October 16, 2021 Issue, Page 10 of 18

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10 October 16, 2021 Add Powerful Pairings to Your Plate « FAMILY FEATURES ‘oining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day's events, Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites, As part ofthe Powerful Pairings initiative — launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses - these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities. ‘Combined, these three ingre- dients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation. Plus, the taste and versatility of these ingredients make it ‘easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments. Find more information, resources and recipes at powerfulpairings.com. Mediterranean Grain Bowl with Pork Skewers Mediterranean Grain Bowl with 2. teaspoons minced garlic lentils split and become soft. Cool and transfer to Arrange chickpeas on foil-lined 15-by-10-by-l-inch Pork Skewers 1 teaspoon lemon zest food processor. Add olive oil, tahini, lemon juice, baking pan. Drizzle with reserved olive oil mixture; Recipe courtesy of the United Sorghum Checkoff 1 teaspoon ground cumin minced garlic, cumin, salt and black pepper; process toss to coat. Roast 20-30 minutes, or until chickpeas Program, National Pork Board and USA Pulses 1 teaspoon salt 30-60 seconds, or until smooth, stopping to scrape down are toasted and crispy, stirring occasionally. Remove Prep time: 45 minutes, plus 2 hours marinate time 2 teaspoon black pepper sides as needed. Transfer to airtight container and store from oven and increase oven to 500 F. 1 sweet onion, chopped in refrigeratorup to 5 days until serving time. Drain meat, discarding marinade. Divide among Cook time: 75 minutes Servings: 6 (1 pork skewer, 2/3 cup sorghum, 3 cups no-salt-added chicken stock Cut pork loin into 1-inch cubes, Place in re-sealable six wooden or metal skewers. Arrange skewers on 2 tablespoons hummus) /4. cup whole-grain sorghum, rinsed plastic bag set in shallow dish. In small bowl, combine wire rack on baking sheet and bake 10 minutes, or and drained 3 tablespoons olive oil, garlic, lemon zest, cumin, salt until meat is slightly pink in center, tuning once Red Lentil Hummus: 11/3. cups water 1 cup canned garbanzo beans (chickpeas), and black pepper. Pour half olive oil mixture over halfway through. 13 cup dried red lentils rinsed, drained and dried with meat, reserving remaining half. Seal bag; turn to To serve, divide cooked sorghum between tablespoon olive oil paper towels coat meat. Marinate in refrigerator 2 hours, turning six shallow bowls. Top with tomatoes, arugula, tablespoon tahini cups halved cherry tomatoes cucumber, feta cheese, olives, chickpeas and Red 1 cup arugula bag occasionally, tablespoon lemon juice 1 cup chopped cucumber In medium saucepan, heat remaining olive oil Lentil Hummus, Serve with pork skewers. teaspoon minced garlic 2/3. cup crumbled feta cheese over medium-high heat. Add onion, cook and stir Nutritional information per serving: 505 calories; teaspoon cumin 1/2 cup Kalamata olives teaspoon salt 6-8 minutes, or until tender. Add stock and bring 28 g total fat (8 g saturated fat); 14 mg cholesterol; teaspoon black pepper To make Red Lentil Hummus: In small saucepan, to boil. Add sorghum. Reduce heat and simmer, 528 mg sodium; 43 g total carbohydrates (8 g dietary combine water and dried red lentils; bring to boil over covered, 45-60 minutes, or until sorghum is tender, fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% 2 ounces pork loin roast, trimmed of fat medium-high heat. Reduce heat to low and simmer, stirring occasionally. calcium; 19% iron; 16% potassium; 361 mg 4 tablespoons olive oil, divided covered, stirring occasionally, about 30 minutes, or until Preheat oven to 400 F. phosphorus (29%). Lemon-Garlic Tenderloin with Warm Preheat oven to 425 F. In medium saucepan, combine Sorghum Salad vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, Recipe courtesy ofthe United Sorghum Checkoff or until tender. Program, National Pork Board and USA Pulses In medium bowl, combine olive oil, garlic, parsley, Prep time: 25 minutes lemon zest, salt and pepper. Drizzle half oil mixture on Cook time: 70 minutes pork; rub in with fingers. Place pork in shallow roasting Servings: 6 (2 ounces pork, 3/4 cup sorghum salad) pan. Add sweet potatoes to bow! with remaining oil mix- cups vegetable broth ture, Toss to coat and set aside. cups water Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or cup whole-grain sorghum until pork reaches 145 F internal temperature and tablespoons olive oil potatoes are tender. Remove pork from pan. Cover; tablespoon minced garlic let stand 10 minutes. tablespoon minced fresh parsley Stir roasted sweet potatoes, beans, cranberries and 112 teaspoons lemon zest pecan halves into cooked sorghum and heat through. 12 teaspoon salt Slice pork tenderloin and serve with warm 2 teaspoon pepper sorghum salad. pork tenderloin (16 ounces), trimmed of fat Nutritional information per serving: 436 calories; medium sweet potato, peeled and cut into 15 g total fat (2 g saturated fat); 55 mg cholesterol; 1/2-inch pieces 369 mg sodium; 55 g total carbohydrates (8 g dietary cup kidney beans, rinsed and drained fiber, 16 g sugars); 25 g protein; 2% vitamin D; 12 cup dried eranberries 6% calcium; 20% iron; 20% potassium; 377 mg 12 cup pecan halves phosphorus (30%). Sorghum Split Pea Soup Sorghum Split Pea Soup In 4-quart stock pot or large pot, heat oil over Recipe courtesy ofthe United Sorghum Checkoff medium heat. Add onion, carrots, celery and Program, National Pork Board and USA Pulses garlic; season with salt and pepper, to taste, and Prep time: 20 minutes ‘cook, stirring occasionally, 10-12 minutes, or until Cook time: 60 minutes onion is tender. Add chicken stock, split peas, ham Servings: 6 (1 1/4 cup each) bone, ham, sorghum, thyme sprigs and bay leaves. 11/2 tablespoons olive oil Bring to boil; reduce heat and simmer, covered, onion, chopped 45-60 minutes, or until split peas are soft and 3/4. cup sliced carrots sorghum is tender, 3/4 cup sliced celery Remove ham bone, thyme sprigs and bay leaves salt, to taste from soup. Remove ham from bone, chop ham and Pepper, to taste return to pot. Discard bone, thyme sprigs and bay 112 teaspoons minced garlic leaves. Add Worcestershire sauce and season with a ‘cups no-salt-added chicken stock salt and pepper, to taste. 11/4 ‘cups green split peas Garnish with chopped fresh thyme and cracked small ham bone black pepper, if desired. 23 ‘cup chopped ham 213 cup pearled sorghum Nutritional information per serving: 336 calories; sprigs thyme 8 g total fat (2 g saturated fat); 22 mg cholesterol; ve bay leaves 573 mg sodium; 48 g total carbohydrates (12 g 112 tablespoons Worcestershire sauce dietary fiber, 7 g sugars); 20 g protein; 3% vitamin chopped fresh thyme (optional) D; 5% calcium; 17% iron; 19% potassium; 227 mg cracked black pepper (optional) phosphorus (18%). ‘Lemon-Garlc Tenderloin with Warm Sorghum Salad