Recipe by Courtney McDonald
Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.
Serves 2 – recipe by Courtney McDonald
-3/4 cup Massa Organics short grain brown rice
-2 bone-in pork loin chops (you could also use 1 small whole pork tenderloin)
-1 Tbsp. olive oil
-1/4 cup Snow’s Citrus Court Mandarin Orange Marinade and Stir-Fry Sauce
-1 Tbsp olive oil
-2 pieces bok choy, washed and thinly sliced crosswise
-1 piece green garlic, trimmed and thinly sliced
-salt or soy sauce, to taste
In a small pot with a lid, cook the brown rice according to package instructions. Once fully cooked, transfer the rice to a rimmed baking sheet and spread out to cool to room temperature. Cover and refrigerate to chill (you could do this a day in advance).
Preheat grill. Brush the pork chops with 1 Tbsp. olive oil and grill to desired doneness. While grilling, baste with 2 Tbsp. of the mandarin stir-fry sauce to form a glaze. Set aside to rest.
While pork chops are resting, heat the remaining 1 Tbsp. olive oil in a wok or skillet. Add the green garlic and saute quickly over medium-high heat until fragrant – about 1 minute. Add the sliced bok choy and sauté for about 30 seconds. Add the cooled brown rice and the remaining 2 Tbsp. stir fry sauce. Cook, stirring frequently, until heated through. Taste for seasoning and add salt or soy sauce to taste, if necessary. If the pork chops have cooled off, put them back on the grill for a few seconds to reheat. Spoon the rice mixture onto 2 serving plates and top with the grilled pork chop. Serve immediately!
Healthier Variation: You can simply steam the brown rice and bok choy and omit the stir-fry technique. Squeeze a fresh orange or lemon over the rice to serve and top with the grilled pork chop.
Recipe by Courtney McDonald
-2 Tbsp. olive oil
-2 stalks green garlic, thinly sliced
-2 green onions, thinly sliced (including whites)
-1 Tbsp. minced fresh ginger
-1/2 tsp. crushed red chili flake
-1 1/2 pounds snow or sugar snap peas, stems and strings removed and cut in half
-1 pound Daikon radish, peeled and thinly sliced
-1 Tbsp. toasted sesame seeds
-1/2 tsp. toasted sesame oil
-soy sauce, to taste
-1 Tbsp. Olive oil
-6 pasture-raised eggs
-salt and pepper, to taste
Heat a large wok or skillet over medium-high heat. When pan is hot, add the oil, garlic, green onions, and ginger. Quickly cook, stirring frequently, until garlic just begins to toast. Add the chili, peas and radish. Toss and cook until the peas are barely cooked, about 2 minutes. Remove pan from heat and add the sesame seeds and sesame oil. Season to taste with a few splashes of soy sauce. Transfer to a serving platter and set aside.
In a separate non-stick or cast iron skillet, heat the remaining olive oil over medium heat. Crack the eggs into the pan and cook to desired doneness. Season with salt and pepper and place on top of the stir-fried peas. Serve immediately.