Pork Tenderloin Salad with Beets, Hazelnuts & Feta; Mixed Grains with Pesto; Blueberry Crumb Bars

This week’s cooking included batches of:

I began the cooking session with a pan of Roasted Summer Veggies:

IMG_5160
A pan of Roasted Summer Veggies

While those roasted, I simultaneously roasted some beets and some cauliflower florets (raw cauliflower florets not pictured — scroll down to see wonderfully browned, delicious roasted cauli):

IMG_5161
Getting ready to roast some beets, and sauté the beet greens and stems

Once the first pan of Roasted Summer Veggies was out of the oven, there was space to roast my pork tenderloin. This pork tenderloin came from Aberdeen Hill Farm — humanely treated pigs, allowed to graze on pastures free from chemicals, pesticides and herbicides. WHAT a difference in the flavor of the meat versus factory-raised! Directions for roasting the beets and pork tenderloin are within the recipe for Pork Tenderloin Salad with Beets, Hazelnuts & Feta.

IMG_5165
Pork tenderloin from Aberdeen Hill Farm, ready to be roasted

To read more, click the “Continue Reading” button below and to the right.

While those items roasted, I cooked some local, farm stand broccoli. While that cooked, I prepped the beet greens and stems, to be sautéed in just a splash of olive oil. Once those were finished sautéing, I added a bag of fresh spinach with a little salt & pepper and put the cover on the pot, to allow the greens to wilt for about 1 minute. I then stirred the greens to combine — the residual heat continued to wilt the spinach.

Not pictured — I also boiled a pot full of “creamer” purple and white potatoes that I bought at Costco.

Next on the prep list: cooking the grains for Mr. Batch’s Mixed Grains with Pesto:

IMG_5169
Ingredients to make Mixed Grains with Pesto

While the grains cooked, my pans of roasted veggies & boiled potatoes cooled. I was surprised to see that the purple potatoes also had purple flesh! In the photo on the left, in the background, you can see just a bit of my *gorgeous* new cranberry-colored tablecloth from my good friend Rachel. She and I share a love of tabletop beauty such as dishes, serving ware and table linens.

I chopped the toasted hazelnuts, and the fennel for the Pork Tenderloin Salad with Beets, Hazelnuts & Feta.

Time to assemble our Veggie Snacks for the week — this week’s Veggie Snacks have a monochrome theme!  Shredded local farm stand cabbage & sliced local farm stand kohlrabi, along with just a slice or three of sweet onion. To each container I added a splash of the pickling brine and 3 or 4 chopped spicy dilly beans that our friend Dave made. No one makes dilly beans and pickled beets better than our friend Dave!

IMG_5172
Veggie Snacks of shredded cabbage, sliced kohlrabi & sweet onion, with Dave’s dilly beans

Our Fruit Snacks this week will be locally picked black and red raspberries and blueberries, with golden pineapple chunks:

Last on the list of prep-work — a batch of Blueberry Crumb Bars for Mr. Batch to take to his lab meeting:

IMG_5236
Blueberry Crumb Bars

 

Our meals for this week — Mr. Batch’s lunches are back to his regular Vegetarian Sandwiches, made with Morningstar® brand meatless patties and Trader Joe’s Masala Veggie Burgers:

IMG_5180
Vegetarian Sandwiches, made with Morningstar® brand meatless patties and Trader Joe’s Masala Veggie Burgers

His dinners are Mixed Grains with Pesto over a bed of lightly dressed spinach, with sides of Roasted Summer Veggies:

IMG_5181
Mixed Grains with Pesto over a bed of lightly dressed spinach, with sides of Roasted Summer Veggies

 

My lunches this week will be Pork Tenderloin Salad with Beets, Hazelnuts & Feta:

IMG_5187
Pork Tenderloin Salad with Beets, Hazelnuts & Feta

And my dinners will be leftover Beef Pot Roast (Slow Cooker) with boiled creamer potatoes and broccoli. LOVE having lefties to pull from the freezer, and continuing to benefit from big batches of food cooked and then frozen!

IMG_5235
Leftover Beef Pot Roast (Slow Cooker) with boiled creamer potatoes and broccoli

For our play this week (remember the blog tagline: Make a lot / freeze some / now go play!), Mr. Batch and I spent a lot of time outside!  I picked the black & red raspberries and blueberries I reference above, and then drooled over Kevin West‘s book Saving the Season which was lovingly given to me by my friend Lisa.  Mr. Batch has taken-up the hobby of gardening and is having a ball!  So great to see him get so creative!

 

You may also like

3 Comments

  1. So you kind of remind me of the non nom paleo girl when she started out. I sense big things coming your way in the future! Keep going when you loose hope 😀😀😀😀!!!

  2. I love getting my weekly recipes – super helpful, and with the difference between how you and Mr. Batch eat there is always something for everyone in the recipe collection.

Leave a Reply