In my column “Eats and Treats,” found in the spring 2019 issue of Prairies North, the magazine of Saskatchewan, I share the recipe for a delicious, stuffed pork loin roast and refer readers to my website for the other recipes featured in the menu.
Although my son-in-law believes that meat is the only part of any meal that matters, side dishes contribute texture, colour, flavour, and nutrition to the presentation. In the spring issue, I have added crunch and a splash of vibrant orange to the plate with Colourful Carrot Raisin Salad. Having a container of this salad on hand is great for lunches; it keeps for up to three days. Of course, Simply Delicious Coleslaw keeps for ten days and would also be tasty with the roast featured in the magazine.
A little deep purple and some savoury flavour can be added by serving Baked Beets and Onions. This dish can be made the evening before and reheated while the roast is resting. I freeze leftovers of this recipe with great success.
Oven Baked Rice Medley can also be made ahead and microwaved to reheat. You can bake rice in broth, juice, or water. Baking rice is fast and easy. Add one cup of rice to two cups of boiling liquid, cover the dish, and bake for 30 minutes at 350°F. If you plan to serve this rice the next day, cook it a few minutes less, refrigerate, and reheat in a microwave oven.
Once you make Perfect Microwaved Cheese Sauce, you will never prepare it any other way. Pour sauce over lightly steamed broccoli and cauliflower, or serve it on the side, allowing your guests the choice.
Unsweetened applesauce is a nice addition to this meal. I often prepare a pickle tray as well.
Of course, a flavourful, light dessert that is cooling to the palate makes a perfect ending to any hot, delicious meal. Six Minute Lemon Pie Filling can be served parfait-style in your antique stemware or as the filling for a lemon meringue pie.
Click on the recipes mentioned above when you are ready to make the easy sides featured in my column, “Eats and Treats.”
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