Spiced Honey Pork with Cumin Barley & Wilted Ginger Kale

Bring Out The:


Cutting board


Measuring cup

Wooden spoon

Medium saucepan with lid

Large sauté pan

Mixing bowl

From Your Pantry:

3 tbsp. olive oil, divided

1/2 tsp. kosher salt

1 and 3/4 cups water

1 tbsp. salted butter


1 ginger root

1 2 tsp. ground cumin

3/4 cup pearl barley

2 (5.5 oz.) pork chops

2 tsp. Birds & Beast Rub

1 tsp. rubbed sage

1/4 cup honey

1/3 cup apple cider vinegar

4 cloves garlic, divided

2 tsp. Dijon mustard

1/4 tsp. red chilli flakes

4 oz. chopped kale


Crush 2 cloves garlic. Mince remaining 2 cloves. Peel and finely chop 1 tbsp. ginger.

In a small saucepan over medium high heat, combine 1 tbsp, olive oil, cumin and ½ tsp, kosher salt. Once oil is hot add barley. Toss to coat with cumin. Add 1 ¾ cups water, and bring to boil. Reduce heat, and cover. Let simmer until barley is tender, 20-25 minutes.

While barley is cooking, season pork chops with Bird and Beasts rub. In a mixing bowl, combine sage, honey, apple cider vinegar, crushed garlic and mustard.

Place a large sauté pan over medium high heat, and add 1 tbsp. olive oil. When oil is hot, add pork chops and cook. 1-2 minutes. Flip and continue cooking 1-2 minutes more.

Reduce heat to medium-low, and pour in honey-vinegar mixture. Gently shake pan to mix ingredients. Flip pork to coat in sauce. Cook until pork is done, 3-4 minutes.

Transfer pork to a plate. Let honey glaze, reduce to half its original volume. Transfer to a small bowl.

Place the same pan over medium-high heat. Add chili flakes, minced garlic, 1 tbsp ginger, 1tbsp olive oil and 1 tbsp butter. Let cook until garlic just begins to lightly brown, about 1 minute.

Add kale and cook, tossing to wilt.

Slice pork against the grain. Divide barley and kale between plates. Top with pork and honey glaze and serve.

Shrimp and Smoked Sausage Pilaf

Bring Out The:


Cutting board

Can opener

Measuring spoons

Medium saucepan with lid

From Your Pantry:

1 tsp. olive oil

¼ tsp. kosher salt

1/8 tsp. ground black pepper

½ cup water


1 link The Holy Smokes Sausages

1 container (4 oz.) green peppers, onion, and celery

1 packet (3/4 cup) long grain rice

1 packet (1 tsp.) seafood seasoning

1 can (8 oz.) tomato sauce

1 can (14 oz.) low sodium chicken broth

1 tsp. Worcestershire sauce

8 oz. shrimp

3 sprigs parsley, divided


Pick and chop parsley leaves. Halve sausage lengthwise, and cut into ¼-inch slices. Open tomato sauce and broth cans.

Place a medium saucepan over medium-high heat. Add 1 tsp. olive oil. When hot, add sausage and vegetable blend. Cook until vegetables begin to brown, 1-2 minutes.

Add rice, seafood seasoning, ¼ tsp. kosher salt and 1/8 tsp. black pepper. Stir to coat rice with spices. Stir in tomato sauce, broth, Worcestershire sauce, and ½ cup water, and cover. Reduce heat to medium-low, and let simmer for 15 minutes.

Stir rice, Stir in half of parsley and shrimp. Cook uncovered until shrimp and pink, 4-5 minutes.

Divide pilaf between 2 bowls. Garnish with remaining parsley, and serve.