I knew I wanted to mix these flavors with some veggies and
just let the flavors combine so I grabbed my cast iron skillet and heated it up on the grill.
Add the parsley, kale, mint, and set aside to
let the flavors combine.
Place bowl in the fridge for at least 30 minutes to
let the flavors combine.
Combine the minced onion with the vinegar, olive oil, garlic, salt, pepper, and cumin in a bowl to
let the flavors combine and set aside.
I make the dressing first and set it aside while I chop up the onion, tomato, and cucumber, to
let the flavors combine a little bit before serving.
Store in the refrigerator for a couple of house before serving to
let the flavors combine.
Puree all the ingredients for the sauce (Leave out your pork, injection, and garnish), and throw in a saucepan and heat thoroughly to
let the flavors combine and thin to desired consistency with water.
Add the cream to the mushrooms in the pan and reduce heat,
let the flavors combine a few minutes and cream thickens.
Set aside for at least 20 minutes to
let flavors combine.