Who’s ready for some comfort food – yet fresh and healthy? Check out Kent’s Market Season of Savings advertisement this week for some ideas on homemade meals that are sure to satisfy! To get you started – check out these recipes with links to our website to purchase!
BANANA SQUASH SOUP
1 tablespoon coconut oil
1 tablespoon butter
1 white onion, diced https://shop.kentsgrocery.com/shop/product/604/ONIONS_WHITE
3 cloves garlic, chopped
Salt and ground pepper to taste
1 pound banana squash, cubed https://shop.kentsgrocery.com/shop/product/640/Banana_Squash
1 pound sweet potatoes, cubed
1 green apple, cubed
4 cups chicken broth
1 tablespoon chopped fresh basil
1 tablespoon curry powder
1 teaspoon crushed dried basil leaf
Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
Puree soup in the pot with a hand blender until smooth.
Dijon Pork Tenderloin with Apples and Cabbage
½ head green or red cabbage, cut into 1/2 inch thick wedges
2 large apples, cored and sliced https://shop.kentsgrocery.com/shop/product/362/Gala_Apples_Large
5 tablespoons olive oil
½ teaspoons kosher salt
½ teaspoon black pepper
2 (16 oz) pork tenderloins https://shop.kentsgrocery.com/shop/product/28782/Pork_Loin_Roast_Boneless
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).