Grain Free, Gluten Free, Low Carb Meatballs

This is my other version of Scratch.Love Meatballs. Often times I omit the breadcrumbs in my meatball if I am avoiding grains, or hosting people who are grain/gluten free. This is very close to my other recipe, and I think tastes just as great. In fact, no one ever notices (or at least no one mentions!) the difference here at my home.

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Roasted Pork Sandwich with Broccoli Rabe, Roasted Red Peppers and Sharp Provolone Cheese

This post is for my little brother, David. He emailed me saying he had a great idea for my blog and suggested this sandwich. It just so happened that the day before I had picked up the Broccoli Rabe, which is not usually at the Whole Foods. It was meant to me! This one is for you, Davie Boy.

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Roasted Pork Loin

Roasted pork is kind of difficult to get right, if you cook it too long it has a tendency to become dry. To get it right I recommend searing the pork first and then cooking at a lower temperature.  This pork loin was tender and juicy - just the way pork should be. If you do not have a meat thermometer, I recommend that you get one. They are inexpensive and make it so easy to know when your meat is just the right temperature.

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Roasted Red Peppers

My Father loves Roasted Red Peppers. I remember him buying tons of red peppers whenever they were on sale to roast them. Once you know how to do these you will see how easy it is to make them! You can serve them alone, with crusty bread, on sandwiches, pasta - the list is endless! After making you can eat these right away or you can place them in the refrigerator for use later.  I think they always taste better the next day (if they last that long).

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Broccoli Rabe (Rapini)

Have you ever had Broccoli Rabe? This is a very bitter green, which may be a little bit of an acquired taste. If you are from the North East there is probably a good chance you have had it before. It is usually not something I see at Whole Foods here in Central Virginia, so when I saw these I grabbed two.

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