Julien's Journal January 2017 (Volume 42, Number 1) - Page 48

AT YOUR TABLE

AT YOUR TABLE

1 tbs . Sriracha ( I love spice so I add way more , adjust to your liking ), plus more for garnish
1 tbs . fresh chopped ginger or 1 / 2 tsp . dried ground ginger ( optional )
1 tsp . white vinegar
3 tbs . coconut aminos ( all the yum of soy sauce without the soy . Available at HyVee in the Health Market section ); Soy and Tamari sauce work as well , but not Whole30
1 / 4 tsp . black pepper or three good grinds on a pepper mill
4 green onions , chopped and divided in half 1 tsp . toasted sesame seeds ( optional )
Heat oil in a large non-stick skillet until it starts to shimmer . Add ground pork and break apart . Cook over medium high heat until cooked through , about 5 minutes . Add crushed garlic and stir . Cook until fragrant , about 30 seconds . Add coleslaw mix or shredded cabbage and carrots and stir until well blended . Cook until cabbage starts to soften , about 6-8 minutes . Add Sriracha , ginger , vinegar , coconut aminos , and half
46 ❖ Julien ’ s Journal of the green onions . Stir to combine . Taste and adjust seasonings . To serve , drizzle with Sriracha , sprinkle with toasted sesame seeds , and try to eat just one serving .
SLOW ROASTED PORK SHOULDER WITH BUTTERNUT SQUASH AND KALE
Cold winter nights deserve body and soul warming stew , slow cooked all day , lofting delightful earthy scents throughout the house . This stew will please the whole family and no one needs to know it ’ s a healthy meal for them all . Adapted from the Whole30 recipe . Serves two ( with leftovers ).
1 tbs . ground cumin 1 tsp . ground coriander 2 tsp . smoked paprika 1 tsp . chili powder 1 tsp . garlic powder 1 tsp . onion powder 1 tbs . kosher salt 1 / 2 tsp . black pepper 1 / 2 lime , juiced 1 1 / 2 lbs . pork shoulder ( boneless )
2 tbs . high heat cooking oil ( I use olive or vegetable oil )
1 butternut squash ( about 2 1 / 2 lbs .), 1-inch diced or one 10-12 oz . package of diced butternut squash
1 / 2 bag chopped kale or 1 bunch kale , trimmed from stem and chopped
1 cup diced tomatoes , drained , juice reserved
Mix the cumin , coriander , paprika , chili powder , garlic powder , onion powder , salt , and pepper in a small bowl and stir . Place pork shoulder on a rimmed baking sheet and coat all sides of the pork with the spice mixture . Wrap tightly in plastic wrap and refrigerate overnight or up to 24 hours .
Remove pork from the refrigerator and let rest at room temperature for 30 minutes to an hour . Add oil to large non-stick skillet , and heat over medium high until shimmering . Add pork shoulder and brown all sides until a nice crust is achieved , about 6 to 10 minutes . Once browned on all sides , transfer pork to large crockpot . ( If you are pressed for time , you can skip the browning and place the pork directly into the crockpot , but