BBQ Pork Tenderloin Sandwich with Cherry BBQ Sauce

BBQ Pork Tenderloin Sandwich with Cherry BBQ Sauce and Pineapple Scotch Bonnet Relish
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Summer is well underway and what better way to indulge in it than with this juicy BBQ pork Tenderloin Sandwich? Complete with tender sheets of roasted pork piled high on a toasted ciabatta bun slathered with a cherry BBQ sauce. The sandwich is rounded out with a fiery pineapple scotch bonnet relish and a tower of crisp shaved red cabbage. This beautiful bite was made for the long hazy days of summer. So let’s get into it! 

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Muffuletta Pasta Salad

Muffuletta Pasta Salad
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Okay, so I know a few of you aren’t going to be on board with today’s Muffuletta Pasta Salad. I get it because the muffuletta is a perfect sandwich. It cannot be improved upon but it can be played with. And since American Italians created this sandwich, serving the iconic sandwich’s toppings over pasta seemed fitting. It is peak pasta salad season after all. And this salad is summer potluck ready. So with all the respect in my heart for the original, I invite you to join me as I have some fun with a sandwich icon. I promise it will be delicious.

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Cacio e Pepe Slow Scrambled Eggs

Cacio e Pepe Slow Scrambled Eggs with Roast Asparagus and Crisp Prosciutto
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I don’t have a specific memory but I’m willing to bet money that scrambled eggs were one of the first things I learned to make. Well, the first thing using the stove. I’ve been spreading peanut butter on bread for what feels like my whole life. But scrambled eggs were definitely the first form of eggs I ever tackled. And it makes sense, scrambled eggs are easy to make, difficult to mess up, and don’t require fancy spatula work. Keeping the yolks intact while frying an egg still gives me trouble. Scrambled eggs may be easy but they’re hardly a, um, exhilarating dish. So let’s inject a little excitement into the ol’ scramble with these Cacio e Pepe Slow Scrambled Eggs. 

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Guanciale Chickpea Salad with Preserved Lemon Dressing

Guanciale Chickpea Salad with Preserved Lemon Vinaigrette
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This Guanciale Chickpea Salad is a play on an Italian Antipasto Salad. It features crisp gem lettuce, olives, sliced red grapes, pickled shallots, torn fresh mozzarella, and chickpeas tossed in a preserved lemon vinaigrette and topped with seared slabs of guanciale and hard-boiled eggs. This salad may seem a little disjointed and it certainly does have a lot going on. But I think you will find that each forkful makes a certain sense. This dish hits all the notes: salty, sweet, savory, sour, tart, and meaty. No two bites are the same. And while this dish has a lot of moving parts, it is a cinque to make. This salad isn’t a side or a starter, it’s definitely a main course.

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