Instructions

Stuffed Pork Chops:

1. Make incision in pork chop
2. Cut through pork chop until you hit the bone to form a pocket
3. In medium sized mixing bowl, combine mushrooms, spinach, parmesan cheese, and apple. Mix well.
4. Stuff mixture into pork chop
5. Heat large frying pan on high
6. Sprinkle garlic and paprika on one side of the pork chops
7. Add olive oil to hot pan and place the pork chops in pan
8. Remove pork chops from stove after browned on both sideds. Let stand for 5 minutes, then place in oven. Set aside juices from pan.
9. Place slices of provolone cheese on top of pork chops, return to oven on broil until cheese is melted and lightly browned

Sauce:

1. Using juices left from pork chops, render hot in pan
2. Add white wine, (2 Tbsp).
3. Add heavy whipping cream, (1/4 cup)
4. Let cook down, keep sauce light in consistency

Fruit and Vegetables:

1. Ready a hot pan with olive oil
2. Slice whole apple into 1/4″ thick pieces
3. Season with salt and pepper, and fresh squeezed lime
4. Place in pan, heating thoroughly and rendering a nice light brown color on both sides
5. Remove from pan, set aside
6. In same pan, place baby carrots in hot pan with olive oil.
7. Season lightly with salt, pepper, paprika
8. Add artichokes
9. Julienne onions, place in pan
10. Cook until onions are nicely caramelized, and carrots are softened.

To Serve:

1. Place apple slices on plate, overlapping each other
2. Place vegetables next to apple slices
3. Spoon sauce around vegetables and apples
4. Place pork chop over vegetables,

Salad Dressing:

1. In small mixing bowl, combine dijon mustard with fresh squeezed citrus juices
2. Add extra virgin olive oil, mixing as you add oil
3. Season with a pinch of salt and pepper

Berry Salad:

1. Take 10-12 ounces of Mesclun Salad Mix and place in large bowl
2. Add fresh blueberries and blackberries
3. Slice strawberries and add to bowl
4. Toss Salad

To Serve:

1. Place salad in middle of serving plate
2. Drizzle dressing lightly on salad, and around serving plate
3. Place Jicama on top of salad
4. Garnish with fresh goat cheese, cherry tomatoes, and a flower cut strawberry on top

Citrus Shrimp:

1. Place shrimp on plate
2. Season shrimp with fresh dill, dry thyme, salt, and pepper
3. In large pan with oil, render oil hot and place shrimp with garlic into pan
4. Transfer shrimp into another pan, placing into oven.
5. Reserve Juices for Sauce.
6. Let shrimp cook in oven at about 300 degrees for 5 minutes, remove from oven and return to stove.
7. Add 1/4 cup Pinot to shrimp and finish cooking

Butternut Squash:

1. Remove skin from squash, and chop squash into 1″ square pieces
2. Render hot pan with olive oil, place squash into pan when temperature is reached
3. Add onions and caramelize
4. Add fresh spinach
5. Cook down on med. heat until leaves are wilted.

Sauce:

1. Taking pan with reserved shrimp juices, add squeezed juices from 1/2 Orange, 1/2 Lemon, and 1/2 Lime
2. Let citrus juices start to reduce, add 2 Tbsp. Balsamic vinegar
3. Continue to reduce
4. Add 1/4 cup heavy whipping cream
5. Mix well, cover and let simmer
6. Add cherry tomato halves, (just a few)

To Serve:

1. On large serving plate, arrange vegetables in center of plate
2. Place shrimp around vegetables, tails up
3. Drizzle sauce over shrimp and vegetables, and a little on plate
4. Garnish with fresh cherry tomatoes, fresh slices of avocado, and a sprig of fresh parsley.