Any of y’all cook along with me last week? I super enjoyed my grilled gnocchi and veggie hummus pitas! Did you have a favorite recipe from the list?
I hope you enjoy this weeks installment as much as you did last week’s. The Parmesan Sweet Corn and Spinach recipe is out of this world awesome. And, I’m a super big fan of the baked rigatoni dish. It’s a great meal to make a double-batch of and freeze the extra for a busy night in your future!
Here ya go:
(Grateful Grower’s) Pork Tenderloin with Sticky Soy Glaze*
*I plan to skip the bok choy/orange combo
Parmesan Sweet Corn & Spinach*
*instead of grilling corn of the cob and cutting of the kernels, I thawed organic sweet corn, patted it dry, and dry-roasted it in a cast iron skillet before proceeding with the next steps
Golden Sun Noodles*
* for added protein, whisk four eggs, 1 teaspoon curry powder and 1/2 teaspoon salt. In hot skillet with cooking pan, pour in egg mixture and allow to set on one side, then scramble. Put aside and toss with noodles in the last two minutes of cooking.
Black Bean and Sweet Potato Tacos with Cashew Spread*
*If you don’t care about the vegan aspect of this meal, sub the nutritional yeast for grated parmesan.
Tomato, Corn and Cucumber Salad
Bon Appetit, y’all!0 Yum