After a whirlwind of a month, not to even mention just the last week, Jason and I found ourselves relieved to have a Sunday afternoon and evening together. We split our new favorite sandwich, the Loaded Veggie Burger at Rocking Horse for lunch and then walked over to the Dill Pickle Co-op to load up on supplies for a nice, big Sunday night dinner that would provide us with leftovers for the week as well.
Kale and Red Cabbage Gratin, and roasted carrots with tarragon.
We made a lentil with red wine and herb dish from this month's Food & Wine and served it with a mustard and black peppercorn crusted pork tenderloin.
All of the dishes complimented eachother perfectly and the lentils were a surprise hit! The cilantro added a brightness I never would have imagined. We each ate less than 3 oz of meat, but were fully satisfied with the addition of all of the vegetarian sides.