Week of January 19, 2015

I’m having one of those Sundays where I just don’t have the energy to get all creative with our meals this week, so I’m doing a bit of recycling — I’ve posted a few of these recipes before, ¬†but that just means they’re tried and true! ūüôā

Monday РBeet and arugula salad with salmon

Photo cred: Bon Appetit
Photo cred: Bon Appetit

I got this recipe from the Food Lover’s Cleanse¬†and have only slightly adapted the original. I’m going to serve with a piece of grilled salmon to make it a bit more filling.

  • 1 bunch red beets
  • 3 cups arugula
  • ¬ľ cup quinoa
  • Olive oil
  • Lemon
  • 2 ounces (¬ľ large) ounce¬†avocado
  • 1 tablespoon sunflower seeds
  • Piece of grilled fish of your choice, like salmon
  1. Preheat oven to 425¬į. Toss beets with a drizzle of olive oil in a 13×9‚ÄĚ baking dish; season with salt and pepper to taste. Add whatever herb you like and ¬ľ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60‚Äď75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.
  2. After beets have cooled, toss with arugula, quinoa, olive oil, and lemon. Top with avocado, sunflower seeds, and a piece of grilled fish.

 Tuesday РChicken with squash purée

Photo cred: All recipes
Photo cred: All recipes

I’ve made this chicken before, remember? I’m going to leave out the limes this time, and serve with my own version of the Food Lover’s Cleanse-inspired¬†squash pur√©e.

For the chicken

  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts
  • Olive oil

For the purée

  • A¬†2-lb. squash (butternut, ideally) halved, seeds removed
  • 2 garlic cloves, unpeeled
  • 1/2¬†tsp¬†ground cumin
  • 1/4 tsp¬†smoked paprika
  1. Place racks in upper and lower thirds of oven; preheat to 425¬į. Coat a rimmed baking sheet with 1 Tbsp. oil. Season squash with salt and pepper and place, cut side down, on sheet along with garlic cloves. Roast on bottom rack until squash is tender, 45‚Äď50 minutes.
  2. Meanwhile, prepare the chicken. In a small bowl, mix together the spices for the chicken, and sprinkle generously on both sides of the breasts. Heat olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side.
  3. When the squash is done and cool enough to handle, peel garlic and scrape flesh from squash. Mash garlic and squash together in a large bowl. Add cumin, paprika, and lemon juice; season with salt and pepper.

Wednesday РSlow-cooked pernil

Photo cred: Skinny Taste
Photo cred: Skinny Taste

I didn’t even know what pernil was until two minutes ago when I went looking for ideas on what to do with a pork roast I bought on special and found this recipe. Turns out,¬†“Pernil is a typical pork dish in the Latin Caribbean islands such as Puerto Rico and Cuba.” I will serve with tangy grilled broccoli. Yum!

For the pernil

  • 3 lb pork shoulder blade roast, lean, all fat removed
  • 4-5 cloves garlic, crushed
  • 1 tbsp coarse salt
  • 1/2 tsp oregano
  • 1/2 tbsp cumin
  • 1/4 tsp crushed black pepper
  • 1/2 cup orange juice
  • Juice of 2 limes

For the broccoli

  • 1 head broccoli, separated into florets
  • 1 tsp¬†olive oil
  • 1 garlic clove, minced
  • 1/4 tsp¬†lemon juice
  • A pinch of crushed red pepper
  • Salt and pepper to taste
  1. Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
  2. The next day, remove the crock pot and cook on low, 8 hours. After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

For the broccoli

  1. Preheat oven to 400 degrees F.
  2. In a large bowl or Ziplock bag, mix together all ingredients. Shake well.
  3. Spread broccoli evenly on a cookie sheet and grill florets until they are tender enough to pierce the stems with a fork, about 15 minutes.

Thursday РBroccoli purée soup

Photo cred: Parade
Photo cred: Parade

We save all our broccoli stems after we’ve removed the florets to eat, and when we’ve amassed enough (4-6 stems, I’d say) JW makes the most wonderful, creamy pur√©e.¬†I’m not sure there’s really a recipe for this soup; I think JW just improvises every time he makes it. To make it a little bit heartier, I am going to ask him to add a few potatoes this time.

  • At least 4 broccoli stems, rougly chopped
  • 1-2 garlic cloves, crushed
  • 1 small onion, finely chopped
  • Handful of small potatoes (like New or Fingerling), chopped into small cubes
  • 4 cups chicken¬†or vegetable¬†broth
  1. Heat a drizzle of olive oil in a stockpot. Sauté the garlic and onions until fragrant, only about a minute or two. Add the broccoli stems and potato cubes and cook until they begin to soften, stirring frequently to mix all the flavors.
  2. Add the broth. Bring to a rolling boil, then cover and reduce heat. Simmer for at least 30 minutes, or until the broccoli stems and potatoes are very soft. When done, remove from heat and let cool for a few minutes before pulsing in a blender to purée.

Friday РPasta with turkey meatballs

Photo cred:

JW was craving pasta as one of our meals this week, and I think I have a few turkey meatballs and sauce in our freezer (recipe below). Perfect for an easy, end-of-the-week meal.

Tomato Sauce Recipe

  • 2 tbsp extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 4 large fresh basil leaves
  • 2 28oz cans of whole peeled tomatoes with their juice
  • Coarse Sea Salt
  • Freshly ground black pepper
  1. Heat olive oil in a large sauce pan on low heat. Add the garlic and cook for 5 minutes, stirring to make sure garlic does not burn. Add 2 of the basil leaves and stir for 1 minute. Add in both cans of tomatoes with their juices and remaining basil leaves. Turn to high and bring to a boil. Lower heat and allow sauce to simmer for 45 minutes. Stir occasionally and crush tomatoes with a wooden spoon.


  • 1 small onion, coarsely chopped
  • 1¬†cup¬†arugula, coarsely chopped
  • 1/4¬†cup¬†Italian parsley
  • 2¬†cloves garlic, coarsely chopped
  • 8¬†fresh sage leaves
  • 8¬†fresh basil leaves
  • Leaves from 4 sprigs thyme
  • Leaves from 1 sprig rosemary
  • 1¬†lb¬†ground turkey
  • 1¬†tsp coarse sea salt
  • 1/2¬†tsp freshly ground black pepper
  • 3¬†tbsps¬†olive oil
  1. In a food processor, pulse onion, arugula, parsley, garlic, sage, basil, thyme and rosemary until finely chopped. In a bowl, combine onion-herb mixture with turkey, salt and pepper; mix with hands.
  2. Roll turkey mixture into about 12-16 golf ball-sized meatballs. In a large pot over low heat, warm tomato sauce. In a large nonstick skillet over medium-high heat, heat oil. Cook meatballs in skillet in batches, stirring, until browned, 10 minutes.
  3. Transfer meatballs to simmering sauce (recipe below); partially cover pot. Cook meatballs, stirring occasionally, 30 minutes. Serve over pasta.

Week of January 12, 2015

Last week, it felt¬†soooo¬†good to settle back into my usual diet of eating lots and lots of vegetables. I felt like I practically hadn’t touched a¬†single¬†vegetable over the entire holiday break! This week is also going to be very veggie-heavy, with not one but two vegetarian meals. One of my colleagues (thanks, Alicia!) clued me into a goldmine of tasty recipes published each January by the magazine Bon Appetit, as part of their yearly “Food Lover’s Cleanse“. To quote from the website,

The whole point of the Food Lover‚Äôs Cleanse is to tempt you back into balanced, homemade, healthful eating with its vivid, delicious food (…)¬†after fun, but disorienting, holiday seasons, where pie is a viable option for breakfast and some dinners are made only of cheese and Chardonnay.”

Perfect! Just what I need! There are 2 weeks’ worth of breakfast, lunch, snack and dinner recipes available on their website, all amazingly delicious-looking and all for free! So I’ve worked a couple into my menu this week, and I’m excited to try them. Oh, and I’ll be starting off each day with a yummy new breakfast suggested in the cleanse: Oatmeal with cacao nibs and figs. Off to the grocery store!

PS. Friday’s dinner at Medieval Times was hilarious. It was way more elaborate than I expected: the knights actually jousted on real horses, there were falcons flying around the arena, the waiters and waitresses (erm, serfs and wenches) all had old English accents and referred to us as lords and ladies, and dinner (tomato soup, a half-chicken, huge spare rib, baked potato) was served in old tinware with no utensils (JW was particularly excited about gnawing on a huge drumstick and eating everything with his hands). It was awesome!


Monday – Dijon chicken with chard and shiitake mushrooms

Photo cred : Skinny Taste
Photo cred : Skinny Taste
Photo cred : Bon Appetit
Photo cred : Bon Appetit

I found this chicken recipe last week, but couldn’t work it into my meal plan. Here it is this week, only slightly modified from¬†the original. As a side, I will prepare Bon Appetit’s chard and saut√©ed shiitakes.


Dijon chicken

  • 8 small chicken thighs, skin removed
  • 3 tbsp Dijon mustard
  • 1 clove garlic, crushed
  • 1 lime, squeezed, and lime zest
  • salt and¬†pepper to taste
  • dried parsley


  1. Preheat oven to 400¬į. Rinse the chicken and remove the skin and all fat. Pat dry;place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
  2. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.


Chard with sautéed shiitakes

  • 2 tbsp¬†olive oil, divided
  • 8 ounces shiitakes, stems removed, quartered
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, finely chopped, divided
  • 2 bunches rainbow chard (about 1 lb.), stems separated and thinly sliced, greens roughly chopped


  1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, undisturbed, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.
  2. Heat remaining 1 Tbsp. oil in the same skillet over medium-high heat. Add chard stems, season with salt and pepper, and cook until stems begin to soften, about 3 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Tuesday – Stuffed dumpling squash

Photo cred: The Kitchn
Photo cred: The Kitchn

Tuesday evening, JW and I will be attending our first cooking/wine-tasting class at the local LCBO. I’m really excited! We will be attending¬†Chef Tony Andrady’s Seasonal Entertaining session, where we will “get¬†tips on how to organize our next¬†gathering”, and¬†learn how to prepare: cauliflower and smoked bacon chowder; salmon gravlax martini; a rack of lamb with quinoa-hazelnut crust, mint¬†pesto with creamed peas; and artisanal¬†raisin bread pudding with bourbon cream. (Oh my!)

We’ll still need a lunch, though, and I found this light, vegetarian recipe over at The Kitchn.


  • 1 sweet dumpling squash, cut in half and seeds scooped out
  • 1¬†tsp¬†olive oil
  • 1/2 small onion, diced (about 1/4 cup)
  • 1/8 cup shelled pistachios or other nut, coarsely chopped
  • 4 dates, coarsely chopped
  • 1/2 tsp lemon zest
  • 1/2 tsp¬†cinnamon
  • 1/2 cup cooked quinoa
  • Salt and pepper to taste


  1. Preheat oven to 375 F. Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
  2. Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season with salt and pepper.
  3. Turn the squash upright in the baking dish and stuff with the quinoa mixture. Cover dish with aluminum foil and bake for another 20 minutes. Serve warm.

Wednesday – Seattle Asian salmon bowl

Photo cred: Skinny Taste

I¬†love¬†bowl-meals. The concept of having all kinds of¬†yummy ingredients blending together in a bowl and eaten all together just really appeals to me. When I came across this one over at Skinny Taste, my mouth started to water! I’m so excited for Wednesday!


Salmon bowl

  • 1/2 cup green onions, thinly sliced
  • 1 English cucumber, sliced
  • 1 tbsp toasted sesame seeds
  • 1 4-ounce avocado, diced
  • 2 cups cooked brown rice
  • 3/4 cup sprouts such as daikon radish
  • 1 strip nori, shredded
  • 16 ounces wild salmon, cut in 4 pieces
  • olive oil spray
  • salt and fresh ground pepper to taste


  • 2 tbsp less sodium soy sauce (or GF Tamari)
  • 2 tsp wasabi in tube
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil


  1. Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.
  2. Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot sear salmon, around 2 Р4 minutes per side (depending on the thickness of the fish).
  3. Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori. Serve immediately.

Thursday – Curried brussel sprouts, chickpeas and sweet potato

Photo cred: Bon Appetit
Photo cred: Bon Appetit

Another vegetarian meal from the Food Lover’s Cleanse. I love the Indian-inspired flavors and chunky ingredients — I bet JW won’t even notice it’s all-veg. ūüėČ


  • 2 tbsp coconut oil or canola oil
  • 1 tsp¬†cumin seeds
  • 1 tsp¬†mustard seeds
  • 2 medium onions, chopped
  • salt and pepper to taste
  • 3 garlic cloves, finely chopped
  • 1 tbsp chopped peeled ginger
  • 1-1/2¬†tsp¬†ground turmeric
  • 1 tsp¬†garam masala (optional)
  • Pinch of cayenne pepper
  • 1 pound¬†brussel sprouts, trimmed, halved
  • 1-1/2¬†lbs¬†sweet potatoes, peeled, cut into ¬Ĺ‚ÄĚ cubes
  • 1 15-oz can chickpeas, rinsed
  • 2/3¬†cup coconut milk
  • 2 dates, chopped
  • Greek yogurt (for serving)


  1. Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.
  2. Add brussel sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18‚Äď20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.

Friday– Ricardo’s slow-cooked BBQ ribs

Photo cred: Ricardo
Photo cred: Ricardo

I’m already feeling a bit guilty about this Friday’s meal — it kind of¬†totally goes against my whole clean-eating-after-the-holidays mantra. But we’ve had a pack of ribs in the freezer for a few months now, and I’m worried they’ll get frostbitten if we don’t cook them soon.

… And, let’s be honest — I came across this recipe in¬†Ricardo’s new cookbook that I just couldn’t resist!


Dry Rub

  • 2 tbsp¬†brown sugar
  • 1 tbsp¬†¬†chili powder
  • 2 tsp salt
  • 1¬†tsp ground pepper
  • 1 tsp dry mustard
  • 1/2 tsp onion powder
  • 5 lbs pork baby back ribs
  • extra-strength aluminum foil

Barbecue sauce

  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp¬†butter
  • 3/4 cup ketchup
  • 3/4 cup apple jelly
  • 1/4 cup cider vinegar
  • 2 tbsp molasses
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • A few drops Tabasco sauce
  • Salt and pepper


Dry Rub

  1. In a bowl, combine all the ingredients. Set aside.
  2. On a work surface, with a paper towel, remove the white membrane on the back of the ribs. Place the ribs on a baking sheet and sprinkle generously with the dry rub, rubbing the meat well on both sides. Cover and refrigerate for 1 hour or overnight.
  3. With the rack in the middle position, preheat the oven to 170 ¬įC (325 ¬įF).
  4. Wrap the ribs, up to two racks at a time, in aluminum foil. Place on a baking sheet. Bake for about 2 hours or until the meat is tender.

Barbecue sauce

  1. In a saucepan, fry the spices in the butter for 1 minute and add the remaining ingredients. Bring to a boil and simmer for about 5 minutes or until the sauce is syrupy. Season with salt and pepper.
  2. Preheat the grill, setting the burners to medium. Oil the grate.
  3. Unwrap the ribs and grill for about 4 to 5 minutes per side, basting with half the sauce. Keep the remaining sauce for service.

Week of January 05, 2015

We’re back! After a wonderful two-week holiday visiting family & friends, I must admit I am glad to settle back into my old routine. My clothes were starting to fit a little too tightly and I am looking forward to eating normally again. I’m really craving lots of vegetables and simple,¬†simple¬†meat and fish dishes after all the overindulging over the holidays.¬†Also, I got two new cookbooks as gifts, which I can’t wait to try out!

Monday – Massaged kale salad with simple mackerel

Photo cred: Yeo Valley

Typically, my favorite way to eat kale is saut√©ed in olive oil and sea salt, but I recently read about massaged kale salad in my Bountiful cookbook. Also I’m going to take advantage of the mild weather (3 degrees today!) and serve this salad with whole mackerels, lightly brushed with olive oil and simply grilled on the BBQ.


  • 1 bunch kale, ribs removed and saved for veggie stock
  • 1 avocado or¬†1 tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • 4 mackerels or other small fish such as sardines
  • Salt and pepper to taste


  1. Cut the kale leaves into strips. In a large bowl, mash the avocado with the lemon juice. Add kale strips and massage the kale with your hands until it softens and becomes “limp”. If using olive oil, massage leaves with olive oil and toss with lemon juice. Season to taste with salt and pepper.
  2. Descale the fish and brush lightly with olive oil. Season with salt and pepper to taste. Grill on the BBQ until the skill is crispy and the flesh is fully cooked.

Tuesday – Spicy chicken & spaghetti squash

Photo cred: Simply Recipes
Photo cred: Simply Recipes

This recipe was inspired by one I found, again, in Bountiful, only I’ve replaced the sausage with a spicy chicken recipe I found over at All Recipes.


  • 2 1/2 tbsps paprika
  • 2 tbsps garlic powder
  • 1 tbsp salt
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tbsp ground cayenne pepper
  • 1 tbsp ground black pepper
  • 4 skinless, boneless chicken breasts, halved
  • 1 spaghetti squash


  1. Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Lightly oil a sheet pan and place the squash, cut sides down, on the pan. Bake for 35-45 minutes or until the flesh is easily torn into strands with a fork. Remove the flesh from the shells and set aside.
  2. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  3. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear. Slice the chicken into strips and place on a bed of spaghetti squash to serve.

Wednesday – Curry-roasted root vegetables

Photo cred: Jonathan Lovekin

This recipe is from one of my new cookbooks, Plenty more¬†(thanks, Val!). It immediately caught my eye, but I’m a little worried I won’t be able to find the required leaves used as seasoning (curry & lime leaves)… Fingers crossed that one of our local grocery stores will carry them. I will adapt the recipe to fit the veggies in my basket this week, but any root vegetables would be delicious roasted in this way. I will serve this with a piece of grilled salmon and a squeeze of lemon.


  • 1 bunch carrots, peeled and cut into batons
  • 1 bunch beets, peeled and cut into batons
  • 1.5 lbs sweet potatoes, peeled and cut into batons
  • 2 tbsps olive oil
  • 3 tbsps lime juice
  • 2 tsp curry powder
  • Salt and fresh pepper to taste
  • 6 fresh or frozen lime leaves, very finely shredded
  • 2 stems fresh curry leaves, kept on the stem
  • 2 fresh salmon fillets, grilled to taste


  1. Place the veggies in a large roasting pan. Add the olive oil, curry powder, half the lime juice, and salt and pepper. Toss well and roast in the oven for 30 minutes, turning the vegetables once or twice during cooking. Add the lime and curry leaves and roast for another 10 minutes. Remove from the oven, pour the remaining lime juice over the top and serve warm with simple grilled salmon.

Thursday –¬†Pork tenderloin and quinoa salad

Photo cred: watercress.co.uk
Photo cred: watercress.co.uk

I found this fabulous-looking salad recipe online today, which I have only slightly modified. I will serve it with a simple grilled pork tenderloin (I found a yummy rub over at Skinny Taste!).


  • 1¬†cup quinoa
  • 1 medium head broccoli, broken into florets
  • 1¬†tbsp olive¬†oil
  • Zest and juice from 1 lemon
  • Salt and freshly ground black pepper to taste
  • 1 oz hazelnuts (approximately 12-15 nuts)
  • 1 bunch¬†watercress or arugula, roughly chopped
  • 1 cup¬†cherry tomatoes, halved
  • 1 pork tenderloin
  • 1/2 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper


  1. Cook the quinoa in boiling water for 10 mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for 2 mins. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.
  2. Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts under a medium grill, then roughly chop. Add to the quinoa, along with the watercress. Toss to combine and set aside.
  3. Combine the cumin, garlic and chili powders, paprika and pepper in a small bowl and rub all over the¬†tenderloin.¬†Preheat the grill to high, or preheat the broiler to high. ¬†Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145¬įF (about 20 to 22 minutes total). Serve with the quinoa salad.

Friday – Medieval Times

Our friend Jess is hosting her birthday dinner at the super-kitsch, super-fun-looking Medieval Times restaurant, so we’ll be eating out. I’ve never been to one of these restaurants but I will be sure to give an update next week!