Slow-cooked pork with Israeli couscous

The Ingredients: pork

6 pork loins

1/4 cup dried figs

1/4 cup dates

1/4 cup maple syrup 

1/2 cup miso 

1 cup water

Mix the miso, maple syrup and water in a slow cooker. This should be a nice, salty-sweet juice. Turn the heat on low. Trim up the pork loins of any fat and dice into small cubes. I used kitchen shears for this- very quick and easy! Add the pork to the mixture and let cook on low for 3 hours. 

The Ingredients: couscous

1 box of Israeli couscous

2 tbsp olive oil

6 mini bell peppers 

1 shallot

cumin

coriander

paprika

salt

Coat a pot with olive oil. Throw in the couscous and sautée. Chop the shallot and mini bell peppers (make sure to remove the seeds!) and sautée with the couscous until golden-brown. Add spices and salt and water. Bring to a boil. The couscous will absorb all the water like rice. When pork is cooked, serve over the couscous. Enjoy! 

Artichoke Chicken

The Ingredients

4 chicken cutlets

1 bag of frozen artichokes

2 cloves of garlic

1/2 cup cherry tomatoes

2 tbsp olive oil

lemon juice from one lemon

parsley

salt

I lucked out and was able to use some pre-made all-natural cutlets that my father prepared for his restaurant. However, you can alternate with dipping the cutlets in egg, then flour, then egg again, and breadcrumbs. Gluten-free and wheat flour are great alternatives to making the cutlets healthier. Fry with olive oil and set aside. Use paper towels to absorb the oil. 

In a pan, add olive oil and chop the garlic. Lightly brown and add the artichokes and cherry tomatoes to the pan. Sautée and add mixture to the chicken cutlets. Top with lemon juice, parsley, and salt to taste. Yum! 

The finished product! 

Italian-style Codfish

The Ingredients

2 codfish filets 

2 tbsp olive oil

1/2 cup of white wine

2 garlic cloves

1 cup of cherry tomatoes

several sprigs of parsley

kalamata olives

capers

Chop garlic into small pieces. In a pot, add olive oil and lightly sautée the garlic until a caramel color. Then, add the cherry tomatoes and cook until they soften. Add the white wine. Then, add the filets. Add just enough water to fully cover the fish. Let cook for around 15 minutes and cover. Then, add capers, olives, and parsley. Enjoy! 

Smoked Salmon Yogurt Dip

The Ingredients

2 cups Greek yogurt

3 sprigs of dill

several pieces of smoked salmon

juice from half a lemon

Blend all ingredients and enjoy! Super tasty with some crunchy crackers.