Country Style Pork Ribs

If you are craving ribs, but are wanting more meat and less work, give country style boneless ribs a try.  By precooking the ribs, you are able to achieve tender and juicy meat minus the bone. Add the smokey taste of a grill and charred on BBQ sauce to make these ribs taste amazing.

Ingredients:
1 pound hormone free country style boneless pork ribs
Rib seasoning (1 teaspoon each garlic powder, onion powder, white pepper, chili powder and sea salt)
1/2 cup Gluten Free Spicy BBQ Sauce

Method:
1.) Pre heat oven to 325 degrees. In a small bowl combine all seasonings together. Dry the ribs and generously rub the seasoning on the ribs. Place 1 tablespoon of EVOO in a large Dutch oven. Heat over medium high heat. Sear each rib for 3 minutes on each side or until browned. Add 1/4 cup of water to Dutch oven.
2.) Place lid on Dutch oven and continue slow cooking in oven for 1 hour 30 minute or until ribs are tender.
3.) Heat grill over medium high heat. Once hot, add cooked ribs to grill. Cook on each side for 2-3 minutes or until grill marks appear. Baste each rib with BBQ sauce during last minutes of cooking.

Chili BBQ Pork Burgers with Primal Zucchini Fries

 If you haven't tried a pork burger, you are missing out! Pork burgers are juicy and oh so delicious when paired with applewood smoked bacon and BBQ sauce. If you are craving fries with your burger, go ahead and splurge on these Primal zucchini fries which are coated in parmesan and baked to crispy perfection. 

Chili BBQ Pork Burgers

Ingredients:
1 pound fresh ground pork (Whole Foods)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon chili powder
Gluten free no preservative BBQ sauce of choice
Sea salt and black pepper to taste
4 pieces nitrate free applewood smoked bacon (cooked)
Caramelized sweet onions in bacon fat

Method:
1.) Mix onion powder, garlic powder, chili powder, black pepper and sea salt into ground pork.
2.) Pre heat grill. Cut pork mixture into 4 even amounts and form into patties. Let rest 15 minutes prior to grilling.
3.) Grill pork burger patties over medium high heat for 4-5 minutes per side. Baste patties with BBQ sauce during last minute of grilling. (If desired, top with grass fed cheese). Remove from heat.
4.) Serve in iceberg lettuce "bun". Top with sliced fresh tomato, caramelized onions, and applewood smoke bacon.

Primal Zucchini Fries

Ingredients:
2 medium sized zucchini
1 omega-3 farm egg
1 cup fresh grated parmesan cheese (no preservatives)
2 tablespoons coconut flour or almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon basil
1/2 teaspoon oregano

Method:
1.) Cut ends off zucchini. Slice into "matchstick" shape pieces. Place in a colander and sprinkle heavily with sea salt (this will help draw the water out of the zucchini). Let sit 1 hour and then drain. Rinse if desired.
2.) Pre heat oven to 425 degrees. In a medium sized bowl, mix together parmesan, coconut flour, garlic, onion, basil and oregano. Whisk egg together in a small bowl. Grease a large baking sheet with coconut oil.
3.) Working in small batches, dip zucchini in egg and then place in parmesan mixture one at a time. Coat the zucchini and then place on baking sheet. Bake zucchini fries in oven for 17 minutes or until crisp and golden brown (be careful not to burn since all ovens work differently).  Enjoy!
*For Paleo zucchini fries, omit the cheese and use almond meal with seasonings instead of the flour.

*Goes great with a gluten free hard cider!!!!!

Raw Honey & Mustard Glazed Pork Chops with a Kale and Mushroom Saute

Raw unfiltered honey is the most natural and unprocessed way to enjoy natures golden gift. Raw honey is full of enzymes, nutrients, and even sometimes probiotics that are stripped away from the conventional mass produced honey at the supermarket. It also tastes better! Try it in a variety of recipes in place of sugar or sauces. But be warned, once you try raw you will never be able to eat processed honey again. (Well you might be able to, with a frown on your face).

Raw Honey & Mustard Glazed Pork Chops


Ingredients:
1 pound fresh boneless pork chops (thick cut)
2 tablespoons raw unfiltered honey (locally produced honey)
1 tablespoon roasted garlic red wine vinegar
1 tablespoon organic stone ground mustard
Sea salt and black pepper to taste

Method:
1.) Mix honey, vinegar, mustard, sea salt and black pepper together in a small glass dish. Add pork chops to mixture, turing and coating each side. Let marinate for 1 hour.
2.) Heat grill on high for 10 minutes. Once grill is hot, add pork chops and reduce heat to medium high. Grill pork chops for 4 minutes per side (depending on thickness) or until cooked through.
3.) Remove from heat and let rest 5 minutes.

Kale and Mushroom Saute


Ingredients:
4 cups fresh kale (stems removed and course chopped)
2 pieces nitrate free bacon chopped
1 cup thin sliced cremini mushrooms
1 cup sweet onion diced
1 teaspoon roasted garlic red wine vinegar
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in large cast iron skillet and turn on medium high. Add chopped bacon, onions, and mushrooms. Cook for 10 minutes stirring frequently or until onions are tender.
2.) Reduce heat to low and slowly fold in kale. Season with sea salt, black pepper and red wine vinegar. Continue cooking for 5 minutes or until kale becomes slightly tender. Do not over cook the kale.
3.) Remove from heat and serve.

Orange Fennel Pork Loin

Pork loin roasts are a delicious and inexpensive cut of meat that can be flavored in so many ways. Bright citius flavors of navel oranges combined with aromatic and bitter sweet fennel is a beautiful flavor combination for this pork loin dish! Try serving with a side of sweet potatoes and okra.

Ingredients:
2 pound fresh center cut pork loin
1 large sweet onion sliced
1 large fennel bulb chopped
3 cloves fresh garlic minced
2 large organic navel oranges
1/4 cup dry white wine
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 325-350 degrees. Season pork loin with zest from one navel orange, sea salt, black pepper, and garlic powder. In a large Dutch oven, add in onions, fennel,  and juice from 2 navel oranges.
2.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Sear pork loin on all sides until golden brown (about 4 minutes per side). Place pork loin on top of onions and fennel in Dutch oven.
3.) Add garlic to cast iron skillet and saute for 1-2 minutes or until garlic is lightly brown. Add in wine and scrape up brown bits from skillet. Remove from heat and pour mixture over pork loin.
4.) Cover pork with lid and place in oven for 1 hour 30 minutes or until pork is fork tender.
5.) Garnish with fresh orange slices and fennel fronds.

Herb Roasted Pork Loin with a Spring Kale Salad

Roasting a pork loin with herbs and onions is one of the easiest ways to create a delicious Paleo meal in no time! Served along side a refreshing kale salad, this is a perfect quick summer meal you will want to have again and again.

Pork Loin Roast

Ingredients:
1.5-2 pound center cut pork loin roast (light in color)
1 tablespoon Herbes de Provence
1 tablespoon garlic powder
2 cloves fresh garlic minced
1 large sweet onion sliced
1/2 cup dry white wine
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 325 degrees. In a large cast iron skillet, heat 1 tablespoon EV coconut oil over medium high heat. Season roast with Herbes de Provence, garlic powder, sea salt and black pepper.
2.) Place the roast in the hot skillet and cook on each side until lightly brown (about 4 minutes per side) and the roast lifts easily from the skillet.
3.) In a large Dutch oven, add in the sliced onions and lay seared roast on top of the onions.
4.) Add the minced garlic to the cast iron skillet and cook for 2 minutes or until garlic starts to brown. Add in wine and turn off heat. Continue cooking garlic and wine 1 more minute, scrapping brown bits from bottom of pan. Pour wine and garlic sauce over roast in Dutch oven and cover with the lid.
5.) Place roast in pre heated oven for 1 hour or until roast is desired tenderness.

Spring Kale Salad

Ingredients:
5 cups fresh Kale washed, chopped and stems removed
3 pieces of nitrate free bacon
1 cloves fresh garlic minced
1 tablespoon fresh sweet onion minced
1/2 cup fresh sliced strawberries
1/2 cup EVOO
1/4 cup Red Wine Vinegar
Sea salt and pepper to taste
*For Primal recipe, add fresh shaved Parmesan cheese to salad.

Method:
1.) Cook bacon in cast iron skillet until crisp. Remove and place on a paper towel. Add the garlic and onion to the bacon fat and cook for 2-3 minutes until caramelized. Remove from heat.
2.) Place kale in a large bowl. Top with strawberries. In a separate dish, whisk together EVOO, red wine vinegar, sea salt, pepper and caramelized garlic and onions. Pour dressing oven kale and mix well.
3.) Cover salad and place in refrigerator for at least 10 minutes. Before serving, stir in crumbled bacon.
*Add shaved Parmesan if desired.

Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach with a Carrot and Cranberry Salad with Fresh Ginger Dressing

Roasted pork loin takes on a rich flavor with caramelized onions and wine.  Served over fresh baby spinach is a great way to get vitamins and nutrients.  The refreshing taste of sweet carrots, tart cranberries and a savory ginger dressing is the perfect complement to this rich and hearty dish!

Cranberry Carrot Salad with Ginger Dressing

Ingredients:
4 green onions diced

2 ½ cups coarsely grated peeled carrots

¼ cup unfiltered organic apple cider vinegar

¼ cup extra virgin olive oil

1 tablespoon raw honey

1 level tablespoon fine grated peeled fresh ginger

½ cup unsweetened dried cranberries

Salt and pepper to taste

*Double ingredients for 6 or more servings

Method:

1.) Place carrots in large glass bowl.

2.) Cut tops off onions and dice into small pieces and place in bowl with carrots.

3.) Add in grated ginger, cranberries, salt and pepper. 

4). In a small bowl whisk together apple cider vinegar, olive oil and honey.

5.) Pour dressing over salad and toss to coat. Serve immediately or place in fridge until ready to serve.

Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach

Ingredients:

2 ½ pound center cut pork loin roast

1 large sweet onion chopped

6 cloves fresh garlic

½ dry white wine

3 strips of nitrate free bacon

Seasoning: Basil, Oregano, Herb de Provence, Salt, Black Pepper to taste

1 bag (6oz) fresh baby spinach

Method:
1.) Preheat oven to 325 degrees.  Rub seasoning over pork loin.  Heat 1 tablespoon EV coconut oil in Dutch oven.  Add onions and sauté over medium heat until onions are soft and start to caramelize. Add in ½ cup of water, stir, and turn off heat.

2.) While onions are cooking, heat 1 tablespoon EV coconut oil in large cast iron skillet.  When hot, add pork loin roast.  Sear on all sides until brown or about 4 minutes per side.  Remove pork loin from skillet and place on top of onions in Dutch oven.

3.) Add 3 clove garlic minced to skillet and cook for 30 sec on med-high or until starting to brown.  Then add ½ cup wine to cast iron and turn off heat, scrapping brown bits from skillet.  Add wine and brown bit mixture to Dutch oven.  Place in oven for 1 hour then check to see if desired tenderness is achieved.  Continue roasting for 30 more minutes or until meat is tender.

4.) After meat is cooked, remove from oven and let rest.  Meanwhile, cook bacon in cast iron until crisp.  Remove bacon and add 3 remaining clove of garlic minced.  Cook garlic in bacon fat for 2 min or until garlic starts to brown.  Add in fresh spinach, season with sea salt and pepper to taste and cook 2 more minutes or until desired tenderness is achieved.  Remove spinach from skillet.

5.) Slice pork loin roast and serve on top of spinach with cranberry carrot salad on the side.