The Salt Lake Tribune
Wednesday, July 30, 2008
Cook once, eat twice
Everyone loves a buy one, get one free offer at the store. It's the same for the kitchen.

There's nothing better than to cook once and eat twice.

Here's a successful example that took minimal effort earlier this week and kept the kitchen cool.

The first night grill planked pork tenderloin with Asian style barbecue sauce. Serve one tenderloin with steamed rice and grilled vegetables.

The next night, turn the second tenderloin -- along with the leftover steamed rice and sauce --- into lettuce wraps with ideas from this site.

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About Kathy
   Kathy Stephenson has been the food writer at The Tribune since 2000. Prior to that she covered education and was a general assignment reporter for Utah's largest daily newspaper. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.