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Our winter Fresh Fork Market share rolls on.
What We Got:
1 whole chicken
1 package frozen green beans or frozen corn
1 package Luna Burgers (2 vegan burgers)
1 quart frozen melon mix – cantaloupe, watermelon
1 quart Velvet View Yogurt
1 block cheese – swiss
1 pint Roasted Heirloom Tomato Sauce
1 lb Whole Wheat Linguini
What We Made:
Potato-Ham Bake (click here for the recipe)
I don’t often make recipes I find on Pinterest (despite pinning a ton of them), so I was excited to try a Pinterest recipe with some of our leftover holiday ham. This was a tasty, easy weeknight casserole, plus I just love anything with asparagus. I substituted light garlic-herb Boursin cheese for the cream cheese called for in the recipe.
Ham, Apple, and Cheese Pie
This is a recipe that Matthew’s mom would make with leftover holiday ham (we had a lot of that this year). It’s simply chunks of ham, apples, and Swiss cheese, with a bit of flour for thickening, baked in pie crust. Easy, straightforward, salty and sweet: it was delicious!
Potato Kohlrabi Soup with Italian Sausage (click here for the recipe)
We often turn our Fresh Fork ingredients into soup and this one was pretty tasty, although I’d like to thicken the broth more next time. This soup has potatoes, kohlrabi, onions, garlic, red pepper, sausage (we used leftover kielbasi), and pancetta (more leftover ham).
Kathy’s Delicious Slow Cooker Chicken (click here for the recipe)
I love throwing a whole chicken in the slow cooker in the morning and coming home to a delicious dinner after work! This recipe seasoned the chicken with a lot of Asian flavors (soy sauce, sesame oil, etc.), so I served the chicken over saffron rice. I added some Fresh Fork carrots we had frozen to the slow cooker as well.
Now that spring is here, I’m looking forward to more vegetables and lightening up the meals a bit more. How about you?