Recipes For Meal Kit Recipes Week of October 15th: Peach-Tarragon Pork Chop w/ Shishito-Okra Saute, Herbed Honey Mustard Chicken Quarters, Beef Suya Meatballs w/ Roasted Winter Veggies, and Sweet Potato Black Beans Tostadas w/ Chili-Lime
Peach-Tarragon Pork Chop w/ Shishito-Okra Saute
This Whole30-friendly meal features juicy pasture-raised pork chops with a saute of sweet Louisiana shallots, okra, and shishito peppers, all finished in a peach-tarragon vinaigrette.
Herbed Honey Mustard Chicken Quarters
Roasted chicken quarters are glazed in herbed honey mustard and served with garlic-ginger butter mashed butternut squash and sauteed kale.
Beef Suya Meatballs w/ Roasted Winter Veggies
Beef suya is a popular West African street
food dish made with warm African spices and crunchy peanuts. Meatballs, carrots, collard greens, and patty pan squash are sheet pan roasted together for easy prep and served with a bright lemon aioli to dip.
Sweet Potato Black Beans Tostadas w/ Chili-Lime
Whipped sweet potato and spicy black beans are served over El Milagro’s crunchy tostadas and topped with sliced radish, roasted zucchini, and chili-lime sauce. Mexican rice is served on the side.