the sides of the bowl if needed. 3. Sprinkle with the sesame seeds and salt and pepper to taste. Mix well with pasta. Chicken Tikka Masala Www.aroracreations.com

Cuban Pork Chops, Gruyere Penne with Veggies, Veggie Burgers

Cuban Pork Chops
Adapted from Pioneerwoman.com

4 whole Bone-in Center Cut Pork Chops
1 cup Orange Juice
2 whole Limes, Juiced
3 cloves Garlic, Minced
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon Dried Oregano
1 whole Small Yellow Onion, Halved And Sliced Thin
1 bunch Cilantro
1 bunch Parsley
1 cup Olive Oil

1. Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them for several hours...but overnight is better!

2. While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.

3. Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they're totally done.

Gruyere Penne with Veggies

1/2 small vidalia onion
1 large garlic clove, minced
1/2 box whole wheat penne pasta (4 servings)
1 zucchini, cut into 1/2 inch half-moons
1 yellow squash, cut into 1/2 inch half-moons.
1/2 cup grated gruyere cheese

1. In a cast iron skillet, sautee the onions on medium in 1 tablespoon oil until soft, about 7-10 minutes.
2. Meanwhile, cook the pasta and set aside to cool.
3. Put garlic, zucchini and squash into skillet with onions, cook until veggies are lightly browned, about 10-15 more minutes.
4. Let everything cool, then toss with the gruyere. Serve cold! (or warm)

Chicken Thigh Marinade, Spicy Turkey Sausage Marinara,

Pargiot (Chicken Thigh) Marinade

2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
1/2 cup vegetable oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbsp. mustard
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
1/2 tsp. pepper

1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F (170°C).

Grill or Bake until cooked through.

Spicy Turkey Sausage Marinara

Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
12-18oz cooked spicy turkey sausage, out of the casing

1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.

2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add sausage, basil, olive oil. Use salt, pepper, and sugar to taste.