Pork and Squash Stir-Fry
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.
This is a recipe from Melissa Clark of the New York Times. Precooking the lemon slices eliminates some of the bitterness that comes from the pith. A great tip.
“What can I do with a ham roast?” We hear this, a lot. Fear the ham roast no more. We’re here for you with super-easy and varied suggestions for using this versatile cut. What is a “ham roast” anyway? The ham roast is not cured ham. It’s an uncured cut of meat, just like other roasts.…
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This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
As pretty as those lady peas are earlier in the year, it’s crowder peas that really make me happy. Try this adaption of a recipe from ages ago in Southern Living. I think they served it on salad greens and topped it with bernaise sauce. You could serve do the same but instead of bernaise sauce, just whip up a little vinaigrette.
Riverview CSA subscriber Andrea B. sent me this recipe and a note the last time we had a melon in our box:
I thought I’d share a recipe back. It’s from Publix. It’s not fancy, in fact at first it sounds quite odd, but it is delicious and a great way to use the cantaloupe we’d been getting. I hope there will be more later in the summer so I can make it again! It’s great with Riverview farms sausage (I used cheddarwurst the last time) …. and Charlotte tells me that the pigs love cantaloupe, so I guess they are meant to go together!