Vegetarian Stuffed Acorn Squash & Juicy Pork Chops
Vegetarian Stuffed Acorn Squash
Ingredients
2 medium acorn squash
2 tbs olive oil, divided
½ tsp fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup pepitas (hulled pumpkin seeds)
1/2 cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tbsp for garnish
5 cloves garlic, minced
1 tbs lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
Instructions
Preheat the oven to 400 F and line a large, rimmed baking sheet with parchment paper.
To prepare the squash, split in 2 scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ tsp of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until coked about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 4 minutes. Uncover and fluff the quinoa with a fork.
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges about 4-5 minutes. Set aside.
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ tsp salt, and the remaining 1 tbs olive oil. Stir the ingredients so evenly distributed. Taste and adjust.
Cool then add the Parmesan and goat cheese. Gently stir to combine.
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 20 minutes, until the cheesy quinoa is turning golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve.
*In flyer September 29 - October 5, 2024
Recipe and photo credit: Cooke and Kate
Juicy Pork Chops
Ingredients
Pork Chops
4 pork chops, about 6 ounces each, 1-inch thick
Salt, to taste
1 tbs all-purpose flour
1 tsp chili powder
2 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 tbs avocado oil or vegetable oil
Pan Sauce
1 cup low-sodium chicken stock
1 tbs apple cider vinegar
2 tsp honey or brown sugar
1 tbs butter
2 tbs chopped fresh parsley, optional
Instructions
Prepare Pork Chops
Season pork chops on both sides with salt then rest for 30 min.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
After 30 min, pat dry the pork chops, rub both sides with the spice rub.
Heat the oil in a skillet and when the oil is hot, add the pork. Cook until golden, 2 to 3 minutes.
Flip the pork so that the seared side is facing up.
Reduce heat to low, then cover skillet with a lid. Cook for 6 to 12 minutes.
Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
Make Pan Sauce
While the pork chops rest, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey.
Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Taste, adjust.
Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
Slide the pork chops back into the pan and spoon some of the sauce over them. You can also slice the chops and place them back into the pan. Scatter fresh parsley over the pork, and then serve.
*In flyer September 29 - October 5, 2024
Recipe and photo credit: Inspired Taste