This week we’re taking advantage of all the best that summer has to offer! We’re firing up the grill and loading up our plates with fresh veggies from the farmers market. And, to end things on a sweet note, it’s homemade ice cream made the “no-churn” way.

Midweek Menu #102 features Grilled Marinated Pork Tenderloin, Fresh Tomatoes in a light dressing, Asparagus and Pea Pasta Salad and No Churn Peach Ice Cream. All easy to make from fresh ingregedients.

During the summer months when the farmer’s markets are loaded with fresh fruits and veggies, it’s hard for me to decide what to cook. I love almost everything I see in the stands when I visit my local markets.

Some folks get the wrong idea of what Southern cooking is all about and this weeks menu can clear that up in a snap. See, true Southern cooking is all about eating seasonal food. That’s what’s on the menu today. Locally grown goodness that’s turned into recipes that any home cook can make.

All four of this week’s recipes can be made ahead of time. Marinate the tomatoes and make the pasta salad and keep them in the fridge until supper. Whip up the ice cream the night before you want to serve it. Last but not least, marinate the pork tenderloin and grill it up 30 minutes before it’s time to eat. That’s the plan for this menu, now, let’s get cooking!