Light and fresh salad with a little kick!
Total Number of Servings: 4
Serving Size: 1/2 cup
• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt, or to taste
• black pepper to taste
• 3 tablespoons olive oil
• 2 cucumbers, very finely sliced
• 2 tablespoons minced cilantro, to taste
1. Dice the jalapeno and garlic and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
3. Finely slice the cucumbers (Use a mandolin if you have it). Add the cucumbers to the dressing and stir together.
4. Finely mince the cilantro and add it to the bowl. Stir to combine.
1 ½ c fresh canned pineapple slices
½ cup fresh pineapple juice
¼ cup reduced teriyaki soy sauce
2 Tbsp honey
2 Tbsp rice vinegar
¼ tsp ground ginger
4 – 4 oz (boneless center cut) pork chops, trimmed of fat
1 tsp fresh chives, chopped
1. In a small bowl prepare marinade. Whisk together pineapple juice, teriyaki sauce, honey, rice vinegar and ground ginger.
2. Place pork chops in a large glass container and cover with marinade. Seal container and place pork chops in fridge for 3-4 hours or overnight. If possible, turn bag every hour or so to evenly cover pork chops with marinade.
3. Remove pork chops from bag. DO NOT DISCARD MARINADE.
4. In a small sauce pan over medium heat, bring marinade to a boil. Reduce heat to low and simmer sauce for 15-17 minutes until sauce thickens, making sure to stir sauce frequently. After sauce has thickened, remove from heat and place in a small dish. You will use this marinade sauce while grilling pork chops and pineapple.
5. Preheat grill to medium-high heat. Lightly coat grill rack with nonstick cooking spray.
6. Place pork chops on grill and brush often with marinade sauce while cooking. Cook pork chops on each side for 4-5 minutes or until cooked through.
7. Delicately add pineapple slices to grill and cook for 1-2 minutes on both sides.
8. Let pork chops rest for 2-4 minutes before serving.
9. To serve, place a grilled pineapple slice on top of each pork chop and sprinkle with chives.
Juice of 1 lemon
2 Tbsp. honey
1/2 tsp. kosher salt
3 bartlett pears, unpeeled
4 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
3 cups baby arugula
1/3 cup walnuts, chopped
1/3 cup blue cheese, crumbled
1. Preheat the oven to 375°F.
2. Combine the lemon juice, honey, and salt. Cut the pears in half lengthwise and remove the stem down to the core. Combine the pears with the lemon mixture.
3. Line a baking sheet with aluminum foil. Place a rack on top of the foil in the baking sheet, and place the pears, cut side up, on the rack, reserving the lemon juice mixture. Drizzle or brush each pear with a little of the lemon mixture.
4. Roast until the pears are completely tender and slightly caramelized on top, about 40. Remove the pears from the oven and allow to cool to room temperature. Once cool, cut each pear into 3 slices.
5. To make the vinaigrette: Whisk the vinegar, olive oil, honey, salt, and pepper.
6. Combine the pear slices, arugula, vinaigrette, walnuts, and blue cheese in a large bowl and toss.