Why? Fresh Fork!

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As we get out of the holiday madness of eating out, eating too much, and eating everything in sight, it’s been nice to get back in the swing of using our Fresh Fork Market goodies. Even though we didn’t get a bag this past week (deliveries are every other week with the winter share), I have some tasty recipes to share from what was already stocked in our fridge from Fresh Fork.

What We Made:

Slow Cooker Honey Parmesan Pork Roast (click here for the recipe)

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Using our Fresh Fork pork shoulder, I made this tasty roast with a sauce that was equally sweet and salty. The meat was fall-apart tender, too. I doubled the sauce due to the size of the pork shoulder. This was delicious with some honey butter biscuits to sop up the sauce.

Parsnip Puree (click here for the recipe)

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This made a great side dish for the pork, instead of the suggested mashed potatoes. I substituted regular milk and some cream cheese for the heavy cream called for in the recipe. Any soft cheese would work, though, such as marscapone.

Kale and Brussels Sprout Salad (click here for the recipe)

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A coworker of mine, who also gets Fresh Fork, suggested this recipe as a great way to use up two common Fresh Fork bag items. The lemon juice in the dressing helps soften the kale, so I suggest letting it sit at least overnight.

Roasted Beets with Feta (click here for the recipe)

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This made a light and easy side dish, using one of Matthew’s favorite cheeses. For color, I used both red and golden beets. We served this with herbed chicken breasts for a great weeknight dinner.

How have you been using your Fresh Fork winter share?

jenclesig_pur

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