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Vegan Sausage Stuffed Cabbage

2014-07-22 21.21.21Chances are, that cabbage is still sitting in your fridge, staring at you, wondering how you can make it delicious.  Erin grew up on cabbage.  She likes to simply chop up the cabbage and steam it.  Thats certainly an option for you, but if you want to take a walk on the wild side, you should stuff your cabbage!

Actually the first step to stuffing cabbage is steaming the head and peeling

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Grilled Beet Salad with Shredded Chard

[caption id="attachment_6892" align="alignright" width="225"]2014-07-16 20.40.44 Grilled Beets[/caption] Erin and I have quite divergent styles in the kitchen. I am more of a recipe follower and she is more about freestyle (or "babestyle" as I call it). Most amatuer chefs fit broadly into one of those two categories. Since Erin is in Africa the next couple weeks, I decided to channel my "babestyle" skills and whip up a quick easy recipe using a couple simple
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Raw Slaw and Pad Thai Recipes

Marisa is a Raw Foods Chef, Personal Trainer, and Nationally Qualified Figure Competitor. Along with her husband Pieter they are spreading the word of the importance of plant-based raw food nutrition as well as fitness throughout Northeast Ohio. She is the owner of Pure Health and Fitness (our Strongsville stop) and a big supporter of ours.  Check out her websites Raw Trainer.com and Pure Health and Fitness. Raw slaw 1 head red cabbage, shredded 1 head green cabbage, shredded 1 pound carrots,
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Garlicky Zucchini Lasagna with Cashew Ricotta

We are in the heart of zucchini season and it can be a challenge to use all of those large summer squashes. Wikipedia told us these zukes can reach nearly a meter in length! This recipe uses thinly sliced zukes as the noodles in a hearty vegan lasagna that will have your friends and family begging for more. Of course, assembling a lasagna can be a little labor intensive.  It's best to start 2 hours before you want to eat or to
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Week 6 in Pictures

Small Omnivore

smomni [gallery ids="6514,6578,6837,6809,6833,6838,6789"]

Small Vegetarian

smveg [gallery ids="6833,6837,6514,6809,6750,6838,6789,6835,6748,6797,6841"]

Small Vegan

same as vegetarian-may sub black raspberries for linguine

Large Omnivore

largeomni [gallery ids="6514,6837,6833,6809,6750,6838,6789,6836,6795,6834"]

Large Vegetarian

largeveg [gallery ids="6837,6833,6809,6789,6750,6838,6835,6841,6797,6748,6836,6834,6795"]
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Week 6 Newsletter and Bag Contents

 
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ROASTED CAULIFLOWER

Separate the florettes from the stalk.  Save the leaves.  Blanche the cauliflower in boiling salted water for about five minutes.  Refresh in ice water.  Drain the cauliflower and set aside. Toss the pieces of cauliflower with olive oil and roast in a 350 degree oven just until tender.  Stir the cauliflower often during the roasting process.  Season with salt and pepper. Optional:  Blanche the leaves in boiling salted water for two minutes.  Refresh in ice water and chop.  Add the leaves to
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CABBAGE AND GROUND BEEF

1 head of cabbage 1 lb of ground beef 2 garlic cloved, peeled and minced fine Salt and pepper Olive oil Shred the cabbage in a way that creates long strips rather than in the manner used for coleslaw. Peel and mince a couple of garlic cloves. One half of a large head of cabbage will serve three or four people. Use small portion as a side dish. Use a large serving for a meal. Remove the core before you shred it. Heat a good portion
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BEETS

Fortunately we have all become more resourceful in our use of beets.   Boiled beets with salt and pepper and a little butter is not real attention grabbers at the dinner table.  But once you discover the versatility of beets and how well they combine with so many kinds of ingredients; once you learn how easy it is to cook beets as well as prepare them uncooked you can’t beatthe results. 3 medium to large beets 1 orange 1TBSBalsamic or Sherry vinegar 2-3 TBS sunflower
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Scientifically Proven Easiest Way to Use Those Greens: Cook them with Pasta!

We’ve been hearing a lot of comments from fellow FreshFork shareholders since we started.  Everyone loves the variety and the challenge of eating all of the fabulous produce every week.  If one comment stands out the most its “what do I do with the greens?” Or “I can never use the greens!” Erin and I don’t have much trouble using greens because we blend green smoothies every day and eat greens for lunch, dinner and at just about every chance we
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