This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can't find arugula. substitute any salad green.
Recipe: Season the pork chop generously with the pepper, cumin and salt. Place olive oil in a cast iron skillet under high heat and sear the pork chop on both sides. About 3 minutes on each side. To finish the chops, place in a 400 degree oven for about 12 minutes, or until thermometer reaches 140-150 degrees. In a separate cast iron skillet, add 1 tablespoon of olive oil, chopped onions and cook until soft. Add the minced garlic until fragrant, about 2 minutes, then add the okra, tomatoes, chicken stock and lime juice. Allow the ingredients to come together and the flavors to incorporate with each other for about 10 minutes then season salt and pepper. Serve the pork chops with the succotash on top and drizzle with fresh lime juice.
Chocolate Zucchini Recipe: Preheat oven to 350 degrees F. Lightly coat two 9-by-5 inch loaf pans with cooking spray. In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended. In a large bowl, combine flour, cocoa, baking soda, cinammon, salt, and baking powder. Fold the zucchini mix into dry ingredients just until combined. Stir in nuts and chocolate chips. Divide the batter between the prepared loaf pans. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.
