Tonight’s dinner turned out so good!
I tried a new salad tonight, and I really wasn’t sure how we would like it.
Nick and I aren’t huge fans of cucumbers by themselves – we’ll both eat them in certain dishes, but I’ll never just slice one up to eat on its own.
But I saw Ina making a creamy cucumber salad recipe a few weeks ago and could not get it out of my head.
I drained 4 cups of Stonyfield plain fat free yogurt this afternoon while I was working, and drained the cucumbers and red onions after the yogurt was finished.
I followed her recipe for the most part, but I did make some changes:
- fat free plain yogurt instead of whole milk yogurt
- fat free sour cream (what I had on hand)
- added 2 small cloves of garlic
It was delicious with dinner! Cool, crunchy, and creamy – and I love the bite of the red onions.
I also made some tabbouleh with bulgur, local tomato, and herbs from my porch! I used the traditional fresh mint + parsley, but I also added in some fresh basil. It was a great combination!
While my yogurt salad was sitting and the bulgur was cooking earlier, I marinated a pork loin in some fresh lemon juice, oregano, salt, and pepper and then roasted it in the oven for about an hour.
It turned out to be a great, light summer meal – and packed with flavor!
And since my side dishes were ready while the pork was cooking, I took the time to pack my lunch and snacks for tomorrow and prep some of my breakfast. I feel so productive!
All that’s left to do tonight is read some of my book and make some popcorn.
Not too shabby of a Monday!