This share includes:
2 lbs ground beef
1 pack pork chops
1 pack chicken drumsticks
1 pack chicken tenders
The rest of the dates are as follows - every two weeks.
2/26, 3/11, 3/25 for Wednesday pick-up
2/29, 3/14, 3/28 for Saturday at-market pick-up
MUSHROOM AND BEEF BURGERS
From the New York Times, adapted from Martha Rose Shulman
1 pound lean ground beef
1 pound roasted mushroom base (see below)
½ cup finely chopped onion
Salt and freshly ground pepper to taste
½ teaspoon Worcestershire sauce
½ cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
1 egg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns, lettuce, sliced tomatoes, and the usual burger fixings
In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
Mushroom Base:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets. Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings.
HONEY MUSTARD BAKED CHICKEN DRUMSTICKS
4 chicken legs
2 teaspoons olive oil
Sauce:
3 tablespoons Dijon mustard (or whatever you have, but spicy English mustard will make the dish VERY spicy)
¼ cup honey
1 garlic clove, minced
1 teaspoon cornflour/cornstarch
Pinch of salt and pepper
Preheat oven to 350 degrees F. Mix sauce ingredients together. Line a 9x12 baking dish with foil. Place the drumsticks on the foil, then spoon the sauce on top. Drizzle with olive oil. Bake for 30 minutes. Turn the drumsticks and spoon over juices. Bake for 10-15 minutes until sauce reduces and drumsticks are golden and sticky. Remove from oven. Serve with potatoes and veg, or other sides of your choice.
PORK CHOPS FOR RICE BOWLS - (Honey Ginger Pork Chops from The Spruce Eats)
A favorite meal in my house is rice or noodle bowls - I just cook one of those two starches, and then serve buffet-style with an assortment of toppings. I love to cook a pork chop and then slice it very thinly into strips, to serve as one of the protein options. Other toppings could include: sliced hard-boiled egg, strips of seaweed, carrot/radish slaw, sauteed greens, scrambled egg cut into strips, pickled veggies like beets, sprouts, hot sauce, sauteed mushrooms … this is sort of limitless.
Marinade for 2 pork chops:
⅛ cup honey ½ teaspoon powdered ginger
1 ½ tablespoons soy sauce ½ teaspoon sesame oil
½ tablespoon vegetable oil ¼ teaspoon sea salt
1 clove garlic, minced
Combine marinade ingredients in a small bowl. Place the pork chops in a shallow glass dish. Pour marinade over chops, cover, and allow to marinate in the fridge for 1-3 hrs. Preheat a large skillet for medium heat. Cook the chops for about 10 minutes, turning once. Check the temperature; they are done once they reach 145 degrees F in the center. Remove from heat, let rest for 5 minutes, then slice thinly.
CHICKEN TENDERS FOR WEEKNIGHT TACOS
Heat 2 tablespoons of olive oil in a skillet. Toss in the tenders, sprinkle on salt, pepper, and a teaspoon of cumin, and saute about 3 minutes per side, turning once. Once they have started to brown on the outside, they are likely done on the inside - I usually cut into one, and if it is no longer pink, you’re done. Remove from the skillet and squeeze a lime over the meat. You can either chop or shred this as a taco filling, or just eat them as your meat portion with whatever sides you like. They’re the peak of convenience for me!