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Balsamic Glazed Strawberries

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Balsamic Glazed Strawberries
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Toffee Matzo Brittle

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Natural Easter Egg Dyes

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pineapple

Tostadas al Pastor

Tostadas_al_Pastor_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 13 hours; 40 minutes active
Servings: 6

The one-two punch of low-and-slow cooking plus the tenderizing enzymes found in pineapple makes this tender and delicious dish a treat for the senses. Plus, with pork shoulder roasts on sale in the Co-op Meat department at just $3.99 per pound, you’ll get a great deal on a delicious mexican-inspired dinner.

Ingredients

Shredded Pork

  • 1 1/2 pounds pork shoulder roast with bone

  • 1 small onion, chopped

  • 1 8 oz pineapple chunks in juice

  • 1 small orange, juiced

  • 2 tablespoons white vinegar

  • 2 tablespoons chili powder

  • 4 large garlic clove, halved

  • 1 teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 medium lime (optional)

Tostadas

  • 12 corn tortillas

  • 1 15 ounce can of black beans, drained and mashed

  • 1 avocado

  • 1/4 cup cilantro leaves

Preparation

Shredded Pork

  1. Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.

  2. If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.

  3. If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.

Tostadas

  1. Preheat oven to 350 degrees F.

  2. Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).

Hawaiian Hot Dogs

Summer is the perfect time to put a new twist on an old classic. Some may balk at more adventurous fare, but the humble hot dog is sure to please even the pickiest palate. Substitute vegan sausages and eggless mayo for a near-identical experience that anyone can enjoy.

Hawaiian Hot Dogs

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Hawaiian Hot Dogs — Stronger Together.jpg

Ingredients

  • 1/4 cup low-fat mayonnaise

  • 1/2 teaspoon powdered wasabi

  • 1 teaspoon soy sauce

  • 1/4 medium pineapple

  • 1 teaspoon oil, plus oil for the grill

  • 4 hot dogs

  • 4 whole-wheat hot dog buns

  • 1/4 cup sliced red onions

  • 1/4 cup chopped cilantro

  • Sriracha to taste (optional)

Preparation

  1. Heat the grill to high. In a small bowl, combine the mayonnaise, wasabi and soy sauce, and stir to mix well. Set aside.

  2. Stand the whole pineapple on its base on a cutting board. Using a sharp knife, cut the skin from the pineapple and discard. Cut off the base and the top, leaving a cylinder of pineapple. Place the cylinder upright again and slice downward along the core, to cut away the flesh in large pieces. Place one of these pieces core side down and slice in 1/2-inch thick vertical slices. Reserve the remaining pineapple for another use (or grill for another use).

  3. Place the pineapple slices in a large bowl and drizzle with oil. Use tongs and paper towels to rub vegetable oil on the grate. Place the pineapple slices on the oiled grate and grill for about 2 minutes, just until the slices are marked. Turn and grill for another minute. Put back in the bowl and let cool, then cut the pineapple slices into 1-inch pieces.

  4. Reduce the heat to medium and grill the hot dogs, turning every couple of minutes, until marked and cooked through, about 8 minutes. Spread buns with the mayonnaise mixture and place a hot dog in each one. Top with pineapple and serve with red onion, cilantro and Sriracha sauce if desired.

Serving Suggestion

Skip the potato chips and serve these hot dogs with grilled fruit kebabs featuring pineapple, peaches and plums. Veggie dogs are a great meat-free option to try.