Using a mandolin with a "toothed" blade, slice zucchini into long noodle-like shapes. If you don't have a mandolin to do this, use a vegetable peeler and create long papardelle-like ribbons. Place zucchini into a big bowl. Season with ¼ teaspoon of salt and fresh cracked pepper. Mix well and set aside. In a food processor, add Italian parsley, basil, garlic cloves, and a pinch of salt. Pulse several times to combine. Turn the machine on and slowly drizzle in the olive oil. Add ½ cup of pesto to the zucchini pasta. Mix to combine. Add more sauce if so desired. Serve right away or cover tightly and let it marinate for a few hours. Garnish with Parmesan cheese, red pepper and a squeeze of fresh lemon juice.
Recipe: Season the pork chop generously with the pepper, cumin and salt. Place olive oil in a cast iron skillet under high heat and sear the pork chop on both sides. About 3 minutes on each side. To finish the chops, place in a 400 degree oven for about 12 minutes, or until thermometer reaches 140-150 degrees. In a separate cast iron skillet, add 1 tablespoon of olive oil, chopped onions and cook until soft. Add the minced garlic until fragrant, about 2 minutes, then add the okra, tomatoes, chicken stock and lime juice. Allow the ingredients to come together and the flavors to incorporate with each other for about 10 minutes then season salt and pepper. Serve the pork chops with the succotash on top and drizzle with fresh lime juice.
Each ingredient is a natural meat tenderizer, no chemicals because everything is provided in nature. Idea behind it is that you can make your own and with flavor. Inexpensive cuts of meat and make them more tender. *Marinating is key and using NATURAL ingredients is important.
