Fancy Joes with Kale Chips and Parmesan Dip
Fancy Joes with Kale Chips and Parmesan Dip For more information about the ingredients in this box, go to www.peachdish.com Share your photos using #peachdishmeal
Fancy Joes 1 cup onion, diced 2 cloves garlic,chopped 8 ounces ground pork 1/4 cup green lentils 4 teaspoons Joes seasoning blend: {3 parts paprikash seasoning, 1 part ground mustard} 4 ounces tomato sauce 6 ounces water* Salt, to taste* Black Pepper, to taste* 2 H&F Bread Co. Ciabatta Rolls
Fancy Joes with Kale Chips and Parmesan Dip Recipe Courtesy of Chef Seth Freedman
1. Please read the entire recipe card before beginning. 2. Preheat your oven to 275°F degrees. 3. Prepare your ingredients: dice the onion, chop the garlic. Remove the stems from the kale and discard, tear the leaves into 1-2” pieces, then wash and dry thoroughly. 4. Heat a large skillet over medium heat, then add the pork in an even layer. Cook without stirring for 3-4 minutes, or until lightly browned on the first side. Stir in onions and garlic. Continue to cook while stirring for another 4-5 minutes, or until onions become translucent. 5. Stir in lentils, seasoning, tomato sauce, and water. Bring liquid to a boil, then reduce heat to low. Cover and cook for 20-25 minutes. 6. While the pork & lentil mixture is simmering, toss the dry kale pieces with olive oil and PeachDish salt to taste. Spread in an even layer on nonstick baking sheets, or on baking Kale Chips & Parmesan sheets lined with parchment paper. Make sure that the pieces do not touch one another. Dip 7. Place baking sheets in the oven, and bake for 10 minutes. Rotate the pan, and bake for 8 ounces kale, torn 10-15 minutes more, or until the kale has wilted, and very lightly browned at the edges. 1 tablespoon olive oil Remove from the oven, and allow to cool on the baking sheets. 1/2 teaspoon peachdish 8. While the kale is baking, and pork is simmering; zest then juice half of the lemon (the salt other half is extra). Combine the juice and zest each with the mayo, parmesan, and 1 ta1/4 cup mayo 1/2 each lemon, zesedt & blespoon of water. Mix thoroughly, and season to taste with salt and pepper. 9. Taste the pork lentil mixture and adjust seasoning, and serve on buns/rolls. Serve the juiced 1/2 ounce grated parme- kale chips on the side with parmesan lemon mayo as a dipping sauce, enjoy! san
*Ingredients not included Yield: 2 Servings in your PeachDish box
Preparation Time: 15 Minutes Cook Time: 40 Minutes
Fancy Joes 1 cup onion, diced 2 cloves garlic,chopped 8 ounces ground pork 1/4 cup green lentils 4 teaspoons Joes seasoning blend: {3 parts paprikash seasoning, 1 part ground mustard} 4 ounces tomato sauce 6 ounces water* Salt, to taste* Black Pepper, to taste* 2 H&F Bread Co. Ciabatta Rolls
Fancy Joes with Kale Chips and Parmesan Dip Recipe Courtesy of Chef Seth Freedman
1. Please read the entire recipe card before beginning. 2. Preheat your oven to 275°F degrees. 3. Prepare your ingredients: dice the onion, chop the garlic. Remove the stems from the kale and discard, tear the leaves into 1-2” pieces, then wash and dry thoroughly. 4. Heat a large skillet over medium heat, then add the pork in an even layer. Cook without stirring for 3-4 minutes, or until lightly browned on the first side. Stir in onions and garlic. Continue to cook while stirring for another 4-5 minutes, or until onions become translucent. 5. Stir in lentils, seasoning, tomato sauce, and water. Bring liquid to a boil, then reduce heat to low. Cover and cook for 20-25 minutes. 6. While the pork & lentil mixture is simmering, toss the dry kale pieces with olive oil and PeachDish salt to taste. Spread in an even layer on nonstick baking sheets, or on baking Kale Chips & Parmesan sheets lined with parchment paper. Make sure that the pieces do not touch one another. Dip 7. Place baking sheets in the oven, and bake for 10 minutes. Rotate the pan, and bake for 8 ounces kale, torn 10-15 minutes more, or until the kale has wilted, and very lightly browned at the edges. 1 tablespoon olive oil Remove from the oven, and allow to cool on the baking sheets. 1/2 teaspoon peachdish 8. While the kale is baking, and pork is simmering; zest then juice half of the lemon (the salt other half is extra). Combine the juice and zest each with the mayo, parmesan, and 1 ta1/4 cup mayo 1/2 each lemon, zesedt & blespoon of water. Mix thoroughly, and season to taste with salt and pepper. 9. Taste the pork lentil mixture and adjust seasoning, and serve on buns/rolls. Serve the juiced 1/2 ounce grated parme- kale chips on the side with parmesan lemon mayo as a dipping sauce, enjoy! san
*Ingredients not included Yield: 2 Servings in your PeachDish box
Preparation Time: 15 Minutes Cook Time: 40 Minutes
