Here is a bistro-style menu of recipes for two inspired by the flavors and produce of late summer:
A pork chop is encrusted in cornflake crumb and pan-fried in coconut oil to crisp perfection. It’s served with forbidden rice and rich chilled zucchini puree. Garnished with fried stuffed olives and pepperocini. For dessert, seasonal fruit (nectarines) fills heart-shaped mini pies. Plus, learn about the perfect natural alternative to vegetable shortening — coconut oil.
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