Serve leftover gratin the next night with store-bought rotisserie chicken. (Serves 6)
Broccoli Potato Gratin
Beet and walnut salad*

Roasted pork tenderloin
Credit: Photo: Randy Mayor; Styling: Katie Stoddard

* Leave roots and 1 inch of stems on 8 medium beets; scrub with a brush. Place on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off roots and stems; rub off skins. Cut into wedges; combine with 2/3 cup vertically sliced red onion in a large bowl. Combine 2 1/2 tablespoons balsamic vinegar, 1 tablespoon extravirgin olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; drizzle over salad. Top with 1/4 cup toasted chopped walnuts.