Tortilla Soup with Pork and Squash

Menu:
Tortilla Soup with Pork and Squash || Real Simple

Serves 6 | Hands-On Time: 15m | Total Time: 8hr 15m

Ingredients
1 2-1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
1 small butternut squash (about 1-1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1 14.5-ounce can diced tomatoes
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon chili powder
kosher salt
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
1 tablespoon canola oil
sliced radishes, cilantro sprigs, and lime wedges, for serving

Directions
1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.

3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.

YUM!

Ravioli Salad

Menu: Ravioli Salad || Super Natural Every Day

Ravioli Salad
Serves 4-6

Ingredients
⅓ c. pepitas
1 c. lightly packed cilantro leaves and stems
⅓ c. freshly grated Parmesan cheese
3 cloves garlic, peeled
2 tbsp. fresh lemon juice, plus more if needed
⅔ c. extra virgin olive oil
16 oz. fresh or frozen ravioli (I used cheese and spinach)
½ c. oil-cured black olives, pitted and torn or chopped
Fine-grain sea salt
Thyme or chive flowers, to garnish (optional)

1. Toast the pepitas in a single layer in a large, heavy skillet over medium heat. Toss them around every couple of minutes, until fragrant and toasty. Let cool.

2. Bring a large pot of water to boil.

3. In the meantime, make the cilantro pesto.

4. Combine most of the pepitas, cilantro, Parmesan cheese, garlic, lemon juice, and a splash of olive oil, and blend with an immersion blender (or in a food processor or standard blender) until smooth.

5. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and add salt or lemon juice, if needed.

6. When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes.

7. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit.

8. Add another ½ c. of the pesto along with most of the black olives.

9. Toss well, but gently, and then decide whether you want to add more pesto. Turn everything out into a large bowl or platter and sprinkle with the remaining olives, pepitas, and flowers. Serve warm or at room temperature.

10. Reserve the remaining pesto for tossing with leftovers.