3/4 C Unsalted Peanuts
1 Tblsp white sugar
2 Tblsp oil
1 Tblsp (+/-) red curry paste
1 1/2 C coconut milk
1/2 tsp lime juice
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5 boneless sirloin porkchops (approximately 3 Lbs)

Place peanuts and sugar in food processor or blender and process until finely chopped/ground. Heat oil in a medium saucepan. Whisk in the curry paste and coconut milk. Stir in the ground peanut mixture.

Bring the mixture to a boil, stirring constantly, and then remove from the heat.

Slice porkchops into thin (approx 1/2-3/4 inch) strips. Stir with one third to one half of the peanut sauce - whatever it takes to coat the pork. Chill and marinate for 2 hours. (Alternatively, this could be done the day before and left to marinate overnight)

Thread pork on skewers (if serving as a meal) or large toothpicks (if serving as an appetizer). Lay in a single layer on a foil-lined baking sheet. Preheat boiler, and place rack in the second position from the top. Broil for about 4 minutes per side (Or until juices run clear, or until internal temperature reaches 160`).  Alternatively, these could be cooked on the BBQ.

Serve with remaining peanut sauce for dipping, adding lime juice just before serving.

1 All But Gluten Rosemary Focaccia
1 Tblsp olive oil
2 yellow onions, thinly sliced
2 tsp balsamic vinegar
1 tsp maple syrup
2-3 handfuls of mixed greens (I used spinach, kale, and swiss chard)

Saute onions in olive oil until soft, darkening, and beginning to carmelize. Add balsamic vinegar and maple syrup, and stir to coat. Cook for an additional 2-3 minutes. Add greens and cook until wilted, about 1-2 minutes.

Cut focaccia in half. Brush cut sides very lightly with olive oil. Lay both halves on a baking sheet, and top with onion/green mixture. Bake at 375` for 10-15 minutes until bread is toasted. Serve warm.