Mar 4: Gyro Meat, Tabouli in a Rustic Roll; Roast Pork Loin, Kabocha Squash and Kale Salad


After buying some more tabouli, we were ready to use the balance of the gyros meat. Today we finished baking a Trader Joe’s par baked panini rustic roll each and stuffed it with the meat and tabouli. It was pretty tasty.

  • The fully cooked sliced gyro/yeros meat is $3.99 per 10 oz pack. There are really four serves, so $1.00 per serve
  • We served 1/2 of the tabouli salad or 67c per serve
  • The ┬ápar baked rustic roll is 63c per serve.

Lunch today was pretty good for $2.30 per serve.


A simple dinner of brined and roasted pork loin, roast kabocha squash and a kale salad with lemon dressing. The pork loin was drizzled with a little balsamic reduction.

The pork loin came from our Prather Ranch meat delivery. Like almost all pork and poultry that we cook, we brined the pork loin for just over two hours. Brining makes the meat juicier and protects against over cooking.

We cooked the pork loin to 135 F and rested it for 15 minutes before carving.

  • The pork loin was $14.73 or $7.37 per serve
  • The salad kit was $3.00 or $1.50 per serve
  • The kabocha squash was $1.98 and we used half, or 50c per serve
  • Add 25c for seasoning.

Dinner was a good balance between the salad, squash and pork. We like the skin crispy on the squash because it gives a good texture contrast with the more starchy squash. The slightly tart lemon dressing worked well with the squash, as did the pork. Each component worked well alone, or in any combination. A winning meal for $9.62 per serve.

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