Full Recipe
Author
Duskie Estes | 2021-01-08
Description
After years of no road trips, I have just been on two back-to-back. The first was to check out three colleges on the east coast for my younger daughter, to speak to some track coaches and set foot on the campuses before having to commit to one, and the second was to drive my older daughter, Brydie, back to college, which I cannot believe is happening… Road trip food is not what it used to be. In my day, I was a vegetarian stuck with fast food options, so I ate mostly French fries and a donut here and there. On these recent trips, with every restaurant trying to survive on takeout, we used both Triple D and the James Beard Foundation for most of our selections, and we were able to eat vegetable-forward on the road, and keep my sustainability ethos in mind, too. In Sioux Falls, South Dakota, I had a pork belly gyro with tzatziki and feta at Bread & Circus, a Triple D recommendation. It was amazing. Here is my rendition. Pork belly makes everything better.
