Grilled Pork Tenderloin, Green Beans and Beets

Our garden is really starting to produce some really great vegetables.  For this meal we had beets, green beans, lettuce and our first tomato all coming from our garden.

My husband Mike wanted a rub for on the pork tenderloin, he is the grill master in this house so I let him decide (on some things) what he wants to do regarding cooking the meat.  The rub comes from the Grassfed Gourmet Cookbook.


Mustard Sage Rub with Grilled Pork Tenderloin
2 tablespoons nutmeg
2 teaspoons dried thyme
1 tablespoon powdered mustard
1 tablespoon coarse salt (we used kosher salt, however 1 tablespoon of salt is really too much for us, so we reduced it)
1-1/2 teaspoons fresh ground black pepper (I am currently avoiding foods that I show an allergic reaction to so we did not add this to the rub - yes can you believe that I have an allergy to pepper?)

Rub pork tenderloin thoroughly with the rub.  Place the tenderloin on a 450 degree Fahrenheit grill and cook for 3 minutes.  Turning every three minutes and continue to cook until the internal temperature of the meat reaches 135 degrees Fahrenheit.

Cooked Green Beans
I usually steam my green beans but Mike wanted them cooked like his grandmother cooked them.  Add your green beans to a pan of water (just enough to really cover them), add 1 tablespoon of olive oil (don't ask me why, I assume it imparts some flavor but who am I to argue with grandma).  Let the beans simmer on the stove until tender.

Cooked Beets
I love cooked beets and these were fresh out of our garden which make them super tender and don't have much of that earthy taste.
Take a handful of beets, wash and cut the tops (including greens) off.  Save the greens (Put them in the refrigerator, I will use them later).  Place beets into a pot of water.  Boil the beets until fork tender (where you can stick a fork into the beet without adding a lot of force).  Remove the beets to a bowl. With a paper towel (caution the beets will be hot) rub off the skin of the beet.  The skin should just slide right off.  Slice the beets and serve.  Save the water that your beets were cooked in, let it cool and then add that water to your outdoor plants.  The nutrients from cooking the beets will be in the water which will help your plants.

Serve with a small side salad of fresh lettuce, tomatoes and carrots.

Meatless Monday - Assortment of Vegetables

We went to the farmer's market on Saturday and picked up some fantastic vegetables.  We picked up an assortment of beets, swiss chard, and heirloom carrots.  From our garden came green beans and 1 beet.  We decided to cook all the vegetables and go one night with no meat.

I tried for the first time to roast the beets in the oven.  After 45 minutes they were still hard, even with the oven at 350 degrees and I knew that there was no way they would be done anytime soon.  So I had to go the regular route of boiling them to cook them.

Cooked Beets
Clean beets really good, cut off the stems (save some to add to the chard) and place them in a pot of water.  Boil until the beets are tender (you can poke them with a fork).  Remove from water and using a paper towel (careful they are hot) rub the outside of the beets to remove the skin.  The skin should just slide right off.  Slice beets and serve.

Sauteed Swiss Chard
Clean leaves really well to remove any sand and dirt.  If your leaves have wilted somewhat, bring them back to life by placing them in a bowl with ice water.  Let it sit for several minutes and drain.  The leaves will no longer be limp (you can do the same with lettuce).  Remove the stalk by cutting them out and chop leaves into large pieces.  In a skillet, place some olive oil and one minced clove of garlic.  Cook garlic until fragrant.  Add the chard and toss.  Cook until slightly wilted.  Continue to cook until they have reached the right texture.

Steamed Sauteed Green Beans with Walnuts
Steam green beans in a steamer and cook until just tender.  In a large skillet add some olive oil and add a handful of chopped walnuts.  Stir walnuts so that they warm, don't let them burn.  Add green beans and toss until well coated.

Roasted Carrots
(Since I originally tried to roast the beets, I had the oven on and roasted these along side them)
In a foil pouch add washed carrots, drizzle with olive oil and add some fresh chopped dill.  Place on cookie sheet and cook in a 350 degree Fahrenheit oven for 45 minutes.

Serve all of these vegetables with a fresh avocado and some fresh cut mango.

Steamed Black Cod

This was actually dinner the other night.  I am behind on my posts due to so many things going on at once.

Steamed Black Cod
2 black cod filets (these came from SeaBear)
2 lemons, 1 lemon sliced in half and half of it sliced thinly the other lemon (juice)
2 green onions, sliced
1 tablespoon ginger, finely minced
1 small chunk of ginger peeled and cut into large chunks
1/8 cup coconut aminos
In a small bowl place juice of one lemon, coconut aminos, some of the finely minced ginger and green onion (reserve some of both for on top) mix together, set aside.

To steam the fish I use an electric wok with a bamboo steamer.  In the wok add some water, making sure that steamer will fit into the top of wok but not touch the water.  Add the large chunks of ginger, one half of a lemon, squeezing the juice into water, and some of the green onions.  Place lid on wok and heat water until it is steaming.  In a small pie plate, place in cod filets, pour over top with lemon-coconut amino mixture.  Add a few slices of lemon to each fillet, topping each with the remaining ginger and green onion.  Place pie plate into steamer, add steamer lid, place steamer onto wok.  Don't open the lid of the steamer to check on fish, you will lose all of your steam.  Cook for about 15 minutes (this is how long it took for the fish filets I had).  Serve.

Cooked Beets
5 beets that have been rinsed and cleaned of dirt
In a large pot add water and beets. Cook for about 45 minutes or until beets are tender.  Remove beets to a large bowl.  Using a silicone mitt (the beets will be extremely hot and you also want to protect your hands from turning red) hold the beets and slice off each end, now take the mitts and work around the beet holding it, the skin will just slip right off.  If you are having trouble take a paper towel and use it against the skin. Slice or chop beets how you want and serve.

Crock Pot Sweet Potatoes
In a crock pot add sweet potatoes, turn on high and cook for about 5-6 hours or until potatoes are tender.  Serve with a little salt and pepper.