We had friends over for dinner a month or so ago. As is the norm in the summers, I had Fresh Fork Market food to use.
I had linguini from a few weeks prior which I’d frozen. One of our guests was of Italian descent, so I was a bit nervous about serving him pasta.
While I had a lot of tomatoes and was tempted to make a tomato sauce, I’ve never really made pasta and tomato sauce before. But I’ve been very successful with pesto, so I decided to go that direction.
Indeed, it was a hit!
Another “trying to figure out what do with Fresh Fork food” post! I’m not a very big fan of radishes, but I figured I should find something to do with them. We had a cucumber left over from last week as well, so this recipe seemed perfect.
This is a slightly adapted version of Epicurious’ Cucumber and Radish Salad Recipe. As with most everything I make, I don’t see the need for all of that olive oil which the original recipe calls for. It also calls for more cucumbers than I had available.
Despite not liking radishes on their own at all, I really enjoyed this combination of flavors.
The Fresh Fork Market season has started! That means we’re getting all sorts of delicious, fresh vegetables and cheeses… which also means we have to figure out what to do with them.
An entire cabbage, shredded, is too much for just coleslaw, so I went looking for another dish to make. I came across this recipe for Crispy Black Bean Tacos with Feta Cheese from Epicurious. Since we also had black beans and green onions from Fresh Fork, it seemed like a no-brainer.
I went for a salad rather than a taco since salads are way easier to eat at work. I’m very pleased with how it turned out – not only delicious, but also very filling!