Paula found these two recipes in the May 2015 issue of Rachel Ray magazine. Since she had gone strawberry picking, we decided to enjoy one of these recipes along with the other one since it would be an easy meal.
The first recipe is called Fruity Spinach Salad (although we did not use spinach…).
In large bowl, whisk 1/4 cup of olive oil, 1 1/2 teaspoons of lime zest, and 2 tablespoons of lime juice. Add 1/2 cup of thinly sliced red onion and season. Toss gently with 8 ounces of sliced strawberries, lettuce or spinach, 1 sliced avocado, some fresh mint leaves (torn/cut) and some feta or goat cheese. Season with salt and pepper and enjoy!
The second recipe is called Asian BBQ Pork. It has a simple sauce and since we had a few pork tenderloins in the freezer, this seemed like a good recipe to try out. In bowl, whisk 3 tablespoons of hoisin sauce, 1 tablespoon of grated ginger, and t tablespoon of canola oil. Coat the pork with this mixture and roast on a foil-lined baking sheet at 475 degrees until thermometer registers 145 degrees , about 18 to 20 minutes. Top with 1 teaspoon of sesame seeds. Serve with bok choy or with a simple salad like we did.
Both recipes were easy and delicious and good for the warm weather that has arrived….
cookingandmyfamily 