Turkey Pear and Bacon Salad

Forget your traditional Thanksgiving turkey and say hello to a fresh, delicious and oh so tasty way to make a bistro turkey salad. Turkey is a versatile protein that can be fixed in so many ways and its perfect pair is what else, BACON! This turkey pear and bacon salad is sweet, savory, and filling.  Perfect for a family get together or weekend lunch!

Ingredients:
1 pound turkey tenderloin cutlets
1 tablespoon raw honey
1 tablespoon organic mustard
1/4 cup fresh walnuts chopped
3 pieces of nitrate free bacon
2 cloves fresh garlic minced
2 tablespoons of apple cider vinegar
2 fresh pears (D' Anjou pear) thinly sliced
1 bag fresh baby greens salad with arugula
Dry white wine

Method:
1.) Season turkey with sea salt and pepper to taste.  Brush turkey with half of honey and mustard.
2.) Dressing: Cook bacon in cast iron skillet until crisp and remove. Add in garlic and walnuts and saute until lightly brown.  Whisk in remaining mustard, honey, apple cider vinegar, and a splash of white wine.  Cook for 30 seconds then remove to serving cup.
3.) Add 1/2 tablespoon of EV coconut oil to cast iron skillet over medium high heat.  Cook turkey in even layer for 4-5 minutes per side or until cooked throughout. Remove from heat.
4.) Top salad with turkey, fresh pears, crumbled bacon and drizzle with dressing.  Serve with a dry sweet white wine.

*For variations add pears to turkey for last few minutes of cooking time.  For dressing, try a splash of balsamic vinegar.  Have fun with your food!

*For Primal option, add freshly grated Parmesan cheese.

Bone-in Pork Chops with Bacon Apple Walnut Relish

Bone-in pork chops have an extraordinary flavor that can not be matched by boneless chops.  With the additional topping of onions and garlic caramelized in bacon fat with apples, walnuts and celery, this is not your average shake and bake pork chop recipe.  This dish is not only simple to master, but amazing in presentation and taste!

Ingredients:
4 bone-in 1 in thick pork chops
3-4 pieces of nitrate free bacon
3 garlic cloves
1/2 onion
1/4 cup organic walnuts chopped
1 large or 2 small stalks of celery diced
1 large apple (Fuji or Honeycrisp)

Method:
1.) Season both sides of pork chops with sweet Spanish paprika, sea salt, garlic powder and fresh coarse ground black pepper.  Leave on plate for 30 minutes prior to cooking.
2.) In the mean time, cook bacon in cast iron until crisp and remove from skillet.  Add onions to bacon fat and cook for 5 minutes over medium heat.  Add in celery and cook 3 minutes.
3.) Add garlic and walnuts to skillet and cook 4 more minutes or until onions start to caramelize.  Be careful not to burn garlic or walnuts.  Add apple to skillet, toss and remove from heat.
4.) Remove onion apple mixture from cast iron and wipe out skillet.
5.) Add 1 teaspoon EV coconut oil to skillet on med-high heat.  Once hot, add pork chops.  Cook for 5-7 minutes on each side or until chops life easily from skillet.
6.) Add onion apple relish on top of pork chops and place under broiler (500 degrees).
7.) Broil 2 minutes then rotate skillet and broil 2 more minutes or until pork chops are done.  Be careful not to burn relish or over cook pork chops. (There should be a nice golden brown crust over the pork chops and relish).
8.) Remove from broiler and let rest 5-8 minutes.  Serve with a salad, sweet potatoes, or pureed winter squash (recipe to come).