Garden Chopped Salad with Hatch Chile Vinaigrette

Combine all vinaigrette ingredients in a food processor and blend until smooth. Set aside. 

Blister the corn on a grill or gas range until lightly charred on all sides. Hold the corn upright in a large salad bowl and use downward cuts with a paring knife to cut the kernels off the cob into the bowl.

Fill your salad bowl with chopped romaine, then add the remaining salad ingredients. 

Top salad with Hatch chile vinaigrette and enjoy! 

350 calories; 23g total fat (4g saturated); 550 mg sodium; 36g carbohydrates; 14g dietary fiber; 8g sugar (0g added sugar); 10g protein 

Perfect Barbeque Chicken Pizza  

  1. Place pizza stone in oven on middle rack and preheat to 500° or as hot as your oven will go.  
  1. Allow pizza dough to rest out at room temperature for about an hour before attempting to roll out. Gluten will relax and become much easier to manage. 
  1. Dust your pizza peel with semolina flour to help with sticking and start building your pizza. 
  1. Less is more here, so top with a good (thin) layer of pizza sauce to the edges. Then a good layer of the shredded mozzarella and the rest of the toppings.  
  1. Bake for 5-7 minutes on the pizza stone, turning once to get the even browning on all sides of the crust. Enjoy!  

Lean Grilled Al Pastor Skewers

Directions:
To begin preparing, add the dry chilies in a sauce pan with the ½ cup of chicken stock. Bring to a
boil and reserve. Once it cools down enough to touch, remove seeds and stems from chilies.
In a blender, add the vegetable oil, spices, salt, vinegar, garlic, chipotle paste, sugar, ½ cup of
sliced pineapples, lime juice and chilies with the chicken stock. Blend until well incorporated.
Taste and adjust flavors as needed. Reserve marinates.
Meanwhile, pork is in the freezer for about 20 to 30 minutes. Remove from freezer and slice into
1/8-inch-thick strips.
Combine pork strips with marinate, tossing well so every slice is marinated. You should
refrigerate for at least 3 hours for more flavor; or it can be refrigerated overnight.
Once ready, thread the piece of pork onto skewer, piercing a couple of times to make sure meat is secure. Next, pierce the pineapple piece; repeat until you have about two inches left of skewer.
Make sure everything is tight.
Grill skewers on your grill until pineapple pieces are lightly charred and pork is cooked through.
It should take about 5 to 8 minutes.
Transfer skewers to a platter, add lime and cilantro. Serve with tortillas and Salsa Verde and
enjoy!

Creamy Pasta with Chicken and Asparagus

Peel asparagus stalks and slice diagonally into 2” pieces. Bring a large pot of salted water to a boil and add asparagus. Cook for about 3 minutes or until bright green and crisp-tender. Using a slotted spoon, remove and shock in a bowl of ice water. Drain and set aside. Cut chicken into small bite-size pieces, about 1½ inches long and season with salt and pepper. Heat a medium skillet over medium high heat. Add butter and melt. Add chicken pieces to pan and cook for 5-7 minutes or until chicken is fully cooked through and no longer pink in the center (internal temperature of 165°). Add shallots and stir to combine.

Add heavy cream and reduce heat to simmer. Add in drained asparagus and dried chili or chili flakes to taste. Stir in tarragon, gorgonzola and parmesan cheeses until well combined. Grate nutmeg over dish. Taste and adjust seasonings as necessary.

Return pot of water to a boil and add pasta, cooking according to package directions or until al dente. Drain and add directly to pan with sauce and toss to coat. Serve immediately.

Pork Chop Spice Blend

Mix all dry ingredients together. Store in an airtight container.  

Preheat the oven to 450°.

Pat the pork chops dry and sprinkle ½ tsp of the seasoning mixture on each pork chop, making sure to season both sides.

In a medium skillet over medium-high heat, warm 2 tsp of canola or avocado oil.

Add the pork chops to the skillet and press them to ensure full contact. Sear for 2-4 minutes per side.

Transfer the pork chops to a baking sheet and bake for 5-10 minutes, or until the internal temperature of the pork chop reaches 145°.

Let the pork chops rest for 5 minutes before cutting.

Nutrition information per pork chop210 calories; 12.6g total fat (3g saturated); 0g carbohydrates; 22.8g protein; 393mg sodium  

Coconut Chicken Soup

  1. Mince or grate ginger, garlic and jalapeno. Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, half of the chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix. Use your hands to form 2-inch meatballs (about 2 ounces each).  
  1. In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Make sure not to overcrowd your pot so that your meatballs can evenly brown. Transfer to a plate and repeat with the remaining meatballs, adding oil as needed. 
  1. Once all the meatballs are browned and out of the pot, add sliced mushrooms to the pot and begin to sauté until soften and lightly golden brown. If there is any residue from the meatballs that begin to get too brown with the mushrooms, add a bit of the broth to deglaze the pan. Add the reserved ginger mixture to the mushrooms and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, tamari and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes. 
  1. On a very low heat stir in the spinach and lime juice. Continue to simmer until the spinach has wilted. **Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges. 

**optional: this soup may be served over forbidden or white rice 

Sesame Noodles with Chicken

Cook noodles according to package direction (being careful not to overcook). Drain, rinse with cold water and add to a large serving bowl. Add cabbage, carrots, bell pepper, green onions and edamame to the bowl.

In a separate bowl, combine tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended.

Drizzle dressing over vegetables and noodles and add toasted sesame seeds. Use tongs or your hands to combine all ingredients.

Nutrition per serving: 290 calories; 12g total fat (2g saturated); 550mg sodium; 28g carbohydrates; 4g dietary fiber; 3g sugar (0g added sugar); 21g protein 

Tuna, Tomato, and Cannellini Bean Salad

Whisk together oil, lemon juice, and garlic in a medium bowl. Add beans, tomatoes, onion, and parsley and toss together. Gently stir in tuna. 

If using lettuce, divide equally onto small plates and top with the tuna salad.

Nutrition per serving: 270 calories; 11g total fat (1.5g saturated); 320 mg sodium; 23g carbohydrates; 8g dietary fiber; 2g sugar (0g added sugar); 23g protein 

Chicken Lettuce Wraps

This recipe was submitted by USU Intern Heather Wright.

Spread hummus over middle section of tortilla in a long rectangle. Lay chicken over hummus, and then cover with sliced cheese.  Add lettuce and tomato evenly on top. Sprinkle with Everything Bagel seasoning. To finish, tuck the left and right ends in and roll the wrap up from the bottom to top.

Nutrition per serving: 480 calories; 18g total fat (7g saturated); 717mg sodium; 43g carbohydrates; 7g dietary fiber; 3g sugar (0g added sugar); 38g protein

Bean and Bison Chili

Brown the ground bison in a stockpot over medium-high heat. Once cooked, remove the bison into a strainer and place onto a bowl, allowing the fat to drip off.

Add the extra-virgin olive oil to the stockpot. Once the oil is hot, add the onion and peppers and cook until they begin to soften. Add the garlic and cook for another two minutes or until fragrant, stirring frequently with a spatula.

Add the bison back into the stockpot, along with the diced tomatoes, crushed tomatoes, beans, beer, water, smoked paprika, salt, cumin, chili powder, and Worcestershire sauce. Open the can of chipotle peppers in adobo sauce and discard the chipotle peppers, adding the remaining adobo sauce to the stockpot.

Bring the chili to a boil and then reduce to a simmer. Cook uncovered for one hour, stirring frequently.

Nutrition per serving: 360 calories; 7g total fat (2.5g saturated); 760 mg sodium; 46g carbohydrates; 12g dietary fiber; 10g sugar (0g added); 28g protein