Pork Tenderloin with Seasoned Rub

Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1 teaspoon salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning.  Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Baked cauliflower

Cut head of cauliflower into florets, place on a baking sheet sprayed lightly with canola oil and bake at 425 for 15-20 minutes. 

Curried shrimp with coconut milk

Ingredients
1 tablespoons olive oil
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
1 teaspoon hymilaian salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3 inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 cup butternut squash, diced
1 - 13 ounce can coconut milk
1 bunch scallions, cut into 1 inch lengths

Directions
Heat large skillet over medium heat, then add 1 tablespoon olive oil. Add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon olive oil to pan. Add onions and stir; cook 5 minutes until softened. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and squash and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over brown rice.

Clams, Fennel and Onions

Ingredients

• 1 tablespoons olive oil
• 1 large fennel bulb, sliced 
• 1 large onion, sliced 1/2 rings
• 4 cloves garlic, grated or minced
• Pinch crushed red pepper

• 1/4 cup clam juice
• 2 dozen littleneck clams, scrubbed clean
• 4 tablespoons fresh parsley leaves, roughly chopped
• 1 lemon, zested and juiced

DIRECTIONS

In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic and crushed red pepper and cook for 1 additional minute. Add the clam juice and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up. 

After the clams have opened, add the parsley, lemon zest and juice. Plate over whole wheat linguine