Our winter CSA rolls on, with lots more great recipes inspired by our Fresh Fork Market goodies.
What We Got:
3 containers frozen sweet corn
1 pint heirloon tomato sauce
1 package chicken brats
1 package smoked cheddar
1 package ground chicken
1 lb rosemary spelt linguine
1 bag corn chips
1 dozen eggs
1 bunch young bunching garlic
What We Made:
Chicken Sausage, Pepper and Onion Pasta Fake-Bake (click here for the recipe)
This made a great use for the chicken brats and the heirloom tomato sauce. Rather than using tomatoes and chicken broth, as the recipe called for, I substituted in Clark Pope‘s delicious sauce. We got a hearty dinner and a couple good lunches out of the recipe.
There’s not really a recipe for this. I used our Fresh Fork ground beef from a couple weeks ago, seasoned with cumin, garlic, and cayenne pepper. For the sauce, I used a taco/enchilada sauce. I topped the pizza with tomato, jalapeno pepper, Mexican cheese blend, and cilantro. Spicy and delicious!
Linguine with Shrimp and Lemon Oil (click here for the recipe)
I used the rosemary spelt linguine from Ohio City Pasta for this light, flavorful dish. I really enjoyed the bright, fresh taste the lemon zest and lemon juice added. A perfect dinner, especially on a Friday in Lent!
Stuffed Acorn Squash (click here for the recipe)
This used our ground chicken and squash from Fresh Fork. I substituted the ground chicken for the sausage called for in the recipe, but would suggest adding extra seasoning to the chicken. This made a nice filling dinner and was an interesting way to use the squash.
We’ve already signed up for our Fresh Fork summer share! How have you been using your Fresh Fork winter items? Are you doing the summer share?