P.T.: 20 minutes

Ingr.: 1 lb pork tenderloin (thinly sliced), 2 bell peppers (sliced), 1 onion (sliced), 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp ginger (grated), 1 garlic clove (minced), 1 tsp Szechuan peppercorns (crushed), 2 tbsp vegetable oil.

Servings: 4

M. of C.: Stir-Frying on Griddle

Procedure: Heat oil on the griddle. Add pork and stir-fry until browned. Add bell peppers, onion, ginger, and garlic. Stir-fry until vegetables are tender. Mix in soy sauce, hoisin sauce, and Szechuan peppercorns. Cook for an additional 2-3 minutes. Serve hot with rice.

N.V.: High in protein; peppers provide vitamin C.

P.T.: 30 minutes

Ingr.: 1 lb ground pork, 1 tsp fennel seeds, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 2 garlic cloves (minced), salt and pepper, olive oil for griddling.

Servings: 4

M. of C.: Griddling

Procedure: In a bowl, mix ground pork with fennel seeds, basil, oregano, red pepper flakes, minced garlic, salt, and pepper. Form into sausages or patties. Cook on a preheated Blackstone griddle with olive oil, turning occasionally, until browned and cooked through, about 15-20 minutes.

N.V.: Rich in protein; fennel seeds add fiber and minerals.

Lamb Shank Osso Buco

P.T.: 2 hours 30 minutes

Ingr.: 4 lamb shanks, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 2 garlic cloves (minced), 1 cup red wine, 2 cups beef broth, 1 can diced tomatoes, 1 tsp thyme, salt and pepper, olive oil.

Servings: 4

M. of C.: Slow Cooking on Griddle

Procedure: Season lamb shanks with salt and pepper. Brown in olive oil on the griddle. Remove and set aside. Add onion, carrots, celery, and garlic; sauté until softened. Pour in wine, scraping up browned bits. Add broth, tomatoes, and thyme. Return lamb shanks to the griddle. Cover and simmer for about 2 hours until tender. Serve with gremolata or risotto.

N.V.: High in protein, iron, and B vitamins.

Pork Schnitzel with Lemon Butter

P.T.: 30 minutes

Ingr.: 4 pork cutlets (tenderized), 1 cup flour, 2 eggs (beaten), 2 cups breadcrumbs, salt and pepper, 4 tbsp butter, 1 lemon (juiced), vegetable oil for frying.

Servings: 4

M. of C.: Griddling

Procedure: Season pork cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, then coat in breadcrumbs. Fry in oil on the griddle until golden on both sides. In a separate pan on the griddle, melt butter and mix with lemon juice. Pour lemon butter over schnitzels before serving.

N.V.: High in protein; lemon adds vitamin C.