Recipes

Salad with Creamy Bacon and Peppercorn Dressing
Makes about 2 cups

Dressing:
1/3 cup	Minced Onion
1 clove	Garlic, pressed
2 tbsp	Minced fresh chives
3 tbsp	Minced fresh Italian flat-leaf parsley
1 cup	Mayonnaise
1 cup	Buttermilk
dash	Tabasco
1 tsp	Beau Monde
4 slices	Bacon, diced and cooked crisp and drained
1 tbsp	Coarsely ground black peppercorns
	Salt to taste

Salad:
	Mixed Spring Greens
2	Carrots, thinly sliced or grated
4	Green onions, sliced
2	Roma tomatoes, seeded and diced
1/2	Red bell pepper, diced
4 oz	Sliced mushrooms

To prepare the dressing: In a mixing bowl stir together the onion, garlic, chives, parsley, mayonnaise, buttermilk, Tabasco, and Beau Monde seasoning. Stir until well blended. Stir in the bacon, peppercorns, and salt. Refrigerate until serving time. Toss or drizzle over salad immediately before serving.

Meal #1

Creole Roasted Pork Tenderloin with Mustard Sauce
Serves 4

Pork Tenderloin:
1	Pork tenderloin, butterflied
	Salt and pepper
1/4 cup	Spicy Creole whole-grain mustard (Dulcet)
2	Green onions and tops, thinly sliced
1/4 cup	Grated Apple
2 tbsp	Finely minced parsley
2-3 tbsp	Creole Seasoning (Dulcet)
	Pecan Oil

Mustard Sauce:
2 medium	Shallots, minced
1/2 cup	Dry white wine
3/4 cup	Chicken broth
1/4 cup	Heavy Cream
2 tbsp	Creole mustard
1 tbsp	Minced parsley
	Salt and pepper

Meal #2

Green Gator Chili

1	Pork tenderloin, trimmed of fat
	Salt and pepper
	Pecan Oil

To prepare for Meal #1: Sprinkle inside of butterflied tenderloin with salt and pepper. Combine the mustard, green onions, apple and parsley. Spread over one side of the tenderloin. Close and tie at 2 to 3 inch intervals with kitchen twine, of silicone loops. Rub outside of pork with Creole seasoning.

To prepare the sauce: If needed, add more oil to the grill pan. Heat over medium high pan and quickly saute shallots until tender. Add wine and stir to deglaze the pan. Add chicken broth, cream and parsley, and let simmer until sauce is thickened. Add parsley and adjust seasonings if needed. Serve over cooked slice pork.

To prepare pork for Meal #2: Season pork tenderloin generously with salt and pepper.
To cook both: Preheat oven to 375°. Heat a small amount of oil in an oven-proof skillet or grill pan over medium high heat. Sear both tenderloins on all sides, then place the pan in the oven. Bake about 20 minutes, or until done. Remove both tenderloins from pan, tent with foil and let rest before slicing. Refrigerate the second tenderloin to use in Meal #2.

Sauteed Vegetables
Enough for 8 portions

	Pecan Oil
1 large	Red Bell Pepper, sliced
1 medium	Green bell pepper, sliced
1 medium	Red onion, thinly sliced into wedges
2 medium	Yellow squash, diced
2 medium	Zucchini, diced
2 medium	Carrots, julienned
1 crown	Broccoli, cut into florets
	Salt and Pepper
	Butter, if desired

Heat pecan oil in a large saute pan. Add vegetables, and cook and stir until vegetables are tender-crisp. Serve half the vegetables, seasoned with salt, pepper, and butter for Meal #1. Reserve, and refrigerate the second half for Meal #2.

For Meal #2 - Green Gator Chili
Serves 4

2 tbsp	Unsalted butter or olive oil
1 small	Onion, diced
1 clove	Garlic, minced
1 15-oz can	Diced tomatoes
1/4 cup	Flour
1 qt	Chicken broth
1 to 1 1/2 cups	Salsa Verde (Old El Paso is good)
	Salt and pepper to taste
	Grated Cheddar cheese to garnish
	Sour cream to garnish

Melt butter in a sauce pan over medium high heat. Sauté onion and garlic until soft. Add tomatoes. Stir to combine. Mix flour with one cup chicken broth and add to saucepan. Pour in remaining two cups broth. Add cubed pork. Simmer about 15 minutes. Stir in salsa Verde. Heat for ten minutes more and serve. This is great garnished with grated cheese and a dollop of sour cream.

Vegetable Burritos
Serves 4

	Reserved sauteed vegetables
2 large	Roma tomatoes diced (optional)
4 oz can	Diced green chilies (or jalapeno's)
15 oz can	Black beans, drained and rinsed
2/3 cup	Chunky salsa
	Salt and pepper

	Flour tortillas, warmed until pliable
1/2 cup	Creamy Bacon & Peppercorn Dressing
	Grated Cheddar Cheese
	Additional Salsa to garnish

In a skillet, warm left-over vegetables in minimal oil. Add fresh tomatoes, green chilies, black beans, salsa, and seasonings. Heat through. On a warm tortilla, spoon Creamy Bacon & Peppercorn dressing and a bit of grated cheese. Place a portion of vegetables in the center of the tortilla and roll up. Garnish with additional cheddar and salsa. Serve hot.