I was ready for some more fall-like dishes this week and luckily our Fresh Fork Market bag provided the right ingredients for that!
What We Got:
Approx. 2.5 lbs San Marzano Roma tomatoes
1 pint yummy pepper mix (all sweet peppers)
1 lb Berkshire bacon
1/2 lb mixed baby greens
1 head lettuce
1 head cabbage
1 quarter peck Gala apples
What We Made:
Lazy Stuffed Cabbage Casserole (click here for the recipe)
This dish was a hearty way to use up our cabbage, as well as some tomatoes (I substituted fresh tomatoes for the canned ones called for in the recipe). I recommend using some additional tomato sauce to give the casserole moisture. Also, I added garlic, basil, and oregano to the meat mixture.
Farfalle with Golden Beets, Beet Greens, and Pine Nuts (click here for the recipe)
I loved the fresh taste of this dish. The toasted pine nuts added a nice texture too. Perfect for a quick after-work supper!
Roasted Acorn Squash (click here for the recipe)
Breakfast (no recipe needed)
As I mentioned before, I’m not really a breakfast person. So I made this for Matthew before my yoga class on Saturday morning, but couldn’t resist snagging a piece of the bacon for myself. This is an entirely Fresh Fork ingredients breakfast: crispy Berkshire bacon and scrambled eggs with sweet peppers and grape tomatoes.
Apple Crisp (click here for the recipe)
How did you use your Fresh Fork this week?