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![]() Recently I was preparing a pork tenderloin for dinner and that pork tenderloin is a blank canvas. It can be used in recipes such as stir fry, grilling, roasting or pan cooking. The recipe I recently found on www.lidiasitaly.com, Pork Tenderloin with Balsamic Onions, helps show the diversity of this cut. There’s only a handful of ingredients, besides the pork, to make this dish. You’ll need extra-virgin olive oil, kosher salt, yellow and red onions, shallots, fresh bay leaves and balsamic vinegar. It will take approximately 45 minutes, with slicing the onions taking the most time.
![]() Last Friday The New York Times posted a recipe in their “Here to Help” column for "Quick Jambalaya." Whether you’re celebrating Mardi Gras or getting ready for Lent, this recipe by Vallery Lomas is a recipe you’ll want to keep handy when you’re short on time. You can use leftover rice or prepare your own rice infused with vegetable stock and Creole seasoning. Quick Jambalaya has a nice kick of heat, but you can always enhance hot sauce. I’ll bet you can swap out the andouille (or chorizo) sausage for shrimp.
![]() Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula. In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash. |
meet donnaA former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. archives
May 2022
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