Pork Chop with Roasted Beet & Apple Salad + Saffron Mahi Mahi {local crate dinner recipes + giveaway}

fresh, local ingredients and simple, chef-designed recipes delivered to your doorstep with local crate; cooking dinner never felt so easy {or looked so pretty and tasted to good}! 

Frenched Pork Chop with Roasted Beet & Apple Salad Recipe - Local Crate -- www.nourishmovelove.com

Guess who got a new herb garden? Me! My dad recently retired so I convinced him that with all this new time he has on his hands he should build me an herb garden. We met up for lunch this weekend and he showed me a picture of my new, 3-tiered herb garden; it’s beautiful!

I’m already drooling over how much better my guacamole is going to be this summer with my fresh cilantro straight from my herb garden. Food fresh from the garden just tastes so much better and I feel like you savor the flavor knowing the hard work that went into growing it too. It’s kind of like cooking. Homemade from scratch not only tastes better but it’s so much healthier too!

Which is why it’s sad to see that home cooked meals have been declining since the mid-1960’s {which just so happens to coincide with obesity rates climbing since the same timeframe}. In fact, did you know that today, in America we spend on average 27 minutes cooking and 4 minutes cleaning up a day? I got all these fun facts from a Michael Pollan video I watched a while back — How Cooking Can Change Your Life. I mean I’m all for easy, weeknight dinners {hence my new 30 minute meal series}, but cooking is an essential part of living a healthy lifestyle.

So ever since Frank, the co-owner of Local Crate reached out to see if I’d like to collaborate, I’ve been over the moon excited to share with you how this St. Paul, MN based company is getting people back in the kitchen.

Local Crate Meals MN delivered to your home -- www.nourishmovelove.com

In short, Local Crate takes fresh, local ingredients and chef-designed recipes and delivers them to your home on a weekly, subscription basis. Get the full details in video form here.

You simply pick your meals and the locally-sourced, pre-portioned ingredients, show up on your doorstep in a beautifully curated crate. To make things even easier your meals come packed with chef designed recipe cards and step-by-step photo instructions. It’s never been easier to get in the kitchen and create a beautiful meal for two or four; no pre-planning, grocery shopping, or measuring cups required. 

My favorite part? Getting to feel like I’m a Top Chef in my very own kitchen. The meals that recently showed up in my crate — Frenched Pork Chops with Roasted Beet and Apple Salad and Saffron Mahi Mahi with Forbidden Rice. Let’s start with both mine and my hubbies personal favorite, the Frenched Pork Chops with Roasted Beet and Apple Salad.

Frenched Pork Chops with Roasted Beet and Apple Salad {full recipe below}

Frenched Pork Chop with Roasted Beet & Apple Salad Ingredients - Local Crate -- www.nourishmovelove.com

Seared pork chops served with a warm salad of roasted beets, granny smith apples and kale dressed with a mustard vinaigrette and topped with goat cheese and pistachios. Need I say more?

Well I will mention that the pork was locally raised without antibiotics, no growth hormones, and on a vegetarian diet from Prairie Hallow Farms in Elgin, MN. Additionally, the vegetables were local and organic. The microgreens that topped the salad came from Sissy’s Fresh Farm’s, a one-women-aquaponics operation run by Lisa in Coon Rapids, MN.

Frenched Pork Chop with Roasted Beet & Apple Salad Recipe - Local Crate -- www.nourishmovelove.com

Saffron Mahi Mahi with Forbidden Rice {full recipe below}

Then there was the Saffron Mahi Mahi with Forbidden Rice. Seared mahi mahi filets, kale and green onions in a creamy saffron sauce over forbidden rice {aka black rice with a nutty flavor high in antioxidants, iron, calcium and zinc}. This was a close runner up but the pork chops stole my husband’s heart and I’m a real sucker for beets, kale, goat cheese, and pistachios.

But again we’re talking all high quality ingredients, like mahi mahi from The Fish Guys who source the freshest and widest variety of seafood from around the globe and deliver it locally.

Saffron Mahi Mahi with Forbidden Wild Rice Ingredients - Local Crate -- www.nourishmovelove.com

Saffron Mahi Mahi with Forbidden Wild Rice Recipe - Local Crate -- www.nourishmovelove.com

To be honest I had the intention of doing this blog as a #HackTheCrate where I work off the recipes provided but insert my own healthy spin. But with fresh, nutrient-dense ingredients like these and Local Crate’s menu selection including vegetarian and/or Gluten-Free options I had no reason to #HackTheCrate.

Just 3-4 months into business {Local Crate launched in November 2015}, Local Crate is changing the way Minnesotans think about cooking all while making contributing to Local Hunger Relief Partners and Programs. Learn more about Local Crate and if they deliver beautifully curated crates to your zip code here.

*Bonus: get your first meal free using promo code: *NourishMoveLove*

**Double bonus: I’m giving away 2 Local Crate meals {2 serving meals} on my Instagram Tuesday, February 16th – Friday, February 19th. 

frenched pork chop with roasted beet and apple salad:

author: local crate
cook time:
 40-45 minutes
servings: 2

Frenched Pork Chop with Roasted Beet & Apple Salad Recipe - Local Crate -- www.nourishmovelove.com

ingredients: 

  • 2 pork chops
  • 2 beets
  • 1 granny smith apple
  • 2-3 kale leaves
  • 1 c microgreens
  • handful pistachios
  • 1/4 c goat cheese
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey and mustard
  • pinch garam masala
  • 4 tsp extra virgin olive oil
  • salt and pepper to taste

directions:

  1. preheat oven to 425.
  2. trim, peel and slice beets into small wedges.
  3. in a medium bowl toss beets with 1 tsp extra virgin olive oil, garam masala and a punch of salt and pepper. place beets on a foil lined baking sheet and roast in the oven at 425 for 25 minutes.
  4. While the beets are roasting, remove the stem and rib from kale and chop into large pieces. Chop pistachios. Crumble the goat cheese.
  5. Toss the kale with 1 tsp olive oil, and add it to the roasting beets for an additional 10 minutes in the oven at 425.
  6. In the same bowl you tossed the beet and kale in oil, make the dressing. Mix the apple cider vinegar with the honey and mustard and 1 tsp oil to form an emulsion. Whisk well and set aside.
  7. In a medium saute pan on medium heat add 1 tsp olive oil. Season the pork chops on each side with a pinch of salt and pepper. When the pan is hot add the pork chops and sear on each side for 3 minutes.
  8. Assemble the salad by adding the microgreens to the vinaigrette dressing and toss. Slice the granny smith apple in half, remove the seeds and slice into thin wedges.
  9. Arrange the roasted beets and kale on the plate with the apple slices and the microgreens. Add the pork chop next to the salad. Sprinkle the entire dish with goat cheese and chopped pistachios and enjoy!

*Recipe from Local Crate
**gluten-free

saffron mahi mahi with forbidden rice:

author: local crate
cook time: 35-40 minutes
servings: 2

Saffron Mahi Mahi with Forbidden Wild Rice Recipe - Local Crate -- www.nourishmovelove.com

ingredients: 

  • 2 mahi mahi filets
  • 1/2 c forbidden rice
  • pinch saffron
  • 2-3 kale leaves
  • 1 clove garlic
  • 1 tbsp vegetable broth base
  • 2 green onions
  • 1 shallot
  • 2-3 tbsp half and half or 2 tbsp heavy cream
  •  tsp extra virgin olive oil
  • salt and pepper to taste
  • optional: 1-2 tbsp butter
  • optional: 1/4 c white wine

directions:

  1. In a small pot with the lid add the forbidden rice and 1 c water. Bring to a boil, reduce to low, cover and simmer for about 30 minutes. The water should be absorbed and the rice should be al dente to the bite {cooked through but slightly firm}.
  2. mince garlic, slice green onion, remove the stem and rib from kale and finely chop. Peel and dice shallot.
  3. Mix chicken broth base with 1/2 c water.
  4. remove mahi mahi from package, rinse and pat dry.
  5. In a medium saute pan over medium heat, add 1 tsp olive oil. Season each side of the mahi mahi with a pinch of salt and pepper. When the pan is hot add the mahi mahi and sear on each side for 4-5 minutes. The filets should have a nice golden crust. Remove the mahi mahi, set aside and cover to keep warm.
  6. In the same pan you seared the mahi mahi in, on medium heat, add the shallot, kale, garlic, and half the optional butter. Saute for 2 minutes. Deglaze the pan with the optional white wine and vegetable broth.
  7. Add the half and half or heavy cream to the pan while stirring. Add in the saffron and bring to a high simmer and cook for 8 minutes to reduce until slightly thickened. Add in the green onions and the optional remaining butter and stir to melt.
  8. Divide the forbidden rice between two plates. Add the mahi mahi on top of the rice. Spoon sauce over each filet, top with sliced green onions and enjoy!

*Recipe from Local Crate
**gluten-free 

Tell me which of these recipes are you going to try? Frenched Pork Chops or Saffron Mahi Mahi — comment below.

Pin these recipes

Frenched Pork Chop with Roasted Beet & Apple Salad Recipe Pin - Local Crate -- www.nourishmovelove.com

Saffron Mahi Mahi with Forbidden Wild Rice Recipe Pin - Local Crate -- www.nourishmovelove.com

 

This post is sponsored by Local Crate. I was compensated and all opinions are my own. Thank you for supporting Nourish Move Love! 

Special thank you to Local Crate for the delicious meals and my husband for helping me cook these beautiful plates and being patient while you watched your dinner get cold outside while I photographed it in natural light {love you}.

4 comments
    • Both meals were so good! I have to admit I haven’t had a pork chop in forever as they aren’t my fav, but man was this good! And yes, love supporting local when I can — always tastes so much better!

    • Thanks Chrissa! They are pretty amazing recipes, but I can’t take credit for them, those are all Local Crate! And so funny, I used to hate pork chops too and actually hadn’t had one in forever till this meal and man was it so good! Totally worth a try! Enjoy!