Why? Fresh Fork!

***A bit of blogkeeping: Congratulations to mojamala2 (Comment #7), who is the winner of 2 tickets to the MS Society Locavore fundraiser! Please check your email and reply back by tonight or a new winner will be drawn. If you didn’t win, you can still purchase tickets by clicking here or enter to win 2 tickets from Life in the CLE!***

It’s the new Tuesday tradition: a post recapping all the tasty things we got and made with our Fresh Fork Market bag.

What We Got:

3 lb bag red norland potatoes

1/2 dozen ears sweet corn

1 bulb fennel

1 onion

1.5 lbs heirloom tomatoes

2 oz basil

2 lbs slicing tomatoes

1 lb grassfed ground beef

2 lbs peaches

2 eggplant

What We Made:

“Death Pepper Pizza” (click here for the stuffed pepper recipe)

This is an attempt to copy a pizza we had at Mama Roberto’s, which was so hot, we nicknamed it Death Pepper Pizza. I used the ground beef instead of Italian sausage, the Hungarian hot peppers from last week, and some of the tomatoes instead of the canned crushed tomatoes the recipe called for. This was so good and so spicy! The crust gave us much-needed carbs to put out the fire.

Our pizza crust recipe is super simple and comes from my friend Jen’s husband, Ryan.

1.5 cups flour

1.5 cups semolina flour

3/4 teaspoon salt

1.5 cups water

1 packet yeast

Mix all together and let the dough stand at room temperature for 2 hours covered with plastic wrap with holes poked in it. Put dough in refrigerator until ready to use. Bake at 495 degrees for at least 10-15 minutes (or more depending on amount of toppings).

Smoky Gouda, Tomato and Basil Grilled Cheese Sandwich (click here for the recipe)

Except for the bread, everything that went into this simple sandwich was from Fresh Fork. This made a tasty, fresh, easy dinner. And it gave me an excuse to use my panini maker!

Baba Ganouj (click here for the recipe)

This was a different way to use our eggplant and made a nice addition to our lunches. The recipe is super simple: grilling the eggplant and garlic took the most time of any of the preparation.

Ramen Cabbage Salad (click here for the recipe)

We had cabbage left from last week and Matthew is not a huge fan of slaw, so I found this salad recipe with an Asian flavor. I added in some carrots from last week’s bag, as well as some snow peas to give this salad some more texture.

Peach Pie (click here for the recipe)

This was a great way to use all our peaches and also make our parents really happy (we invited them over to share the pie with us). Matthew made the pie crust, which always tastes better than store-bought. So tasty!

How did you use your Fresh Fork this week?

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4 Responses

  1. Smitten...in cleveland

    Yay to Mojamala2! It will be such a fun event. I’m sad I didn’t get any fennel this week. I had a great fennel/pork roast in mind. Maybe next week. Totally stealing your gouda, tomato, basil sandwich. Yum.

  2. michads

    Mmmmm. Love FF! Have been a subscriber for several years. You must be close. I get mama Roberto’s for lunch regularly. Are you going to the Locavore event? I’m planning on it.

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