Monday: For Garlicky Mushrooms and Quinoa, cook 1 cup quinoa according to package directions. Cook 1 pound mushrooms in a couple of tablespoons of olive oil in a large skillet, then add 3 cloves minced garlic and 1 teaspoon finely chopped rosemary. Cook 5 minutes, then stir in cooked quinoa. Season with salt and pepper and top with grated Romano cheese.
Tuesday: Make Cheese Ravioli and Greens Soup by sautéing finely chopped onion and minced garlic in olive oil in a large soup pot until slightly brown. Add 1 diced carrot and cook for a couple of minutes. Pour in 2 boxes of chicken or veggie broth, bring to a simmer and add ravioli. When ravioli is almost done, dump in a bag of baby spinach leaves. Top with Parmesan cheese.
Wednesday: Dice meat from a rotisserie chicken and make a dressing of mayonnaise, a bit of sour cream and lemon juice. Season with salt and pepper. Mix with chicken and add halved grapes and toasted chopped walnuts. Serve over lettuce, stuffed in a pita or as an open-faced broiled sandwich with melted cheese.
Thursday: Barbecue Pork Tenderloin With Cabbage Slaw (see recipe).
Sign Up and Save
Get six months of free digital access to The News & Observer
Friday: For Spiced Salmon With Mustard Sauce, from myrecipes.com, mix 2 teaspoons whole-grain mustard with 1 teaspoon honey, 1/4 teaspoon each ground turmeric, salt and cayenne pepper, and a couple of shakes of garlic powder. Rub on 4 (6-ounce) salmon fillets; broil 8 minutes on greased pan skin-side down.
Barbecue Pork Tenderloin
with Cabbage Slaw
2 pork tenderloins (1 1/2 to 2 pounds)
Salt and pepper
5 tablespoons olive oil, divided
1 cup water
3/4 cup barbecue sauce, divided
2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
2 romaine hearts, sliced thin
1/2 small head red cabbage, cored and sliced thin
1 large carrot, peeled and shredded
PAT pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins until browned on all sides, 5 to 8 minutes. Reduce heat to medium, add water and 1/2 cup barbecue sauce and cook, turning tenderloins occasionally, until sauce is thickened and meat registers 145 degrees, about 12 minutes. (If the sauce begins to stick to the pan, stir in water, 1 or 2 tablespoons at a time.) Transfer pork to cutting board, tent with foil and let rest 5 minutes.
COMBINE vinegar, cilantro and remaining 1/4 cup barbecue sauce in a large bowl, slowly whisking in remaining oil. Add romaine, cabbage and carrot to bowl and toss to combine. Season with salt and pepper. Arrange slaw on individual plates. Slice pork and arrange on slaw. Serve.
Yield: 4-6 servings.
Source: The Best Simple Recipes by America’s Test Kitchen (Boston Common Press, 2010)