Pan to Plate Sauté II

-Scallops with Orange Ginger Butter Sauce over Quinoa

-Chicken Milanese with Arugula and Shaved Parmesan in a Salsa Rosa Vinaigrette

-Pork Tenderloin with Creamy Honey Mustard and Pecan Sauce

-Goat Cheese Salad with Homemade Vinaigrette

-Sea Salt Chocolate Chip Cookies