So as I mentioned, I had time to spare, a fridge full of stuff, and three hours of prep time.

Again, I knew I wanted to use cucumbers, and that's where the cucumber-tomato soup came into play.

I also needed to use up some cabbage and chard, I had plenty of pattypan and zucchini squash, and I had a pork tenderloin thawed and ready to use.

So I started with the pork - seasoning it with salt, pepper, and Penzey's steak seasoning, which I use when I want a little extra savory smokiness in things. I decided to cut it into four pieces and just cook it in a pan on medium heat, forgoing the usual trip to the oven and thermometer. And because I wanted to use the same pan for the greens, I decided to use a couple of tablespoons of bacon fat as the cooking medium. This gave a nice flavor to the pork loin, and crisped up the exterior nicely.

Once the pork was done (about ten or 11 minutes total), I pulled it off to rest, and added chopped chard, sliced savoy cabbage, and about a head's worth of crushed garlic to the pan. I cooked this down for five to six minutes, then added a tablespoon or two of red wine vinegar to finish. After another minute, everything came together nicely.

The squash was just sauteed in a bit of butter with some caramelized onion, salt, and pepper.

Overall, a nice solid meal, and plenty of leftovers for lunches the next week.