Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Un-Brown-Bag Lunch: It’s hard to eat at your desk when the crew hits the drive-thru for lunch – but not with this sexy update to the brown bag lunch. No need to drive or accumulate wrappers: prepare ahead, then simply take the components out of the recycled containers and dig in.

Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.

Variations:
Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well.

eggplant roasted cucumbers yogurt

Serves: 2

Ingredients

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Apple Salad with Romaine and Arugula

This salad is full of good-for-you greens and delicious, crunchy apples. For easy, fast prep, rinse romaine leaves; dry and wrap in paper towels and store in a plastic bag up to a day ahead. Mix dressing up to three days ahead, and refrigerate until ready to use; whisk before tossing with apples. Chop leaves at serving time.

salad apples romaine arugula

Total Time: 25 minutes
Level: Easy
Serves: 16

Ingredients

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Bourbon-Marinated Pork Tenderloin

Go Bluegrass on the grill with this recipe for Bourbon-Marinated Pork Tenderloin. The bourbon mixed with soy sauce and spices adds flavor and tenderizes the meat.  Impress your family with this deliciously juicy and deceivingly easy grilled pork.

pork-tenderloin grilled

Yield: Makes 6 servings

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