Meal No. 316: Pork Medallions & Fresh Sides

Usually, I do not assign an official Roediger House meal number to leftovers. But last night I decided to make this almost like a new meal, even though the entree it featured was the remainders from Wednesday night's pork medallions with ginger-soy-shiitake cream sauce.

The meal started with more of that good spiced pecan and blue cheese salad with sweet and sour vinaigrette. Then I added Donna Whitley-Smith's gussied-up greens and some fresh-made mashed potatoes. Just right on a Friday night.

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"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.