By Estella Tullgren | Photographed by Deb Peterson
This is that wonderful time of year when our gardens are in full swing. I hope you will enjoy the bounty by preparing all kinds of wonderfully healthy dishes. Try grilling your fruits and vegetables—you’ll be amazed how the flavors will be enhanced. Here are four recipes I think you will really like—they’re packed full of flavor. Guten Appetit.
ASIAN MARINATED GRILLED PORK TENDERLOIN
This marinade has a sweet/spicy taste. I sometimes make a peach or mango chutney to go along with the meat. My dear friend, Janice Anderson, gave me this recipe almost 30 years ago and it is still one of our family favorites.
3 cloves garlic, minced
1 teaspoon 5-spice powder
3 tablespoons BBQ sauce
3 tablespoons dry sherry
1 tablespoon canola oil
1 tablespoon honey
3 tablespoons soy sauce
Package of 2 pork tenderloins
Mix all ingredients together in a ziplock bag. Put tenderloins in bag and let marinate overnight.
Two ways to grill: grill 20 minutes per pound—off fire with lid closed; baste with marinade 2-3 times; or bake in a 375 oven for 35 minutes per pound.
GARLIC WHITE BEAN BASIL HUMMUS AND HOMEMADE TOASTED PITA CHIPS
This has become my new favorite dip and I think you will like it, too. If you are a garlic lover, add more than four cloves. Experiment with the seasonings.
For the pita chips:
3 whole wheat pita breads (6-8 inches)
1 tablespoon olive oil
½ to 1 teaspoon salt
Preheat oven to 375. Cut each pita into 8 wedges and place wedges in a large bowl. Drizzle with olive oil and gently toss to coat. Sprinkle salt over wedges, adding other spices if desired. I like to add a dash of cumin powder; toss again to coat. Arrange on an ungreased baking sheet and bake 8-10 minutes until pita chips are golden brown. Flip once halfway through baking. Cool on pans. Keep in a container at room temperature.
For the hummus:
1 15-ounce can cannellini beans, drained and rinsed
4 medium-sized garlic cloves
2 tablespoons fresh lemon juice
6 fresh basil leaves
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons olive oil, plus a bit more for drizzling
Combine beans, garlic, lemon juice, basil, salt, and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add the olive oil while the machine is still running. Let process until the mixture is creamy. If the mixture appears to be too thick, add 1 teaspoon of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking, and drizzle the top with a tiny bit of olive oil. Store in the refrigerator. Can be made one day ahead.
RASPBERRY VINAIGRETTE
One of our office volunteers, Joan Michalek, came to me one day and said she tried a new salad dressing she thought I would like. Well…I am here to tell you that I make this about every 3-4 weeks and keep it as a mainstay in our refrigerator. Joanie is a fabulous cook, and when she gives me a recipe, I know it is going to become a favorite.
1 cup light brown sugar, firmly packed
1 cup raspberry-flavored vinegar
1 10-ounce jar seedless raspberry fruit spread
1 teaspoon fresh minced garlic
¼ cup finely diced red onion
Place all ingredients in a small saucepan and heat at low temperature until smooth, stirring often. Cool before serving.
Serve over fresh spinach—great with sliced, drained hearts of palm, crumbled bleu cheese or goat cheese. Garnish salad with fresh raspberries.
SOUTHWESTERN POTATO SALAD
I. Love. Potato Salad. What more can I say.
This recipe is one of our most favorites (next to my mom’s German potato salad.) It goes well with everything: grilled, baked, fried—you name it. Try it with ingredients listed and then adjust to your liking. If you want it spicier, add a bit more jalapeño or cayenne pepper.
¾ cup good quality mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
1-2 medium tomatoes, chopped
½ jalapeño, finely diced
2 scallions, chopped, white and green parts
½ medium red onion, very thinly sliced
¼ – ½ teaspoon cayenne pepper
1 small clove garlic, minced
salt and freshly ground pepper
16 new potatoes, about 2 pounds, cooked, drained and sliced ½ inch thick
With a spatula, combine mayonnaise and mustard with remaining ingredients, except the potatoes, and mix well. Pour over warm, sliced potatoes.
M! June/July 2012
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