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Ingredients

1 cup Swanson?(r) Chicken Broth (Regular, Natural Goodness?

Ingredients

4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves

1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

Directions

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.

Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Ingredients

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
1/2 teaspoon salt
1 pinch ground black pepper

Directions

Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.

In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Ingredients

2 tablespoons vegetable oil
2 pounds pork loin, cut into 1 inch cubes
1 teaspoon Kosher salt
2 tablespoons butter
1 green bell pepper, sliced
1/2 onion, sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white sugar
1/4 cup white wine
1/4 cup red wine vinegar
1/4 cup water
3 tablespoons soy sauce
2 1/2 tablespoons ketchup
1 teaspoon ground black pepper

Directions

Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.

In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.