Low Crab!

Pork Medallions with Asparagus Salad

The flavor and aroma of pork tenderloin, chops, ham, and ribs can’t be beat. We offer succulent recipes for them all—savor Mushroom Glazed Pork Chops, Chili-Rubbed Ham with Peach Salsa, or Kansas City Ribs. Or, for something different, try lamb: Our pan-seared Middle Eastern Lamb Steaks are paired with a tangy tomato relish.

Spicy Ground Lamb and Veggie Kabobs

Orange Pork and Asparagus Stir-Fry

Curried Pork and Apples

Pork Medallions with Asparagus Salad

Pork Chops with Peppers and Onion

Pork Chops with Tomato and Arugula Salad

Cuban Mojo Pork Chops

Middle Eastern Lamb Steaks

Mushroom Glazed Pork Chops with Green Beans

Kansas City Ribs

Chile-Rubbed Ham Steak with Peach Salsa

Apricot-Mustard Glazed Ham

Chinese Red-Cooked Pork Shoulder

Pork and Posole Stew

Spice-Brined Pork Loin

Sopressata and Roma Bean Salad with Pecorino

Butterflied Lamb with Moroccan Flavors

Spicy Garlic Lamb with Cucumber Raita

30 minutes or less Low calorie Heart healthy Make ahead Slow cooker

SPICY GROUND LAMB AND VEGGIE KABOBS

These Middle Eastern–style kabobs are served with a yogurt sauce flavored with lemon juice and three herbs. Serve it with a salad of chopped tomatoes and cucumbers tossed with olive oil and lemon juice.

ACTIVE TIME: 35 MINUTES • TOTAL TIME: 45 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

HERBED YOGURT SAUCE
1	CUP PLAIN LOW-FAT YOGURT
2	TABLESPOONS MINCED FRESH DILL
2	TABLESPOONS MINCED FRESH CILANTRO
1	TABLESPOON MINCED FRESH OREGANO LEAVES (OPTIONAL)
1	TABLESPOON FRESH LEMON JUICE
⅛	TEASPOON SALT

LAMB AND VEGETABLE KABOBS
1	POUND GROUND LAMB
2	GREEN ONIONS, MINCED
2	GARLIC CLOVES, CRUSHED WITH GARLIC PRESS
1	JALAPEÑO CHILE, SEEDED AND MINCED
2	TABLESPOONS MINCED FRESH CILANTRO
2	TEASPOONS GRATED, PEELED FRESH GINGER
½	TEASPOON GROUND CORIANDER
½	TEASPOON GROUND CUMIN
1¼	TEASPOONS SALT
1	LARGE PORTOBELLO MUSHROOM (6 OUNCES), STEM DISCARDED
⅜	TEASPOON GROUND BLACK PEPPER
1	MEDIUM JAPANESE EGGPLANT (5 OUNCES; SEE TIP)
1	RED ONION
1	GREEN OR RED PEPPER
1	LARGE PORTOBELLO MUSHROOM (6 OUNCES), STEM DISCARDED
1	TABLESPOON OLIVE OIL
4	LONG ALL-METAL SKEWERS (SEE SKEWER KNOW-HOW)

1 Prepare sauce: In small serving bowl, stir yogurt with dill, cilantro, oregano (if using), lemon juice, and salt. Cover and refrigerate until ready to serve. Makes about 1 cup.

2 Preheat broiler and set rack as close to heating element as possible.

3 Prepare kabobs: In medium bowl, combine lamb, green onions, garlic, jalapeño, cilantro, ginger, coriander, cumin, ¾ teaspoon salt, and ¼ teaspoon black pepper just until blended but not overmixed; set aside. Cut eggplant, red onion, green pepper, and mushroom into 8 pieces each. Toss vegetables with oil, remaining ½ teaspoon salt, and ⅛ teaspoon black pepper.

4 On each skewer, thread 2 pieces of each vegetable. With hands, shape one-fourth of lamb mixture around remaining length of each skewer. Place skewers on rack in broiling pan. Broil skewers until lamb is cooked through and vegetables are lightly browned and tender, 10 minutes, turning once. Serve lamb and vegetables with yogurt sauce.

TIP Ranging in color from solid purple to striated to white, Japanese eggplants are very narrow and straight in shape. Their flesh is tender and slightly sweet.

ORANGE PORK AND ASPARAGUS STIR-FRY

Slices of lean pork tenderloin are quickly cooked with fresh asparagus and juicy orange pieces to create a light, flavorful meal.

ACTIVE TIME: 20 MINUTES • TOTAL TIME: 25 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

2	NAVEL ORANGES
1	TEASPOON OLIVE OIL
1	PORK TENDERLOIN (12 OUNCES), TRIMMED, THINLY SLICED DIAGONALLY
¾	TEASPOON SALT
¼	TEASPOON GROUND BLACK PEPPER
1½	POUNDS THIN ASPARAGUS, TRIMMED, EACH STALK CUT IN HALF
1	GARLIC CLOVE, CRUSHED WITH GARLIC PRESS
¼	CUP WATER

1 From 1 orange, grate 1 teaspoon peel and squeeze ¼ cup juice. Cut off peel and white pith from remaining orange. Cut orange into ¼-inch slices; cut each slice into quarters.

2 In nonstick 12-inch skillet, heat ½ teaspoon oil on medium until hot but not smoking. Add half of pork and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Cook, stirring frequently, until pork just loses pink color, 2 to 3 minutes. Transfer pork to plate. Repeat with remaining ½ teaspoon oil, remaining half of pork, ¼ teaspoon salt, and remaining ⅛ teaspoon pepper. Transfer pork to same plate.

3 To same skillet, add asparagus, garlic, orange peel, water, and remaining ¼ teaspoon salt; cover and cook, stirring occasionally, until asparagus is tender-crisp, 2 to 3 minutes. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often.

CURRIED PORK AND APPLES

A simple skillet dinner: Tender slices of pork and tart apples are flavored with curry, then tossed with baby carrots. Serve with 4 cups shredded cabbage sautéed in olive oil and garnished with a splash of apple cider vinegar and 1 tablespoon toasted chopped pecans. Net carbs for the meal: 20.

ACTIVE TIME: 5 MINUTES • TOTAL TIME: 15 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

1	BAG (16 OUNCES) PEELED BABY CARROTS
¼	CUP WATER
1	TABLESPOON OLIVE OIL
1	GALA OR GOLDEN DELICIOUS APPLE, UNPEELED, CORED, AND CUT INTO ½-INCH CUBES
2	TEASPOONS CURRY POWDER
1	GARLIC CLOVE, CRUSHED WITH GARLIC PRESS
1	PORK TENDERLOIN (1 POUND), TRIMMED AND CUT INTO ¾-INCH THICK SLICES
½	TEASPOON SALT
¼	CUP APPLE CIDER OR APPLE JUICE

1 Place carrots in covered microwavable dish with water. Cook in microwave oven on High until carrots are tender, about 6 minutes.

2 Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add apple, curry powder, and garlic; cook, stirring, 1 minute.

3 Add pork and salt, and cook until pork is still slightly pink in center, 6 to 8 minutes. (An instant-read thermometer inserted horizontally into pork slices should register 145°F. ) Add cider and cooked carrots with any liquid, and heat to boiling; cook 1 minute.

PORK MEDALLIONS WITH ASPARAGUS SALAD

Herbed tenderloin is served atop a fiber-rich salad of crunchy carrots, asparagus, and greens. See photo.

ACTIVE TIME: 20 MINUTES • TOTAL TIME: 40 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

½	CUP PACKED FRESH FLAT-LEAF PARSLEY LEAVES
1	TABLESPOON FRESH ROSEMARY, FINELY CHOPPED
1	PORK TENDERLOIN (12 OUNCES)
2	LARGE CARROTS
1	POUND ASPARAGUS, ENDS TRIMMED
¼	TEASPOON SALT
¼	TEASPOON FRESHLY GROUND BLACK PEPPER
1	TEASPOON PLUS 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1	BUNCH RADISHES, TRIMMED AND CUT INTO THIN WEDGES
1	GREEN ONION, THINLY SLICED
1	PACKAGE (5 OUNCES) BABY GREENS AND HERBS MIX
¼	CUP BALSAMIC VINEGAR

1 Preheat oven to 400°F. Heat large saucepot of water to boiling on high.

2 Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.

3 Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and tender-crisp. Transfer to ice water. When cool, drain well.

4 Sprinkle ⅛ teaspoon each salt and pepper all over pork. In ovenproof 12-inch skillet, heat 1 teaspoon oil on medium-high heat. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until instant-read thermometer inserted in thickest part of pork registers 145°F; let rest 5 minutes.

5 While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with remaining ⅛ teaspoon each salt and pepper as well as remaining 1 tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates. Slice pork; arrange on top of salads.

PORK CHOPS WITH PEPPERS AND ONION

Boneless chops are smothered in green onions and red peppers for this fast and easy skillet dinner. Add a side of steamed spinach or zucchini, if you like.

ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

4	BONELESS PORK LOIN CHOPS, ½ INCH THICK (4 OUNCES EACH), TRIMMED
½	TEASPOON SALT
¼	TEASPOON GROUND BLACK PEPPER
2	TEASPOONS OLIVE OIL
1	BUNCH GREEN ONIONS, GREEN TOPS CUT DIAGONALLY INTO 3-INCH PIECES, WHITE BOTTOMS THINLY SLICED CROSSWISE
2	RED PEPPERS, CUT INTO 1½-INCH PIECES
1	GARLIC CLOVE, CRUSHED WITH GARLIC PRESS
⅛	TEASPOON CRUSHED RED PEPPER
½	CUP CHICKEN BROTH

1 Heat nonstick 12-inch skillet over medium heat until hot but not smoking. Add pork chops to skillet and sprinkle with salt and pepper. Cook until lightly browned outside and still slightly pink inside, about 8 minutes, turning over once; reduce heat to medium if chops are browning too quickly. (Instant-read thermometer inserted horizontally into center of chops should register 145°F.) Transfer chops to plate; keep warm.

2 To same skillet over medium heat, add oil and green-onion tops; cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl. In same skillet, cook red peppers and green-onion bottoms, stirring occasionally, 8 to 10 minutes. Add garlic and crushed red pepper, and cook, stirring, 1 minute. Stir in broth and half of green-onion tops; heat through. Spoon pepper mixture onto platter; arrange pork and remaining green-onion tops on peppers.

PORK CHOPS WITH TOMATO AND ARUGULA SALAD

Prepare this delicious pork chop dinner, complete with salad, in just fifteen minutes!

ACTIVE TIME: 10 MINUTES • TOTAL TIME: 15 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

⅓	CUP PLAIN DRIED BREAD CRUMBS
¼	CUP GRATED ROMANO CHEESE
1	TEASPOON SALT
1	LARGE EGG
4	BONELESS PORK LOIN CHOPS, ½-INCH THICK (4 OUNCES EACH)
2	TABLESPOONS OLIVE OIL
1	TABLESPOON FRESH LEMON JUICE
1	BAG (4 TO 5 OUNCES) BABY ARUGULA
½	SMALL RED ONION, THINLY SLICED
1	LARGE RIPE TOMATO (12 OUNCES), COARSELY CHOPPED

1 On waxed paper, combine bread crumbs, Romano, and ½ teaspoon salt. In pie plate, with fork, beat egg. Dip chops, one at a time, in egg, then in bread-crumb mixture to coat. Repeat with remaining chops.

2 In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat. Add chops and cook until lightly browned outside and still slightly pink inside, 6 to 8 minutes, turning over once. (Instant-read thermometer inserted horizontally into center of chops should register 145°F.)

3 Meanwhile, in medium bowl, combine lemon juice and remaining 1 tablespoon oil and ½ teaspoon salt. Add arugula, onion, and tomato to bowl and toss to coat with dressing.

4 Transfer chops to dinner plates; top with salad.

CUBAN MOJO PORK CHOPS

Mojo (pronounced MO-ho) comes from the Spanish verb mojar, “to wet.” This seasoning mix is an integral component of Latin cuisine, traditionally made with citrus juice, garlic, salt, and lard. Updated versions using spices, chiles, and other fruit make it extremely versatile. Serve with a salad of Boston lettuce, avocado (one serves four), and chopped red onion tossed with lime juice and olive oil.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 30 MINUTES PLUS MARINATING
MAKES: 4 MAIN-DISH SERVINGS

2	NAVEL ORANGES
¼	CUP CHOPPED ONION
¼	CUP RED WINE VINEGAR
1	CHIPOTLE CHILE IN ADOBO PLUS 1 TABLESPOON ADOBO (SEE TIP)
4	GARLIC CLOVES
2	TABLESPOONS FRESH LIME JUICE
¼	TEASPOON SALT
4	PORK LOIN CHOPS, ¾ INCH THICK (8 OUNCES EACH), TRIMMED

1 From oranges, grate ½ teaspoon peel and squeeze ½ cup juice.

2 In blender or food processor with knife blade attached, pulse orange peel, onion, vinegar, chipotle chile, adobo, and garlic until pureed.

3 Pour marinade into large resealable plastic bag; stir in orange and lime juices and salt. Add pork chops to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.

4 Prepare outdoor grill for direct grilling over medium heat.

5 Remove chops from bag; pour marinade into 1-quart saucepan and reserve. Place chops on hot grill rack. Cover and grill chops until lightly browned outside and still slightly pink inside, 6 to 8 minutes per side. (Instant-read thermometer inserted horizontally into center of chops should register 145°F.)

6 Meanwhile, heat reserved marinade to boiling over high heat; boil 2 minutes. Serve pork chops drizzled with cooked marinade.

MIDDLE EASTERN LAMB STEAKS

Aromatic spices—thyme, coriander, cumin, and allspice—in a quick tomato relish add zip to pan-seared lamb steaks. See “Meze in Minutes,” for easy low-carb add-ons to round out the meal.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 35 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

1	TEASPOON DRIED THYME
1	TEASPOON GROUND CORIANDER
1	TEASPOON GROUND CUMIN
½	TEASPOON GROUND ALLSPICE
½	TEASPOON SALT
¼	TEASPOON GROUND BLACK PEPPER
1	CAN (28 OUNCES) WHOLE TOMATOES
1	TEASPOON VEGETABLE OIL
1	RED ONION, CHOPPED
¼	CUP DRIED CURRANTS
1	TABLESPOON PINE NUTS (PIGNOLI; OPTIONAL)
2	TABLESPOONS CHOPPED FRESH PARSLEY LEAVES
2	CENTER-CUT LAMB LEG STEAKS, ¾ INCH THICK (8 OUNCES EACH), TRIMMED

1 In small bowl, stir together thyme, coriander, cumin, allspice, salt, and pepper. Drain tomatoes, reserving ½ cup juice; chop tomatoes.

2 In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and 2 teaspoons thyme mixture. Cook, stirring occasionally, until onion is slightly softened, 5 minutes. Add chopped tomatoes, reserved juice, and currants. Cook, stirring occasionally, until slightly thickened, 6 minutes. Transfer tomato mixture to bowl; stir in pine nuts, if using, and 1 tablespoon chopped parsley.

3 Coat lamb steaks with remaining thyme mixture. In same skillet, cook lamb over medium heat 4 to 5 minutes per side for medium-rare or to desired doneness. (Instant-read thermometer inserted horizontally into center of steaks should register 145°F.) Cut each steak in half.

4 To serve, spoon tomato relish into deep platter; top with lamb and sprinkle with remaining 1 tablespoon parsley.

MEZE IN MINUTES

A tradition in the Middle East, Greece, and Turkey, meze are little savory dishes to be nibbled before a meal with drinks. Choose from the following low-carb options paired with sliced cucumbers, radishes, or ripe tomato wedges, if you like.

• Olives tossed with chopped fresh oregano, garlic, and lemon zest. Choose green olives, which contain just 1 gram carbs per ½ cup (compared to 4½ grams for black olives).

• Prepared hummus drizzled with olive oil and sprinkled with cayenne (ground red) pepper (4 grams carbs per 2 tablespoons).

• Prepared babaganoush or seasoned roasted eggplant dip (3 grams carbs in a 1-ounce serving).

• Stuffed grape leaves, purchased from a Middle Eastern market or at the deli counter of your supermarket (2 grams carbs per piece).

• Wedge of feta cheese drizzled with olive oil and sprinkled with chopped fresh mint (1 gram carbs in a 1-ounce serving).

• Roasted red peppers, available jarred or see our recipe for homemade after the recipe for Pork and Posole Stew (2 grams carbs in ¼ cup pepper strips).

MUSHROOM GLAZED PORK CHOPS WITH GREEN BEANS

Everyday easy, these golden-crusted chops are quick-seared on the stove, roasted in a roaring oven, and topped with a silky cognac-and-cream sauce. Pair them with our tarragon-scented Brown Butter Green Beans.

ACTIVE TIME: 20 MINUTES • TOTAL TIME: 40 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

10	OUNCES CREMINI MUSHROOMS, TRIMMED AND QUARTERED
8	OUNCES FRESH SHIITAKE MUSHROOMS, STEMS DISCARDED, CUT INTO 1-INCH PIECES IF LARGE
2	GARLIC CLOVES, VERY THINLY SLICED
1	TABLESPOON PLUS 1 TEASPOON SHERRY VINEGAR
½	TEASPOON FRESHLY GROUND BLACK PEPPER
4	BONELESS, CENTER-CUT PORK LOIN CHOPS (EACH 6 OUNCES, 1-INCH THICK)
1	TABLESPOON VEGETABLE OIL
1	MEDIUM ONION (6 TO 8 OUNCES), FINELY CHOPPED
¼	CUP COGNAC
¼	CUP LIGHT CREAM
½	TEASPOON SALT
2	FRESH SAGE LEAVES, THINLY SLICED

1 Arrange oven racks in upper and lower thirds of oven. Preheat to 450°F.

2 In 15½" by 10½" jelly-roll pan, spread mushrooms in even layer. Sprinkle garlic on top. Roast on upper rack 15 minutes or until mushrooms are tender, juices are released, and garlic is golden brown.

3 Meanwhile, in 9-inch pie plate or other shallow dish, mix sugar, 1 tablespoon vinegar, and ¼ teaspoon pepper. Add pork and turn to evenly coat. There should be no excess liquid remaining.

4 Heat ovenproof 12-inch skillet on medium-high heat. Add oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add pork. Cook 1 to 2 minutes or until browned, then turn pork over and cook 2 minutes longer. Transfer to lower oven rack.

5 Roast 7 to 10 minutes or until barely pink in center. (Instant-read thermometer inserted horizontally into chop should register 145°F.) Transfer to plate; let rest.

6 To same skillet, add onion. Cook on medium heat 5 minutes or until browned, stirring occasionally. Add cognac and remaining 1 teaspoon vinegar and cook 30 seconds. Add mushroom mixture with any juices and reduce heat to low.

7 While stirring, add cream in slow, steady stream. Stir in ½ teaspoon salt and remaining ¼ teaspoon pepper. When mixture bubbles, remove from heat.

8 Divide pork chops and their juices among serving plates. Spoon mushroom mixture over pork; garnish with sage.

BROWN BUTTER GREEN BEANS

Browned butter imparts a unique nutty flavor to the beans; don’t be tempted to substitute margarine or oil for it. This vegetable side dish is the perfect mate for our Mushroom Glazed Pork Chops.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 40 MINUTES
MAKES: 4 SIDE-DISH SERVINGS

1⅛	TEASPOON SALT
1	POUND GREEN BEANS, TRIMMED
2	TABLESPOONS BUTTER (NO SUBSTITUTIONS)
1	TABLESPOON FRESH TARRAGON LEAVES
½	TEASPOON FRESH LEMON JUICE
¼	TEASPOON FRESHLY GROUND BLACK PEPPER

1 Heat large covered saucepot of water to boiling on high heat. Fill large bowl with ice and water.

2 Add 1 teaspoon salt, then green beans, to boiling water. Cook, uncovered, 5 to 7 minutes or until tender-crisp. Drain and immediately transfer to bowl of ice water. When cool, drain again. Roll between paper towels to dry. Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days.

3 If serving immediately, in same saucepot, melt butter on low heat. When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot. Add beans and cook 2 minutes or until glazed and heated through, tossing.

4 Remove from heat; toss with tarragon, lemon juice, remaining ⅛ teaspoon salt, and pepper.

KANSAS CITY RIBS

Baby back ribs with a gooey tomato-based sauce are a summertime tradition. Pair with a simple slaw of shredded cabbage tossed with mayonnaise and white vinegar as shown in photo. You can even enjoy a frosty 12-ounce beer: Try low-carb options like Busch Light or Anheuser-Busch Natural Light and the total carbs for the meal will come in under 25.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 1 HOUR 30 MINUTES
MAKES: 6 MAIN-DISH SERVINGS

BABY BACK RIBS
3	RACKS PORK BABY BACK RIBS (1 POUND EACH)
1	ONION, CUT INTO QUARTERS
1	NAVEL ORANGE, CUT INTO QUARTERS
1	TABLESPOON WHOLE BLACK PEPPERCORNS
1	TABLESPOON WHOLE CORIANDER SEEDS

BARBECUE SAUCE
3	TABLESPOONS BUTTER OR MARGARINE
1	ONION, CHOPPED
4	GARLIC CLOVES, FINELY CHOPPED
1	CAN (15 OUNCES) TOMATO SAUCE
¼	CUP CIDER VINEGAR
ZERO-CALORIE SWEETENER (¼ CUP EQUIVALENT)
1	TEASPOON SALT
¼	TEASPOON COARSELY GROUND BLACK PEPPER

1 Prepare baby back ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling on high. Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.

2 Meanwhile, prepare barbecue sauce: In 2-quart saucepan, heat butter over medium until melted. Add onion and garlic and cook until softened, stirring occasionally, 8 minutes. Add tomato sauce, vinegar, sweetener, salt, and pepper; heat to boiling on high. Reduce heat to low; simmer until thickened, stirring occasionally, 20 to 30 minutes. Makes about 2⅔ cups.

3 Prepare outdoor grill for direct grilling over medium heat.

4 Place ribs on hot grill rack. Cover and grill ribs until browned, 8 to 10 minutes, turning once. Brush ribs with some sauce and grill 5 to 10 minutes longer, brushing with remaining sauce and turning frequently.

5 To serve, cut racks into single-rib pieces and arrange on platter.

CHILE-RUBBED HAM STEAK WITH PEACH SALSA

It’s a quick grill—a fully cooked ham steak is patted with paprika and smoky chiles before searing. Our soothing fruit salsa tames the spice. Pair with a simple arugula and shaved jicama salad dressed with olive oil and fresh lime juice.

ACTIVE TIME: 30 MINUTES • TOTAL TIME: 35 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

PEACH SALSA
4	RIPE PEACHES (1¼ POUNDS), PITTED AND CUT INTO ¼-INCH CHUNKS
1	CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
1	JALAPEÑO CHILE, SEEDED AND MINCED
2	TABLESPOONS NO-SUGAR-ADDED PEACH JAM
2	TABLESPOONS FRESH LIME JUICE
¼	TEASPOON SALT

CHILE-RUBBED HAM
1	TABLESPOON PAPRIKA
1	TABLESPOON OLIVE OIL
2	TEASPOONS MINCED CHIPOTLE CHILE IN ADOBO OR 2 TEASPOONS ADOBO SAUCE (SEE TIP)
1	FULLY COOKED CENTER-CUT HAM STEAK, ½ INCH THICK (1¼ POUNDS)

1 Prepare outdoor grill for direct grilling over medium-high heat.

2 Prepare peach salsa: In medium bowl, toss peaches, cilantro, jalapeño, jam, lime juice, and salt. Cover and refrigerate salsa up to 1 day if not serving right away. Makes about 4 cups.

3 Prepare chile-rubbed ham: In cup, mix paprika, oil, and chipotle chile. Spread mixture on both sides of ham.

4 Place ham on hot grill rack; grill, turning ham once, until lightly browned and heated through, 4 to 6 minutes. Serve ham with salsa.

APRICOT-MUSTARD GLAZED HAM

This glistening ham is a simple but worthy centerpiece for entertaining. Brussels sprouts roasted with olive oil, chopped walnuts, and fresh sage would make for a satisfying side—½ cup sprouts plus 1 tablespoon walnuts adds just 6 grams of carbs to the meal.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES PLUS STANDING
MAKES: 10 MAIN-DISH SERVINGS

1	FULLY COOKED SMOKED BONE-IN SHANK-HALF HAM (7 POUNDS)
⅓	CUP NO-SUGAR-ADDED APRICOT PRESERVES
1	TABLESPOON DIJON MUSTARD

1 Preheat oven to 325°F. If necessary, with sharp knife, remove skin and trim fat from ham, leaving about ¼-inch-thick layer of fat. Place ham in medium roasting pan (14" by 10"). Bake ham 1 hour.

2 In small bowl, stir apricot preserves and mustard until blended.

3 Remove ham from oven; brush with glaze. Return to oven and bake 25 to 30 minutes longer, until instant-read thermometer inserted into thickest part of ham, without touching bone, registers 140°F.

4 Transfer ham to warm platter and let stand 15 minutes to set juices for easier slicing. (Internal temperature of ham will rise 5°F to 10°F upon standing.)

CHINESE RED-COOKED PORK SHOULDER

Pork cooked in a slow cooker becomes so tender it almost melts in your mouth. This fragrant, Asian-style stew is simmered for hours in a combination of soy sauce, dry sherry, fresh ginger, and orange peel. Baby carrots and broccoli florets make it a complete one-pot meal.

ACTIVE TIME: 35 MINUTES • SLOW-COOK TIME: 8 HOURS 10 MINUTES ON LOW
MAKES: 10 MAIN-DISH SERVINGS

¼	CUP DRY SHERRY
¼	CUP RICE VINEGAR
5	TABLESPOONS REDUCED-SODIUM SOY SAUCE
1	ONION, CHOPPED
1	(2-INCH) PIECE FRESH GINGER, PEELED AND THINLY SLICED INTO ROUNDS
2	GARLIC CLOVES, CRUSHED WITH GARLIC PRESS
2	STRIPS (3" BY ¾" EACH) FRESH ORANGE PEEL
1	CINNAMON STICK (3 INCHES)
1	WHOLE STAR ANISE
1	BAG (1 POUND) PEELED BABY CARROTS
4	POUNDS WELL-TRIMMED BONELESS PORK SHOULDER, CUT INTO 1½-INCH CHUNKS (SEE TIP)
2	PACKAGES (10 OUNCES EACH) FROZEN BROCCOLI FLORETS, THAWED

1 In 6- to 6½-quart slow-cooker bowl, combine sherry, rice vinegar, and ¼ cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid and cook as manufacturer directs on Low 8 hours.

2 When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.

3 Discard cinnamon stick and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.

TIP You want 4 pounds of solid meat. If the pork is not well trimmed when you buy it, purchase 4½ or 5 pounds so you’ll have enough meat after you cut away the excess fat and skin.

PORK AND POSOLE STEW

This is the Southwestern version of a traditional Mexican pork-and-hominy stew that’s often served as a festive meal over the holidays. A staple of the Southwest’s Pueblo Indians, posole—or hominy—is made with white or yellow corn kernels treated with slaked lime or lye until the kernels double in size. They’re then degermed, hulled, washed, and dried. Our recipe uses convenient ready-to-eat canned hominy.

ACTIVE TIME: 45 MINUTES • TOTAL TIME: 2 HOURS 30 MINUTES
MAKES: 10 CUPS OR 10 MAIN-DISH SERVINGS

1	TABLESPOON OLIVE OIL
3	POUNDS BONELESS PORK SHOULDER BLADE ROAST (FRESH PORK BUTT), TRIMMED AND CUT INTO 2-INCH CHUNKS
1	LARGE ROASTED RED PEPPER (SEE Roasted Red Peppers), OR 3½ OUNCES PREPARED ROASTED RED PEPPERS, DRAINED
¼	TEASPOON CAYENNE (GROUND RED) PEPPER
2	LARGE ONIONS (12 OUNCES EACH), CHOPPED
4	GARLIC CLOVES, CRUSHED WITH GARLIC PRESS
2	JALAPEÑO CHILES, SEEDED AND MINCED
1	CAN (14½ OUNCES) WHOLE TOMATOES
1½	TEASPOONS SALT
1	TEASPOON DRIED OREGANO
¼	TEASPOON COARSELY GROUND BLACK PEPPER
1	CUP WATER
1	CAN (29 OUNCES) HOMINY, RINSED AND DRAINED
SLICED RADISHES, CILANTRO LEAVES, AND DICED AVOCADO FOR GARNISH

1 In nonstick 5- or 6-quart saucepot or Dutch oven, heat 1 teaspoon oil on medium heat until very hot. Add one-third of pork; cook until browned on all sides, about 8 minutes, stirring often. With slotted spoon, transfer pork to bowl as it is browned. Repeat twice more with remaining pork, using 1 teaspoon oil per batch; set aside.

2 Meanwhile, place roasted red pepper in blender along with cayenne; blend until pureed.

3 To same saucepot, add onions, garlic, and jalapeños; cook until vegetables are tender, stirring occasionally, about 10 minutes.

4 Return pork to saucepot. Add tomatoes with their juice, salt, oregano, black pepper, pureed red-pepper mixture, and water; heat to boiling on medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer until meat is fork-tender and cooked through, stirring occasionally, about 1 hour 30 minutes.

5 Stir in hominy; cover and cook until heated through, about 15 minutes longer. Garnish each serving with radishes, cilantro, and avocado.

ROASTED RED PEPPERS

You can purchase these readymade, but it’s easy enough to roast them yourself. If you’re not using them right away, refrigerate in an airtight container up to 3 days or freeze up to 3 months.

Step 1: Preheat broiler and line broiling pan with foil. Cut each pepper lengthwise in half; remove and discard stems and seeds. Arrange peppers, cut side down, in prepared broiling pan. Place pan in broiler, 5 to 6 inches from heat source. Broil, without turning, until skin is charred and blistered, 8 to 10 minutes.

Step 2: Wrap peppers in foil and allow to steam at room temperature 15 minutes or until cool enough to handle.

Step 3: Remove peppers from foil. Peel skin and discard. Slice or chop as recipe directs.

SPICE-BRINED PORK LOIN

Brining pork in a blend of kosher salt, sugar, and spices infuses it with flavor and keeps it tender and juicy. Allow the pork to soak in the brine for 18 to 24 hours before roasting. Serve with a side of sautéed garlicky greens or broccoli.

ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1 HOUR 20 MINUTES PLUS BRINING AND STANDING
MAKES: 12 MAIN-DISH SERVINGS

2	CUPS COLD WATER
¼	CUP KOSHER SALT
2	TABLESPOONS CORIANDER SEEDS
2	TABLESPOONS CRACKED BLACK PEPPER
2	TABLESPOONS FENNEL SEEDS
2	TABLESPOONS CUMIN SEEDS
PEEL FROM 1 NAVEL ORANGE, WHITE PITH REMOVED
3	CUPS ICE
1	BONELESS PORK LOIN ROAST (3 POUNDS), TRIMMED
4	GARLIC CLOVES, CRUSHED WITH SIDE OF CHEF’S KNIFE

1 In 2-quart saucepan, heat 1 cup water, salt, coriander, pepper, fennel, cumin, and orange peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in ice until almost melted. Stir in remaining 1 cup water.

2 Place pork with garlic in large resealable plastic bag and brine. Seal bag, pressing out excess air. Place bag in bowl or small roasting pan and refrigerate 18 to 24 hours.

3 Preheat oven to 400°F. Remove pork from bag; discard brine (it’s okay if some spices stick to pork). Place pork on rack in medium roasting pan (14" by 10"). Roast until thermometer inserted into thickest part of meat reaches 145°F, 1 hour to 1 hour 15 minutes (temperature will rise 5°F to 10°F upon standing). Transfer pork to cutting board and let stand 10 minutes to set juices for easier slicing.

SOPRESSATA AND ROMA BEAN SALAD WITH PECORINO

This antipasto-style salad is hearty enough to make a meal. Look for Roma beans, a flat Italian snap bean, in the farmer’s market or speciality Italian grocers during the summer months. If not available, green beans make a tasty swap.

ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES
MAKES: 4 MAIN-DISH SERVINGS

1¼	POUNDS ROMA (BROAD) BREANS, TRIMMED
1	LEMON
2	TABLESPOONS EXTRA-VIRGIN OLIVE OIL
¼	TEASPOON SALT
⅛	TEASPOON COARSELY GROUND BLACK PEPPER
4	OUNCES THINLY SLICED SOPRESSATA OR GENOA SALAMI, CUT INTO ½-INCH-WIDE STRIPS
2	BUNCHES ARUGULA (4 OUNCES EACH), TOUGH STEMS DISCARDED
1	SMALL WEDGE PECORINO-ROMANO CHEESE (2 OUNCES)

1 If Roma beans are very long, cut crosswise, on a diagononal, into 2½-inch pieces. In 12-inch skillet, heat 1 inch water to boiling over high. Add beans; heat to boiling. Reduce heat to low; simmer until beans are tendercrisp, 6 to 8 minutes. Drain beans. Rinse with cold running water to stop cooking; drain again.

2 Meanwhile, from lemon, grate ½ teaspoon peel and squeeze 2 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with oil, salt, and pepper.

3 Add beans, sopressata, and arugula to dressing in bowl; toss to coat.

4 To serve, spoon salad onto platter. With vegetable peeler, shave thin strips from wedge of Pecorino to top salad.

BUTTERFLIED LAMB WITH MOROCCAN FLAVORS

This grilled leg of lamb features fabulous exotic flavor and requires very little work. Serve a simple tabbouleh featuring ½ cup cooked couscous tossed with ½ cup chopped ripe tomato, 1 cup chopped fresh parsley, olive oil, and lemon juice. Total carbs for the meal comes in at 25 grams.

ACTIVE TIME: 15 MINUTES • TOTAL TIME: 30 MINUTES PLUS MARINATING
MAKES: 12 MAIN-DISH SERVINGS

⅓	CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
¼	CUP OLIVE OIL
2	TABLESPOONS DRIED MINT
2	TEASPOONS GROUND CORIANDER
1	TEASPOON GROUND GINGER
1	TEASPOON SALT
½	TEASPOON COARSELY GROUND BLACK PEPPER
½	TEASPOON CHILI POWDER
3½	POUNDS BUTTERFLIED BONELESS LAMB LEG, TRIMMED (SEE TIP)

1 In small bowl, stir together cilantro, oil, mint, coriander, ginger, salt, pepper, and chili powder.

2 Place lamb in 13" by 9" baking dish. Rub with cilantro mixture to coat completely. Cover and refrigerate at least 1 hour or up to 4 hours.

3 Prepare outdoor grill for direct grilling over medium-low heat.

4 Place lamb on hot grill rack. Cover and grill lamb 15 to 25 minutes for medium-rare or to desired doneness, turning lamb over occasionally. (Instant-read thermometer should register 145°F.) Thickness of butterflied lamb will vary throughout; cut off sections as meat is cooked through and transfer to cutting board.

5 Let lamb stand 10 minutes to allow juices to set for easier slicing. Thinly slice lamb to serve.

TIP You can ask your butcher to debone a 4½-pound half lamb leg shank and slit the meat lengthwise so that it opens like a thick steak.

SPICY GARLIC LAMB WITH CUCUMBER RAITA

Leg of lamb is divine cooked on the grill. Cucumbers in a minted yogurt dressing balance the spicy meat. Serve with a mix of grilled eggplant, red peppers, and yellow squash to add great flavor and color to your plate.

ACTIVE TIME: 30 MINUTES • TOTAL TIME: 45 MINUTES PLUS CHILLING AND STANDING
MAKES: 8 MAIN-DISH SERVINGS

CUCUMBER RAITA
1½	POUNDS KIRBY CUCUMBERS
1	TEASPOON SALT
2	CUPS PLAIN LOW-FAT YOGURT
½	CUP LOOSELY PACKED FRESH MINT LEAVES, CHOPPED

SPICED LAMB
1	TABLESPOON FENNEL SEEDS
1	TABLESPOON MUSTARD SEEDS
1	TABLESPOON CUMIN SEEDS
2	TEASPOONS SALT
1	TEASPOON WHOLE BLACK PEPPERCORNS
1	TEASPOON DRIED THYME LEAVES
3	WHOLE CLOVES
3	GARLIC CLOVES, CRUSHED WITH GARLIC PRESS
2	TABLESPOONS FRESH LEMON JUICE
3½	POUNDS BUTTERFLIED BONELESS LAMB LEG, TRIMMED (SEE TIP)

1 Prepare cucumber raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds. Cut each half lengthwise in half, then crosswise into ½-inch-thick pieces. In medium bowl, toss cucumbers with ¼ teaspoon salt; let stand 10 minutes. With hand, press cucumbers to remove as much liquid as possible; drain. Stir in yogurt, mint, and remaining ¾ teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.

2 Prepare outdoor grill for direct grilling over medium-low heat.

3 Prepare spiced lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground. In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.

4 Place lamb on hot grill rack. Cover and grill 15 to 25 minutes for medium-rare or to desired doneness, turning lamb over once. (Instant-read thermometer should register 145°F.) Thickness of butterflied lamb will vary throughout; cut off sections as meat is cooked and place on cutting board. Let lamb stand 10 minutes to set juices for easier slicing. Thinly slice lamb and arrange on platter. Serve with cucumber raita.