What Our Chef Made Us: Braised Pork Shoulder, Shrimp Enchiladas, Vegan Mushroom Wild Rice Soup, Mashed Cauliflower

Here’s what our private chef stocked in our fridge this week 🍽️

Below you’ll find each recipe with the full ingredient breakdown and a link to the original so you can try them yourself. At the end, I’ve included a combined shopping list so you can grab everything in one trip.

Here are the glass Pyrex serving containers we use: LINK

Here are some of our favorite Asian soup spoons: LINK

Braised Pork Shoulder

The pork gets fall-apart tender in a rich red wine sauce, and I would absolutely serve it over the mashed cauliflower below so every last bit of that sauce has somewhere to go.

INGREDIENTS:

• 2.5 lbs pork shoulder

• 2 tbsp olive oil

• 2 tbsp butter

• 1 onion, chopped

• 2 ribs celery, chopped

• 1 carrot, chopped

• 6 cloves garlic, chopped

• 1 tbsp kosher salt

• Fresh ground black pepper

• 3 tbsp tomato paste

• 2 tbsp flour

• 1 cup red wine

• 2 cups beef broth, low sodium

• 1 bunch parsley, tied

• 2 bay leaves

(View the full recipe here)

Mashed Cauliflower

Mashed potatoes will always have my heart, but this is one of those vegetable swaps that actually earns its place on the plate. Roasted garlic, butter, cream cheese, and heavy cream make it creamy enough to feel indulgent, and it happens to be the perfect landing spot for anything saucy.

INGREDIENTS:

• 1 large head cauliflower (about 2 lbs), cored and cut into 1-inch florets

• 4 cloves garlic, peeled (for roasting)

• 1 teaspoon olive oil

• 2 tablespoons unsalted butter

• 2 ounces cream cheese, softened

• 1/4 cup heavy cream (or unsweetened almond milk for dairy-free)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Pinch of nutmeg (optional)

• Chopped fresh chives for garnish

(View the full recipe here)

Corn & Black Bean Shrimp Enchiladas

These are such a good break from the usual taco-night rotation when you want Mexican food with a little more personality. The shrimp, corn, black beans, cheese, and red enchilada sauce make them hearty and a little spicy, and anything covered in melted cheese is already starting from a very strong position.

INGREDIENTS:

• 1 pound shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup corn (fresh, frozen, or canned)

• 1 cup black beans, drained and rinsed

• 2 cups shredded Mexican blend cheese, divided

• 1 (10 oz) can red enchilada sauce

• 8 small flour tortillas

(View the full recipe here)

Vegan Mushroom Wild Rice Soup

This one stays on repeat in our house for a reason.

INGREDIENTS:

• ¾ cup wild rice blend

• 4 cups mushrooms, diced

• 1 cup white onion, diced

• 2 cloves minced garlic

• 2 tablespoons vegan butter or oil

• 1 teaspoon dried parsley

• 5–6 cups vegetable broth

• 14 ounce can coconut milk

• Salt & pepper to taste

(View the full recipe here)

Combined Grocery List

PRODUCE

• 1 large head cauliflower (about 2 lbs)

• 1 onion

• 1 cup white onion, diced

• 1 carrot

• 2 ribs celery

• 12 cloves garlic

• 1 bunch parsley

• Fresh chives

• 4 cups mushrooms, diced

• 1 cup corn (fresh, frozen, or canned)

MEAT & SEAFOOD

• 2.5 lbs pork shoulder

• 1 pound shrimp, peeled and deveined

DAIRY & REFRIGERATED

• 4 tbsp butter total (2 tbsp butter + 2 tbsp unsalted butter)

• 2 ounces cream cheese

• ¼ cup heavy cream (or unsweetened almond milk for dairy-free)

• 2 cups shredded Mexican blend cheese

• 2 tablespoons vegan butter or oil

CANNED & JARRED

• 3 tbsp tomato paste

• 2 cups beef broth, low sodium

• 5–6 cups vegetable broth

• 1 cup black beans, drained and rinsed

• 1 (10 oz) can red enchilada sauce

• 1 (14 oz) can coconut milk

PANTRY

• Olive oil — 4 tbsp + 1 tsp total

• 2 tbsp flour

• 1 cup red wine

• ¾ cup wild rice blend

• 8 small flour tortillas

SEASONINGS & HERBS

• 2 bay leaves

• 1 tbsp kosher salt

• ¾ tsp salt, plus salt to taste

• Black pepper — ½ tsp measured, plus fresh ground/ground black pepper to taste

• ½ tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• 1 tsp dried parsley

• Pinch of nutmeg (optional)