Zucchini Carpaccio

Beef carpaccio is one of our Dad's favorite dishes. Whenever we go out to eat, if any kind of carpaccio is on the menu, he must try it. A few summer's ago, we came across a recipe in some magazine for Zucchini Carpaccio and tested it out. We have since forgotten where the recipe came from and just use the recipe we made up. This dish is a great summer starter for any meal. We like to serve it on a giant platter where everyone can grab what they want and go back for more. You could also make it on individual plates for a more formal dinner. You can swap out the mint for any fresh herb (we sometimes make it with tarragon). This dish is super versatile! 

xxx Ivy & Eve

Serves 4 as an appetizer or side dish

Ingredients:

2 large zucchini

2 tablespoons olive oil

1 lemon

1/3 cup parmesan cheese, grated (grate your own cheese, it is always better that way)

5-7 mint leaves

salt and pepper

mandoline slicer (We got ours from OXO)

Directions:

1. Slice the zucchinis very thinly with the mandoline. 
2. Arrange on a platter, overlapping the slices slightly in one layer.
3. Stack the mint leaves on top of each other and cut into fine slivers.
4. Drizzle with olive oil.
5. Sprinkle with parmesan cheese.
6. Season with salt and pepper.
7. Squeeze the juice of 1/2 of a lemon on the top.
8. Sprinkle the mint on top.
9. Enjoy!

Pumpkin Pie Spiced Pork Tenderloin with Roasted Autumn Veg

Growing up, we had dinner as a family every week night. We helped cook sometimes, and learned a lot of great recipes and techniques. Now we are older, we understand the importance of eating a full meal each night. Not only is cooking a great way to wind down from a busy day, but having a full balanced meal helps keep us away from over snacking and eating delicious but super unhealthy things (like a bag of chips or a pint of ice cream). 

This is why we created a recipe that is healthy, tasty, and super quick and easy! This one-pan recipe has all our favorite fall flavors and seasonal vegetables. Pork tenderloin is also one of the easiest meats to cook. Adding it on top of some simple roasted veg makes this one of the simplest recipes we've made! We are sure this will become a fall staple of yours. We serve it with a simple salad with our favorite balsamic dijon salad dressing. 

This one-pan recipe pairs perfectly with Louis Jadot Pinot Noir. This Pinot Noir comes from the Burgundy appellation of France and has notes of cherry, plums, and a hint of earthiness. We think it goes perfectly with the earthy roasted veg and the slight sweetness of the pumpkin pie spice rub. 

xxx Ivy & Eve

Serves 4

Pair with Louis Jadot Pinot Noir

Ingredients

• 1 1/2 pound pork tenderloin
• 1 1/2 tsp pumpkin pie spice
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• 2 red potatoes
• 2 sweet potatoes
• 1 bulb fennel, sliced
• 2 pears
• 1 onion
• 1/4 cup plus 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp dijon mustard
• 1 tbsp honey
• 1 bag of Arugula
• Salt and pepper

Directions

1. Preheat the oven to 400F
2. Rinse and dry the pork tenderloin.
3. Combine the spices in a small bowl and rub onto the pork tenderloin.
4. Peel and cube the potatoes and sweet potatoes.
5. Slice the onion and fennel bulb.
6. Core and slice the pears.
7. Toss the vegetables with tbsp olive oil and season with salt and pepper.
8. Roast the vegetables in a large roasting pan for 30 minutes.
9. Rub the pork tenderloin with 1 tbsp olive oil and place on top of the vegetables.
10. Turn the oven up to 425F and roast for 30 minutes or until the internal temperature reads 160F on a meat thermometer.
11. Let the pork rest for 3 minuted before slicing.
12. Combine all the olive oil, balsamic, mustard, and honey and whisk.
13. Season with salt and pepper.
14. Drizzle over a large bowl of arugula and toss.
15. Plate the pork, veg, and salad and enjoy with a glass (or two) of Louis Jadot Pinot Noir!