Archive for the ‘Latin’ Category

Cinco de Mayo is coming and to celebrate, we’re sharing a new pork carnitas recipe featured in our newest issue of Indulge, which is out on store shelves now!

Pork Carnitas
Serves 6


4 cloves garlic, minced
1 t. Mexican oregano
2 T ground cumin
1 dried Ancho chile, or 1 t. chili powder
2 t. salt, plus more to taste
2 1/2 – 3 lbs. boneless Carlton Farms pork shoulder or pork butt
Juice from one orange
1 medium yellow onion, quartered
2 bay leaves
Water to cover
1-2 T canola oil

1.  Combine the garlic, oregano, cumin, chile or chili powder, and salt in a bowl. Cut the pork into sizeable chunks.  Toss pork pieces with spices. 

2. Brown pork pieces in batches in a Dutch oven or heavy enameled pot, about 15-20 minutes, then remove to a plate. Deglaze the pan’s bottom with orange juice, stirring to break up the brown bits.  Put all the meat back into the pan with the onion, then add bay leaves and enough water to cover the meat.

3.   Bring to a boil, then cover and simmer. Cook about 2 hours, flipping the pieces once during cooking, until meat is soft and fork-tender.  When the pork is tender, remove from pot and set on a plate.  Discard the onion and bay leaves. Boil the remaining braising liquid, until it begins to reduce significantly; set aside about 1/2 C.

4.  Preheat boiler on high heat. Move pork pieces with a slotted spoon to a lightly oiled roasting pan.  Shred meat with 2 forks.  Toss the meat with the reduced braising liquid, adjust seasoning to taste, and broil meat until it begins to brown and caramelize.   Serve on warm tortillas with Grilled Corn Salsa and other fixings as desired.


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LIME CHIMICHURIThere’s a way of thinking that says: If it ain’t broke, don’t fix it! Luckily, that theory doesn’t resonate much with the culinary world. If it did, our food would be oh-so-boring and uninspiring. As it is, innovation is crucial (and fun!) when it comes to cooking, so while classical culinary rules lay the foundation for everything we do with our food, we’re constantly seeking to reinvent the wheel—or in this case, the salsa.

To do this, we called on Katherine Case, our catering director at the Burnside Zupan’s Markets, to help us sass up some salsas for your eating pleasure. We love our heirloom tomato standby salsa (especially when it’s tomato season and we can get such amazing local fruit), but Katherine is an absolute whiz in the kitchen. We had to let her have a go at something different!

Here are two of her favorite Latin inspired sassed up salsas. They take this culinary standard to new heights and we know you’re going to love serving them at your table!

From our table to yours…¡Buen apetito!

Lime Chimmichuri


½ C packed fresh cilantro, chopped
2 cloves garlic, smashed with the back of a knife, with a pinch of salt and finely chopped
3 T lime juice
Zest of ½ lime, finely micro-planed
¼ C extra virgin olive oil
½ t cayenne pepper
¼ t black pepper

  1. Combine all ingredients and let set for at least one hour before serving to let the flavors meld together.
  2. Re-adjust the seasonings before serving.


Mango Avocado Salsa


1 fresh mango, peeled, pitted and medium diced
1/2 red or yellow pepper, finely diced
1 small avocado, peeled and pitted, gently diced
½ C green onion, thinly sliced
1 Serrano pepper, very finely minced, add to taste
¼ C basil, torn into small pieces
¼ C cilantro, chopped
2 T fresh squeezed grapefruit juice
1 T fresh squeezed lime juice
¼ C extra virgin olive oil
Salt + Pepper to taste

  1. Combine all ingredients and adjust seasonings before serving with your favorite chips, veggies or crackers.

Note: Avocado and mango won’t last in the fridge, so this salsa should be consumed on the spot—but it’s so tasty that it probably wouldn’t last long enough to be leftovers anyway!

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