*Baked Turkey Tender Loin with Mustard & Apricot Sauce*
(Serves: 4)
INGREDIENTS
2 Turkey Tenders
½ C. Sioux Z Wow Marinade
For Amazing Glaze:
4 T. Poupon Mustard
2 T. Sioux Z Wow Marinade
2 T. Apricot Preserves
1 t. Ground Ginger

To Marinate: Put turkey tenders in a zip top bag and add ½ C. Sioux Z Wow. Marinate for 1+ hr.
To Cook: Preheat oven to 350F. Place tenders in a foil lined baking dish. Whisk all the glaze ingredients together until thoroughly blended. Spoon ½ over the tenders. Cover with foil and bake 25 min. just beyond pink.
To Serve:Remove from oven and let rest a couple of minutes. Place tenders on a cutting board and slice ¼" slices on the diagonal. Serve with the remaining Amazing Glaze.

*Chutney Glazed Chicken Breast with Apple Pear Chutney*
INGREDIENTS :
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1 sprig parsley
1 teaspoon salt
1/2 teaspoon pepper
1 small bay leaf
1 teaspoon rosemary
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 cup water
4 - 12oz whole chicken breasts, halved green grapes, watercress and toasted
almonds for garnish
1 9oz jar of Earth & Vine Provisions Apple Cranberry Pear Chutney

COOKING INSTRUCTIONS:
NOTE: Chicken breasts need to be prepared the day ahead

In a 6-quart pot, combine onion, celery, parsley, salt pepper, rosemary, bay leaf, chicken broth and water. Bring mixture to a boil. Add the chicken breasts and cover. Simmer 30 minutes. Remove pot from heat. Place immediately in the refrigerator and chill chicken mixture overnight. Next day, remove pot from refrigerator and place over low heat. Cook until chicken is heated through (about 10 minutes.) Remove chicken from the broth. Place skin side up in large, shallow baking pan. Spoon 1 cup chicken broth into the baking pan. Strain remaining broth.
Place skin side up in large, shallow baking pan. Spoon 1 cup chicken broth into the baking pan. Strain remaining broth. Discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with Apple Cranberry Pear Chutney. Broil 4 inches from heat source for 2 minutes. Brush again with chutney and broil 1 to 2 minutes longer. Brush with more chutney and broil until chicken is glazed and golden brown. Remove chicken from broiler and arrange the glazed breasts on a heated platter. Garnish with watercress, almonds and grapes.

(This is a great do-ahead dish that can be served with your favorite vegetable dish and wild rice. )

*Lemon Fish Fillet*
(Serves: 2)
INGREDIENTS
3/4 lb. fish fillet (snapper, sea bass, sole, flounder)
2 Tbls. Salute Santé! Lemon Grapeseed Oil
3 Tbls. capers
White wine or broth for cooking
Salt & pepper to taste

Heat Salute Santé! Lemon Grapeseed Oil in a sauté pan. Place fish in heated oil. Sauté for 1-3 minutes per side based on thickness of fish. Remove fish and cover with foil. Heat pan again and deglaze with a splash of wine or broth. Add capers. Season with salt and pepper.

Pour sauce over fish and serve on preheated plates.

*Nut Crusted Sea Bass with Spicy Apricot Bourbon Sauce*
INGREDIENTS
1 cup macadamia nuts
1 cup panko (Japanese bread crumbs)
½ cup all purpose flour
2 large eggs
4 (6-8 oz) sea bass fillets
Sea salt to taste
3 tsp olive oil
3 tsp unsalted butter
1/2 cup Earth & Vine Spicy Apricot Bourbon Sauce
¼ cup finely chopped dried apricots

COOKING INSTRUCTIONS
Pulse macadamia nuts in a food processor until finely chopped. Add panko, pulse 2 or 3 times until well combined. Place nut and bread mixture in a shallow dish. Place flour in a shallow dish. Whisk eggs in a medium bowl. Salt fish, dredge fish in flour, shaking off excess and dip in egg. Dredge fish in nut and bread mixture, coating completely.

Heat oil and butter in a large heavy skillet over medium heat until butter melts. Add fish, cook 6-8 minutes on each side or until golden brown. Reduce heat if nuts brown too quickly. Warm apricots and sauce, serve over fish.

Plate with rice, green beans and carrots.

*Stuffed Pork Chops*

 Ingredients
2 (8-ounce) pork rib chops
1 Tbsp chopped fresh sage
1 tsp salt, or to taste
Freshly ground black pepper
2 tsp vegetable oil
¼ cup each finely chopped onion and celery
½ cup crumbled cornbread
½ cup finely diced Anjou pear
2 tbsp golden raisins
1 cup chicken stock
2 tbsp bourbon
½ cup Tomato Pear Chutney

Finger licking good pork chops stuffed with cornbread, pears and golden raisins with a luscious bourbon-Tomato Pear Chutney Sauce.

Preheat oven to 350 F.

Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper, and pat it into chops. Set aside.
Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes.

Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.

*Roasted Pork Tenderloin stuffed with Dried Fig Compote*
(Serves 2)
12 - 16 ounces Pork Tenderloin
4 Tablespoons Dried Fig Compote
1½ teaspoon chopped thyme
1 teaspoon chopped mint
salt & pepper
 
Preheat oven to 400'.
Trim fat from the pork tenderloin. Split meat lengthwise stopping ½ inch from the edge. Open the meat and flatten slightly with the palm of the hand. Season with salt and pepper. Stuff with compote and herbs. Fold the pork over itself and tie with kitchen twine at 1 inch intervals. Season with salt and pepper. In a sauté pan sear the pork on all sides and finish in the oven for approximately 12 - 15 minutes. Let rest for 5 - 7 minutes. Slice and serve with your favorite seasonal vegetables and your choice of risotto, couscous, potatoes or rice.
Wine Pairing: Grenache

*Baby Back Ribs*
Salt and pepper ribs.

Place ribs over medium in direct heat, turning every 5 minutes for about 20 minutes.

Start basting ribs with Tomato Cinnamon Clove Preserves and turning ribs every 5 minutes for about another 15-20 minutes.

Remove and place on a platter.