Christmas Fishes are Delicious!
Christmas Fishes are Delicious, try saying that three times fast...
Christmas Fishes are Delicious, Christmas Fishes are Delicious,Christmas Fishes are Delicious.... ok it works but it is a bit wonky.
We have Swordfish back this week! It doesn't often pop up on the list from Red's but when it does we jump at the chance to bring it to you. The pescatarians had this just a few weeks back but it was too not to share with everyone!
Also in this week, fresh micro greens from Andrew at Clark Farm (pictured). He plants and harvests them just for us - makes us feel all warm and fuzzy inside. They're just adorable but also a lovely bright addition to your plate as we once again prepare to drown in gravies, hams and cookies at Christmas.
We hope you have a wonderful Holiday. Full of good wine, great food and bad jokes- the Family Dinner way.
WHAT'S IN THE BAG?
Omnivore Protein - Swordfish from Red's Best; Butter from Kriemhild Dairy
Pescatarian Protein - Swordfish from Red's Best; Butter from Kriemhild Dairy
Vegetarian Protein - Whole order of Pasta, Eggs from Brookford Farm or Feather Brook Farm; Butter from Kriemhild Dairy
Paleo Proteins - Swordfish from Red's Best; Eggs from Brookford Farm or Feather Brook Farm
Fruits and Veggies - Baby Spinach and Butternut Squash from Busa Farm; Micro Greens from Clark Farm; Fingerling Potatoes from Brookford Farm
Grain - Pasta from Law of Pasta
Special Treat - Brownies from Forge Baking Co
WHOLE SHARE
Omnivore Protein - Swordfish from Red's Best; Chorizo from Feather Brook Farm; Butter from Kriemhild Dairy; Eggs from Brookford Farm or Feather Brook Farm
Pescatarian Protein - Swordfish and Salmon from Red's Best; Butter from Kriemhild Dairy; Eggs from Brookford Farm or Feather Brook Farm
Vegetarian Protein - Whole order of Pasta, Eggs from Brookford Farm or Feather Brook Farm; Butter from Kriemhild Dairy
Fruits and Veggies - Mushrooms from Mycoterra; Celery Root, Baby Spinach and Butternut Squash from Busa Farm; Micro Greens from Clark Farm; Fingerling Potatoes from Brookford Farm
Grain - Full Pasta from Law of Pasta
Special Treat - Brownies from Forge Baking Co
DOUBLE SHARE
Omnivore Protein - Swordfish from Red's Best; Chorizo from Feather Brook Farm; Maple Breakfast Sausage from Brookford Farm; Butter from Kriemhild Dairy;Eggs from Brookford Farm or Feather Brook Farm; Dudley's Dance Cheese from Brookford Farm
Fruits and Veggies - Mushrooms from Mycoterra; Apples, Lettuce Mix, Celery Root, Baby Spinach and Butternut Squash from Busa Farm; Micro Greens from Clark Farm; Fingerling Potatoes from Brookford Farm
Grain - Full Pasta from Law of Pasta; Bagels from Iggy's Bread
Special Treat - Brownies and Cookies from Forge Baking Co
RECIPES
Peppery Swordfish: Multiple colored peppercorns spice up this steak-y fish. As with many things- butter is your friend here. To start and finish the meat. Butter is always your BFF but especially here.
Swordfish Marsala: The classic mushroom sauce is a dream with this meaty fish.
Pasta with Spinach and Squash: This pasta uses the squash as the cream sauce, very inventive and low-calorie for responsible pasta eating. We say to heck with that and added butter and cheese anyway. Live a little, jeez.
Mushroom Potato Gratin: Speaking of butter and cream , this dish. Its listed as a side dish but we don't need anything else. Except maybe a lovely glass of full bodied red.
Celery Root Puree: What the heck is that alien in your bag? Its a celery root. Marry it with some dairy and you have a delightfully light puree.
Feather Brook Farms pasta: This recipe is from Family Dinner packing and delivery rock-star Shannon. Shannon not only has a Masters in Sustainability Science, she's also an amazing foodie and she happens to be Tad from Feather Brook Farms daughter. YES! That Tad, who brings you the dopest chicken, chorizo and pork belly ever (among other things!). Brilliant minds like hers give us confidence in the future of the mission of what we do everyday. Shannon lends her talents at Family Dinner and she also crafts awesome recipes to get more trick veggies into Dad's dinner plate. This one is from her:
"I start by browning the chorizo and once that’s done I take it out and strain off the fat. In the same pan I then put a little little bit of butter and diced onions and garlic. While that’s cooking I dice up some peppers and add them to the pan. Following that I add in spinach and kale. I let those all have a fun time in the pan before adding in wedges of tomatoes (or cherry depending on what’s around) towards the end so they still maintain some of their original texture. I add the chorizo back on and mix it all together before pouring over penne pasta (have also done with spaghetti) and some good melting cheese on top!"
About Dad she writes : "Was this a sneaky way I tried to get him to eat more veggies? Absolutely!"