Baked Pork Tenderloin
2 tbsp extra virgin olive oil
1 tbsp Celtic sea salt and fresh cracked pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking
4 tbsp butter, sliced into 4-6 pats
2 tbsp diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*
*OR 2 tbsp Italian Herb Seasoning Blend
Preheat oven to 350 degrees. Line baking sheet with aluminum foil. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside. Generously season meat with salt and pepper. In a large pan, heat oil until shimmery. Add meat to pan and cook on all sides until dark golden brown. Transfer to baking sheet. Generously coat with herb mix. Place pats of butter on top of the pork. Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.) When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices. Slice against the grain and serve immediately.

Pumpkin Chili with Black Beans and Chickpeas
1 tablespoon olive oil
1 onion chopped
4 garlic cloves minced
1 cup pumpkin puree
1 cup tomatoes, chopped into chunks
1 cup vegetable stock or water
15 oz black beans
7.5 oz garbanzo beans
1 tablespoon cumin powder
2 tablespoons chili powder
salt and pepper
In a large pot or skillet, cook chopped onion and minced garlic in olive oil
for about 5 minutes on medium heat until soft. Add pumpkin, canned tomatoes (chop them up into smaller chunks),vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin and remaining chili powder, if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer. Serve in soup bowls, garnished with chopped green onion.