These Are The 3 Best Things We Ate This Week

Just in case you’re new here, I’d like to re-introduce this humble series from Sporked where we very intimately let you in on what we actually eat as food content writers in our real lives. Granted, any proper meals we get to enjoy in between all of the test tests and new releases are typically pretty boring. When you eat something new every single day, it’s nice to have something familiar and trusted that you can fall back on in the moments in between.

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But, just like everyone else, we get bored. And, inevitably we have highlights from our personal menus that are too good to keep a secret. And sometimes they’re egregiously obvious to the average person. But since this series really is all about what we here at Sporked are actually eating, it’s about accessibility as well. Sometimes, it’s even just a reminder for us to eat in-season foods and eat delicious food, above all else. 

Nectarines

When I said obvious, I meant it. But, I do think that a special spotlight being shone on in-season fruit that might get a little bit less attention due to its more universally celebrated counterpart taking the center stage (peaches, I’m looking at you) is a worthwhile endeavor. And, the thing I think is very special about a nectarine is that in the world of Cyclospora, recalls, and lawsuits on berries, stone fruits are undeniably easy to clean. And, if you’re a bit more wary of fresh fruits at the moment, stone fruits are impeccable at retaining their irresistibility when cooked.

A lightly stewed or grilled nectarine makes the ultimate summer treat. Top it with cold vanilla ice cream and a splash of maple syrup or break it up into your morning oatmeal and it is a guaranteed flavor bomb. And enjoyed straight up, there are a few things that I think are as mouth-wateringly satisfying as an in-season nectarine. To me, it takes everything a peach has and makes it even more rich with the flavors of summer. And, for the limited season that they are as delicious as they are right now, I will be indulging with absolute reckless abandon. 

Dark Chocolate Bark with Pistachios, Dried Jalapeños, and Sea Salt

At this point, if I’m going to be snacking on something sweet outside of my job, it needs to be―if nothing else―multidimensional. And that’s exactly what this dark chocolate bark is. It is really well salted in a way that not only makes it feel balanced, but makes it actually a little bit savory and really highlights flavor of the cacao. This is also one of the few ways where my favorite nut, a pistachio, is being used in a way that doesn’t feel cliché or overdone. In the world of Dubai chocolate redundancy, this is a refreshing take on a chocolate pistachio combination. That is especially made true by the use of dried jalapeños in this bark. 

Not only can you actually taste the flavor of the jalapeño on the back of your palate, bringing a fresh and vibrant flavor to the bark, but it is properly spicy in a way that my spice averse partner did not enjoy. But my partner’s aversion to this bark it doesn’t bother me at all. More for me. Spice isn’t for everyone, so enjoy this with the knowledge that if spice isn’t for you, then this bark isn’t gonna be your new favorite.

Kirkland Signature Five Cheese Tortellini

In the world of rising food costs, it’s always refreshing to know that you can walk into Costco and feed a crowd for less. And a filled pasta is among my favorite ways to spice up a regular old lazy pasta dinner. Immediately, you feel like the experience is elevated, and that the overall quality of the dinner is higher. The reason I like this pasta from Costco, beyond the obvious price and quantity advantages, is that it is very simple. Some might call it plain, but I call it versatile. Regardless of the sauce or the context in which you’re using this pasta, it conforms quite nicely to the overall flavor of your dish. Cook it per the packet instructions, use it at your discretion, and you’re set up for an expensive feeling dinner, made for less.