Thursday, June 19, 2014

Foodie Friday -- June 20th Recipes

The inspiration for this week's  Foodie Friday began in the garden. As my basket filled with peppers and squash, I imagined casseroles, pizza, frittatas. For a while, I got lost in the curly vines. Art is everywhere if you look closely; but art will not fill the belly. Well, not mine, anyway.

After a busy week, I needed a no-frills recipe.

What about skewered pork and vegetables? 

Grilled Pork Kebabs
1 pork tenderloin 
squash
peppers
onions
skewers
salt and pepper

I bought a pre-seasoned tenderloin and cubed it; but a homemade marinade would be even better. Prepare the grill. Slice the vegetables, sprinkle with salt and pepper. Skewer the meat and vegetables. Remove from grill when the meat is nicely browned.



What's your favorite quick, no-fuss summer meal?

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.
You can read a complete guide to this linky party HERE.
If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.
Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

Foodie Friday Linky Party
Have a great weekend!

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16 comments:

  1. I like no frills suppers too like salads and simple meals. Your kebobs look perfect for this season. Thanks for hosting and I hope you have a lovely weekend.
    Sam

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  2. Your grilled pork kabobs look like a great summer meal, especially since it was already seasoned. Thanks for hosting, Michael Lee and enjoy your wonderful garden. xo

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  3. Thanks for hosting, I always love the recipes shared here! :)

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  4. Thanks for hosting, Michael Lee. Have a great weekend!

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  5. Hi Michael Lee,
    I just love the garden vegetables this time of the year, your Kebobs look delicious. Hope you are having a great evening and thanks so much for the party!
    Miz Helen

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  6. Your skewers look easy and delicious, especially in front of your oakleaf hydrangeas! I'm green & white with envy, what a gorgeous display you have! Quick, no-fuss summer meals are what we need these days with packing and sorting :)

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  7. Those skewers have the perfect amount of char on them! I am always so tempted by the preseasoned foods at the meat counter. I think the pork would be a great one to try. I love your table. I'm going to try to hit some garage sales this summer and see if I can find one!

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  8. We had shush kebabs this week and wondered why we don't have them more often as they are so easy to prepare and so very tasty.

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  9. Your photos are just beautiful.....thanks so much for hosting.
    Have a great weekend....

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  10. your garden is so prolific, feeding not only the body, but the soul~

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  11. I'm loving your party! Thanks for hosting. Please come and party with us. We would love to have you. http://loulougirls.blogspot.com
    Happy Friday! Lou Lou Girls

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  12. Beautiful pictures! Thanks for hosting. :)

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  13. Hi ML! First of all thank you, thank you! You are too generous!
    Great idea to use pork in the kabobs. Steak is out of the question with the prices! I am in shock every week when I read the grocery store flyers to plan the menu for the week.
    The Kabobs look wonderful!
    Hope you are well! The Kardashians moved in for the summer, oh my! Why are they famous?

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  14. My family would love this easy summer meal. Thanks for hosting!
    Sherry

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  15. Practical, Flexible, these all words perfect match your recipe. A chef ability to be good at a range of course.

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