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Fruit of the Month: Nectarines

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Ingredients

4 loin pork chops, trimmed of extra fat
¼ tsp coriander seeds
¼ tsp cumin
½ tsp freshly-ground black pepper
¼ cup cider vinegar
1 tsp rum (optional)
4 nectarines, pitted, peeled and halved

Put the pork chops, coriander, cumin, and pepper in a sealable plastic bag and add the vinegar and optional rum. Fasten the bag and place in the refrigerator for 8 hours or overnight to marinate. When ready to cook, preheat a broiler. Place the chops on a broiling pan, along with the nectarines. Place the pan about 6 inches below the heat source. Broil 3 to 4 minutes per side. Remove and serve hot.

Lunch in France is usually a simple broiled or grilled chop, served with a fruit or a vegetable and a rice pilaf, buttered pasta, or pan-fried potatoes to complete the meal. In this recipe, nectarines are cooked with the chops, giving a warm, sweet companion for the chops, which are marinated before cooking.

Nutritional Analysis: Calories 223, Protein 24g, Fat 7g, Calories From Fat 27%, Cholesterol 71mg, Carbohydrates 17g, Fiber 2g, Sodium 49mg.

Pan-Seared Salmon With Julienned Nectarines
Makes 4 servings
Each serving equals one 5 A Day serving
Source: California Tree Fruit Agreement

Ingredients

8 attractive lettuce leaves such as red leaf or green leaf
4 nectarines, pitted and julienne
2 Tbsp lime juice, about 3 limes
2 Tbsp minced chives
4 salmon fillets, each about ½-inch thick
1 tsp freshly-ground black pepper
2 Tbsp butter
¼ to 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc

Divide the lettuce leaves evenly among four dinner plates and arrange them along the edge. Add the nectarines and avocados and drizzle with the lime juice. Sprinkle with the chives.

Season the fillets with the salt and the pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork.

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