Here’s a delicious and refreshing recipe for the hot summer days. Best part- it’s so easy to put together!
1 watermelon – cut in cubes
1/2 bunch of mint
1/2 red onion- diced or sliced
Optional: salt and pepper
Toss everything together and serve! Enjoy.
Save the leftovers and it was a nice snack paired with some hummus.
The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig
Pre-heat oven to 325F
Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.
Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.
Here’s another quick and delicious side dish for those that like mushrooms.
I used crimini mushrooms. Washed and sliced. Vidalia onion sliced and some minced garlic. Just place onion on skillet with a tablespoon of grass fed butter and balsamic vinegar and brown. After a few minutes, add in the mushrooms. Season with pepper, thyme and rosemary. Feel free to add any other spice you prefer. Cook until mushrooms are tender. Enjoy!
Here’s another great side dish combination: baby Bok Choy, baby onions, and snap peas. It was as simple as sprinkling some pepper and olive oil, mixing it all on a baking sheet. Bake at 350 for 20-25 minutes turning veggies once.