Ingredients:

1 Lococo’s Lean Ground Pork Family Pack
1 Package of sliced bacon, sliced into 1 cm pieces
Romaine or iceberg lettuce, thinly sliced or shredded
Choice of burger buns
Choice of sliced cheese
1 large cooking onion, diced
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Chili flakes to taste (optional)

Sauce

Combine mayonnaise, ketchup, mustard, and relish

Steps:

1) In a large bowl combine ground pork with paprika, garlic powder, chili flakes, and salt & pepper. Divide meat into 12 portions, shape into patties.
2) Cook until fully cooked through.
3) Over medium heat, caramelize the onions and bacon, remove when done.
4) Prepare the sauce by combining mayonnaise, ketchup, mustard, and relish. Adjust to taste.
5) Slice buns into 3 pieces. Assemble burger starting with bacon & onion jam, cheese, patty 1, middle bun, patty 2, lettuce, spread sauce onto top bun and finish.
6) Enjoy!

Ingredients:

10 bacon strips
1 pork tenderloin (we made 3, two without bacon)
1/4 tsp pepper
1/3 cup prepared pesto
1 cup fresh baby spinach
2 cucumbers (salad)
2 tomatoes (salad)
4 tbsp olive oil
3 tbsp red wine vinegar

Steps:

1) Preheat oven to 425°F. Arrange bacon strips lengthwise in a foil-lined pan, overlapping slightly.
2) Cut tenderloin lengthwise through the center. Open tenderloin flat; pound with a meat mallet to 1/2-in thickness. Place tenderloin on center of bacon.
3) Sprinkle pepper over pork.
4) Spread with pesto; layer with spinach (optional: add shredded cheese).
5) Close tenderloin; wrap with bacon, secure ends with toothpicks.
6) In a skillet, sear all sides on high-heat, about 8 minutes. Return to baking pan; roast in oven until a thermometer reads 71°C / 160°F, 17-20 minutes.
7) Let stand 5 minutes before slicing.
8) Cucumber-tomato salad: slice up cucumbers and tomatoes, sprinkle oregano, salt, pepper, olive oil (4 tbsp) & red wine vinegar (3 tbsp) and mix.

Ingredients:

8 zucchini
2 cups flour
oil for frying
Tomato sauce (prepared)
Swiss cheese (8-12 slices)
Grated mozarella
Parmesan cheese
Mortadella (200g)

Steps:

1) Slice your zucchini lengthwise
2) Coat zucchini in flour and fry until golden brown
3) Prepare tomato sauce (tomatoes, onion, garlic, basil)
4) Layer sauce, zucchini, sauce, swiss cheese, mozarella, parmesan, mortadella, repeat
5) Bake at 400°F for 30 minutes or until the sauce bubbles at the sides

Ingredients:

Boneless Pork Chops
6 red bell peppers
1 red onion
3 cloves garlic
1 cup white wine
thyme
salt
pepper
olive oil

Steps:

1) Rinse & slice red bell peppers into strips
2) Place on baking sheet and cook at 375°F for 1 hour (toss twice)
3) Add salt & pepper to both sides of your pork chops
4) Chop 1 red onion
5) Crush 3 cloves of garlic
6) Heat 3 tbsp olive oil and place garlic in oil to infuse
7) Sear pork chops (3-4 mins per side) and remove from pan
8) Add onion and thyme to the pan, allow to infuse before removing thyme
9) Add wine and simmer before placing the chops back into the pan
10) Reduce heat to low and simmer for 20-25 mins (our chops were 1.5 inches thick)
11) If you want more sauce, add some water to the pan and swish
12) Finish dish with parsley and serve!

Ingredients:

2 pounds Brussels sprouts
1 medium red onion
4 cloves garlic finely chopped
1 tsp salt
1 tsp freshly ground black pepper
Pinch of red pepper flakes
2 tbsp olive oil
8 slices uncooked bacon

Steps:

1) Preheat oven to 425°F. (The high heat will caramelize the sprouts.)
2) Line a sheet pan with aluminum foil.
3) Spread the Brussels sprouts, garlic, onion, and bacon on the pan.
4) Sprinkle with the salt, pepper and red pepper flakes, then drizzle with the olive oil. Toss until everything is well coated.
5) Wiggle the pan until the Brussels sprouts are in a single layer.
6) Bake for 20 to 25 minutes at 425°F, flipping half-way through, until the sprouts are fork-tender.
7) Taste and season with additional salt if necessary.

Ingredients:

80g pasta (per person)
4 slices pancetta (or bacon or prociutto)
1/4 cup white wine
3 eggs
1 tbsp parsley
1/2 tsp cracked pepper
3 tbsp parmesan cheese
1/2 cup pasta water

Steps:

1) Chop pancetta and cook for 4-5 minutes in a pan (low heat).
2) Add 1/4 cup wine and let saute over medium heat.
3) While the pancetta is cooking, beat 3 eggs.
4) Add parsley, pepper, & parmesan cheese. Beat the mixture.
5) Cook pasta in salted water until al dente (80g pasta per person).
6) Add pasta to pancetta, mix.
7) Place pasta / pancetta into egg mix.
8) Mix vigorously.
9) Add 2 tbsp pasta water and continue to mix.
10) Mix until the sauce becomes glossy and you're ready to eat!

Ingredients:

3 sausages
1 medium onion
3 cloves garlic
2 cups mushrooms
2 cups 35% cream
2 cups spinach
1 cup parmesan
80g linguine pasta per person

Steps:

1) Chop the onion & garlic.
2) Remove casing from sausage (optional).
3) Brown onions & garlic in 1 tbsp olive oil (3 mins).
4) Add mushrooms and cook for 5 minutes.
5) Add sausage and chop into small pieces. Cook for 8 mins.
6) Add cream, spinach, parmesan and stir.
7) Gently simmer for 8-10 minutes while pasta cooks.
8) Bring salted water to a boil and add pasta. Cook until al dente.
9) Drain pasta and add to the cream mixture.
10) Stir until combined.

Ingredients:

1 rack pork back ribs
8-12 sausages
2 lbs ground beef
Mirepoix - 1 stalk celery, 1 carrot, 1 onion chopped
2 cans crushed tomatoes (blended or mashed)
1 cup red wine
1 cup breadcrumbs
1 egg
2 cloves garlic
3 bay leaves

Steps:

1) Place ribs on a cookie sheet. Season with salt and pepper.
2) Place sausage on a cookie sheet.
3) Place both in the oven at 275°F for 40 minutes.
4) Meatballs: place ground beef in a bowl, add 1 chopped onion, garlic, 1 beaten egg, 1 tsp salt and pepper, and breadcrumbs. Mash until combined.
5) Sauce: brown mirepoix in 1 tbsp olive oil, add tomato puree, red wine, bay leaves and 1 tbsp salt.
6) Roll the meatballs and drop into the sauce.
7) Add ribs and cut sausage (cut into thirds).
8) Cook for 1 hr 15 minutes until done.

Ingredients:

5 Lococo's Italian-Style Pork Sausages (Hot)
1 Large Egg
1 Tub 450g Ricotta
1 Tub 200g Feta cheese
1 Cup Mozzarella, shredded
1 Can 796mL Crushed Tomatoes
1 Jar 740mL Marinelli Pasta Sauce (Oven Roasted Garlic)
2 Zucchini, sliced into thin rounds
227g Spinach
1 Sprig Basil, for garnish
3 Roma Tomatoes, Cut into quarters
1 Medium Onion, diced
6 Fresh Lasagna Sheets
1/2 tsp Garlic Powder
Salt and pepper to taste
Olive Oil

Steps:

1) Preheat the oven to 350°F.
2) Thinly slice or use a mandolin to plane the zucchini. Place in a bowl with a splash of olive oil, garlic powder, and salt & pepper. Mix and coat the zucchini well. Place the zucchini slices onto a baking sheet and bake for 20 minutes or until softened. Set aside.
3) In a bowl, mash the sausages until they are ground. In a large pot, heat the olive oil and saute the onions over medium heat. Once translucent, add the ground sausage and cook until browned. Add in the roma tomatoes, crushed tomatoes, and Marinelli sauce. Stir to combine, and lower the heat. Let simmer.
4) Rinse and massage the spinach, remove excess water. In a bowl combine the ricotta, feta cheese, egg, and spinach. Mix until smooth and paste-like.
5) Preheat the oven to 385°F. Oil a baking dish, coat the base with a layer of the sauce, and build the layers. Place whole basil leaves in between layers. Cover the dish with foil and bake for 35 minutes. Let cool, serve, and enjoy!

Ingredients:

2 pounds lean ground pork
1 onion
2 carrots
2 zucchini
1 cup breadcrumbs
1 egg
1 tbsp milk
3 tbsp teryaki sauce
2 tsp BBQ Spice seasoning

Steps:

1) Grate onion, carrot, and zucchini (be sure to squeeze to remove excess water).
2) Combine all the ingredients and mix.
3) Place on a lined baking sheet and form into a loaf.
4) Bake at 250°F for 60 minutes.
5) Top with ketchup or BBQ sauce and broil for another 6 mins (optional).
7) Serve with your favourite sides!

Ingredients:

1 lb ground pork
1 bunch green onions
3 cloves garlic
2 tbsp olive oil
2 cans crushed tomatoes
1/2 cup red wine
Salt
2 bay leaves

Steps:

1) Slice green onions lengthwise and then chop into pieces.
2) Place onions in pan with olive oil and let soften.
3) Brown the ground pork.
4) Add 2 tsp salt.
5) Remove the ground pork and set aside.
6) In the same pan add 1 tbsp olive oil and brown the garlic.
7) Add tomatoes with 1/2 cup water and 2 bay leaves.
8) Add red wine, cook for 8 minutes.
9) Add the browned pork to the sauce.
10) Simmer for 40 minutes.
11) Cook 80g pasta per person and serve!

Ingredients:

1 rack of pork back ribs
Seasoned salt
Your favourite BBQ sauce

Steps:

1) Preheat your oven to 300°F.
2) Remove the thin layer skin from the bottom of the ribs (use a paper towel for better grip).
3) spice up the ribs, we used seasoned salt.
4) completely wrap the ribs inside the aluminum foil (might have to use another foil and place it on top and wrap around the sides).
5) Place in the oven and cook at 300°F for 2 hours.
6) Remove from oven and add the BBQ sauce.
7) Set the oven to broil. Place ribs uncovered back inside oven for about 5-10 minutes.
8) Enjoy!

Ingredients:

1 pork tenderloin
2-4 cups flour
3 beaten eggs
2-4 cups breadcrumbs with parsley
Salt
Pepper
Olive oil

Steps:

1) Cut the tenderloin into 1/2 inch slices.
2) Pound the slices until flat.
3) Salt both sides of the meat.
3) Dip both sides in flour, then egg, then breadcrumbs.
4) Heat 1 cup olive oil (or until the bottom of the pan is coated).
5) Fry the cutlet until both sides are golden (they will finish cooking in the oven).
6) Place onto plate with paper towel.
7) Once all the cutlets are fried, transfer to an oven safe dish.
8) Cook at 350°F for another 35 minutes.
9) Serve with lemon.

Ingredients:

1/2 Onion, roughly chopped
3 Cloves garlic, minced
2 Small Tomatoes, quartered
Olive Oil
3 Lococo’s Italian Style Sausage (Mild or Hot)
1 Can Tomato Paste
1/2 Cup Unsalted Chicken Broth
1/3 Cup Pasta water
1/3 Table or Heavy Cream
1 Cup Grated Parmesan
1 Package of Gnocchi, Cooked
Salt & Pepper
Chili Flakes (Optional)

Steps:

1) Bring a pot of water to a boil, cook gnocchi, keep ? cup of pasta water aside. Do not overcook the gnocchi, keep away from heat after cooking.
2) In a pan, heat oil and saute garlic and onions until garlic is fragrant and onions are translucent.
3) Break apart sausages in the pan. Cook until browned.
4) Add tomatoes and tomato paste, stir in chicken stock and combine well. Add salt and pepper to taste, chili flakes are a good addition if you’d like some heat.
5) If watery, let reduce. Add in pasta water and cook until desired consistency is reached. Mix in cream and parmesan cheese. 6) Combine sauce with gnocchi and enjoy!

Ingredients:

1 pack pierogies (we used J.J. Wilk)
2-4 sausages (we used mild Italian)
2 cloves garlic
1/2 red onion
1/2 bunch of green onions

Steps:

1) Place sausages in air fryer for 12-15 minutes. Alternate: place in oven at 400°F for 25 minutes
2) Fry bacon and set aside
3) Set a pot of water to boil
4) Add 1 tbsp olive oil to a pan and brown the garlic & onions
5) When boiling, add pierogies and cook until they float to the top
6) Add pierogies and bacon to the pan with the onions. Roast the pierogies until they're ready to eat!

Ingredients:

3 Sweet Potato peeled and cubed
2 Jalapeno (optional)
6 pieces of bacon
2 Peppers (we used 1 red and 1 yellow)
1 Onion (we used Honey Sweet)
1/4 tsp Garlic Powder
1/4 tsp Paprika
Salt & Pepper
2-3 tbsp Olive Oil
Rosemary
Chopped Green Onion (garnish)

Steps:

1) Preheat oven to 400°lF.
**Depending on the heat in your oven you may want to slightly precook the bacon.
2) Peel, slice, and dice ingredients (sweet potato, jalapeno, peppers, and onion) and add them to a mixing bowl.
3) Toss cut veggies with olive oil (go easy on the olive oil as the fat from the bacon will cook with the veggies too) and mix in garlic powder, paprika, and salt/pepper. Honestly, we just eyeballed the spices and it turned out great.
4) Spread your tossed vegetables onto a baking sheet lined with parchment paper and add your sliced bacon and rosemary.
5) Bake for roughly 45 minutes or until the bacon is cooked through. Flip once halfway through and check often.
6) Once cooked, top with your chopped green onion and enjoy!