pork tenderloin and summer squash

Stuffed Pork Tenderloin and Marinated, grilled summer squash. Instead of butterflying the tenderloin, create a pocket by cutting through the tenderloin and expanding the opening so you can stuff it. Be careful not to stretch it too much or the tenderloin will tear. If you use a Pork loin this technique is much easier because a loin is much larger than the tenderloin. To aid in the stuffing process; oil the inside of the loin to make the stuffing slide easier.



http://www.youtube.com/watch?v=3m53fPDKD8I&hl=en

Grilled Zucchini & Yellow Squash

Chef David Bishop teaching how to grill Zucchini & Yellow Squash. This is a great side dish with almost any grilled meat, pork chops, chicken breast and steaks. For this recipe and much, much more!! Visit www.fromthecheftoyou.com



http://www.youtube.com/watch?v=JrxR_eXJzyw&hl=en

A Healthy Quick Dinner Recipe - Squash Medley

Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties as well as fighting cancer and heart disease. It is actually easy to find quick and easy vegetable recipes that are tasty and appealing with a little advance planning.

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that's another meal.

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

1 pound yellow squash, cut into ½ by 2 inch sticks

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
Add the garlic and stir for 1 minute. Stir in the oregano.
Serve.