As the summer rolls on, we keep enjoying the weekly bag of goodies from Fresh Fork Market.
What We Got:
1 bunch carrots
1 dz eggs
1 piece Gouda cheese from Mayfield Road Creamery
A handful of hot Hungarian peppers
2 green peppers
2 heads cabbage
1 pint mixed-color cherry tomatoes
1 lb green filet beans
2 ct cucumbers
1.5 lbs peaches
What We Made:
Pepper Steak (click here for the recipe)
A classic dish, which tasted perfect with organic beef and our Fresh Fork green peppers. With the Asian flavors from the soy sauce and water chestnuts, rice would be a good pair with this meal.
Pasta with Cherry Tomatoes (click here for the recipe)
This was an easy, fresh pasta dish. I used rotini, instead of angel hair, but any pasta would work. This utilized our cherry tomatoes, as well as some of the bulb garlic and fresh basil from last week. I loved the added kick from the red pepper flakes.
Eggplant Bruschetta (click here for the recipe)
I served this along with the pasta above for a perfect Italian dinner to use our eggplant and slicing tomato from previous bags. We also used some of the Gouda with the bruschetta mix in the recipe and it complimented the flavors nicely. One note: the recipe says to slice the eggplant 1/4 inch thick and grill for 5-7 minutes per side. Either slice the eggplant thicker or grill for less time (we grilled for less time).
Chilled Cucumber Soup with Yogurt and Fresh Mint (click here for the recipe)
Gazpacho with a kick. The jalapeno and garlic give this soup a nice bite, without being overwhelmingly spicy. Plus, any recipe that involves throwing all ingredients in a blender and pressing “on” can’t be bad.
Grilled Peach Sundaes (click here for the recipe)
While Matthew’s ice cream corner has the week off, I still needed a dessert recipe with ice cream to keep the trend going. This was a luscious way to use the peaches. The dessert wasn’t overly sweet and still retained the good natural flavor of the fruit.
How did you use your Fresh Fork this week?