Ingredients:

- 4 pork chops

- 2 tablespoons Asian ginseng (can use powdered or sliced)

- 3 tablespoons honey

- 1 tablespoon soy sauce

- 2 teaspoons olive oil

- 1 pound asparagus, trimmed

- Salt and pepper to taste

- Optional: sesame seeds for garnish

Instructions:

1. Marinate the Pork Chops: In a bowl, mix honey, soy sauce, and Asian ginseng. Add pork chops and marinate for at least 30 minutes.

2. Cook the Asparagus: While the pork chops are marinating, heat 1 teaspoon of olive oil in a skillet over medium heat. Add asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper. Remove from skillet and set aside.

3. Cook the Pork Chops: In the same skillet, add the remaining olive oil. Remove pork chops from marinade and place them in the skillet. Cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 145°F).

4. Serve: Arrange pork chops on a plate, add asparagus on the side, and drizzle with any remaining marinade. Garnish with sesame seeds if desired.

Watermelon Pomegranate Strawberry Cooler

Ingredients:

- 2 cups watermelon, cubed

- 1 cup pomegranate juice

- 1 cup strawberries, hulled

- 1 tablespoon lime juice

- Ice cubes

- Mint leaves for garnish (optional)

Instructions:

1. In a blender, combine watermelon, pomegranate juice, strawberries, and lime juice.

2. Blend until smooth. If preferred, strain the mixture to remove pulp.

3. Serve over ice and garnish with mint leaves.

Dark Chocolate Almond Clusters

Ingredients:

- 1 cup almonds, roasted

- 8 ounces dark chocolate (at least 70% cocoa)

- Sea salt for sprinkling (optional)

Instructions:

1. Melt Chocolate: In a microwave-safe bowl, melt dark chocolate in 30-second intervals, stirring until smooth.

2. Combine: Stir the roasted almonds into the melted chocolate until well coated.

3. Form Clusters: Use a spoon to drop clusters of the chocolate-covered almonds onto a baking sheet lined with parchment paper.

4. Chill: Let them sit at room temperature or refrigerate until the chocolate is set. Optional: sprinkle with sea salt before the chocolate hardens.