A salad for supper is a wonderful thing! Especially when it's served with a lovely bit of pork tenderloin atop each serving. Perfect for late April when you still need a cup of soup alongside to take off the chill and a little savory tartlet for heartiness.

Lemon & Dill Pork Tenderloin - the zesty combination forms a beautiful crust, that makes it a perfect component of......

Roasted Tomato & Farro Ensalada - tomatoes, blistered next to the pork, in an arugula salad with fried farro (a grain that's very popular in Italy and gaining prominence here) , spring peas, and a bit of tangy cheese. The perfect slices of pork tenderloin are served arranged atop the salad.

Mushroom Tartlets - Tiny and tinged with thyme.

Spring Pea Soup - Fresh, spring green! Bursting with flavor and topped with a frothy mushroom cream.

Coconut Cream Tarts - a salty/sweet macadamia nut crust, a coconutty custard, then a mountain of fluffy whipped cream, sprinkled with toasted coconut.