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School has been back in session for well over a month now, and although the back-to-school craziness has died down, it is SO much more hectic now! We’ve got half days for conferences with Scarlet’s school, and fuller days for Des. Scarlet has soccer, birthday parties, and upcoming rehearsals for “The Nutcracker.” She will be starting piano lessons shortly, and Des is doing new after-school STEM play. In between school, work and play, we’re getting our Halloween costumes ready for next week!
That photo is from two years ago. I can’t tell you what we’re being this year yet! I can only tell you that Des will be something delicious, Scarlet’s costume is still in flux, Cassidy will be something truly original, and I will be unrecognizable!
With that said, I can’t wait to hear about all of your Halloween costumes! I also can’t wait to hear about your tasty meals this time of year. I have a real TREAT for you today, and it’s no TRICK. It’s a meal that can be cooked and prepared deliciously in 30 minutes! It has the NEW flavors of Smithfield Marinated Fresh Pork in my favorite – Hardwood Smoked Bacon Cracked Black Pepper Tenderloin, and we have Cassidy’s famous Kale Avocado Salad. It has been around for several years now.
It’s as healthy as it is delicious, and as delicious as it is healthy. I love the tart, soft, and even slightly crunchy salad with the fresh flavors of the pork. Smithfield Marinated Fresh Pork is the perfect meal solution for any night of the week and can be grilled, roasted, sautéed, or prepared in a slow cooker. It’s already marinated so you don’t have to prepare a glaze or a rub.
For a great bonus, leftovers can be repurposed into so many easy and tasty options for the next day! There are pork rolls with cheese, or you can scramble the pork into your eggs with cheese. Cassidy took leftovers into work today for pork sandwiches. At dinnertime, you can make pork tacos! I think you all know how much I love tacos these days.
I love the flavors with the Kale Avocado salad, which I believe we first made for a potluck not long after we all had our new babies and had many potlucks that first fall and winter. I remember quite a few people asking for the recipe.
- 1-2 bunches of kale
- 1-2 avocados
- 2 limes
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar - start with two tablespoons
- Optional: ginger, garlic, black pepper, sesame seeds, etc.
- Wash kale, remove stems and chop into small pieces (about 1-2 inches)
- Mix wet ingredients in a bowl
- Mash avocado and toss with kale
- Squeeze lime juice over kale and avocado
- Add the soy sauce and vinegar
- Using your hands, firmly massage the salad - making sure the salt, the fat, and the acid are softening the raw kale and causing it to wilt
- Stir for a few minutes
- Serve that day, as avocado doesn't keep well
Make sure you really mix the salad well - even with your hands - because you want all the fats, the vinegar, and the sauce to break down the kale. There's no need to steam or wilt the kale in this recipe. The consistency will be just right!
And there it is! Dinner in 30 minutes, although you can also set it and forget it in the slow cooker. The salad is made in about ten minutes. I recommend it for all seasons of the year, and to me it tastes great with Smithfield®.
Did you know that you can get great quality meat right at your local Walmart? This is so helpful for those hectic days in which you just want to do one-stop shopping. Just look for the pork in the meat section of Walmart.
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