I appreciate the Pacific Northwest's bounty immensely, and I get most excited at a farmers market, and building my ideas there.
Brined and roasted pork loin in a mustard cornichon sauce, served with a vegetarian ratatouille and a mixed lettuce salad with arugula, artichoke and goat cheese with a lemon dijon vinaigrette.
Brined and Roasted Pork Loin (thyme, shallots, bay leaves, coriander and fennel seeds, brown sugar), Whole Grain Mustard Sauce (cream, chicken stock, shallots, white wine, thyme, bay leaves, stoneground mustard, diced cornichons)
Ratatouille Salad (Eggplant, Zucchini, Tomatoes, Olives, Red Bell Peppers, Sweet Onions, Thyme, Tarragon, Arugula, Red Wine Vinegar, Lemon Juice, Olive Oil, Parsley)
Salad (mixed lettuces, arugula, marinated artichokes, red onion, olives, goat cheese)
Dijon-Lemon Dressing (Dijon mustard, lemon juice and zest, garlic, red wine vinegar, sugar, pasteurized eggs, canola oil, olive oil)