I am OBSESSED with the magazine Everyday Food, a Martha Stewart Magazine. Have you ever seen or read it? I started subscribing a year ago and I just can’t say enough good things about it. I especially like it because there is a grocery list and 5 night meal plan in every issue. If you are like me and cook dinner 6 nights a week then you should grab yourself a copy.
I want to share with you a couple of recipes I made just this week. You see, you make a big batch of the food on one night and then use the leftovers in a second completely different recipe. WIN WIN!
- 2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2 inch wedges
- 1 pound carrots (about 10 medium) trimmed and halved lengthwise
- 1 large red onion, cut into 1-inch wedges, root end left intact
- 12 garlic cloves, peeled
- 5 tbsp chopped fresh oregano leaves (I substituted dried)
- 6 tbsp extra-virgin olive oil
- coarse salt and ground pepper
- 6 bone-in pork loin chops (1 inch think; 6-8 ounces each)
- lemon wedges for serving
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 tsp Italian seasoning blend
- 3/4 pound pasta (cavatappi, ziti, your favorite)
- Grated parmesan cheese
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tbsp oil; season with salt and pepper and sprinkle with 3 tbsp oregano and 4 tbsp oil, season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
- Meanwhile, in a large skillet, heat 2 tbsp oil over mendium-high. Season pork chops with salt and papper and sprinkle with 2 tbsp oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to seperate airtight containers; refridgerate, up to 3 days. Serves 4 pork chops with remaining vegetables and lemon wedges.
- In a medium pot, combine 1 cup reserved roasted vegetable, coarsely chopped, 1 can diced tomatoes with juice, 1/2 tsp Italian seasoning blend; season with coarse salt and ground pepper. Bring to a boil over medium-high, then nestle 2 (I used 4) reserved cooked pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook 3/4 pound pasta according to package instructions. Drain.
- Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. (I also used some of the pasta cooking water to thicken the sauce) To serve, sprinkle with finely grated Parmesan.