![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/FallMeal.gif\" "\\"FallMeal\\"")
<\/p>\n<\/p>\n
We have been blessed with gorgeous weather the past several weeks, so Saturday morning at the market was wonderful. \u00a0I am a big fan of the Evanston’s Farmers market because there is so much variety and many organic gardeners selling their products. \u00a0I picked up a bag of fresh arugula,\u00a0cippolini onions, heirloom tomatoes, and a variety of gorgeous purple and orange carrots. \u00a0At my next stop I filled my bags with sweet onions, beautiful white potatoes, herbed goat cheese, and fresh butter.<\/p>\n
I didn’t stop as I found a vendor selling wonderful pork tenderloins, I couldn’t pass them up.\u00a0 I added some candied onions, a variety of apples, peppers, and a delicious watermelon.\u00a0 We spent the rest of the morning wandering around the different neighborhoods of Evanston.\u00a0 I have always been drawn to college towns, there seems to be an added vibe of energy, creativity, and community in this beautiful town.<\/p>\n
I decided to make a few small ramekins of apple crisp because what better dessert for fall.\u00a0 Then I made quick salad of arugula, heirloom tomatoes, crumbled goat cheese, pine nuts, and cucumbers.\u00a0 I used my go-to dressing, a simple vinaigrette. \u00a0But if you don’t have time to make your own use “Brianna’s”<\/em>, it’s delicious! \u00a0I’m not proud but the big addition to this meal was a very delicious piping hot, extra crispy Lou’s special deep dish Pizza. \u00a0It was an easy and perfect fall Saturday night meal.<\/p>\n Sunday I usually feel like cooking, so in that spirit I marinated the pork tenderloins in a fabulous marinade by Jill and Jewels Elmore “The Family Chef”<\/em>.\u00a0 This recipe is easy, perfect for two or a crowd, and great if you are lucky enough to have leftovers! \u00a0I boiled up the white potatoes, maybe 3\/4 of a pound, mashed them (skins on) with a 2 tsp of horseradish, fresh butter (4 tbsp), and a \u00bc cup of cream. \u00a0I added a dash of kosher salt to taste… mmm soooo good!<\/p>\n My next step was to take the tenderloins out of the marinade.\u00a0 You need to heat a cast iron skillet (or you can use you grill) till it looks like it is smoking, then sear and brown all sides of the tenderloins. \u00a0I had two but you can double that with the marinade recipe below.\u00a0 Preheat your oven to 400 degrees and when your tenderloins are browned put them on a sheet tray and bake for an additional 15 minutes.<\/p>\n The tenderloins will be juicy and delicious. Wait a few minutes for the meat to set and slice.\u00a0 My husband was going back for thirds until I said… I’d love a few leftovers for tomorrow! \u00a0I am excited about lunch.\u00a0 This can be a summer, winter, or fall meal. \u00a0You can also heat up tortillas, add beans and guacamole and put the pork and slaw together for a great tasting meal.\u00a0 I also cut up the market watermelon and drizzled reduced balsamic for a small side dish.\u00a0 These are just a couple of ideas for dinner.\u00a0 If you are like me the crisp air makes me want to cook… and so happy we can still enjoy the bounty of the farmer’s market.<\/p>\n <\/p>\n RECIPE: Achiote Marinade (Inspiration & credit \u201cThe Family Chef”<\/em> Jewels & Jill Elmore)<\/p>\n <\/p>\n INGREDIENTS: <\/p>\n INSTRUCTIONS: <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" We have been blessed with gorgeous weather the past several weeks, so Saturday morning at the market was wonderful. \u00a0I am a big fan of the Evanston’s Farmers market because there is so much variety and many organic gardeners selling their products. \u00a0I picked up a bag of fresh arugula,\u00a0cippolini onions, heirloom tomatoes, and a …![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/CabbageSlaw.gif\" "\\"CabbageSlaw\\"")
I had a head of red cabbage from the last market so I shredded 1\/2 of that and added thinly sliced candied onions to the cabbage. \u00a0I made a dressing of 1\/2 cup of olive oil, juice of one lemon (4 tbsp approx.), 2 tbsp of horseradish, 2 cloves minced garlic, 1 tsp of sugar, 1\/4 cup of mayonnaise, and dash of salt & pepper. \u00a0I use my hand emulsifier to mix and poured 1\/2 over the cabbage. \u00a0(I ended up adding more but add to your taste).\u00a0 For added color and spice, you can also mix in thinly sliced poblanos or whatever pepper you like to use.<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/TenderLoins.gif\" "\\"TenderLoins\\"")
<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Pork.gif\" "\\"Pork\\"")
<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Box.gif\" "\\"Box\\"")
<\/p>\n
\n\u2022 1\/4 cup of Achiote paste (you can find at specialty markets, usually Mexican, it comes in a small block)
\n\u2022 Achiote marinated pork tenderloin
\n\u2022 1 recipe of Achiote marinade (see above)
\n\u2022 1\/4 cup orange juice
\n\u2022 1 1\/2 tablespoons of brown sugar
\n\u2022 2-4 pork tenderloins<\/p>\n
\n\u2022 Put marinade in a large plastic Ziploc, add your meat, and keep over night.\u00a0 I have also started the marinade early in the day if I happen to forget the night before.\u00a0 You can use this same recipe for chicken or beef.<\/p>\n
Read more