Honey-Turmeric Pork with Beet and Carrot Salad

Makes 8 portions
 

Ingredients 
2 ½ lbs.  
​        
4 ea.    
3 tsps. 
​
1 cup     
½ cup        
4 tbsps.  
4 tbsps. 
​6 ea. 
​6 ea. 

4 tbsps.   
​4 tbsps.   

boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
garlic cloves, finely grated
finely grated peeled turmeric or ½ ground turmeric
plain whole-milk yogurt
honey
fresh lemon juice, divided
vegetable oil
small beets, scrubbed, thinly sliced
small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
finely chopped fresh chives
olive oil
Flaky sea salt
Kosher salt and freshly ground black pepper

1. Pound pork between 2 sheets of plastic wrap to ¼" thick.
2. Season with kosher salt and pepper.
3. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. lemon juice in a small bowl; season with kosher salt and pepper.
4. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
5. Remove cutlets from marinade, letting excess drip off.
6. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high.
7. Cook 2 cutlets until browned and cooked through, about 2 minutes per side.
8. Transfer pork to a platter.
9. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
10. Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired.
11. Serve pork topped with salad and sprinkled with sea salt.

 

Downloads:

​​​Main Courses
​CRANBERRY APPLE CRISP
BRAISED COD
​BROILED SALMON WITH SCALLIONS, BOKCHOY AND SESAME 
​BUTTER- BASED SALMON WITH HAZELNUT RELISH
CANNELLINI BEAN BURGERS
​CHICKEN AND CHORIZO CASSOULET
​CHICKEN, CHORIZO, AND SEAFOOD PAELLA
CHICKEN BREAST
CHICKEN MARSALA
CHILI LIME CLAMS WITH TOMATO AND GRILLED BREAD
​CLAMS WITH COCONUT RED CURRY SAUCE
​COCONUT SHRIMP CURRY
​CREAMY PARMESAN ORECCHIETTE WITH BUTTERNET SQUASH & BROCOLINI
​DRY RUB BBQ CHICKEN BREAST
​DRY RUB FLANK STEAK WITH GRILLED CORN SALSA
​FETTUCINNI WITH SALMON,ASPARAGUS AND LEMON HERB GOAT CHEESE
FETTUCCINI WITH TUNA, TOMATOES, OLIVES & RED PEPPER
​GRILLED TOFU WITH CHIMICHURRI
GRILLED PORK RIBS WITH CALABRIAN RUB
​GRILLED ROSEMARY LEMON TURKEY CUTLETS WITH YUKON POTATOES AND BROCCOLI
GRILLED SWORDFISH WITH GRILLED PINEAPPLE AND MANGO SALSA
​HONEY PORK
​ITALIAN SAUSAGE STUFFED PEPPERS
​Lemon, Oregano Chicken Thighs
​MINT AND CUMIN SPICED LAMB CHOPS
MUSSELS WITH CITRUS AND SAFFRON
​ORECCHIETTE WITH CORN, GREENS AND RICOTTA
PAELLA
​PAN-GRILLED SEAFOOD WITH ROASTED RED PEPPER SAUCE
​PANKO CRUSTED SOFT CHELL CRAB SANDWICH
​PAN SEARED TROUT WITH POMEGRANATE PUMKIN SEED VINAIGRETTE
​PANZANELLA WITH CRISP CHICKEN SKIN
PAPPARDELLE WITH WILD MUSHROOMS AND TRUFFLE OIL
​PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
PASTRAMI SALMON
PORK TENDERLOIN WITH SWEET POTATO PUREE
​RICOTTA & BASIL RAVIOLI
ROASTED COD WITH TOMOATO CREAM SAUCE
SEARED RED SNAPPER WITH ASPARAGUS AND CHORIZO
​​SEARED SQUID WITH TUSCAN KALE AND CHICKPEAS
​SHRIMP AND ANDOUILLE SAUSAGE WITH ASIAGO GRITS
SHRIMP AND GRITS
​SHRIMP AND ZUCCHINI SCAMPI
​SPICED RATATOUILLE WITH COCONUT GRITS
SPINACH AND PROVOLONE FRITTATA
​SUN DRIED TOMATO AND HERB STUFFED LEG OF LAMB
SUN DRIED TOMATO AND SAUSAGE PASTA
​WILD MUSHROOM LO MEIN


Soups & Sauces
AUTUMN PEAR SALAD
BBQ DRY RUB
BBQ SAUCE
BUTTERNUT SQUASH SOUP WITH COCONUT MILK
CARAMELIZED ONION SOUP 
CARROT PUREE SOUP
CHILI
CHILLED TOMATO AND STONE FRUIT SOUP ​
​COLD PEA SOUP WITH HERB OLIVE OIL
CREAM OF ASPARAGUS SOUP WITH SOFT POACHED EGG
ROASTED GARLIC TOMATO SAUCE
​SPRING VEGETABLE SOUP WITH VEAL MEATBALLS AND ROMANO CHEESE
​SPRING EGG DROP SOUP
​SPRING TORTELLINI SOUP

Salads
BLACKBERRY CUCUMBER SALAD
GOLDEN BEET SALAD
KALE SALAD
​STRAWBERRY-RHUBARB SALAD​
​TUSCAN KALE AND SWEET POTATO SALAD
​WALDORF CHICKEN SALAD

Sides
ARANCINI
​BEET AND RICOTTA HUMMUS
BRAISED ARTICHOKES WITH MINT PESTO
BROWN BUTTER SEARED POTATO AND CHEESE PIEROGI
BUTTERNUT SQUASH AND SWEET POTATO CURRY
BRUSSEL SPROUTS WITH SHIITAKE MUSHROOMS
​CELERY ROOT AND PEPPER SLAW
CHORIZO STUFFED MUSHROOMS
CITRUS CRANBERRY SAUCE
​CRISPY SHRIMP BALLS
​ESCAROLE WITH CHICKPEAS AND TOMATOES
GARLIC OREGENO BE'CHAMEL
​GRILLED CORN AND POBLANO CHILI SALAD
GRILLED CORN ON THE COB WITH LIME AND QUESO FRESCO
GRILLED NAAN FLATBREAD WITH SMOKED SALMON, CREME FRAICHE AND RADISHES
GRILLED NAAN FLATBREAD WITH RICOTTA, BROCCOLI RABE AND SHARP PROVOLONE
MUSTARD & ROSEMARY ROASTED RED POTATOES
PAN FRIED ARTICHOKE HEARTS WITH LEMON AIOLI
QUINOA AND VEGETABLE “FRIED RICE”
​ROASTED BEETS WITH PECORINO AND BLISTERED SHISHITO PEPPERS
​ROASTED LONG HOT PEPPERS
ROSTI POTATOES
SHRIMP BALLS
​SPAGHETTI SQUASH PUTTANESCA
SUSHI BOWL
VEGETABLE DUMPLINGS

Dessert/Snacks
CAJUN SPICED PUMPKIN SEEDS
CHOCOLATE CHILI POT DE CRÈME
​​CRANBERRY APPLE CRISP
​CREME BRULEE
DOUBLE CHOCOLATE BISCOTTI
HEALTHY DARK CHOCOLATE, DRY CHERRY OATMEAL COOKIES
PECAN WALNUT SESAME BARS
SALTED CARAMEL CHOCOLATE BROWNIE
​STRAWBERTTY BASIL SHORTCAKES 
​VANILLA BEAN TARTE TATIN
WHITE CHOCOLATE MACADAMIA NUT BISCOTTI