Zesty Artichoke Basil Grain Bowl Recipe By Tasty

SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE

Steps:

• Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
• Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
• Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
• Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
• Do Ahead
• Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

ZESTY ARTICHOKE BASIL GRAIN BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
• In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
• Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
• Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
• Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
• Enjoy!