In order to give some perspective to our obsession: I love to make new recipes and, even if they are really good, they rarely get made again because I have so many new things to try. This Pork Tenderloin with Chimichurri, though, has already been made about 6 times. With many more to come!
It's great with pork and flank steak. And probably chicken. And with bread and veggies. And, frankly, probably on a spoon.
And, Erik's mom clued me in to a new way to make asparagus. Toss them with olive oil, salt and pepper. Broil about 4 inches from the broiler for 4 minutes. No tossing or fussing needed. Perfect! You could even jazz them up with lemon zest or parmesan cheese if you are fancy.
We had a little leftover sourdough from Wheatfields in Lawrence. (Contrary to the belief of some, Wheatfields is not a dirty hippy McDonald's, but rather one of the best independent bakeries in the country). Sopped up every bit and will have some tasty leftovers tonight!
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2 comments:
Asparagus is so yummy right now-we had it twice last week! Jack eats it raw (no thanks!). I've started sprinkling some fresh parm-delish!
I'm honored to be mentioned for a recipe on your blog. My mom would be so proud!
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