Black Bean “Gazpacho” Salad; Greek Salad with Roasted Pork Tenderloin; Tomato & Garlic Cauliflower Rice with Lemon; Almond Nectarine Upside Down Cake; NY State Fair

This week’s cooking included batches of:

I started this week’s cooking session by roasting a pork tenderloin with Penzys Greek Seasoning. The pork was from Aberdeen Hill Farm — no one has better tasting pork than Aberdeen Hill!  I used the same technique as described in this Roasted Pork Tenderloin recipe: roast in a 400-degree Fahrenheit oven for 10 minutes; rotate the pan 180-degrees (in case there are hot spots in the oven) and roast for another 10 minutes; then remove from oven and insulate in foil and pile kitchen towels on top of the foil-wrapped tenderloin for 10 minutes; then cool and slice. Once sliced, I kept 2 portions refrigerated, and then froze the rest.

While that roasted, I also baked one potato (not pictured). Once that was done baking and had cooled a bit, I sliced it into chunks and added it to my “Frittata” which I made with the other half of the spinach-mushroom-and-onion mix from the week before, which I had frozen and then thawed (also not pictured).  While I worked on all of that, I simultaneously wilted some chard from Lisa’s garden on the stove-top:

To read more, press the “Continue Reading” button below and to the right:

After a quick rinse of the pan, I started cooking some of the ingredients I would use in the Greek Salad — I sautéed one bulb of fennel and one yellow onion:

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Sautéed fennel and yellow onion, to be used in Greek Salad

Without needing to clean the pan, I then heated up some olive oil and sautéed a batch of “zoodles.”  Once the “zoodles” and the sautéed fennel and onion were cool, I combined them in a container with a LOT of chopped fresh parsley and mint, also from Lisa’s garden.

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“Zoodles,” to be combined with the sautéed fennel and yellow onion, and a LOT of chopped fresh parsley and mint, to be used in Greek Salad

Afterward, I quickly rinsed the pan and then cooked a batch of Tomato & Garlic Cauliflower Rice with Lemon:

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In-between cooking these things, I chopped veggies for some Black Bean “Gazpacho” Salad for Mr. Batch:

Once that was done, and while everything cooled, I cut up a seedless watermelon I bought from a local farmer. This will be our Fruit Snacks for this week:

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Fruit Snacks this week will be watermelon

Our Veggie Snacks for this week are carrot sticks, cherry tomatoes & red bell peppers — all bought from local farmers at the Rochester Public Market:

Time to portion & store everything — my breakfast “Frittata” of potato, spinach, mushroom & onion will be over sautéed zucchini:

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My lunches will be leftover Rosemary-Lemon Chicken over Tomato & Garlic Cauliflower Rice with Lemon and wilted swiss chard. I create 2 portions with chicken and the other portions with just the cauli rice & wilted chard, and the remaining batch of chicken stays frozen, to be thawed as the week progresses:

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Mr. Batch’s lunches will be Vegetarian Sandwiches of falafel patties with hummus. I bought the falafel patties at Costco and the hummus at Trader Joe’s:

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My dinners will be Greek Salad with Roasted Pork Tenderloin, even though the photo below shows it with Rosemary-Lemon Chicken.  Oopsie!  From the picture below on the left in the bowl on the right, I show that I chopped some Romaine lettuce hearts, cucumber & red onion and then tossed it with some Red Wine Vinaigrette with Fresh Herbs and added some chopped kalamata olives and feta.  From the picture below on the left in the bowl on the left, I show that I reheated the zoodle-sauteed-fennel-onion mixture from above, along with the Roasted Pork Tenderloin (or in this case chicken). The picture below on the right shows the complete assembled salad. This salad is SCRUMPTIOUS and very filling!  A flavor sensation in a bowl!

Mr. Batch’s dinners will be Black Bean “Gazpacho” Salad which I will serve over a bed of chopped Romaine lettuce hearts that have been tossed with some of the Red Wine Vinaigrette with Fresh Herbs, and topped with avocado slices. Another flavor sensation in a bowl! Completely vegan and very low fat!

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Finally, I baked some Almond Nectarine Upside Down Cakes for Mr. Batch to take to the students that work in his lab. I took the loaf cake to my friends at my work:

Also, this week, I “put up” some food. All, to be frozen for later use: a corn & tomato stock; a compound butter made with fresh herbs from Lisa’s garden and microplaned lemon zest (I will slice bits of this for use with future  Roasted Chickens); then a batch of sage brown butter; and several quarts of tomato sauce:

As the tagline says: Make a lot. Freeze some. Now go play!

Last, but not least, a few pictures of how we played this weekend — hover over the images to display the captions.  We went to the first weekend of the NY State Fair outside of Syracuse. We had a BLAST seeing the prize winning cows, pigs & llamas; seeing sheep-sheering and rooster-crowing contests; a butter sculpture, honey displays and crafts!

 

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