Orange Chops with Pesto Mushroom Kale

2 Pork chops
1/4 cup of of Soy Sauce
3/4 cup of Orange Juice
handful of Cilantro
1 peeled and sliced Orange
1 clove of chopped Garlic
2 handfuls of sliced Mushrooms
tablespoon of Pesto
Butter

1. Marinate pork chops in soy sauce, orange juice and cilantro in a zip lock bag for 24 hours
2. Place pork chops in an oiled frying pan and pour half of the ziplock's contents over them.
3. While your pork chops begin to brown, throw the garlic and onions into a medium-sized wok with with some butter.
   
4. Place the orange slices underneath the pork chops and cover with a lid
5. Add the pesto sauce, mushrooms and kale to the garlic and onions; mix well with a little oil and continue to cook until pork chops are complete

We recommend a Red Table wine.

Green Chili Coconut Noodles with Chicken

4 pieces of chopped Pickled Eggplant*
thinly sliced Fresh Garlic
Mixed Vegetables (carrots, snap peas, onion, broccoli, cauliflower)
1 can of Unsweetened Coconut Milk
4 heaping tsp of Green Chili Paste
handful of chopped Cilantro
1/2 box of cooked Whole Wheat Thin Long Noodles
chopped Chicken

*sliced eggplant in red wine vinegar; soak 1 day

1. In a large wok, cook the eggplant with garlic on low heat until it starts to soften (aprox. 20mins)
2. Add vegetables, chicken and 2 tsp of green chili paste; stirring frequently
   
3. Pour 1/2 can of coconut milk, blending with the green chili paste
4. Add cooked noodles and the rest of the green chili paste
5. Pour the remaining coconut milk
6. Mix well
7. Serve with fresh ground black pepper, to taste

We recommend a Pinot Grigio