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Hi there and thanks for your patience as posts at HBH have been a little sporadic. I promise there is a lot of fun stuff coming down the pipeline. However, until a certain little software implementation at work is completed, I can’t guarantee anything. Thus, I’ll be here updating HBH with some really random, small but FUN posts in the interim.

Take today, for example…

It’s been a while since I’ve really mentioned Everyday Food. Despite the fact that I’m not doing a recipe recap at the end of each month, I am trying to get the most out of my subscription articles by dog-earing the recipes which jump out at me and giving them a try. Last week was such a week and these two recipes from the April Everyday Food were given a shot.

April Everyday Food’s Issue Focused on basic recipe how-to’s.

I called this little post ‘Double Duty’ because I benefited from one of my favorite EDF features: The Grocery Bag. Long story short, they give you a weeks worth of meals which often will liven up ingredients prepared early in the week. Since I’m wearing the “awesome single lady” badge (no sarcasm intended), I ended up doing prep for both recipes on a Monday night and then enjoyed recipe #1 for dinner and #2 for lunch.

Ready for the details?

Recipe 1 | Pork Loin with Carrots, Fennel and Lemon

I want to say this was my first time preparing a pork tenderloin but I’m hesitating for some reason. Regardless, this recipe is delicious and I’m grateful to have learned a new technique which can lead to many more effortless dinners. The pork is rubbed down with tasty ground coriander and the roasted lemons are beautiful… it made me feel like I was cooking in an Anthropologie-like kitchen.

Here’s the recipe.

And here is my shopping tip: get your Anise at Trader Joe’s. You need a lot and it ranged from $2.99 – $5.99 a pound around town.

Oh, and if you need to learn how to tie a roast like I did, you can do so here.

Recipe 2 | Roasted Vegetable Salad with Lentils

This simple and life-changing (seriously!) salad uses half of the roasted fennel and carrots from recipe #1 above. The only other prep item includes cooking up green lentils with sliced garlic. The combination of this, arugula, goat cheese and a simple dressing results in something truly wonderful that is a great salad to have year-round.

Here’s this recipe.

Oh, and another shopping trip: go with herbed goat cheese instead of the plain variety. This is also wallet friendly at Trader Joe’s.

I hope you give these a try! Do you have your own version of a double duty recipe?

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