Smoked pork tenderloin, green salad with pears and grapes, Greek tacos, farfalle with tomatoes, olives, and capers, arugula salad and crispy potatoes
On the menu September 6 - 12, 2020:
Sunday Eat out / takeout / leftovers
Monday Smoked Pork Tenderloin with roasted potatoes and Green Salad with Pears and Grapes
I kept things really simple and just used a purchased herb rub on the pork tenderloin for dinner tonight. I dried the tenderloin using a paper towel and then sprinkled the rub over it and massaged it in before smoking. It was very good! Check your grocery store's spice section to see what they have in stock. My roasted potatoes were a combination of quartered baby potatoes and cubed sweet potatoes with some sliced onion, olive oil, salt, and pepper. Typically some members of my family aren't big on fruit in their salad, but this pear and grape combination was delicious and makes a great transition dish for this time of year.
Tuesday Greek Tacos
I recently learned that my son isn't really a fan of Greek food. Who knew? I mean he loves tomatoes and cucumbers, so what's not to like? But apparently, there is just something about it that he doesn't love. That said, I think these delicious Greek Tacos won him over! The only changes I made were to use ground beef (from Trick's Creek Farm, of course!) instead of ground turkey, and a splash of red wine vinegar instead of fresh lemon juice. Typically I make my Tzatziki Sauce using Greek yogurt, but tonight I used this recipe (the 4 ingredients after flour tortillas in the list). I have to say, it was the best Tzatziki I've ever tasted. This was an awesome change from the usual "Taco Tuesday" fare, and one I'll be making again soon.
Wednesday Farfalle with Tomatoes, Olives, and Capers and Easy Arugula Salad with cheesy garlic bread
This pasta salad was simple but tasty, and I liked that it used ingredients I typically have on hand. Pasta is a "fan favourite" in this household, and it's nice to serve a recipe that is meatless as well. I know I make this Easy Arugula Salad often, but we love it! I remembered the avocado for once, and it's wonderful in it. On the side, I served some cheesy garlic bread which is a great way to use up any kind of bread, English muffins, Naan bread, or buns that you may have hanging around.
Thursday Leftovers / Eat Out / Takeout
Friday Leftovers / Eat Out / Takeout
Saturday Smoked Pork Tenderloin with Crispy Potatoes, green salad, and Roasted Vegetables
Pork tenderloin has been on sale lately, and it's just so good on the smoker, that I decided to serve it again tonight. I used the same rub I did on Monday. On the side were some roasted veggies - one of my favourite ways to use things up. Almost any vegetable is improved by roasting in the oven. For this meal, I combined cauliflower with carrots, some olive oil, salt and pepper. We love the texture and the flavour. I also made Crispy Potatoes which I have made before. You can roast the vegetables and potatoes at the same temperature if you like. The addition of Parmesan to these potatoes takes them from good to sublime.
コメント