Christina's Alternative Grilled Cheese

bread
fresh mozzarella cheese
spinach
pesto
butter

Put the cheese, pesto and spinach inside the bread. Butter the outsides and grill like a normal grilled cheese sandwich. Enjoy!

Christina's Deli-Style Pasta Salad

from Better Homes and Gardens

1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat. I also mixed in some leftover chimichurri sauce and it was delicious, so I think that pesto would be a great addition if you have it around.

Christina's Pork Loin with Creamy Pesto Sauce

from Better Homes and Gardens

1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto

Hot cooked pasta (optional)
Wilted spinach* (optional)

1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.

2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.

3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.

4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.

*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.