Good morning and a great time to share a summer dish!
Pan grilled tenderloin with baby summer squash, garlic and onions
Side dish of baby romaine hearts with balsamic vinaigrette dressing
Baby summer squash – cut into quarters and washed
Half a Vidalia onion – sliced thin
Three cloves garlic – sliced thin
Wide sauce pan with virgin olive oil; place garlic and onions to brown then squash cooked 3-5 minutes al Dante
Grate small amount of white cheddar cheese
Beef tenderloin (may use strip steak or rib eye) cut into thin strips (½ inch by 2 inch)
Coat with light olive oil and Cajun rub (don purdome) and sauté 3-5 minutes
Remove from pan and drain
Baby romaine lettuce cut thin and washed
Schillings Italian dressing mix with balsamic vinegar and extra virgin olive oil
Serve on large platter as a salad, add salsa and/or chopped avocado, salt and pepper to taste.
Enjoy the day!