Recipes - Fresh Fork Market

Pasta Salad with Herb Vinaigrette

Thanks to whoever brought this to the 2015 Customer Appreciation BBQ! Write to us and we’ll give you the credit 🙂 Ingredients 1 lb. cooked pasta (al dente) 1/2 cup fresh sliced mushrooms 1 cup sliced green onions 1 Cup fresh chopped tomato 2 cups broccoli, tender crisp Cooked chicken Parmesan cheese to taste Dressing:…

Twice-Roasted Beet & Arugula Salad

Thanks to Josh A. who brought this to the 2015 Customer Appreciation BBQ Ingredients 6 Medium-sized beets, peeled & roasted (~45 minutes @ 375) 1 large shallot, thinly sliced 1 tbsp honey 1/4 cup balsamic vinegar 1/3 cup sunflower or olive oil 6 cup arugula 1/2 cup toasted walnuts, coarsely chopped 3 oz soft, crumbled chèvre…

Week 14 in Pictures

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Getting Goosed

The tradition of eating goose on Christmas goes back to the middle ages. Those who were wealthy, lords and the like, would feast on goose and swan for their Christmas dinner. That would be combined with venison and whatever root vegetables could be had. The peasants would typically have whatever could be found and a…

Fresh Fork Ohio Wine Country Tour

Dear Robert, Our bus is half full for the Winery Tour on June 26th. Be sure to RSVP your seats now before they are sold out! Don’t miss out on the 2nd Annual Fresh Fork Ohio Wine Country Bus Tour. On Sunday, June 26th we’ll take an excursion to four of Ohio’s premier vineyards and…

Turkey Aromatics

When roasting the bird, some chefs like add aromatics to the cavity of the turkey to add flavor to the meat. I’ve never done this . For me, it is traditional to stuff the cavity with stuffing; my family would give me grief if I didn’t do it. I recommend not stuffing the cavity to allow for quicker, more even cooking.…