2 1 Lb pork tenderloins
3 cups fresh cherries pitted, stemmed and pureed in food processor.
4 Tbs cherry preserves
2 cups pork stock
3 Tbs Dijon mustard
1 small shallot minced
3 cloves garlic minced
Salt and pepper to taste

Saute shallots and garlic in 2 Tbs olive oil over medium heat for a few minutes
Add cherries, cherry preserves and pork stock
Bring to simmer and reduce by a third, add dijon mustard and blend well
Reserve half for serving and pour other half in bowl to use to baste pork while cooking

Season pork with salt and pepper
Grill Pork basting with Dijon cherry sauce while turning

Serve with reserved sauce
Mushroom-parmesan polenta and grilled Asparagus are good side dishes

Recipe
Courtesy
www.chefmiketucson.com

2 Oz. dried porcinin mushrooms
1 head swiss chard stems removed and chopped
1 bunch spinach chopped
2 turnips peeled and chopped
2 parsnips peeled and chopped
1 lbs carrots peeled and chopped
3 cups cauliflower
2 small zuchinni chopped
2 white potatos peeled and chopped
1 small eggplant peeled and chopped
3 cups cooked small tube or elbow pasta
3 cups cooked white beans
4 Tbs prepared Pesto
Grated parmesan cheese for serving

In 3 cups warm water soak Porcini mushrooms until soft (about 30 minutes)
remove porcini, rinse and chop
pour mushroom water thru cheesecloth and put in stock pot with 9 cups additional water
bring to simmer and add porcini and rest of other vegetables
Simmer for 1 hour until vegetables are cooked.

stir in pasta and beans let simmer for 5 minutes
stir in pesto and check seasoning
add salt and pepper to taste (keep in mind the parmesan that will be added will add some salt also)

Serve with crusty bread

Enjoy!

Recipe courtesy
www.chefmiketucson.com

6 large sweet potatos

2 Tbs brown sugar
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp dry mustard
2 tsp paprika
1/4 tsp cayenne
1 tsp chipotle powder

Preheat oven to 400 degrees
Peel sweet potatos and cut into uniform wedges

In medium size bowl toss sweet potatos with 2-3 Tbs olive oil and seasoning blend until well coated

Spread single layer on cooking sheet pan and bake for 20-30 minutes turning over halfway thru for even browning

Recipe courtesy
www.chefmiketucson.com

1/4 cup maple syrup
3 Tbs Balsamic Vinegar
Juice from 1 lemon
2 tsp peeled grated fresh Ginger
2 tsp dijon mustard
1 tsp five spice seasoning
4- 6 ounce salmon filets

Blend first 6 ingredients in small bowl
Heat grill and baste salmon with glaze while cooking
DO NOT OVERCOOK SALMON!

Recipe courtesy
www.chefmiketucson.com

6 Ripe Avocados
1 cup cocoa powder
3/4 cup agave syrup
1 Tbs Vanilla
zest of 1 orange
1/4 tsp salt
Raspberries, strawberries and blackberries for garnish

Peel and blend ovocados with rest of ingredients except fruit in food processor until smooth
Chill for few hours

Pipe into dessert cups and garnish with fruit

Recipe courtesy
www.chefmiketucson.com

1 medium onion chopped
1 cup carrots peeled and chopped
2 Tbs curry powder
2 Tbs honey
1 Tbs grated fresh ginger
3 Tbs chopped garlic
1 Jalapeno chopped
3 cups cooked chickpeas
2 peeled cubed and cooked potatos
2 cups diced green peppers
1 cup cut green beans
1 tsp cayenne pepper
3 medium tomatos chopped
3 cups vegetable stock
3 cups baby spinach
1 can coconut milk

Heat 2 Tbs olive oil in heavy bottomed pot and saute onions and carrots for 5 minutes
add curry, honey, ginger, garlic and cook for a few more minutes

Stir in chickpeas, bell peppers, green beans, cayenne, tomatos, and vegetable stock
Simmer for 30 minutes until vegetables are tender.
Add coconut milk, baby spinach and potatos
Cook for 5-10 more minutes
Check seasoning for salt and pepper and serve with a tossed salad and crusty bread

Enjoy!

Recipe Courtesy www.chefmiketucson.com