Sheet Pan Pork Chops, Apples, Onions and Sweet Potatoes

Sheet Pan Pork Chops, Apples, Onions and Sweet Potatoes

Instructions:
Pre-heat oven to 350 degrees. Line a large baking sheet with foil the spray with cooking spray. Mix together half the olive oil (two tablespoons) with the fresh herbs, garlic, salt and pepper then rub pork chops evenly to coat on both sides. Scatter the apples, onions and sweet potatoes around the pork chops. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste then mix well with hands. Bake until pork is golden and cooked through, about 25-30 minutes depending on thickness of pork.

Apple & Poblano Gnocchi Bake with Smoked Cheddar Cheese

Apple & Poblano Gnocchi Bake with Smoked Cheddar Cheese

This Apple & Poblano Gnocchi Bake with Smoked Cheddar Cheese delivers an explosion of flavors and texture in every bite! Made of fluffy gnocchi, sweet and tart JUICI apples with a hint of spice from the poblano peppers—all of these doused in a creamy cheese sauce and baked to perfection! It is the ultimate fall recipe to make on the holidays!

Preparation:
Preheat the oven to 400 degrees.

Steps:
1. Cook the Gnocchi. Fill a large pot with water and bring it to a boil. Add the gnocchi and cook according to the package directions. Remove the gnocchi from the pot and set aside.

2. Sautee the apples and peppers.In a 10-inch nonstick skillet preheated to medium-high heat, add the olive oil and poblano pepper. Saute the pepper for about 5 to 7 minutes or until softened. Next, add the onion and apple. Continue to cook until softened, about 5 minutes. Remove the veggies from the skillet and add them to the bowl with the gnocchi and toss.

3. Make the cheese sauce. In the same skillet as the veggies, melt the butter over medium heat. Add the flour and begin to whisk for about a minute. Gradually pour in the milk and continue to whisk until thickened about four to five minutes. Once thickened add the shredded cheese and turn off the heat. Continue to whisk until the cheese sauce is smooth.

4. Assemble. Pour the cheese sauce over the bowl with gnocchi and gently stir to combine.

5. Add the panko crust. Wipe the 10-inch nonstick skillet clean with a paper towel. Pour the gnocchi into the prepared baking dish. Melt the remaining 1 tbsp of butter in the microwave. Add it to a bowl with panko and cayenne pepper. Stir to combine. Place the panko mixture on top of the gnocchi.

6. Bake. Bake for about 15 to 20 minutes or until golden brown.

Helpful Tips:
You will know when your gnocchi are cooked when they float to the surface. Remove them immediately to avoid overcooking them and making them mushy.

When making the cheese sauce, make sure to stir continuously to prevent lumps from forming. Cook until just thickened and remove from heat before adding the cheese. The residual heat should take care of melting the cheese without overcooking the roux.

If the top layer of the gnocchi bake becomes too dark mid-bake, cover the dish with a sheet of foil to prevent it from burning.

Coconut Cherry Yogurt Cups

Coconut Cherry Yogurt Cups

Combine freshly pitted Starr Ranch Growers cherries and honey to a blender (add a tbsp of water if necessary or too thick to blend). Once blended and smooth, take one tbsp of mixture and add it to a muffin dish, alternating with yogurt until 3/4 cup filled. Freeze for at least 3 hours, and top with coconut shreds. Enjoy!

Apple Cherry Spiced Sangria

Apple Cherry Spiced Sangria

Add 1.5 cups fresh Starr Ranch Growers Rainier cherries (pitted and sliced), 1 sliced Starr Ranch Growers apple, one bottle of red wine (cab works great), 3 oz. orange juice, 6 oz. Apple Cider, 8 oz. Cherry sparkling soda and 3 cinnamon sticks to a large pitcher. Pour into glasses and garnish with fresh thyme. Enjoy!

Mini Pulled Pork Sliders With Apple Slaw

Mini Pulled Pork Sliders With Apple Slaw

Cook and prepare pork on grill (or use pre-cooked and seasoned pork and heat in oven). Set aside in medium-size bowl. Next, prepare slaw by thinly slicing Starr Ranch Growers honeycrisp apples in small julienne slices. Move on to chopping a red onion, dicing fresh cilantro and adding all sliced and diced components to a pre-made cabbage slaw mixture (shredded cabbage and julienne carrots).

In a separate bowl, add greek yogurt, apple cider, dijon mustard, poppy seeds, minced garlic, lemon juice and salt & pepper.

Compile pulled pork and slaw mixture on mini Hawaiian Pork Buns and serve up fresh with a cold beer. Enjoy!