If making this ahead, get all the ingredients (except the avocados) ready to combine; place in individual zip-top plastic bags, and store in the refrigerator. Once you arrive at your destination, peel and chop the avocados; gently stir together up to 2 hours before serving, and chill.
1. Combine first 5 ingredients. Gently stir in Lime Vinaigrette to coat. Cover and chill at least 1 hour. Garnish, if desired.
Southern Living JUNE 2006
Make this recipe the day before; then cover and chill. Unwrap, cut into slices, and wrap for travel. Transfer to a platter just before serving.
1. Rub pork loin roast on all sides with 1 Tbsp. olive oil, and sprinkle evenly with 1 tsp. salt and 1/2 tsp. pepper.
2. Place roast on a rack in an aluminum foil-lined broiler pan.
3. Bake at 450° for 45 minutes. Brush roast evenly with 1/2 cup peach preserves. Bake roast 8 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing.
4. Serve roast with Chunky Peach Chutney, if desired, and garnish, if desired.
Southern Living JUNE 2006
This ingredient list looks long, but after chopping and measuring everything, it all goes into a Dutch oven to simmer. Because the yield is 7 cups, you might consider giving jars of this tasty chutney to guests as they head home. Store up to 1 week in the refrigerator.
1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat 3 to 5 minutes. Stir in peaches and next 9 ingredients, and cook, stirring occasionally, until sugar dissolves. Bring to a boil, reduce heat, and simmer, stirring occasionally, 1 hour or until thickened. (Do not cook until fruit is mushy.) Stir in pecans.
*Apple cider or juice may be substituted for brandy.
Southern Living JUNE 2006
This may be prepared the night before and stored in the refrigerator.
1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.
2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.
Southern Living JUNE 2006
Spiff up the classic mojito by substituting tequila for rum in this guaranteed crowd-pleaser. Our online reviewers had one unanimous note: Double the recipe!
1. Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool.
2. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
Southern Living JUNE 2006
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