Recipes provide inspiration for a lighter meal on those warm days of summer

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Flavorful pork tenderloin sandwiches are complimented by carmelized onions and other fixings. Along with a lemony pasta salad, you have the makings of a tasty meal for a warm summer day. (Photo provided)



by Annette Kukoy and Jackie Shayotovich


Bifanas are as common in Portugal as burgers are in our country. Thanks to Priscilla, a, Portuguese friend, for the adapted recipe.


Bifanas /Pork Tenderloin Sandwiches


Pork Tenderloin:

1 pork tenderloin, about 1-1/2 lb.

2 tablespoons olive oil, divided

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

      Preheat oven to 350 degrees. Pierce the tenderloin all over with a fork. Rub with 1 tablespoon of oil; sprinkle with seasonings. Heat 1 tablespoon of oil in a large oven-safe pan; add the pork and brown on all sides. Bake uncovered in the pan for 20 minutes, flipping the tenderloin halfway through baking. Bake until the center registers at least 150 degrees, then transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing.


Caramelized Onions:

1 large onion, sliced

1 tablespoon butter

1 tablespoon canola oil

1/2 teaspoon salt

      Heat butter and oil in a skillet over medium heat. Add the onion slices, stir and sprinkle with salt. Cook, stirring every 10 minutes or so, until the onions are soft. Increase the heat and cook until the onions are browned and slightly sticky, stirring often.



2 tablespoons light mayo

2 tablespoons plain Greek yogurt

1 garlic clove, crushed

      Combine ingredients and mix with fork. Refrigerate until ready to assemble the sandwiches.

Additional ingredients for sandwiches:

Crusty sandwich rolls

Tomato, cut into slices

Lettuce leaves


Spread aioli on both slices of bread. Assemble the sandwich by layering lettuce, tomato, sliced pork, and top with caramelized onions.


Marshall Field Lemon Pasta Salad

1 lb. radiatore or rotini pasta

Grated zest of 2 lemons

1/2 cup olive oil

1/3 cup fresh lemon juice

1 teaspoon salt

1 teaspoon black pepper

3 tomatoes, cored and chopped

1 bunch fresh basil leaf, chopped

1 cup shaved, or shredded parmesan cheese

      Cook the pasta according to package directions. Combine the lemon zest, olive oil, lemon juice, salt and pepper in a small bowl. Drain pasta and transfer to a large bowl. Pour the lemon oil mixture over the warm pasta. Toss, cover, and refrigerate for at least one hour. Stir in the tomatoes, fresh basil, and cheese. Cover and refrigerate for an additional hour.


Michelle’s Chocolate Sprinkles

(makes 24 – 28 cookies)

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2  cup unsweetened cocoa powder

3/4 cup granulated sugar

1/3 cup canola oil

2 large eggs

1 teaspoon vanilla

1/2 cup sprinkles

      In a small bowl, whisk together flour, baking powder and salt. Using an electric mixer, beat together cocoa, sugar and oil until thoroughly combined. Beat in eggs, one at a time, then add vanilla. Reduce mixer speed to low and add flour mixture, mixing until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Roll the dough into 1-inch balls; roll in sprinkles, pressing gently to adhere. Place balls of dough 2 inches apart on baking sheets. Bake 1 sheet at a time, 10 to 12 minutes, until cookies have spread and look set. Let cookies cool completely on the baking sheet before removing them.


Watermelon Lemonade

Puree 4 cups of watermelon chunks in blender; pour through a strainer. Add juice to a 2 quart pitcher of half-lemonade and half-tea.


     Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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