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Maybe it’s the cold and my desire to hibernate, but we used a lot of our Fresh Fork Market goodies since the last time I checked in with you.
What We Got:
1 pack pork loin chops, boneless 2 count
1 lb grassfed ground beef
1 dozen eggs
1 stalk brussels sprouts
1 head napa cabbage
1 lb carrots
1 bag mustard greens
1 bunch green onions
2 lbs cornmeal
3 lbs yukon gold potatoes
2 acorn squash
1 quarter peck apples, melrose (red) and granny smith (yellow/green)
1 bag mixed salad greens
What We Made:
Marinated Baked Pork Chops (click here for the recipe)
I love a recipe where I have all the ingredients at home, especially for a weeknight dinner. This made a tasty marinade, although I would suggest using more Worcestershire sauce and less ketchup. Also, I made the amount of marinade called for in the recipe, despite only making 2 pork chops. We like things saucy!
Brussels Sprouts Bacon Breakfast Hash with Eggs (click here for the recipe)
If the reactions on Instagram when I made this are any indication, you all are nuts for Brussels sprouts and bacon. This was an incredibly tasty breakfast, no way around that. We had some of the hash left (no egg in it) and it was great the next day too.
Uncle Dank’s Gumbo (click here for the recipe)
This is the perfect cold weather, stay-at-home-all-day meal, which we made last Sunday. I cooked a whole Fresh Fork chicken in the slow cooker, rather than just using the chicken thighs. We had saved some Fresh Fork andouille sausage specifically for this recipe. I made Golden Sweet Cornbread to compliment the meal. This recipe is a long-time favorite and the first thing Matthew and I cooked together when we were dating.
We really did make two, but they look the same, so I’m only posting one picture. Matthew and I can’t decide which of these soups is our favorite. The apple one has more spice from the red pepper, but the pumpkin one has a better texture and a nice sweetness from the honey.
Babs’s Kale Salad (click here for the recipe)
Sometimes in the midst of all the winter foods, you need a little taste of summer. This salad, with kale, avocado, pear, grapes, raspberries, and feta provided just that. Light, sweet, and tart, with a homemade raspberry vinaigrette dressing, this may be my favorite way to eat kale so far.
Roasted Turnips (click here for the recipe)
I think I read this recipe five times, thinking I missed the oven part. These turnips are pan-roasted, which is much faster, but still gets you a soft, mellow-flavored end result. The poppyseed was an interesting addition and the paprika gave it a nice smokiness. We served these with the marinated pork chops.
What recipes have you been making to stay warm this winter?