It’s been a busy couple weeks. I didn’t realize how many food pictures I had stored up. Let’s jump right to it!
Grilled Pork Chops
Holy Toledo, Batman. These were the best pork chops I have ever made. Usually I use a liquid marinade, but I was craving a really smokey, charred crust. Randomly found the recipe on the internet and it seriously came through. Jackson & a couple friends who were over loved it – and they aren’t pork chop people! I can’t wait to try the dry rub on a higher quality cut. I paired them with roasted potatoes and grilled asparagus.
Small Batch Pesto
This pesto is actually from the Mini Meatball Soup recipe (featured below) and was the perfect amount for the week. I think this container holds about 4oz. I only wish I had more basil. I always underestimate how much basil you need for pesto. I bought one large container and I wish I had two!
Italian Deli Sandwiches
The pesto was featured on my lunch fixation for the week – deli sandwiches. The sandwiches featured above are my favorite summer treat. Fatty, fresh, and crisp. Serve along with your favorite chip (salt & vinegar superiority).
I like a toasted grain bread or a very lightly toasted ciabatta bread. The bottom slice gets a nice spread of pesto. The top slice gets mayo and Calabrian hot sauce. Meat base is thinly sliced turkey deli meat (maybe even smoked?) and any mixture of Italian cured meats (salami, calabrese, prosciutto, capicola, etc.). I personally like exactly one (1) slice of provolone cheese. On top of the cheese goes very thinly sliced white onion (and a lot of it) and tomatoes. Make sure you salt and pepper your tomatoes and onions!!!!!! To top it off is shredded iceberg lettuce (we want crunch) and sub sauce. Sub sauce is the love of my life and our local Italian market has a fantastic house-made one.
Mini Meatball Soup
This soup is perfect for spring, especially if you have sinus congestion from all the fresh allergens the season brings. The pesto, chicken meatballs are delicious and light. They were quick to make and could be stored overnight in the fridge, if you want to make them in advance. My only modification to the soup was adding carrots, because Jackson and I love them. I think adding spinach would also be very tasty in this.
Out on the Town
Most of week 17 was eating random snacks or going out to eat with friends. I love the Italian market’s Wednesday wine tastings! A $20 charge for 6 wine tastes, charcuterie, salad, AND pasta?! It’s always a good time. My friends and I like to end with a mini cannoli – I love the walnut!
As I’ve mentioned before, we are lucky to have amazing food trucks nearby on a weekly basis. I caught up with a friend at their local brewery where we tried a new taco truck (delicious) and returned to our fave, vegan hot dog truck. I did skip the hot dog this time for their (ALL VEGAN) chili cheese fries and a side of coleslaw. It’s a treat every time.
California Love
To end week 17, I went to California! My sister was in her best friend’s wedding and I was lucky to be invited as her plus one. It was gorgeous, southern California with amazing Mexican food and fun cocktails (and one of the best wines I’ve ever had – though I didn’t get a picture!). I want to go back for more than a weekend and eat my way along the coast.
As always, thank you for reading! Let me know if you try anything, have any questions, or have any recommendations.
Love, Maggie
Maggie's Kitchen 