This Saturday from 3:00 to 5:00 pm, sample field-fresh ingredients in an entire meal recipe at our Demo kiosk. We are featuring plantains as a side dish or dessert. Did you know plantains are not bananas? Find out the endless possibilities you can make with this versatile fruit! Talk to our staff, get your recipe and check out our sale items.
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Blueberry Mojo Pork Chop with Mid-Winter Cheer-Up Salad and Fried Plantains
Serves 4-6
Blueberry Mojo Pork Chop
3 Tbsp. olive oil
2 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
4 cloves garlic
3 Tbsp. fresh-squeezed orange juice
2 Tbsp. fresh-squeezed lime juice
2 Tbsp. Salad Girl Blueberry Basil Dressing
4 boneless pork loin chops
Rinse and pat pork dry. In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon oregano and 1/2 teaspoon pepper. Brush each chop with this mixture. Grill, broil or skillet-fry the seasoned chops, on medium-high to high heat to sear on the outside without overcooking the inside. Turn chops once.
Using a mortar pestle (or the side of a heavy knife) crush the garlic cloves and 1 teaspoon salt together to make a paste. Add the lime and orange juice, remainder olive oil and oregano and Blueberry Basil dressing. Transfer this mixture to a small saucepan, and heat gently, stirring occasionally. Pour warm sauce over the chops just before serving.
Mid-Winter Cheer-Up Salad
1/2 lb spring mix salad green
1 large avocado, peeled and diced
1 large mango, peeled and diced
1 orange, segmented, seeded and chopped
1 grapefruit, segmented, seeded and chopped
1 pint cherry tomatoes
1/2 red onion, diced
1 jicama, peeled and diced
handful cilantro leaves
handful walnuts, chopped
handful pine nuts
In a large bowl, combine all the fruits and greens, tossing to mix. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad, and toss well. Top with walnuts and pine nuts, drizzle honey over entire salad, and serve.
Fried Plantains (as a side dish or dessert)
For this recipe select very ripe plantains which will be black in color.
2 plantains
1/4-1/2 C. Coconut oil
Cinnamon, to taste
Agave nectar, to taste
Aji Amarillo hot sauce (from instructions on Terra Dolce dried pepper package), optional
Peel the plantains and slice into 1/4 inch rounds. Heat the coconut oil in a skillet to nearly 350F and fry a few slices until they are golden and crisp on the outside but still soft inside. Turn to brown both sides. If fried too long they will be tough on the inside, so experiment to determine optimal timing. Remove from the pan with a slotted spoon and drain on paper towels. Arrange on a plate, sprinkle with cinnamon, drizzle with agave nectar, and add a dap of the hot sauce to each.
