Cucumber and Strawberry Salad

Ingredients

• 1 Large        Cucumber, Seeded
• 1 pint        Strawberries
• ½ cup        Apple Cider Vinegar
• ½ cup         Sugar
• ½ cup        Honey
• 1 Tbsp        Extra Virgin Olive Oil
• To Taste    Salt and Pepper

Slice Cucumber lengthwise and with a spoon scoop out seeds; Cut in half and then slice 1/4# thickness.   Slice Strawberries ¼” thickness and combine in bowl with cucumbers.  In a separate bowl, add vinegar, sugar, honey and olive oil.  Wisk together and drizzle over cucumber and strawberries.  Season with salt and pepper toss lightly and refrigerate 2 hours before serving.

Pork Chops Smothered with Apples

Ingredients

• 4         ¾ “ Center Cut Pork Chops
• 3        Golden Delicious Apples (Peeled, Cored and wedged)
• ¼ lb        Butter
• 1 ½ Cup        Brown Sugar
• 1 Tbsp        Cinnamon
• 1 Small        Red Onion, Thinly Sliced
• 1 Tbsp        Season All
• 1 cup        Lemon Juice
• 1 tbsp        Corn Starch

Season chops with season all and transfer to skillet.
In a large skillet,  over medium high heat,  place chops in skillet and brown on both sides for 2-3 mins per side and then remove from heat.  Add Onions, Apples, Brown Sugar, Cinnamon and cook for additional 5 minutes.  In small bowl combine lemon juice and corn starch in to a slurry.  Add to skillet and bring to a boil and then return pork chops to skillet. Reduce heat to medium cook for additional 5 minutes and serve.

Lemon Dill Potatoes

Ingredients

• 2 lb    Potatoes
• 8 oz    Mushrooms, Stemmed and quartered
• ¼ lb    Butter
• 1 tsp    Fresh Dill
• 1 tbsp    Garlic
• ½ cup    Lemon Juice
• ½     Red Bell pepper, diced
• 1 tbsp    Season All

Peel and cut potatoes into 1” cubes.   In a 4 qt pot boil potatoes for 15 mins then Strain and set aside.
In a large skillet, over medium heat, melt butter and add dill, peppers, garlic, mushrooms.    Sauté for 5 minutes then add potatoes and season all cook for additional 5 minutes and serve.