- spiced pork tenderloin
- whole-wheat couscous
- sweet and sour red cabbage
The pork tenderloin recipe is here. It's pretty easy and a nice "bridge" entree between cold-weather oven meals and warm-weather grilling meals.
The couscous was just made according to the package directions. The final vote is in for our family on the couscous: the boys prefer it to quinoa, while the girls have the opposite preference. Go figure!
The sweet and sour cabbage is a favorite of mine, but it's been ages since I've made it. It's really pretty easy, though it does require some babysitting while it cooks.
Sweet & Sour Red Cabbage
1 small onion, halved lengthwise then sliced cross-wise
1 Tbs canola or other vegetable oil
1/2 head red cabbage, shredded (ours was from the CSA)
1/2 cup water
2 Tbs sugar
2 Tbs red wine vinegar
1 Tbs fresh thyme (or 1 tsp dried)
1 tsp salt
1/4 tsp freshly ground pepper
In a large skillet, saute onion in oil until soft, about 5 minutes. Add remaining ingredients, cover pan and simmer, stirring occasionally, until cabbage is tender. Uncover pan, turn heat up to high until all liquid has evaporated.