Total Time: 30 active minutes | Servings: 4

Ingredients

• 4 large ears of corn, shucked
• 1/4 cup mayonnaise
• 1/2 medium lime, zested and juiced
• 2 teaspoons ancho chili powder
• 1/4 cup crumbled cotija or grated Parmesan cheese

Preparation

• To grill corn, heat a gas grill on high for 20 minutes, or build a fire in a charcoal grill and wait for the coals to be covered with ash. While the grill heats, place the mayonnaise in a medium bowl and stir 1/4 teaspoon of the lime zest and 1/2 teaspoon of the juice. Reserve.
• When the grill is hot, place the ears of corn over the hot side of the grill and cook, turning with tongs occasionally, until cooked and charred in spots. Coat each ear with mayonnaise and sprinkle with chili powder and cheese. Serve immediately.

Nutritional Information

230 calories, 9 g. fat, 10 mg. cholesterol, 250 mg. sodium, 37 g. carbohydrate, 4 g. fiber, 8 g. protein

Total Time: 4 1/2 hrs; 30 minutes | Servings: 12

Ingredients

• 4 pounds boneless pork shoulder
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 12 ounces lager beer or apple juice

Sauce

• 1 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 1/2 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 12 buns

Bread and butter pickles, sliced sweet onions and pickled peppers (optional)

Preparation

• Preheat the oven to 300 F. and adjust the racks so you can fit a Dutch oven with the lid on. If desired, trim some of the fat from the outside of the roast (the liquids will be used for the sauce, so all the rendered fat will be in the dish). The pork should fit in a large Dutch oven; if necessary, cut to fit.
• In a small bowl, mix the brown sugar, salt, smoked paprika and cumin. Rub all over the pork.
• Place the Dutch oven over medium-high heat and let heat for several seconds before drizzling in the oil. Let the oil heat for a few seconds and then place the pork in the pan. Let it brown for about two minutes before turning carefully to brown all sides. When the pork is browned, pour in the lager or apple juice. Stand back to avoid the steam and fat spatters that the liquid will create when added to the Dutch oven.
• Cover the Dutch oven, place in the preheated oven and set a timer for three hours. After three hours, uncover the pan and use tongs to turn the pork over. Return to the oven for one hour, until the meat is easily pierced with a knife and some browned edges are visible.
• Remove from the oven and transfer the cooked pork to a large bowl to cool, leaving the liquids in the Dutch oven.
• In a medium bowl, combine the ketchup, cider vinegar, Dijon mustard, brown sugar and Worcestershire sauce, then stir them into the liquid in the Dutch oven. Turn the burner to medium-high heat and bring to a boil, stirring, then reduce the heat to keep the liquids simmering. Cook, stirring frequently for 10 to 15 minutes to thicken the sauce. Remove from heat.
• When the pork is cool enough to handle, use two forks to shred the meat.
• Stir the cooked meat into the sauce to mix and heat through.
• Serve the pulled pork on buns with fixings, such as bread and butter pickles, sliced sweet onions and pickled sweet or hot peppers, if desired.

Nutritional Information

460 calories, 21 g. fat, 80 mg. cholesterol, 800 mg. sodium, 24 g. carbohydrate, 1 g. fiber, 31 g. protein

Total Time: 15 minutes | Servings: 4-6

Ingredients

• 2 fresh peaches
• 1/2 pint fresh strawberries
• 1 tablespoon honey
• 1/2 teaspoon smoked sea salt
• 1/4 cup chopped fresh chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon sherry vinegar
• 2 tablespoons olive oil, divided
• 6 ounces chevre
• 1 whole wheat baguette, sliced

Preparation

• Preheat the oven to 375ºF.
• Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds.
• Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel. Halve, pit and dice the peaches and stem and dice the strawberries.
• Stir in the honey, sea salt, chives, thyme, sherry vinegar and 1 tablespoon of the olive oil; set aside.
• Brush the baguette slices lightly with the rest of the olive oil, and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through.
• Spread the warm baguette slices with chevre and top with the fruit mixture.

Nutritional Information

130 calories, 10 g. fat, 10 mg. cholesterol, 330 mg. sodium, 10 g. carbohydrate, 7 g. fiber, 5 g. protein

Total Time: 15 minutes | Servings: 4

Ingredients

• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 4 large portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 large red bell pepper, sliced
• 2 cups kale, stemmed and chopped

Preparation

• In a measuring cup, combine the tamari, rice vinegar, maple syrup and sesame oil. Reserve.
• Place a wok or large saute pan over high heat. Drizzle with canola oil and swirl the pan to coat. Add half of the portobello slices and stir fry until shrunken, then transfer to a plate. Sear the second batch of mushrooms and place on the plate.
• Add the garlic, ginger, red pepper flakes, bell pepper and kale and stir fry until the pepper is softened slightly. Add the mushrooms back to the pan, then stir the sauce and drizzle over the pan. Stir until slightly thickened.

Nutritional Information

120 calories, 4.5 g. fat, 0 mg. cholesterol, 540 mg. sodium, 18 g. carbohydrate, 4 g. fiber, 6 g. protein

Total Time: 5 minutes | Servings: 2

Ingredients

• 1 cup frozen strawberries
• 4 cups cubed watermelon, seeds removed
• 2 tablespoons fresh lime juice
• Mint sprigs, for garnish

Preparation

• In a blender, combine the watermelon and strawberries. Add the lime juice and puree. Serve immediately with mint sprigs for garnish.

Nutritional Information

222 calories, 1 g. fat, 0 mg. cholesterol, 8 mg. sodium, 56 g. carbohydrate, 4 g. fiber, 4 g. protein