Creamy Tomato Caper Sauce

• Heat sauté pan over medium high heat. 

• Melt butter and sauté onions, garlic and salt and sauté until the onions are translucent. 

• Add tomatoes and herbs and cook for another minute. And rest of ingredients except capers.

• Puree. 

• When the sauce is smooth, add the capers.

• Store in an airtight container for 1 week.

Pork Tenderloin with Creamy Caper Sauce

1 pork tenderloin

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

½ teaspoon salt

½ teaspoon paprika

• Rub tenderloin with pepper, salt and paprika.

•  Heat sauté pan over medium high heat. When hot, add the oil and the pork tenderloin. Brown the tenderloin on all sides. 

• Reduce heat to medium. Using the same pan, follow the instructions for the sauce. 

• Remove the pork tenderloin and let rest covered on a cutting board while you puree the sauce and add the capers. Cut the tenderloin on an angle into ¼- ½ inch slices.

Salmon or Chicken with Creamy Caper Sauce

½ teaspoon salt

• If instead you’d like to serve a fish entrée, choose a firm but flaky fish such as salmon. 

• Make the sauce and let rest in the blender. 

• Season the salmon or chicken with the salt and pepper. 

• Heat sauté pan over medium high heat. When hot, add the oil and the salmon or chicken breasts, top side down. Cook for 5 minutes and turn. Cook for another 3-6 minutes more. 

• The salmon should still be a bit pink in the center; the chicken cooked all the way through. Pour any juices from the pan into the blender with the sauce and serve.

Rosemary Potatoes

2-3 potatoes

2-3 tablespoons olive oil

½-1 teaspoons salt

¼ teaspoon fresh black pepper

1 sprig of rosemary

• Preheat oven to 375.

• Slice the potatoes as if you were slicing a loaf of bread ¼ inch thick, but don’t slice all the way down. 

• Insert a few rosemary leaves in-between each slice. 

• Drizzle with olive oil and sprinkle with salt and pepper. 

• Roast for 1 ½ hours uncovered.