- grilled spicy pork tenderloin w/mango salsa
- roasted chili-garlic potatoes
- quinoa salad
- green salad "bar"
Tenderloin recipe is here. Mango salsa is here (except I used THREE mangoes, and a jalapeno from the CSA). Quinoa salad is right over here. The salsa and quinoa salad were made ahead of time; they'll keep for a few days in the fridge.
For the chili-garlic potatoes, all I did was cut up four LARGE red-skinned potatoes into bite-sized chunks and toss them into a baking pan. Then I drizzled on some EVOO, tossed to coat, and sprinkled them with some kosher salt, freshly ground pepper, garlic powder and chili powder. I roasted them at 475 degrees F for about 40 minutes, stirring them around every 15 minutes or so. Delicious!
Tonight's salad bar was purchased mixed lettuce, sliced carrots, sliced cucumber from the CSA, and cherry tomatoes also from the CSA (oh, the potatoes were CSA goodies, too).
Very yummy and summery!