Favorite Summer Recipes

So when you think of Summer, you think of a lot of relaxing time in the sunshine with cold drink in hand. And while that happens, it is also a lot of juggling and strange new schedules and worn out kids parents. Cooking in the Summer is the absolute best, but I am having a hard time finding my creativity after I have been running around all day. I want to do all the relaxing then. ha So I have been going back to a lot of my old stand by recipes to keep things easy. Which everyone always loves, those that live in my house and those that are just visiting. Here is what will be on rotation in the coming months...

Brussel Sprout Salad with Almonds

Turkey Burgers with Grilled Avocado

 Banh Mi Burger

Chicken Burgers and Lemony Kale Salad

 Summer Chopped Salad with Buttermilk Dressing

Greek Grilled Chicken with Lemon Couscous

Honey Mustard Grilled Pork Tenderloin

Kale & Brown Rice Salad with Toasted Almonds

Orzo, Corn, & Avocado Salad

Pine Nut & Parmesan Crusted Fish

Pork Tacos with Honey Lime Slaw

Lemon, Quinoa, & Arugula Salad with Parmesan 

Santa Fe Quinoa Salad

Steak Caesar Salad

Tuna & White Bean Salad

BBQ Asian Sea Bass

xo
Erin 

Arugula, Burrata, and Lentils with Lemon

Sometimes what to make for dinner needs to stem from the question, "What do I want to eat for dinner." Now that seems obvious, but quite frankly what you are eating each evening is probably hinged on many other factors than that one simple question. Time is certainly a huge factor, then there are access to the ingredients, what everyone sitting at your table will actually eat, and any other dietary restrictions you may be under. This weekend though, I asked myself the question while at the market and this is the recipe that came out of it. Warm lentils spiked with vinegar and lemon, draped over fresh greens, with a heap of creamy burrata on top. That is what I want to be eating every meal right now. This will totally change and my kids may have only picked at the lentils (then ate chicken nuggets), but I am definitely going to keep asking myself the question if beauties like this come out of it. 

Arugula, Burrata, and Lentils with Lemon

Imperfect Polish 2017

makes 6-8 sides or 4 main dishes

1 cup lentils

juice of 1 lemon (or about 2 Tablespoons), plus some for serving

2 Tablespoons red wine vinegar

1 Tablespoon Dijon Mustard

olive oil

2 cloves of garlic, minced

1 bay leaf

1 cup chicken stock (or vegetable)

1/4 cup grated parmesan 

1 package of arugula or baby arugula

6 oz burrata, patted dry (you can used buffalo mozzarella as well)

Place the lentils in a heat safe bowl and cover with boiling water. Stir, then let stand for 15 minutes. Drain and set aside. 

Meanwhile, whisk together 2 tablespoons of lemon juice, vinegar, and mustard in a small bowl. Stream in 1/4 cup of olive oil while whisking. Salt and pepper to taste, then set aside. 

Place a large skillet over medium heat. Add 2 tablespoons of olive oil, then the garlic once hot. Cook for 30 seconds, then add the drained lentils. Stir to combine, then add the bay leaf, stock, and a bit of salt and pepper. Bring to a boil, then simmer for 20 minutes or until lentils are tender. Let cool for a bit, then add the parmesan cheese. Taste for seasoning, add salt and pepper if needed. 

To plate, place a pile of arugula on the plate. Top with some of the lentils, a portion of the cheese, a squeeze of lemon, and a few grinds of fresh pepper. 

To make in advance: Make the dressing and lentils up to a day before. Reheat the lentils over low heat on the stove. Then assemble as stated above. 

Enjoy! 

xo

Erin 

Greek Night

I have made Greek inspired food a lot, but usually in the grilled chicken and hummus variety. I wanted to make something that had the flavors of gyro, but something everyone would like. Meatballs being the crowd favorite in the house, it seemed like the easiest choice. This is such a yummy dinner and all the components can be combined however each person would like to eat them. Perfect for company or the many different palettes in your house.             

                   

Gyro Meatballs with Greek Salad, Tzatiki, Hummus, and Pita

Imperfect Polish 2016

serves 6

Store Bought: Pita (get the good, fluffy ones), hummus (or make your own if you have a few minutes), olives from the olive bar (I like the herby, spicy, marinated ones, but get what you like)

For the Meatballs: 

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon onion powder (you 

2 cloves of garlic, minced

salt & pepper

2 eggs

1/2 cup bread crumbs (I like panko, but use what you want)

2 lbs ground lamb (sub beef, chicken, or turkey too)

For the Tzatiki: 

2 cups Greek Yogurt (I like full fat for this, but you do you)

juice of 1 lemon (about 2 tablespoons)

1/2 a cucumber, seeds scooped out, grated (use a box grater)

salt and pepper

For the Salad: 

2 hearts of romaine, chopped (about 8 cups)

1 cup of cherry tomatoes, halved

1/2 red onion, diced 

1/2 of a cucumber, diced

handful of peppercinis, chopped (optional)

1/2 cup crumbled Feta cheese

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, pressed or finely minced

1 teaspoon dried oregano

salt and pepper

1/4-1/2 cup olive oil

1. Prepare the meatballs: Preheat oven to 350 degrees. Place foil on two sheet pans and spray with cooking spray. Combine all the ingredients for the meatballs, except the meat in a large bowl. Stir and combine well, then add the meat. Using a fork, lightly combine until mixture is well distributed. Using a measuring spoon (I like 1/2 tablespoon for small ones, tablespoon for larger ones), scoop out the mixture and roll into balls. Place on the baking sheet, repeat with rest of mixture. (Note: This takes some time and can be done in advance, just refrigerate and bake off later.) Bake for 20 minutes. 

2. Make the Tzatiki: While the meatballs cook, combine all ingredients for tzatiki in a small bowl. Taste and adjust seasoning of salt and pepper. Refrigerate. 

3. Make the Salad: While the meatballs cook, place the romaine, tomatoes, onion, cucumber, and peppercinis in a large salad bowl. In a separate small bowl or measuring cup, combine the vinegar, mustard, garlic, and oregano. Whisk together and seasons with some salt and pepper. While whisking, slowly stream in the oil. Start with 1/4 cup and taste. If too strong, add more oil to taste. Refrigerate both bowls. 

4. To Serve: Toss the salad with enough dressing to taste. Then place all the components in the middle of the table and let everyone make their own plates. The more casual and rustic the better. 

Enjoy! 

xo

PS: I also made saganaki. Flaming cheese. If you have been to a Greek restaurant and heard someone yell Opa! and flames were around them. That was it. So delicious, and easy to make at home. Skip the brandy or ouzo part and just do lemon juice, much less dangerous. ha

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From the Archives: Roasted Cod with Caponata

Have you evert tried caponata? My obsession runs deep from 2010 when I first started trying to make it at home. Imagine lots of veggies, rich tomatoes, and briney capers all melted together into sweet and salty perfection. Caponata is a great thing to make a pot of and use over the course of a week. Great for dipping bread in, tossed with pasta, grilled meats, or topped on your favorite white fish like this recipe. I like to use cod or halibut when I make this because it is a firm fish that can stand up to the strong caponata. This is the perfect recipe for even the harshest of fish critics, everyone wins. 

Roasted Cod with Caponata
forks & amusement 2010
serves 4

1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too

Preheat oven to 375 degrees. 

In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat. (this can be made in advance and stored for a few days in the fridge. Make extra and enjoy all week with bread, my fave)

Place fish on a roasting pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch. 

Serve in pieces, topped with caponata. 

xo
Erin 

Weeknight Dinner: Grilled Pork Tenderloin with Corn & Green Beans

I make this pork all of the time. The marinade tenderizes the meat and gives it this great tangy flavor. You can serve it with any sides you like, but the corn is looking really good at the market and green beans are always a hit with the kids. This pork is great for company too, so add it in to the men for your next BBQ. 

             

Honey Mustard Grilled Pork Tenderloin

serves 4-6

1/4 cup apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

olive oil

2 garlic cloves, minced

a few chopped herbs if you have them. Like Rosemary or Thyme 

2 lbs pork tenderloin

In a small bowl or measuring cup, whisk together all the ingredients expect the pork. Add in some salt and pepper. Place the pork in a plastic bag, pour marinade over, seal bag, then massage into the meat. Refrigerate at least 30 minutes before cooking and up to the morning of. 

Heat grill or grill pan to medium high heat. Grill pork on all sides for about 3 minutes each, depending on thickness. 15-20 minutes should be all you need. You want the meat to feel a bit firm, but not too much. Pull meat off grill and let rest for 5 minutes before slicing and serving. 

Classic Green Beans

make as much as you want

Enough green beans to feed your crowd

olive oil

garlic, smashed or sliced

butter

Trim green beans and keep whole or cut into pieces. Place in a pot and cover with just enough water to cover. Add a good slug of olive oil, salt, and the garlic. Place the pot on the stove over high heat. once boiling, turn heat down to a simmer and cook for about 10 minutes. Green beans should be just tender. Drain well and return back to the pot. Toss with a bit of butter and season with salt and pepper. 

2 Minute Corn on Cob

make as much as you want

Get as much corn as you need, shuck and clean it. Wrap each cob with plastic wrap and place in the microwave. Cook on high for 1 minute. Check if done. Corn will be tender and turn a bright yellow when it is done cooking. If not there yet, add 30 seconds and repeat until done. So easy right? 

xo

Erin 

Weeknight Dinner: Chicken Burgers & Lemony Kale Salad

This is my favorite dinner right now. You can prep it in advance, but it also can come together in 20 minutes and you have a fresh, healthy dinner that is beyond satisfying. I have written abut this salad before, but it is good enough for a repeat. The kids are not into salad, (weird I know) so I just give them some fruit and extra rice dressed with olive oil, salt, and pepper on the side. Anything with lemon feels like Summer, and I think it is actually happening. So cheers to that and I hope you like this one! Ingredients are in bold to help with your grocery list. 

              

Chicken Burgers & Lemony Kale Salad

Serves 4

Step 1, make the burgers: 

1 garlic clove, minced

1 tablespoon of Dijon mustard

1 egg

1/2 Tablespoon Worchestire sauce

1.5 lbs ground chicken (turkey would be fine too)

In a large bowl, mix together the first 4 ingredients with some salt and pepper. Add the chicken and combine softly, but well, with a fork. Form into patties (they will seem really wet, this is ok) and stick in the fridge to set for a few minutes or up to day before. 

Step 2, make the salad dressing: 

juice of one lemon

salt & pepper

1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together in a small bowl, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside in fridge hours or even days ahead. 

Step 3, prep the salad: 

6 cups chopped kale, I like to slice thin, but any way is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Combine all three ingredients in a large bowl and set in the fridge. 

Step 4, cook burgers: 

Heat a skillet over medium high heat on the stove or heat your grill up. Cook burgers for a few minutes on each side. Depending on the thickness, it should be about 3-5 minutes per side. When it is firm, it is done. 

      

Step 5, plate: 

While the burgers are cooking, dress the salad with the vinaigrette to desired taste and toss until well combined. Place a big mound on each plate. Then add the burgers to the plate and enjoy! 

xo

Erin 

Weeknight Dinner: Sausage & Sweet Potato Fries

This dinner is one we have A LOT. The reason being that everyone eats all the components and it takes very little time and brain power. So everyone wins. The oven fries feel like a cheat, even though they are not. And the crazy good variety of sausages available these days can bring some variety to this meal.  I serve a salad on the side most nights. Really throw together whatever salad ingredients you like (current fave: arugula, avocado, pepita) and either make your own dressing or grab a bottle. I cut up avocado for the kids, too. 

                     

Ingredients: 

Enough sausage for all the mouths in your house (love a spicy Italian and a sweet chicken sausage right now. Use whatever you like)

Sweet potatoes (about 1 per person)

olive oil

salt and pepper

cornstarch

brown sugar

Step 1:

Preheat oven to 375 degrees

Place some foil on three big baking sheets.

Step 2: 

Cut the sweet potatoes into fries. About 1/3 inch thick, but don't torture yourself about it. And place on 2 of the baking sheets. You want some space between each of them, hence the two pans. If you run out of space use an additional pan. Drizzle with some olive oil, again don't torture yourself on measuring. Just enough to coat all of the fries. Sprinkle generously with salt and pepper, a little brown sugar, and enough cornstarch that each fry gets some. Then toss with your hands so everything gets coated evenly. You cannot screw this up, just make sure to give the fries some space. Put in the oven and bake for about 45 minutes, tossing a couple times in between. They are done when they are browned on the outside and tender on the inside. Then let cool a bit to crisp/firm up. 

Step 3: 

Place the sausage on one of the other baking sheets. For regular sized sausage, roast in the oven for about 30 minutes. Smaller sausages, less time. When they are firm, they are done. You can also grill if you want! Grill over medium high heat until firm, about 20 minutes. 

Serve with salad and enjoy the very limited amount of dishes, hence the foil! 

xo

Erin 

Weeknight Dinner

                      How many nights do you cook dinner? Kind of depends on the week, right? I am at about three to four nights right now. That does not count the nights that I am alone with the kids and we have "snack" dinner (hummus, crackers, fruit, hard eggs, salami, etc.) or I just make some spaghetti and cut up fruit (kind of my fave night). The other nights we are out or get take out. Three to four feels good to me, and that usually gets upped as it gets warmer and its easy throwing burgers on the grill and roasting some sweet potato fries. 

But making dinner can be hard, even for the most seasoned cooks, even when you have planned it way in advance, even if your kids will eat everything (bless you if they do). So no judgment here if you have eaten leftovers all week or have to throw out food in your fridge you were certain you would cook one night. We are all doing it and it is totally fine. 

I am going to try and share more of our simple weeknight meals to hopefully give you some ideas and share timing. You will see these are simply prepared, mostly healthy, and not that adventurous. Because when 5pm rolls around the last thing you want to do is dive into a complicated recipe. That is what Sundays are for. Or your favorite restaurant.  

First up is this meal from last night. 

         

Grilled Flank Steak with Cauliflower Rice and Grilled Asparagus

Ingredients you need: 

Enough Flank Steak to feed all the mouths in your house 

white wine (that old bottle in your fridge is totally fine)

Dijon mustard

garlic

shallot (optional)

olive oil

salt & pepper

1 head of cauliflower

Asparagus (1 bunch for every 2-3 people)

Step 1. 

Marinate the steak: Whisk together 1/3 cup each wine, mustard, and olive oil. Smash a couple garlic cloves and chop up a shallot if using. Add it to the marinade . Using a small knife, score the very top of steak in a pattern like this ###.  Place the steak in a plastic bag, pour the marinade in and seal up attempting to get all the air out. Massage in the marinade and refrigerate. This is enough marinade for up to 2 lbs of steak. If making more, just add more of each ingredient, you cannot really mess it up. You can do this the day before all the way to 20 min before grilling. 

Step 2. 

Make the "Rice" (if you are over fake rice, just grab a couple of those brown rice packs that cook in 90 seconds and season yourself. Do it all the time): Working in batches, add raw cauliflower to a food processor or Vitamix, or whatever you have that blends things. Pulse until the cauliflower magically turns into the size of rice. Place in a bowl and repeat with the rest of the cauliflower. Can be done in advance, just refrigerate. 

Step 3. 

Prep the asparagus: Cut the ends off the asparagus and place in a plastic bag. Add enough olive oil to lightly coat them and season with salt and pepper. Close bag and shake it to make sure everything gets seasoned. Toss in the fridge. 

Step 4. 

Heat the grill to medium-high heat. Take meat out of the fridge.

Step 5. 

Heat a large skillet over medium heat and add a few slugs of olive oil. Smash two garlic cloves and add to the hot oil, cook for a minute or so, then add the rice. Sauté for fifteens minutes and season with salt and pepper. Remove the garlic before serving. Set aside and keep warm while you make the other food. 

Step 6. 

While the rice cooks, put the steak (throw some salt and pepper on it) and asparagus on the grill. The steak should cook about 5-8 minutes on each side depending on thickness and how you like it cooked. The firmer it gets, the more cooked it gets. The asparagus cooks for about 10-15 minutes and just flip once or twice. It is done the it is tender. Let meat rest on your cutting board for ten minutes. Keep asparagus warm in oven or put some foil on it. 

Step 7. 

Slice the meat in the opposite direction of the grain (those are the lines running across it). Serve up with the rice and asparagus and pour yourself some wine. 

Does that feel doable? Do you like the format I am writing this in? Suggestions more than welcome. And share your results with me! 

xo

Erin 

Note: Flank Steak recipe adapted from Barefoot Contessa 

Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Pine Nut and Parmesan Crusted Fish

Let's get real, fish can be intimidating to make. It can even be intimidating to buy! A few tips at the market. Ask what the freshest and go with one of those options. Nothing worse than days old catch. Ask to smell a piece of the fish that you are buying. If it is fishy smelling, don't get it. Now, if you live anywhere near a coast, I envy you. But for those of us in the middle of the country freshness is hard to come by. Your best ally is the fish monger, he will know the best fish for you. 

I like a firm white fish like halibut, sea bass, cod, or mahi for this recipe, but you could do it with salmon as well. When roasting fish it can be tough to figure out when it is done. Simplest way is to touch it. If the fish is firm to the touch, pull it out. I swear you cannot do it wrong! 

This recipe is so delicious. Easy enough for a week day dinner, but certainly elevated enough for company. It comes together so quickly and you look like a star. 

Pine Nut and Parmesan Crusted Fish
Imperfect Polish 2015
serves 4

1/3 cup chopped pine nuts
1/4 cup grated Parmesan cheese
1 teaspoon of lemon zest
juice of half a lemon
4 basil leaves, chopped
1 clove of garlic, minced
1/4 cup of mayo 
salt and pepper
4 fish fillets (i.e. cod, grouper, sea bass, halibut, anything you like. Wash and pat dry)

Preheat oven to 350 degrees.

Grease a casserole dish with cooking spray or olive oil (or just use foil) and place the fish fillets in it.

In a small bowl, combine all of the rest of the ingredients, then top the fish fillets with the mixture covering the tops well.

Roast the fish until the fish is just firm, then stick under the broiler for a few minutes until  the topping is toasted and bubbling. Depending on thickness of the fish it could be anywhere from 10 minutes to 20 minutes total cooking time.

Enjoy warm from the oven with a spritz of that last half of lemon and a glass of wine.

Note: You can assemble this a few hours ahead and refrigerate. Then let come to room temp and pop in the oven for dinner. 

xo
Erin

Chicken & Sweet Potato Asian Lettuce Wraps

With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table. 

Chicken & Sweet Potato Asian Lettuce Wraps

Imperfect Polish 2014

Serves 4

For Filling: 

3 large sweet potatoes, diced

olive oil

salt & pepper

1 onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 teaspoon fresh ground ginger (this is how you do it or buy this in produce section)

1.25 lbs ground chicken

1 can sliced water chestnuts (Asian food section)

For Sauce: 

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar (Asian food section)

1 tablespoon agave nectar or honey

2 tablespoons dark sesame oil (Asian food section)

For Serving: 

Bib or iceberg lettuce leaves 

chopped scallion

chopped cilantro

hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot,  add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat. 

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste. 

Note: You could make the filling in advance and then reheat later. 

Enjoy! 

xo

Erin 

Pork Tacos with Honey Lime Slaw & Peanuts

This is a great one from the archives over at Forks & Amusement (side note: this was my previous blog with just recipes). Sometimes I forget about these older recipes and I love going over to the other site to find recipes for the week. This recipe uses lean pork tenderloin and gives you the added bonus of some crunchy slaw. Pick whichever tortilla you like (the soft whole wheat ones have been a hit here) and you can even ditch it and serve as a salad just as well. This is an easy way to mix up your usual taco night. 

Pork Tacos with Honey Lime Slaw and Peanuts

Forks & Amusement 2011

serves 4

For the Pork:

1 teaspoon lime zest 

1 teaspoon each of salt, pepper, chili powder, chipotle chili 

powder, and cumin

3 teaspoons olive oil

2 cloves of garlic, finely minced and smashed with the back 

of your knife to make a paste

1 1/2 lb pork tenderloin (could use 1 whole or 2 small)

For the Slaw:

2 tablespoons light sour cream or nonfat Greek yogurt

salt and pepper to taste

2 teaspoons honey

juice of one lime

1 handful of cilantro, chopped

2 scallions, white and green parts, chopped

1/2 head of cabbage, thinly sliced

For serving:

1/2 cup crushed peanuts

tortillas of your choice heated according to package

 instructions


Combine all the seasonings for the pork in a small bowl and 

stir to combine well. Rub seasoning all over the tenderloin,

 cover and refrigerate at least for 1 hour and up to

 overnight.

Preheat grill or grill pan on stove to medium-high heat. Grill 

tenderloin for 15-20 minutes (depending on thickness),

 turning over once until cooked through. Let rest for 5

 minutes with a foil tent cover. Cut into 1/2 inch sized

 cubes and toss in any remaining juices from cutting board.


Meanwhile, combine the sour cream, salt, pepper, honey, 

lime, cilantro, and scallion in a large bowl. Mix to combine. 

Add the cabbage and toss to coat. Taste and adjust for 

seasoning.

To assemble: Place two tortillas on each plate. Fill with 

some of the meat, top with a little slaw, and sprinkle with 

the peanuts. Serve immediately.

Enjoy! 
xo
Erin