How to prepare a romantic meal at home with Market District

Have NO skills in the kitchen?! No problem. Chef Jennifer and Chef Bryan from Market District in Carmel show us two delicious meals that any of us can make at home for a romantic Valentine’s Day that’s sure to impress your sweetheart! And if you’d rather have someone else do the cooking for you, Chef Bryan chats about the decadent Valentine’s Day meals being served at Market District’s restaurant, Table.

Here are today’s recipes:• Pear & Prosciutto Salad with Walnuts & Honey-Dijon Vinaigrette (serves 2, prep time 15 minutes)

Vinaigrette:

– 2 Tbsp. Market District extra virgin olive oil

– 2 Tbsp. white balsamic vinegar

– 1 Tbsp. honey

– 1/2 Tbsp. Dijon mustard

– 1/8 tsp. kosher salt

– 1/8 tsp. black pepperSalad:

– 1 cup baby kale or baby spinach (spring mix greens also work)

– 1 cup baby arugula

– 2 oz. prosciutto, shaved, torn into 1/2-inch strips

– 4 oz. Bosc or d’Anjou pear, fresh, thinly sliced (8 slices total)

– 3 oz. Danish blue cheese, thinly sliced (2 1.5-oz. slices)

– 10 walnuts, halved, toasted

– 2 Tbsp. pomegranate arils

– 1/4 tsp. fresh cracked black pepper (optional)Directions:

1. For the vinaigrette, whisk all ingredients, except the olive oil, in a small bowl. Slowly drizzle the olive oil into the mixture while whisking to create an emulsion. Set aside.

2. Combine the lettuce greens in a medium bowl; drizzle with dressing, gently toss with tongs and place evenly onto the center of two salad plates.

3. Bunch the strips of prosciutto into small piles around the lettuce greens.

4. Place the pears in the center of the plate; top with the blue cheese and toasted walnuts.

5. Finish the plate with pomegranate arils and fresh cracked pepper.• Roasted Pork Tenderloin with Cherry Sauce (serves 2, prep time 10 minutes, cook time 30 minutes)

Ingredients:

– 1-1/2 lbs. Nature’s Basket all-natural pork tenderloin

– 1 tsp. salt

– 1/2 tsp. pepper

– 1 tsp. canola oil

– 2 Tbsp. shallots, minced

– 1/2 cup dry white wine

– 1-1/2 lbs. beef tenderloin roast

– 1 tsp. salt

– 1/2 tsp. pepper

– 1 Tbsp. Market District garlic olive oil

– 1 tsp. canola oil

– 1 Tbsp. butter

– 2 Tbsp. shallots, minced

– 2 Tbsp. black or multicolor peppercorns, cracked, not ground

– 1 Tbsp. mustard

– 1-1/2 cups pitted sweet cherries (fresh or frozen)

– 3/4 cup chicken stock

– 1 tsp. fresh thyme, chopped

– 1 tsp. chives, snippedDirections:

1. Season tenderloin with salt and pepper. Heat a skillet over medium to medium-high heat; add oil.

2. Add tenderloin and cook until browned on all sides, approximately 16-18 minutes.

3. Add shallots and cook until translucent, approximately 1 minute.

4. Deglaze pan with wine and cook until reduced by half, approximately 1 minute.

5. Stir in mustard and add cherries, chicken stock, thyme and chives.

6. Cook until the sauce thickens slightly and the pork is cooked through and reaches an internal temperature of 145ºF, approximately 5 minutes.

7. Let the pork rest in the sauce for 5 minutes before removing and slicing.

Market District’s beer, wine and liquor department features more than 600 beers, 2,200 varieties of wine and 1,300 spirits. Don’t forget, Market District’s flower shop also offers beautiful arrangements, along with its in-store salon for all your beauty needs.

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