Back to FOOD!

With September fully upon us, lots of people have been eying the Back to School duties, responsibilities and sales. At Family Dinner, we're all about Back to Food.

We spent the past few months indulging on great BBQ, fried seafood and cold beer. We jammed a heroic amount of cheeseburgers into our faces and loved every minute. But with summer winding down, we are ramping up our focus on cooking at home, packing lunches and planning snacks. Doing the sometimes dull, but always essential, work of planning meals to make sure we're eating food we care about and using everything that we have. We're miles from perfect. On a hot day we can still be found eating Cheez-its and Sancerre for dinner. (Hmmm. Cheeeeez-its.)

This week we're excited to have some new goodies; like these Italian Peppers from Busa Farm and mini Watermelons from Brookford Farm.We're excited to see what you make of these! Please share your creations with us: @sharefamilydinner on Facebook and IG. We love seeing what you come up with ! Thank you for letting us be a part of your Back to Food experience!


WHAT'S IN THE BAG?


HALF SHARE

Omnivore Protein
 - Ribeye Steaks from Feather Brook Farm; Greek Yogurt from Brookford Farm
Pescatarian Protein - Salmon from Red's Best; Greek Yogurt from Brookford Farm
Vegetarian Protein - Vegan Pulled Pork from Plant Deli; Eggs from Brookford Farm
Paleo Proteins - Ribeye Steaks from Feather Brook Farm;  Eggs from Brookford Farm
Fruits and Veggies - Kale, Corn, Black Eggplants and Yomatoes from Busa Farm; Greek Yogurt from Brookford Farm
Grain - Brioche from Iggy's Bread
Special Treat - Pecan Rolls from Iggy's Bread


WHOLE SHARE

Omnivore Protein
 - Ribeye Steaks from Feather Brook Farm;  Salmon from Red's Best; Greek Yogurt and Blue Cheese from Brookford Farm
Pescatarian Protein - Salmon and Pollock from Red's Best; Blue Cheese and Greek Yogurt from Brookford Farm
Paleo Proteins - Ribeye Steaks from Feather Brook Farm; Salmon from Red's Best; Eggs from Brookford Farm
Fruits and Veggies - Watermelon from Brookford Farm; Italian Peppers (They're sweet! Eat em raw, grill them or stuff them with sausage and rice!) , Kale, Corn, Black Eggplants and tomatoes from Busa Farm; Greek Yogurt from Brookford Farm
Grain - Brioche from Iggy's Bread
Special Treat - Pecan Rolls and Chocolate Croissant from Iggy's Bread

DOUBLE SHARE

Omnivore Protein 
- Pork Belly and  Ribeye Steaks from Feather Brook Farm; Salmon from Red's Best; Eggs, Greek Yogurt and Blue Cheese from Brookford Farm
Fruits and Veggies - Burgundy Beans and Watermelon from Brookford Farm; Peaches, Italian Peppers (They're sweet! Eat em raw, grill them or stuff them with sausage and rice!), Kale, Corn, Black Eggplants and Tomatoes from Busa Farm; Greek Yogurt from Brookford Farm
Grain - Brioche from Iggy's Bread
Special Treat - Pecan Rolls and Chocolate Croissant from Iggy's Bread

RECIPES

Hawaiian Rib Eye:  I stared at the photo of that Rib Eye for two full minutes before being able to tear my eyes off it. 

Ribeye with Corn Salsa:  We want to just keep telling you to cook that steak with a beautiful blue cheese sauce but we sound like a broken beef record. So here is a fresh idea for topping your steak with another share ingredient.

CRISPY CORN FRITTERS: Oh heck yes, ALL CAPS! These fritters deserve the attention. If you don't like or have jalapeños add some basil or onion, or a touch of cheese, or chopped ham. They are ready for whatever you throw at them. When they are ready, give us a call and we'll be there in ten. 

Kale Watermelon Feta Salad: What if we kicked the Feta to the curb and went Blue Cheese y'all? Lets get after that.

Vegan Pulled Pork: Heat up in a pan to the "sear" you like. Make the above recipe, top with the pork and a touch of sour cream or yogurt and, again, call us when it's time to eat.

Egg.Plant.Parm: We make this every chance we get. Thinly slice the eggplant with a serrated knife. Leave as a stack. Put 2 whisked eggs in one shallow bowl and a cup of seasoned breadcrumbs in another. Heat a pan with an inch of vegetable oil on medium high. Bath the eggplant in egg wash then dip in breadcrumbs. Send them into the pool of oil until golden brown 90 seconds or so per side. Lay on a plate with paper towel when done. Repeat until you're out of eggplant. 

In a baking pan line the bottom with Marinara * (we use Rao's more below). Layer the eggplant, more sauce and mozzarella cheese. Repeat until out of eggplant and top with final layer of cheese and sauce. Cover with foil, bake at 375 for 35-40 minutes. Take the foil off for the last 5-10 to get the cheese all happy and melty. HEAVEN.


TIPS AND TRICKS

We like to know what we're good at and buy the rest. Marinara is a great example. We have made marinara many, many, many times. Its always a simple and fun exercise and a great destination for a garden full of tomatoes. Sadly, despite our best efforts, we have never made one that is better than Rao's jarred Marinara.  So we've admitted defeat and when its on sale at Whole Foods we stock up like Doomsday Hoarders.  That sh*t goes on everything.  Give it a go, we would love to hear what you think!