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Featured Bundle Recipes
Breakfast Frittata (Jan. 13th & 14th) Ingredients
6 large eggs, enough to cover the ingredients
1/4 cup heavy cream
1 teaspoon kosher salt, divided
1/2 lb breakfast sausage
2 small Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
2 cups broccoli, chopped
1/2 cups onion, diced
1 cup shredded cheddar cheese
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
Brown the sausage. Cook sausage in a 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet. Remove the sausage with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat.
Saute the potatoes in sausage fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
Wilt the broccoli with the onion. Add broccoli into the pan with onion, and cook, stirring, for until it wilts and the onions soften. Add the sausage back to the pan and stir to evenly distribute.
Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
Tips For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. We do recommend a cast iron or oven-safe nonstick skillet. Stainless steel pans will work, but you’ll need extra oil to make sure the eggs don’t stick to the pan. Lamb Stew (Jan. 6th & 7th, Oct. 21st & 22nd) Ingredients
1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
4 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
Sliced oyster mushrooms
1 can (14-1/2 ounces) beef broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh or dried parsley
1/2 teaspoon minced fresh or dried thyme
In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add garlic and cook another minute, stirring constantly. Add the potatoes, mushrooms, broth, salt, pepper and lamb; bring to a boil.
Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, thyme, meat and vegetables; heat through.
French Toast Casserole Delicious and decadent, simple spin on French toast. Bake right away, or make it ahead and refrigerate overnight. Give your family a treat this Saturday morning! Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit! Ingredients
1 cup brown sugar
½ cup butter
1 (8 ounce) loaf crusty French bread, cut into bite-size pieces, or as needed
2 cups heavy cream
2 teaspoons vanilla extract
1 pinch ground cinnamon, or to taste
1 tablespoon brown sugar, or as needed
Grease a 9x12-inch baking dish.
Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
Bake in the preheated oven until browned and bubbling, about 30 minutes.
Homestyle Beef Stew (Dec. 9th & 10th) Ingredients
1 lb beef stew meat
4 lbs potatoes
1/3 lb mushrooms
2 lbs carrots
2 lbs onion
6 tsp minced garlic
8 Tbsp Worcestershire sauce
4 tsp salt
4 tsp dried thyme
4 tsp black pepper
8 cup unsalted beef broth
4 tsp oil
2 bay leaves
Peel and dice the potato. Dice the beef, mushrooms, carrots, and onion into bite-sized pieces.
Warm oil in a large stockpot on medium-high heat. Cook stew meat with ½ of the salt until browned about 5-7 minutes.
Add the onion and garlic and cook until fragrant for another 3 minutes.
Add the potatoes, mushrooms, carrots, beef broth, Worcestershire sauce, the bay leaf, and remaining seasonings. Bring to a boil. Reduce heat to low, cover and simmer for 2 hours or until beef and vegetables are tender when pierce with a fork.
Remove bay leaves and serve.
Cream of Mushroom Soup (Nov. 18th & 19th) Ingredients
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 qt. mushroom broth
1 cup half-and-half cream
In a large saucepan, heat butter over medium-high heat; sauté mushrooms and onion until tender.
Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Salmon Sheet Pan Meal with Pesto Ingredients
1.5 lbs Fingerling Potatoes, scrubbed and ready to eat
1/5 lbs. wild salmon
1 Tbsp. extra virgin olive oil
salt and pepper to taste
1 heads fresh romanesco, cut into florets
Heat oven to 400 degrees.
Place potatoes on a large sheet pan.
Pour half of your pesto over the potatoes and set the second half aside for later.
Toss the potatoes to evenly coat them in the pesto. Spread them out over the sheet pan in a single layer and bake for 15 minutes, until they’ve softened slightly and started to brown.
Pull the sheet pan out of the oven. Use tongs or a spatula to move the potatoes over to one side of the sheet pan.
Place salmon skin-side down next to the potatoes, in the center of the sheet pan. Drizzle with olive oil and season with salt and pepper to taste.
Add romanesco to the remaining space on the sheet pan. Drizzle them with the rest of the pesto. Use tongs or a spatula to lightly toss the veggies until they’re evenly coated in the dressing.
Return sheet pan to oven and cook for another 12-15 minutes, until potatoes are cooked through and salmon is cooked to your desired level of doneness.
Remove sheet pan from the oven. Divide salmon, potatoes, and veggies onto plates and serve immediately.
**We also like this easy foil baking method for salmon. Roasted Kielbasa with Apples and Cabbage (Nov. 4th & 5th) Ingredients
1 small cabbage, cut into 1 1/2-inch-thick wedges
2 small red onions, peeled and cut into 1-inch-thick wedges
2 tablespoons extra-virgin olive oil
5 tablespoons cider vinegar
2 teaspoons caraway seeds (optional)
Coarse salt and freshly ground pepper
4 Crispin apples, halved lengthwise and cored
1 Kielbasa, slashed 1/4-inch deep in a few places
Whole-grain mustard, for serving
Preheat oven to 400 degrees. Toss together cabbage, onions, oil, 3 tablespoons vinegar, and caraway seeds on a rimmed baking sheet; generously season with salt and pepper. Spread into a single layer and roast 25 minutes.
Gently turn vegetables. Add apples, cut side down, and kielbasa to baking sheet, keeping everything in a single layer. Roast until cabbage is crisp-tender and apples are tender and slightly collapsed, 20 to 25 minutes. Sprinkle with remaining 2 tablespoons vinegar. Slice kielbasa and divide equally among 4 plates with vegetables and apples. Serve with mustard.
Cheesy Garlic Mashed Cauliflower Ingredients
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
4 oz underpass cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, cheese, salt, and black pepper.
Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.
Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
Add apples and sauté for another 2 minutes or until softened.
Stir in sage and bread crumbs.
Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
Remove from oven and top with remaining parmesan cheese. Enjoy!
Chorizo Hash (Oct. 21st & 22nd) Ingredients
1 large onion
1 clove of garlic
2-3 cooked potatoes
Preheat the oven to 350 degrees
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
Sprinkle with sea salt and black pepper and garnish with sliced avocado, to serve.
Poached Pear with Granola (Oct. 14th & 15th) Ingredients
4 Bosc pears, ripe but firm
1 ½ cups cranberry cider
1 ½ cups water
Elm Street Bakery cranberry granola
Pint heavy cream
Place a mixing bowl and whisk in the freezer to chill.
Peel the pears and cut them in half lengthwise. Remove the core, leaving the stem intact.
In a large skillet, combine cider, water and pears. Simmer for 20 to 30 minutes until tender (depending on ripeness), occasionally turning to ensure a consistent color.
When tender, remove the pears and continue to reduce the liquid to about ½ cup. (Make ahead tip: make the pears up to this point and store them refrigerated for a few days. To reheat for serving, heat pears and sauce in a baking dish in the oven at 350°F until warm.)
Remove the chilled bowl and whisk. Add the heavy cream and whisk briskly until soft peaks are formed.
To serve, spread some granola on a plate, then top with a pear half and whipped cream..
Chicken Stock (for Butternut Squash Soup) Making homemade chicken stock is easy! Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones. Ingredients
1 Tbsp olive oil
4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way)
1 large yellow onion, quartered (no need to peel)
1 large carrot, cut into 2-inch segments
Celery tops and 1 large celery rib, cut into 2-inch segments
1 bunch of parsley
Leek or green onion greens (if you have them)
1 bay leaf
6 quarts of cold water
1 Tbsp salt
Coat the bottom of a large stock pot (12 quart), with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink.
Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. Cover with 6 quarts of cold water.
Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer at a low simmer, uncovered, for 4 to 6 hours.
Use a large metal spoons with holes in it (or a "spider ladle") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way, because after 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock.) Discard.
Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.
Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.
Butternut Squash Soup Ingredients
One 2- to 3-pound butternut squash, peeled and seeded
1/4 cup olive oil (for roasting option)
1 medium shallot, chopped
3-4 cups chicken stock
1/2 cup heavy cream
2 tsp Kissed by the Sun Peppers & Herbs Spice Blend
Roasted pumpkin seeds for garnish
Preheat the oven to 400°F (200°C). Lightly grease a large baking pan.
Place squash on the pan, cut-side up (skin-side down) with shallots.
Drizzle ingredients with the oil and season with spice blend. Rub seasonings all over each veggie and inside the squash.
Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
Place roasted veggies, 3 cups of stock into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid.
Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
FOR STICK/IMMERSION BLENDER:
Place roasted veggies, 3 cups of stock into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.