Preheat oven to 425.

Make herb and garlic butter rub:

2 Tbs unsalted butter, softened

1 tsp minced rosemary

1 tsp minced thyme

1 tsp minced sage

1 garlic clove, minced

Place tenderloin in baking dish. Lightly coat with olive oil, salt, and freshly ground pepper. Lightly pat herb butter on top of tenderloin. Place in oven and roast until internal temperature is 155 (about 20 minutes per pound). Let rest at least 10 minutes before slicing.

Baked sweet potatoes:

Poke with a fork several times, wrap in foil, and roast with the pork until soft.

Sautéed brussel sprouts:

Cut brussel sprouts in half (or quarters if large). Heat 2 Tbs butter and 1 Tbs olive oil in a skillet over medium low heat. Add sprouts, season with salt and pepper. Cook until golden brown and tender (about 15 minutes) Squeeze a 1/4 lemon on top and adjust salt or pepper if needed. Serve warm.

Note: I have used frozen sweet corn and it works well.

Homemade pizza. Follow recipe below or make you own using the dough recipe as a start.

Salad again with some leftover dressing of your choosing.

Roasted summer squash:

Cut squash into bite-sized pieces. Toss with olive oil to coat lightly. Season with salt, black pepper, and za’atar.

Roast in 425 oven for 30 minutes or until tender and browned.

Serve with homemade pita and chopped cherry tomatoes, crumbled feta, and chili sauce.

50 g rye flour

100 g all-purpose flour

1/4 tsp kosher salt

139 g unsalted butter

ice water, 3-6 TBS

Mix flours and salt together in mixing bowl. Place in refrigerator. Cut butter into 1/2-inch cubes. Work butter into chilled flour mixture with your fingers, a trusty fork, or a pastry cutter until mixture forms lima bean size pieces. Add ice water 1 TBS at a time lightly tossing mixture with spatula until dough just comes together. Gather dough into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Dough can be frozen up to 1 month.

6 honey crisp apples, peeled, cored, and sliced thin

3-4 Tbs granulated sugar

Turbinado sugar, for sprinkling

Line baking sheet with parchment paper. Preheat oven to 375. Roll dough out to 1/8-inch thick. Arrange apple slices slightly overlapping in what ever design you wish leaving a 2-inch border. Sprinkle apples with sugar. Fold edges up over apples. Brush folded edges with 1/2 and 1/2 or cream and sprinkle with turbinado sugar. Bake for 35-45 minutes until crust is golden brown and apples are tender. Serve alone or with whipped cream or vanilla ice cream.