PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

TENDERLOIN
1 pound pork tenderloin
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cups sliced peaches
2 tablespoons QUALITY bourbon
1 tablespoon apple cider vinegar
1 tablespoon QUALITY honey
1 tablespoon unsalted butter
1 tablespoon Dijon mustard

  • Heat oil over medium high heat.
  • Generously season the pork tenderloin.
  • Add pork to skillet and sear on all sides until completely browned and cooked to 140°, about 5-6 minutes per side.
  • Transfer to a plate and keep warm.
  • Add peaches to pan, stirring 2-3 minutes to cook through.
  • Whisk together the bourbon, vinegar, dijon and honey. Add to peaches, stirring 5minutes until slightly thickened. Remove from heat and stir in butter.
  • Plate pork and top with peach sauce.
  • Add a generous side of slaw and enjoy!

PARSLEY BROCCOLI SLAW
3 cups broccoli sticks bag mix
1/4 cup chopped flat leaf parsley
2 tablespoons chopped FRESH thyme
1/3 cup toasted almond slices
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Quality honey

  • Toss together the cabbage, parsley, thyme and almonds.
  • Whisk together the oil, vinegar and honey.
  • Drizzle dressing over slaw mixture and toss well.

CUCUMBER SALAD

CUCUMBER SALAD

1 LARGE English cucumber, peeled and chopped to 2 cups
1/2 cup chopped seeded Roma tomatoes, about 2 large tomatoes
1/4 cup chopped red onion
2 tablespoons finely chopped FRESH Italian flat leaf parsley
1 tablespoon finely chopped FRESH cilantro
4 red mini peppers, about 1/3 cup chopped
1 clove garlic, minced
1/4 cup sour cream
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • In a Salad bowl toss together the cucumber, tomatoes, red onion and peppers.
  • Whisk together the sour cream, lemon juice, salt and pepper until smooth.
  • Add parsley and cilantro.
  • Pour over cucumber mixture and gently toss.

HERB SALAD with BROILED TOMATOES & CREAMY CUCUMBER VINAIGRETTE

HERB SALAD with CREAMY BROILED TOMATO CUCUMBER VINAIGRETTE

MAKE THIS STEP 1-2 HOURS BEFORE YOU NEED THEM!
PICKLED ONIONS
1 teaspoon avocado oil
1 tablespoon rice wine vinegar
FRESH ground salt and pepper
1/2 SMALL red onion, cut into rings

  • In a medium skillet heat avocado oil over medium-high heat.
  • Add onion pieces and saute’ for a minute.
  • Add vinegar, tossing to coat and remove from heat.
  • Transfer onions to a small plate and let stand 1-2 hours.

“SALAD”
2 tablespoons FRESH chopped Italian Parsley
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped basil leaves
1 tablespoon FRESH chopped tarragon
1 LARGE English cucumber or 2 small cucumbers, peeled, seeded and diced
1 cup halved cherry tomatoes
1 bunch beech mushrooms, cleaned and separated
1 small bunch green onions, sliced thin
1 small red onion, chopped

  • Toss all together in large salad bowl and set aside until needed.

VINAIGRETTE
Reserved cucumber peels
2 cloves garlic, finely minced
1 small shallot, minced
1/4 cup rice wine vinegar
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
pinch cayenne pepper

  • In a small food processor blend reserved cucumber peels, garlic, shallot, vinegar, sour cream, buttermilk, oil and seasonings until smooth.
  • Pour over salad and toss gently.
  • Let stand 15-20 minutes and allow flavors to meld.
  • Adjust salt and pepper as necessary.

BROILED TOMATOES
4 LARGE Roma tomatoes, halved or quartered

  • Preheat broiler.
  • Place tomatoes on baking sheet skin side down.
  • Season well with FRESH ground salt and pepper.
  • Broil 2-3 minutes until browned and bubbly.

ASSEMBLY

  • Place a large spoonful of salad mixture in bowl or on plate.
  • Drizzle with vinaigrette.
  • Set 2 broiled tomato pieces next to salad.
  • Top with pickled onions.**
  • Serve immediately.

NOTE** I often toss the pickled onions with the salad mixture JUST prior to serving.

HONEY LIME COLESLAW

HONEY LIME COLESLAW

1/4 cup FRESH lime juice (3-4 limes)
1 tablespoon lime zest
2 tablespoons QUALITY honey
1 clove garlic, minced
FRESH ground sea salt and black pepper
1/4 teaspoon red pepper flakes
3 tablespoons Avocado oil
1 small head red cabbage, shredded
1 cup shredded carrots
1 small bunch green onions, sliced thin
1/2 cup FRESH chopped cilantro or parsley

  • Whisk together the lime juice, lime zest, honey, garlic, salt, pepper and red pepper flakes.
  • Gradually whisk in oil until well blended.
  • In a large bowl toss together the cabbage, carrots, green onions and cilantro or parsley.
  • Pour honey mixture over cabbage mixture and toss to coat.
  • Cover and refrigerate for AT LEAST 2 hours.

PEPPERED COLESLAW

PEPPERED COLESLAW
3 1/2 cups shredded green cabbage
3 1/2 cups shredded purple cabbage
1 1/2 cups shredded carrots
1 small bunch green onions, thinly sliced
1/3 cup mayonnaise
3 tablespoons champagne vinegar
1 tablespoon milk
2 tablespoon sugars
GENEROUS portion FRESH ground sea salt and black pepper
1/4 teaspoon sesame seeds

  • Toss green and purple cabbage in a large bowl.
  • Add in carrots and green onions.
  • Whisk together mayonnaise, champagne vinegar, milk, sugar, salt, pepper and sesame seeds until well blended.
  • Pour mayonnaise mixture over cabbage mixture and toss to coat well.

LOADED BUFFALO BAKED POTATO SALAD

This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!

LOADED BAKED POTATO SALAD

5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.

NOTE:

  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.

TERIYAKI SESAME CHICKEN SALAD

This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

TERIYAKI SESAME CHICKEN SALAD
16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.

PORKY PIG FARMER’S MARKET SALAD

This light and bright salad is oomphed up by FRESH basil, FRESH parsley and FRESH lemon juice to make this a spring favorite!

PORKY PIG FARMER’S MARKET SALAD
8 ounces pasta, bowtie or campagnelle
1 cup FRESH chopped green beans
2 cups sliced cherry tomatoes
2 cups chopped seeded cucumber
1 cup chopped red pepper
2 cups chopped ham steak
1 1/2 cups mozzarella balls
1 small red onion, chopped
1/2 cup FRESH chopped basil
1/2 cup FRESH chopped parsley
1/2 cup Avocado oil
1/4 cup champagne vinegar
Juice of 2 lemons
1 1/2 teaspoons sugar
1 teaspoon lemon zest
FRESH ground sea salt and black pepper, to taste
2 tablespoons roasted sunflower or pumpkin seeds

  • In a large saucepan bring salted water to a boil over high heat.
  • Add pasta and cook for 10 minutes.
  • At 10 minutes add green beans and bell pepper cooking for 2 more minutes.
  • Drain and rinse WELL with cold water.
  • Transfer to a large salad bowl.
  • Stir in tomatoes, cucumbers, ham, red onions and mozzarella balls.
  • In a small bowl combine lemon juice, sugar, lemon zest, shallot, salt and pepper. Let stand for 10 minutes.
  • In a small food processor add the lemon juice mixture, champagne vinegar, basil, parsley and oil, pulsing until well blended.
  • Pour over pasta mixture.  Toss to coat and set aside for 10 minutes.
  • Add pasta mixture to the veggie mixture, sprinkle with seeds and toss to mix.
  • Refrigerate 2 hours before serving.

SPINACH SALAD with PEACH VINAIGRETTE

SPINACH SALAD with PEACH VINAIGRETTE serves 6-8 adapted from Alli Kelley from Longourn Farms

SALAD
4 cups baby spinach or favorite lettuce mix
4 cups coleslaw mix
+/- 1 cup Craisins
1/2 cup candied walnuts
1/2 cup sunflower seeds
1/3 cup Parmesan Cheese
1 large peach, peeled and sliced
Peach vinaigrette dressing (recipe below)

  • Toss together the spinach and coleslaw in a large salad bowl.
  • Sprinkle in the raisins, walnuts, sunflower seeds and Parmesan cheese.
  • Toss together.
  • Drizzle dressing over, tossing periodically until desired amount is reached.

PEACH VINAIGRETTE
1/4 cup avocado oil
1/4 cup mayonnaise
1/4 cup apple cider vinegar
Juice of 1 large lemon
1/4 cup sugar
3/4 cup diced peaches (with skin removed)
2 tablespoons celery seeds

  • Blend all the ingredients except the celery seeds in a food processor until smooth.
  • Stir in celery seeds.

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SALAD
3-4 cups baby spinach, washed and spun
2 cups torn romaine hearts, washed and spun
1 quart strawberries, hulled and large chopped
1/2 red onion, halved and sliced thin
1/2 cup chopped candied walnuts

DRESSING
1/2 cup red wine vinegar
1/3 cup sugar
1 tablespoon poppy seeds
FRESH ground salt and pepper, to taste
1/4 cup avocado oil

  • Whisk together the vinegar and sugar until sugar is dissolved.
  • Pour half of the vinegar into a microwave safe bowl and microwave 1 minute.
  • Add onion, toss to combine and let sit 30 minutes.

 

  • While onions marinade, toast the poppy seeds in a non-stick skillet until fragrant and darkened.

 

  • Whisk oil into remaining vinegar mixture.
  • Add FRESH ground salt and pepper, to taste.

 

  • In a large salad bowl combine spinach leaves, romaine pieces, strawberry pieces and candied walnuts.
  • Remove onion from vinegar mixture and add to salad bowl, gently tossing to disperse.
  • Whisk onion marinade back into the vinegar mixture.
  • Drizzle over salad,
  • Plate salad and top with more walnuts if desired.
  • Enjoy!

GREEK GAZPACHO PASTA SALAD

Gazpacho is Spanish in tradition, but with the addition of the Feta cheese I feel like it is more of a Greek and Spanish fusion. Hubby loves the Mediterranean flavors while I pass on it every time, but it’s a GREAT recipe for a BBQ or picnic.

GREEK GAZPACHO PASTA SALAD
1 pound rotini, prepared al dente and rinsed in cold water and drained

SAUCE
14 1/2 ounce can fire roasted tomatoes
1/4 cup FRESH basil leaves
1 tablespoon red wine vinegar
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup avocado oil (or olive if you prefer)

  • Process tomatoes, basil, garlic, red pepper flakes and red wine vinegar with a pinch of salt until smooth.
  • Drizzle with avocado oil and gently fold in.

VEGGIES
1 cucumber, halved, seeded, and chopped
1 red pepper, halved, seeded, and chopped
1 yellow pepper, halved, seeded, and chopped
1 small red onion, small diced
3/4 pound grape tomatoes, halved

ASSEMBLY

  • In a large mixing bowl gently toss veggies together.
  • Drizzle with sauce mixture and fold again.
  • Cover and let marinade for 15-30 minutes.

1/2 cup crumbled feta cheese
1 cup (or more) pitted black olives, sliced
3 green onions sliced thin
FRESH minced parsley for garnish

  • JUST before serving fold in olives, cheese and green onions.
  • Season to taste.
  • Garnish with parsley.

BRUSCHETTA AVOCADOS

BRUSCHETTA AVOCADOS – Luscious tomatoes, FRESH basil and red onion are tossed in a balsamic vinegar with a touch of garlic and avocado oil and then gently stuffed into avocado halves for a incredible summer dinner with no oven or stove to heat up the house. Adapted from Cafe Delites

2 ripe Roma tomatoes,finely chopped
2 tablespoons red onion, finely chopped
2 cloves minced garlic
scant tablespoon avocado oil
1 tablespoon white balsamic vinegar
FRESH ground salt and pepper, to taste
2 ripe avocados – peeled, seeded and halved
2 tablespoons balsamic REDUCTION – store bought or see recipe below
2 tablespoons FRESH chopped basil
1/4 cup grated Parmesan cheese

  • Combine tomatoes, onion, garlic, olive oil, white balsamic vinegar, salt and pepper in a bowl.
  • Toss well to evenly meld all of the flavors.
  • Arrange prepared avocado halves onto a plate.
  • Spoon the  filling into each avocado halve and drizzle with balsamic glaze.
  • Top with chopped FRESH basil and Parmesan cheese.
  • Serve immediately.

BALSAMIC REDUCTION (homemade)
1/2 cup balsamic vinegar
1 tablespoon PACKED light brown sugar (OPTIONAL)

  • Combine brown sugar sugar with vinegar in a small saucepan over high heat and bring to the boil.
  • Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze.

NOTE: If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.