Recipes For Meal Kit Recipes Week of August 27th: Chile-Peach Shrimp Cakes with Green Bean Salad, Thai Pork Larb Salad with Mint & Tomato, Steak Quesadillas & Elotes, and Vegan Turmeric Sweet Potato Bowl w/ Coconut Cream
Chile-Peach Shrimp Cakes with Green Bean Salad
Shrimp cakes are made with fresh Texas Gulf shrimp and house-baked cornbread crumbles, then pan seared and served with a sweet and spicy Chile-Peach Yogurt Sauce.
Thai Pork Larb Salad with Mint & Tomato
This Thai salad favorite features Peaceful Pork ground pork tossed with classic larb sauce and served over a bright and crisp salad of butter lettuce, white rice, and fresh veggies.
Steak Quesadillas & Elotes
Melty and crispy quesadillas with tender beef, gooey cheddar cheese, and El Milagro flour tortillas make the ultimate crowd-pleasing Tex-Mex meal.
Vegan Turmeric Sweet Potato Bowl w/ Coconut Cream
Inspired by ayurvedic and macrobiotic meals, this hearty vegan-friendly dinner features roasted sweet potatoes and butternut squash.