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It’s time to share more Fresh Fork Market goodies (two weeks’ worth) and recipes!
What We Got:
1 grassfed beef roast
1 quarter peck cameo apples
8 oz bag mixed salad greens
1.5 lb bag of oats
2 lbs grassfed ground beef
1 lb pasture raised ground pork
1 lb smoked turkey breast
1 jar roasted red peppers
Pizza Dough Balls – 2
1 lb Italian sausage
8 oz Monterrey Jack cheese
1 bag mixed greens
1/3 lb ramps
1 quarter peck Fuji Apples
1 bottle Sunflower Oil
1 dz Eggs
What We Made:
Slow-Cooker Pot Roast (click here for the recipe)
I love how tender meat cooked in the slow cooker is. I also love the ease of throwing some things in the slow cooker, setting it, and coming home to a delicious meal. This simple recipe made a great dinner, paired with mashed potatoes. I substituted seasoned salt to add a bit more kick.
The Very Best Meatloaf (click here for the recipe)
The name of the recipe didn’t oversell. This made a delicious, moist meatloaf. I used half beef and half pork (no veal) and instead of making the recipe glaze, I substituted the Clark Pope barbecue sauce.
Creamed Corn with Cornbread Crumbs (click here for the recipe)
This is a recipe used at Red the Steakhouse, so I was sure it would be good! I used cornmeal for the breadcrumbs. This was delicious, even with our frozen Fresh Fork corn, so I can’t wait to try it with fresh corn this summer!
Brat, Beer and Cheese Soup (click here for the recipe)
We love making soups out of our Fresh Fork ingredients. They’re easy, tasty, make great leftovers, and …on and on. Matthew did the first grilling of the season and grilled up the chicken brats for the soup. Delicious!
This is a simple recipe that we use for both pizza crust and bread. 3 cups of flour, 1 1/2 cups of water. 3/4 teaspoon salt, and one packet of yeast. Mix well and let sit for 2 hours covered with plastic wrap with holes punched in it. Bake at 465 degrees for 30-40 minutes for bread. I mixed in Italian seasonings and topped with parmesan cheese.
What recipes have you been trying lately?