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Another week, another bumper crop of fresh goodies from Fresh Fork Market.
What We Got:
1 bunch red Russian kale
2 ct squash
1 lb beans
1 bunch French breakfast radishes
1 pint blackberries
1 candy onion
2 green peppers
1 pint cherry tomatoes
1 package (1.25 lbs) green onion bratwurst, made from Berkshire pork
What We Made:
Pasta with Roasted Cherry Tomatoes and Squash (click here for the recipe)
There are so many things to love about this recipe. It was easy: chop cherry tomatoes, squash (I substituted squash for the sweet peppers called for), onion and roast; toss with pasta, fresh basil, and parmesan. It was quick: done in a very short amount of time, which is great for a weekday supper. It was fresh: the flavors of the vegetables made this dish so tasty.
I am not a breakfast person. As much as I love to cook, I very rarely make breakfast. So, Matthew got a big surprise Saturday morning when I got up bright and early to make him something to eat. I substituted kale for the spinach called for in the recipe. The egg, oats, and kale were all from Fresh Fork. The verdict: savory oats are a bit different, but a nice hearty way to start your day.
Roast French Breakfast Radishes with Green Garlic and Pink Peppercorns (click here for the recipe)
Ohio Creamed Corn with Bacon (from Michael Symon’s Live to Cook)
A great way to use up last week’s sweet corn. This is a bit time-intensive because of making the corn cob stock, but it’s worth it. We served this alongside the bratwurst, which we simply grilled. This combination made a perfect summer meal!
Blackberry Smoothie (click here for the recipe)
How did you use your Fresh Fork this week?