INSIDE: Add some green to your plate with beans and peas with buttermilk ranch, Page
FAMILY DINNER: The family will want seconds of the spiced pork tenderloin you prepare today. Combine 1 tablespoon packed dark brown sugar, 1 teaspoon coarse salt, 1 teaspoon five-spice powder and 3/4 teaspoon freshly ground pepper. Sprinkle rub over 2 (1-pound) pork tenderloins and gently press it into pork. Grill 15 to 20 minutes or until internal temperature reaches 145 degrees. Turn once. Remove from grill; cover with foil and let stand 5 minutes before slicing. Serve the juicy pork with these beans and peas with buttermilk ranch. Add coleslaw and sourdough bread. Buy a lemon meringue pie for dessert.
Ingredients
4 cups water
1 teaspoon coarse salt
1/2 pound thin green beans 1/2 pound sugar snap peas, strings removed
1 cup fresh or frozen green peas, thawed
1 small head Boston lettuce, cored and leaves torn
For the dressing:
1/2 cup buttermilk
1/2 cup low-fat mayonnaise 1/2 cup snipped fresh chives, plus 1 tablespoon minced 1 tablespoon minced fresh dill 3/4 teaspoon garlic powder 3/4 teaspoon onion powder Freshly ground pepper and coarse salt to taste
Servings: makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 10 minutes
Bring water to a boil in medium saucepan on high; add salt. Fill a bowl with additional ice water. Add green beans to boiling water and cook 2 to 3 minutes or until crisp-tender and bright green. Using a slotted spoon, transfer beans to ice water bath to cool. Add snap peas and green peas to boiling water and cook 1 to 2 minutes. Drain well; transfer to ice bath to cool. Drain beans and peas well and pat dry with paper towels.
For the dressing: In a medium bowl, whisk together buttermilk, mayonnaise, minced chives, dill, garlic powder and onion powder. Season with salt and pepper.
In a large serving bowl, toss the beans and peas with the lettuce, snipped chives and half the dressing. Serve immediately, passing additional dressing at the table. (Adapted from “Just Cook it!” by Justin Chapple, Houghton Mifflin Harcourt.)
Per serving: 143 calories, 6 grams protein, 3 grams fat (16 percent calories from fat), 0.2 gram saturated fat, 25 grams carbohydrate, 1 milligram cholesterol, 841 milligrams sodium, 5 grams fiber.
Carb count: 1.5.