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Fiesta Stew

Published in Weekly Recipes


Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.


Gourmet Grilled Potato salad

Published in Weekly Recipes

Gourmet grilled potato salad

By Heather King, SLC Lunches

Serves 4

3 blue potatoes

3 mountain rose potatoes
1/2 yellow onion, diced

4 cloves garlic, minced

5 TBSP sundried tomatoes (in oil)
3 TBSP grated parmesan cheese
4 TBSP olive oil
4 leaves fresh basil chopped or torn

Chop the potatoes into bite-size pieces. Dice the onion. Combine all ingredients in a bowl and mix thoroughly. Lay two pieces of aluminum foil to form a plus sign. Place potato mixture in foil and close packet.

To grill, place the potato packet on the grill when lighting. Turn ¼ turn regularly to ensure even cooking. Continue cooking potatoes as you grill your meat or other items. Approximate cook time on grill is ½ hour. Potatoes are done when they are fork tender.