bad habits left over from her 12- to 14-hour shifts. She also considers herself lucky that she has a partner to cook for her when she gets home. But when she’s alone and hungry, Trader Joe’s meals are a go-to for Lewis. “I love their frozen macaroni and cheese,” Lewis says. “Give me that with a bagged salad and that’s dreamscome-true right there.” Though Lewis loves the convenience of the frozen section of Trader Joe’s, she sometimes cooks a simple starch, protein and salad for herself. “Recently it’s been pork tenderloins. They’re easy, delicious and cheap,” Lewis says. PORK TENDERLOIN WITH RICE Ingredients: Pork tenderloin 2 cloves of garlic 2 tbsp cooking oil—can be olive, avocado or vegetable Fresh sage Bagged salad Cooked rice (optional) Preheat oven to 375 degrees F. Pat the tenderloin dry and put it on a sheet pan. Mince the garlic cloves and mix that with the oil. Rub the garlic-oil mixture on the pork, then season with salt and pepper. Put the fresh sage underneath the pork for some extra pizzazz. Roast until the internal temperature is 145 degrees F—time will vary based on size. CHEF PAUL CORSENTINO, Coastal Event Provisions; Vin-bythe-Sea, Carmel; Monterey Beach Hotel, Monterey Chef Paul Corsentino doesn’t really eat much after work, but that’s where his wife of 12 years comes in. When he eats after returning home, he often makes what he calls “midnight pasta,” a combination of overripe heirloom tomatoes and pasta, paired with some red wine. He says the best time to enjoy it is in the summer, when outdoorgrown tomatoes are at their peak. “Nobody wants to fuss after work,” he says. “There’s something about it that’s so comforting.” Corsentino started making this 28 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Chef Justin Cogley
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