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DesertUSAFruit and Beans Salad With
Breaded Pork Chops

by Chef Ara

Residing for a couple weeks in the Oregon High Desert, I have been surrounded with fresh and mostly organic produce and the Farmer’s Market which is open on Saturday mornings in Halfway. Check out other days if in other towns. You can find Farmer's Markets in most towns during the late summer and fall months.

Odd mixes have always been an attraction for me. Combinations of ingredients with some surprises and many smiles not expecting a great new flavor with every bite.

This is one of my unusual combination recipes, with some local finds and some common ingredients right off the shelf.

Fruit and Beans salad with breaded Pork Chops

I used some very thin boneless pork chops with plain bread crumbs and sautéed in butter. You could also use chicken tenderloins.

The Salad

  • 2 diced fresh peaches
  • Kernels off 2 crunchy cooked corn on the cob. Pplace corn and cold water on the stove, when the water boils (uncovered), the corn is done.
  • 2 diced fresh tomatoes
  • Coarsely chopped fresh cilantro (handful)
  • 1 can black beans ~ drained
  • 1 can garbanzo beans ~ drained
  • 1 can whole mandarin segments ~ drained
  • 1 can diced pineapple segments ~ drained
  • 4 T olive oil
  • Juice of 2 lemons
  • Juice of 1 lime

    Mix

    Arrange in the middle of the plate, surrounded by the pork chops or chicken. Enjoy.

Be well... Ara & Spirit 
www.theoasisofmysoul.com 

About Chef Ara
Allow me to introduce myself: my name is Ara Gureghian. Since childhood, my passion for Artistic Culinary Creations has given me the character of my personality and the ability to flow through life with a sense of good fortune, able to exert my passion into a profession, preparing and offering food that leaves a lasting memory.
After finishing my education in France, where I was born, and my Culinary Schooling at the "Institut International de Glion Sur Montreux", in Switzerland, I ended up being self-employed most of the following years, owning various restaurants and a bakery.

Twelve years ago, the routine, the every day menu, the 24/7 and the reliance on others with its obstacles led me to the present. I was able to successfully offer my culinary experience to clients in their own surroundings with their choice of both menu and time.

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