Thinly sliced grilled pork tenderloin (pre-marinated in a mesquite barbeque sauce)
Rao's tri-colored and homemade farfalle (bow-tie) pasta
Stir-fried garlic scapes, mushrooms, eggplant, bok choy, snow peas, roasted red pepper (grilled outside first), broccoli, and zucchini
...all thrown into a big stir-fry pan and sprinkled with salt and pepper
This was hands down the best stir-fry I have ever had. The blend of fresh veggies, textured artisan pasta, and spicy circles of meat was to die for. All exaggeration aside - this dish was certainly worth risking a fork stab from Brother #3 in the sprint for seconds of pork tenderloin.
|Mesquite BBQ Grilled Pork Tenderloin*|
*Sad story sidenote: my photography skills aren't getting any better, even after three months of experimenting!
Last night involved a new food to add to my growing list: garlic scapes. A garlic scape is the light green curling stalk of a hardneck garlic plant. While the "real" garlic bulbs grow below, the tender stem (if cut early enough) offers a nice mellow garlic flavor to add a little something to any number of recipes. Mom harvested our garlic scapes right out of the the garden and let me play photographer for a minute before she sliced them up.
|Quick Morning Harvest, with Garlic Scapes|
|Bicycle Garlic Scapes!|
Tonight was what we call a "one bowl dinner." Much to my delight, the saucepan just got more and more full as the 6 o'clock hour drew nearer.
And as always, a side-by-side (except not really, because I can't figure out how to get Blogger to let me do this) view of Brother #3's plate and my bowl.