Peppercorn Beef Tenderloin with Tomato, Onion and Cucumber Salad

The organic tenderloin marinated in cracked peppercorns, powdered onion, celery salt, soy sauce and malt vinegar.

Grilled with large moist portobello mushrooms, this tenderloin reached 145 degrees very quickly. It sliced beautifully and was juicy and tender.

Served with olive tapenade and olive goat cheese, and an onion, tomato and cucumber  salad.

Chicken Souvlaki Salad

This past summer, when I was canning, I tried making a jar of tzatziki base that could later have yogurt or cultured sour cream added to it. During the winter we tried it out as an alternative to

sauerkraut and as a sweet relish. Both were delicious, but this was the first time using it as I'd intended and it didn't disappoint.

 I love this Tzatziki recipe, it comes from fellow blogger Kalyn. I really admire her as a food enthusiast, home chef, gardener and writer, I think you might too.

Our salad had wild spring lettuces, sweet peppers, kumatos, Stacy's Pita Chips, mix of olives and feta from the Lexington co-op.

The chicken was marinated in Greek Goddess for two hours and then grilled. The meal was flavorful and filling and I will definitely make this again!