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.
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?