***A bit of blogkeeping: I feel like Oprah today. You get Pure Barre! And YOU get Pure Barre! And YOU get Pure Barre! Thanks for the overwhelming response to the Pure Barre giveaway and congrats to the randomly-selected winners. If you are a winner, check your email and reply by the end of the day or a new winner will be selected.
Grand Prize Winner: tabitha (comment #103)
Second Prize Winner: Deanna (comment #23)
Third Prize Winners: Kat Houston (comment #29), Jacqueline (comment #71), and Smitten…in Cleveland (comment #136)
If you didn’t win, you can still sign up for classes to check out Pure Barre when the studio opens on February 1. Click here for more information.***
Speaking of being healthy in the new year, the healthy, natural eating continues for us thanks to our Fresh Fork Market winter share.
What We Got:
1 whole chicken
1/2 lb kale
2 acorn squash
1 lb brussel sprouts
1 lb watermelon radishes
2 lbs turnips
1 lb onions
1 lb carrots
1 lb beets
1 dz eggs
8 oz pepper havarti
Braising greens/salad mix
What We Made:
Note: many of these recipes were made with ingredients from previous week’s bags. Click here for what was in those bags.
Chicken and Broccoli Stir Fry (click here for the recipe)
This made a quick weeknight dinner. We substituted pork for the chicken, which worked out well. I served this over saffron rice. With the red pepper flakes and hoisin sauce, this recipe had a bit of a kick.
Restaurant-Style Filet Mignon (click here for the recipe)
Matthew and I stayed in and made a nice dinner at home to celebrate New Year’s Eve. Since it was so cold and snowy, I didn’t want to send him outside to make our steaks on the grill. So when I stumbled on this recipe on Pinterest, I figured I’d give it a try. The butter and garlic for the compound butter are from Fresh Fork. This recipe made some seriously tasty steaks. We also had Broiled Lobster Tails to complete our homemade surf ‘n turf.
Garlic Roasted Potatoes (click here for the recipe)
Sauerkraut Casserole (click here for the recipe)
We left out the sausage and served this sauerkraut recipe with the traditional New Year’s Day pork roast and dumplings. Really tasty, with a hint of sweetness.
How have you been using your Fresh Fork winter share?