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Marinated Pork
Cucumber-Peanut Salsa
TO SERVE
Ladle 2 oz. cucumber-peanut salsa onto plate. Slice pork; lay on top of salsa. Can be served with orzo, mandoline zucchini, carrots, baked fontina and egg triangles.
NOTES
Season: year round
Food cost: moderate
Wine notes: Trefethen Eshole Red, a Napa Valley wine consisting of 8% Merlot, 8% Zinfandel, 31% Pinot Noir and 43% Cabernet Sauvignon
History: This recipe was designed to use local ingredients and comply with today's nutritional guidelines, using lean pork and combining it with a low-fat sauce.
Special Ingredients: Low-sodium soy sauce, poblano chili pepper
Cucumber-Peanut Salsa
TO SERVE
Ladle 2 oz. cucumber-peanut salsa onto plate. Slice pork; lay on top of salsa. Can be served with orzo, mandoline zucchini, carrots, baked fontina and egg triangles.
NOTES
Season: year round
Food cost: moderate
Wine notes: Trefethen Eshole Red, a Napa Valley wine consisting of 8% Merlot, 8% Zinfandel, 31% Pinot Noir and 43% Cabernet Sauvignon
History: This recipe was designed to use local ingredients and comply with today's nutritional guidelines, using lean pork and combining it with a low-fat sauce.
Special Ingredients: Low-sodium soy sauce, poblano chili pepper