***A bit of blogkeeping: Happy day-after-your birthday to my brand new niece Hannah. 

You are perfect and precious and you and your sister Leila have me entirely wrapped around your fingers. Love, Aunt Jen***

The Fresh Fork Market “Summer Share” keeps right on rolling through the fall.

What We Got:

1 dozen eggs

3 lbs sweet potatoes

1 head cauliflower

1 head leaf lettuce

1 lb chorizo sausage links

1 pint grape tomatoes

2 lbs cornmeal

2 red peppers

What We Made:

Roasted Red Peppers with Chorizo, Manchego and Almonds (click here for the recipe)

The chorizo we got was spicy and so delicious. This dish really let the flavor of the sausage shine. I just roasted the red peppers in the oven, rather than blackening in the broiler. I also substituted chili pepper olive oil to give the dish even more kick. This made for a great meal!

Golden Sweet Cornbread (click here for the recipe)

I prefer my cornbread a bit sweeter and this recipe gave me that without being overly sweet. I served this with the chorizo dish and it was a great compliment to it. Maybe I was just trying to pretend I was at Hodge’s by serving piping hot cornbread…

Gluten-Free Chicken Curry and Vegetables (click here for the recipe)

No, I haven’t gone gluten free, but I was making this dish on our weekend trip and I needed to accommodate my gluten-free gal, Alicia. This was a definite crowd-pleaser: hearty and spicy! We used our Fresh Fork cauliflower in this and substituted in the grape tomatoes for the canned ones called for in the recipe. I served this with Saffron Rice with Peas and Cashews (click here for the recipe).

Salad with Indian-Spiced Salad Dressing (click here for the recipe)

We’ve been getting a lot of greens lately, so for our Saturday-night Indian-themed dinner, we decided to throw together a nice mix of greens, carrots, tomatoes, and peppers and whip up this easy, spicy dressing to compliment the other dishes.

How did you use your Fresh Fork this week?