|2 servings||calories per servings 780||protein serving 41 g||carbs per serving 82 g||total fat per serving 39 g|
Traditional sloppy joes have nothing on our Fancy Joes. Green lentils are cooked with ground pork and spices, and served on a soft bun. Crunchy kale chips – a fun and easy way to get your greens – are dusted with a hint of flavorful PeachDish Salt. The lemony Parmesan dipping sauce balances the richness of the pork and the slight saltiness of the chips with a bright, tart finish.
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||18 g|
|Monounsaturated Fat||20 g|
|Total Carbohydrates||82 g|
|Dietary Fiber||14 g|
• Heat oven to 275° F.
MISE EN PLACE
• Peel and dice onion.
• Peel and mince garlic.
• Remove stems from kale and discard. Tear leaves into bite-size pieces.
• Zest lemon. Halve and juice 1 half (reserve remaining other half for another use).
• Split buns.
• Place a large skillet over medium heat. Add pork in an even layer. Cook without stirring until lightly browned on the first side, 3-4 minutes.
• Stir in onion, kale stems and garlic. Cook, stirring, until onion becomes translucent, 4-5 minutes more.
Stir in lentils, 3/4 cup water, tomato sauce and Fancy Joes seasoning. Bring liquid to a boil, then reduce heat to low. Cover and cook 20-25 minutes.
• In a mixing bowl combine kale, 1 tablespoon olive oil and 1/2 teaspoon PeachDish Salt. Toss well.
• Spread in a single layer on parchment-lined baking sheets.
• Bake 10 minutes.
• Rotate, and bake until kale is crisped and is very lightly browned at the edges, 10-15 minutes more.
• In a small bowl combine mayonnaise, lemon juice, lemon zest, Parmesan and 1 tablespoon water.
• Season to taste with PeachDish Salt and pepper.
• Taste pork, and adjust seasoning as desired.
• Top each bottom bun with half of pork mixture. Serve kale chips on the side, with Lemon Parmesan Mayo as a dipping sauce. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...