I’m writing this on a perfect June day, with the windows open and the temperatures in the high 60s. And, as usual, my thoughts are turning toward dinner.
I’m sharing three dinner recipes with you this month: a vegetarian dish, a grilled pork tenderloin, and a big salad.
* * *
Red Thai Veggie Curry
1 T. coconut oil (olive oil can be substituted)
small onion, chopped
1 T. fresh ginger, grated
2 cloves garlic, chopped
1 red pepper, sliced
1 green pepper, sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and sliced
2 T. Thai red curry paste
1 can (14 oz.) regular coconut milk
1/2 c. water
1/2 T. brown sugar
1 T. soy sauce
1 T. rice vinegar
sliced fresh basil
Melt coconut oil over medium heat and add onion. Cook until soft, about 5 minutes, stirring occasionally. Add ginger and garlic and cook for 30 seconds, stirring constantly.
Add peppers, carrots, and zucchini; cook for about 5 minutes. Add curry paste and cook for 2 minutes, stirring frequently. Add coconut milk, water, and sugar. Stir to combine and bring to a simmer over medium heat. Do not boil. Reduce heat to low and cook until vegetables are cooked to your preference.
Remove curry from heat and stir in soy sauce and vinegar. Serve over rice and garnish with basil.
* * *
Grilled Pork Tenderloin
1/2 c. frozen orange juice concentrate, thawed
6 T. soy sauce
4 T. toasted sesame oil
2 T. fresh grated ginger
1 pkg. pork tenderloin (1-2 pounds)
In a large gallon-sized zip-top bag, combine all ingredients. Squish it around to coat the pork and refrigerate for 6-24 hours, turning occasionally if possible.
Preheat grill to medium-high and discard marinade. Grill tenderloins over indirect heat for 20-35 minutes or until thermometer inserted into thickest part of tenderloins reaches 145 degrees F. Let stand 5 minutes before serving.
* * *
1 head Romaine lettuce, cut into bite-sized pieces
4 plum tomatoes, seeded and chopped
1 large cucumber, seeded, peeled, and chopped
1 medium red onion
1 yellow pepper, sliced and cut into bite-sized pieces
1/2 c. Kalamata olives, halved
3/4 c. feta cheese
salami, thinly sliced, optional
6 T. olive oil
2 T. red wine vinegar
1 T. fresh lemon juice
1 t. dried oregano
2 t. fresh parsley, chopped
2 garlic cloves, minced
salt and pepper to taste
Combine all salad ingredients in a large bowl. If you want a heartier dinner, add the salami (coarsely chopped deli ham is also a good choice).
In a small bowl, whisk dressing ingredients. Just before serving, pour over salad and toss gently to coat.
Until next time,