Perks of the Job…

Taste testing is a great perk of the job.  For me, it is a fun way to try out new ideas, try new ingredients, and many other things.  This past week I had a nice evening at home grilling dinner, and thought I would share the recipes, ideas and pictures of what I did for this light and healthy meal.  The ingredients are simple and easy, making a busy weeknight dinner a snap!  When I made this it was late evening after the kids had sports, and they played outside while  I grilled.  We all enjoyed the gorgeous weather, and then a nice meal together.   The Pomegranate Gimlet I sipped while I cooked wasn’t bad either.  I hope you enjoy.

Spring Time Dinner on the Grill…

Grilled Pesto Encrusted Turkey Tenderloins

Grilled Asparagus Tips with Blistered Grape Tomatoes & Goat Cheese

Pomegranate Gimlet

Grilled Asparagus & Grape Tomatoes

Grilled Pesto Turkey Tenderloins

Pesto Encrusted Turkey Tenderloins:

1 package of two turkey tenderloins (I tried the ones from Trader Joe’s)

1 cup homemade, or store bought, pesto

At least a day before grilling, generously rub pesto all over your turkey tenderloins.  Place in a ziploc bag and let sit, occasionally turning over.   Heat grill to 400 degrees, place tenderloins on grill, if possible not directly above the flames.  Close cover and grill ten minutes.  Open grill, and rotate tenderloins.  Continue this process about thirty minutes, depending on size of tenderloins, until meat is cooked through.  Turn gently so the pesto crust doesn’t fall off!  Let sit about 10 minutes, then slice thinly, and enjoy!  It is very similar to pork tenderloin.

Grilled Asparagus Tips with Blistered Grape Tomatoes & Goat Cheese

Take one bunch of fresh spring asparagus and wash, then trim into about 1 inch pieces.  Set aside to dry.  Rinse grape tomatoes.  Place both in a grill basket, sprinkle with salt & pepper, and grill directly over high heat until asparagus begins to show brown grill marks.  Shake grill basket to move vegetables around.  The tomatoes will begin to blister and skins will split.  Remove from grill to a serving bowl, sprinkle with goat cheese crumbles, and cover with saran wrap.  Let sit a few minutes for cheese to soften, then serve with a drizzle of olive oil over the top.

Pomegranate Gimlet…makes 1 nice drink

Juice 2-3 limes.   I like a lot of fresh lime juice, so I use about 3 juicy limes.  Add your lime juice to a cocktail glass filled with ice and your preferred portion of good gin.  (A good cocktail should be made by starting with ice, then adding your liquor over that, then your mixer.)  In small seperate bowl, place about 1 1/2 – 2 tablespoons pomegranate seeds, and, using a muddler, extract juice.  (I bought the pomegranate seeds from Trader Joe’s produce section, you can get them alreaedy seeded!)  Add pomegranate juice to cocktail and let run through, sip and enjoy while you grill!  If you need a little sweetness, you can easily and quickly make simple syrup.  I often make simple syrup and keep it on hand for lemonade, orangeade, and cocktails so it is ready!

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