Today was an errand day and a shopping day. We trekked out to MarketStreet in Lynnfield to pick up one of Isabelle’s birthday presents. We also got a dress for me at Pink Parkway. Then we stopped into the Amazon Books store for our first irl (in real life as opposed to url -not in real life) Amazon shopping experience. We picked up a book for Isabelle and a father’s day gift for my dad. On the way home we did one of our weekly Wilson Farm shops and picked up lots of vegetables to grill and a pork tenderloin.
Here are the recipes I used for inspiration. I didn’t have chipotle in adobo for the pork marinade so I used taco sauce (whatever that is) and a little smoked paprika instead.
I used a recipe from the New York Times for the carrots. I just used it for the grilling method. After grilling, I chopped the carrots on the diagonal and tossed with some thyme from the garden, olive oil, salt, pepper and a little orange zest. I served it with some crumbled blue cheese on the side for anyone who likes blue cheese: aka me.
I also had some broccolini that we didn’t use up from last week and some asparagus so I cooked them on the grill as well with some garlic. I used this recipe as a guide. I have no idea what HEB is but it seems to be a store of some sort and this recipe was simple and exactly what I was looking for.
I don’t love eggplant unless it is Japanese eggplant. For some reason the store had it labelled as Chinese eggplant, but whatever it is called, I used the long skinny light purple one. I found this recipe for the eggplant and then I had some sliced portobello mushrooms so I tossed them in the leftover eggplant marinade too and it worked perfectly. I made Bobby Flay’s Grilled Japanese Eggplant. I didn’t add the sesame seeds because it’s hot and I’m tired and I decided it would be fine and it was.
Lastly, I made a grilled pork tenderloin. I mostly only like pork in breakfast sausage or bacon form, but I decided to try again an make it because I know Dan likes it. I actually really liked this recipe.