Marinated Cucumber & Tomato Salad

This turned out to be a great salad alternative to the Greek version that I usually make. I made mine slightly heavy on the cukes, medium on the tomatoes and very light on the onion so that The Diva would eat it. I'm not so sure about the addition of mint to this, I may play around with some cilantro when The Spawn's herb garden grows in. I also used red wine vinegar.

3 medium cucumbers, peeled and cut into 1/4 inch slices [I diced mine]
3 medium tomatoes, cut into wedges
1 medium red onion, thinly sliced
1/2 cup white vinegar (sometimes we use varying kinds of gourmet vinegars for a variety of tastes)
1/4 cup olive oil
1/4 cup sugar
2 tablespoons chopped fresh mint
1-1/2 teaspoon salt
1/4 teaspoon pepper

Whisk together vinegar, olive oil, sugar, mint, salt & pepper in a large bowl. Add cucumber slices, tomato wedges, and onion slices. Toss gently to coat. Cover the vegetable mixture and chill at least 2 hours. Serve with a slotted spoon. Makes 6 to 8 servings.

Recipe courtesy of: Sonya
[click here for printable version]

One-Pan Roasted Pork Supper

I'm not too crazy about stuffing, but the potatoes were really good.

1lb. sweet potatoes, peeled, cubed
1 large red onion, cut into thin wedges
1/2 cup catalina dressing
1-1/2 tsp dried thyme, divided
6 oz. package stuffing mix for chicken
1-1/2 cups water
1-1/2lbs. pork tenderloin (2 small)

Preheat oven to 375 degrees. Toss sweet potatoes and onions with dressing and 1/2 tsp. of the thyme. Arrange in 15x10x1-inch baking pan sprayed with cooking spray. Bake 10 minutes.

Meanwhile, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to edges of pan. Spoon stuffing down center of pan; top with meat. Sprinkle remaining 1 tsp thyme over meat.

Bake 45 to 50 minutes or until cooked through (160 degrees).