It never fails, holiday meals around here leave us with a plethora of leftovers. After a while, I begin to resent the space they take in my refrigerator, but they’re also too good to let go of.
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Pesto Stuffed Pork Chops
It’s easy to get in a rut when it comes to preparing certain types of foods. It’s not so easy figuring out a way to get out of said rut. Sometimes I manage to make it happen. Yay me!
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Extra Cabbage-y Cabbage Rolls
I managed to actually have some success this year growing cabbages. I pretty much grew them to make stuffed cabbage leaves. Could I buy them at the store? Of course, but where’s the fun in that?!
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Greek Souvlaki (Not Shish Kebob!)
The best souvlaki I ever had was from a street vendor in my mom’s village in Greece. I lost track of how many I ate that summer, but I’m sure the guy was amused by this little American girl’s appetite. The meat was served right off a small wood-fired grill with a chunk of bread stuck on the end of the stick. I couldn’t get enough of it then, and I still can’t now.
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Beer Braised Pork Loin Roast
Roasts are wonderful for a couple of important reasons: they tend to be cheaper cuts of meat, and they make a lot of food so I get to have leftovers and don’t have to cook every night.
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Split Pea and Lentil Soup
They are humble, plain, and sometimes less-than-attractive when cooked, but humans have been cultivating and consuming legumes for thousands of years. In fact peas and lentils have been used in Greek cooking since ancient times. You don’t get a much better example of “withstanding the tests of time” than that.
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Mostly Greek 