Baby food and Blue Apron

Hi, hi, hi, hi.
I've missed ya'll, but love reading weekly meals. I've been doing a lot of cooking these days (more than ever), but it's mostly baby food since B is a monster baby and loves to eat everything I put in front of her. The doctor said that baby food isn't necessary and that I should just be pureeing up whatever we eat, but since you usually do delivery or frozen (TERRIBLE), I'm now more motivated than ever to get cooking. Can you imagine how much she'll love the shepherds pie?!?

I guess it hasn't all been delivery or frozen because I have been doing Blue Apron. Have ya'll heard of it? It's pretty fun and a great concept. They send you a box that has the ingredients for 3 different meals, usually chicken, fish, and pork or beef. This pork recipe is by far my favorite thing we've made. It would be perfect for a dinner party because it seems fancy with the rhubarb, but it's really easy and well balanced. Really crisp and delicious for summer! What I love most about the recipes is that you use ingredients you'd never otherwise choose! Who knew that Freekah was healthy and delicious?!?! If you guys want, I have 3 week free trials. You can try it out.

Also, I'm not afraid of the Pepsi. Putting it on the list.

Ingredients

• 6 Ounces Rhubarb

• 1 1-Inch Piece Ginger

• 1 Bunch Thyme

• 1 Lemon

• 1/2 Bunch Asparagus

• 1/4 Cup Whole Almonds

• 1/2 Cup Cracked Freekah

• 6 Pork Tenderloin Medallions

• 2 Tablespoons Honey

• 3 Tablespoons Currants

• About 585 Calories Per Serving

• Makes 2 Servings

Cook the freekah:

Heat a medium pot of salted water to boiling on high. Add the cracked freekah and cook 22 to 25 minutes, or until tender and cooked through. Drain thoroughly and set aside as you continue cooking.

2

Prepare the ingredients:

While the freekah cooks, wash and dry the fresh produce. Cut the rhubarb into ¾-inch pieces . Peel and mince the ginger. Pick the thyme leaves off the stems; discard the stems. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Trim off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces. Roughly chop the almonds.

3

Make the rhubarb chutney:

While the freekah continues to cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add therhubarb, honey, lemon zest and the juice of 2 lemon wedges. Bring the mixture to a simmer then reduce the heat to medium. Simmer, stirring occasionally, 12 to 15 minutes, or until saucy and thickened. Remove from heat and stir in 1 teaspoon of olive oil; season with salt and pepper to taste and set aside.

4

Cook the pork:

While the chutney simmers, pat the pork medallions dry with paper towels, then season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add theseasoned pork medallions and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until browned and the juice runs clear. Transfer the cooked pork to a plate, leaving any drippings in the pan. Set the pork aside to rest as you continue cooking.

5

Toast the almonds:

While the pork rests, heat the reserved pork drippings on medium until hot. Add the almondsand toast, stirring frequently, 1 to 2 minutes, or until browned and fragrant.

6

Finish & plate your dish:

To the pan of almonds, add the asparagus and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and bright green. Add the currants,cooked freekah and thyme; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined; season with salt and pepper to taste. Remove from heat. To plate your dish, add any juices from the cooked pork to the freekah, then divide the pork medallions andfreekah between 2 plates. Top with the rhubarb chutney and garnish with the remaining lemon wedges. Enjoy!