I have written extensively about my love for veggie burgers. I’m a huge fan of the variety of grain and legume medley’s that fall under the veggie patty umbrella. I find them satisfying, totally crave-able, and nothing like a regular burger. And that is fine by me. My veggie burger cravings and burger burger cravings are not intertwined. In other words, I would never dream of subbing one for the other. They offer completely different eating experiences. These Curried Kidney Bean Patties for instance, in no way scratch a Big-Mac-style itch. But when I’m in the market for a toothsome veggie burger, they more than fit the bill.
If your freezer is anything like mine, you’re always the proud owner of a frozen banana plantation and an endless vat of leftover red sauce. Due to my boyfriend’s pizza dependency and my near-constant desire for spaghetti and meatballs, we are repeatedly inundated with leftover tomato-based sauces. I realize this is one of those “good problems”, but coming up with fresh takes on the sauce you had last Tuesday can be a bit of a brain teaser. I mean, how many times can you dump it on ziti before you go insane? But sometimes you get lucky. Yes, sometimes your brain takes pity on you and spits out a fully-formed food idea that genuinely makes you excited AND helps you wrangle your out-of-control freezer. These Beanball Parm Subs with Sautéed Spinach are one such idea.
Spring may be on the horizon but it’s not quite on our doorstep. So I’m still in comfort mode. And today’s Salisbury Meatball Orzo Skillet is my current favorite cozy indulgence. This recipe borrows its flavors from the American diner and TV dinner classic- Salisbury Steak. A meal that has been beloved by many for over a hundred years. Today, we’re going to take the storied steak and turn it into meatballs, introduce it to orzo, and marry the two in the dish’s classic mushroom onion gravy. It may be a simple recipe but it is beyond satisfying, so let’s make it!
I seem to enjoy pairing pork with cocktails. And no, I don’t mean pouring myself a drink before tucking into a pork entree. I mean, marinating, braising, and/or topping pork with a beloved cocktail. I will admit it’s a strange hobby. This is not something I knew about myself, but this Cuba Libre Pulled Pork and the Mojito Pork Tostadas from last month suggest this is becoming a favorite pastime of mine. Who knew? I realize that two recipes do not a pattern make, but you have to admit, it’s a little peculiar. I can’t wait to see what my brain hurls at me next. Paloma Pork Burgers? Actually, not a terrible idea.
