Sunday, September 6, 2015

Fig to Fork Week 3

It was our final Fig to Fork delivery with recipes from Chef Jourdan Morris and we were not disappointed. Our box contained grassfed ground beef, potato buns, corn on the cob, poblano peppers, pears, a plum, a head of romaine, BBQ sauce, cilantro, and white cheddar. Chef Morris provided recipes for Poblano Cheddar Burgers (which we followed and loved, especially with the addition of BBQ sauce rather than our usual condiments) and Mexican Street Corn (which we did not make). We opted to use the corn in a salad of tomatoes, avocado, grilled poblano and onions, cilantro, and a dressing of yogurt (leftover from the prior week's delivery) and lime.

Our second meal from the box included vegetarian tacos flavored with some of the BBQ sauce and topped with white cheddar and salsa that included peaches from the prior week's delivery. We also devoured a big salad of romaine and leftover corn,

These are boxes that just keep on giving! In fact, I've been so happy with Fig to Fork that I encouraged a friend to join and we swapped notes on our burgers and corn.



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