Fresh Salad with Fennel & Parsley

With another hot day in the books, it is too hot to be doing anything. This salad is light and refreshing and perfect for the day. The fennel is crisp and the watery Boston lettuce is sure to keep you well hydrated. A no-fuss vinaigrette is the perfect dress for this simple salad. Pick up a rotisserie chicken from your local grocer to turn this into a complete meal with minimal effort (and heat).

Recipe yields 6 servings

Ingredients
2 fennel bulbs
2 cups Italian parsley
1 head green Boston lettuce

Dressing:
2 tbsp lemon juice
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp canola oil
Salt & freshly ground black pepper, to taste

Peel the leaves off the lettuce and give them a rough chop. Rinse and dry in a salad spinner before adding to a large salad bowl. Slice the fennel bulbs in half, lengthwise. Slice as thinly as possible and add to the bowl.

Rinse and dry the parsley. Remove the stems and throw into the bowl.

Toss together all the ingredients.

In a small bowl, whisk together the lemon juice and honey. Slowly add the oils and continue to whisk until incorporated. Add salt and pepper to your liking. Drizzle the salad with your dressing and toss to coat. Serve and enjoy!

Honey Butter Pork Tenderloin

Pork is such a great choice for a weeknight meal. It is easy and quick to cook and there are endless ways to prepare it. All you need is to cook up a nice pork tenderloin, add some vegetables to the side and you have a delicious and easy weeknight dinner. This honey butter glaze is sweet and keeps the pork juicy and flavorful.

Recipe yields 4-5 servings

Ingredients
1 1/2 lbs pork tenderloin
4 tbsp unsalted butter
3 tbsp honey
1 tsp paprika
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Preheat the oven to 375 degrees. In a small bowl, combine your spices. Using your hands, rub the spice onto your meat and set aside to let it soak in.

In a large pot (I used my Dutch oven because it needs to be able to go from stove top to oven) melt your butter and honey.

Once melted, add your meat to the pot to brown on all sides. You are looking to get a nice browned, glaze on all sides of your meat.

Once browned, pop it in the oven for 20-25 minutes. The insides should no longer be pink when it is ready to eat.

Remove from the oven and let the meat rest for 5-10 minutes before cutting it. Slice it thin and arrange on a serving platter. Enjoy!