Peggy’s Tenderloin, Eggplant salad served with Potato with Sour cream.

Servings: 1

Prep Time: 2 minutes

Cook Time: 6 minutes

Price: $ 6.50 per serving

Difficulty: Easy

Ingredients, all organic:
● 1 Cup of diced Tenderloin
● 1 Teaspoon of ginger
● 3 slices of Eggplant
● 1 Cup of Arugula salad
● 1 Tablespoon of garlic
● 2 Tablespoons of sour cream
● 1 Tablespoon of Balsamic vinegar
● 1 Tablespoon of Coconut oil
● 1 Tablespoon of Olive oil
● 1 Tablespoon of Grated Parmesan Cheese
● 1 Tablespoon of chopped cilantro
● ½ Cup of Bell peppers
● 1 Precooked Potato
● 4 Tablespoons of Worchester sauce

Nutritional Fact: Did you know that tomato sauce is a good source of antioxidants and that basil has an anti-inflammatory effect?

Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
1. Turn the burner on a high flame, add the tenderloin in the pan along with 2 table spoons of coconut oil
2. Add, 1 teaspoon of ginger, 1 tablespoon of garlic, 1 tablespoon of chopped cilantro, and 4 tablespoon of Worchester sauce. Cook this for 4-6 min.
3. After 3 min of cooking add the eggplant in the pan to cook along with the tenderloin.
4. Continue with the salad, sprinkle 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar, and add the bell peppers in a composition on the salad.
5. Sprinkle some parmesan on the eggplant, and take them out of the pan after 4 min (cook each slice for 2 min on each side)
6. Continue with the potato, scoop the middle out and fill it up with sour cream. Place this in the middle of your salad.
7. Once the meat is finished you can add this on your salad and your good to go!

Bon Apetito, From Peggy with LOVE!