Turkey Meatballs with Wild Mushroom Pecorino Cream, Fresh Fettuccine, and more
Dear Friends, Family & Neighbors,
Organic & Local this week: German butterball potatoes, honey nut squash, watermelon radishes, Maine rainbow carrots, full-size bok choy, Tuscan kale, and scallions.
From the Kitchen:
Handmade Turkey Meatballs with Wild Mushroom-Pecorino Cream Sauce: put this over some fresh fettuccine and thank us later. This makes a great dinner along with our Kale, Goat Cheese, Cranberry & Toasted Almond Salad. I'm excited about this one, and it freezes well, too. It also makes a great warm and savory appetizer.
Some of our delicious dips: Whipped Feta, Greek Yogurt & Dill Dip, and our Hummus with Tahini- both great with Persian Cucumber wedges and Local Fluffy Pita.
Here's why we're excited about Red Curry and Squash Bisque: the sexy spice profile is sublime with winter squash, the lemongrass and lime make it come alive, and the coconut milk makes it all smooth and creamy without the dullness of heavy cream, and with the touch of sweetness and beautiful aroma that the coconut milk imparts. The silky-smooth texture is pretty alluring, too. I like to pair it with one crunchy or different-textured note: for example, I might drop in some big toasted croutons at the last moment, or I might take some shrimp, season them with a touch of yuzu togarashi, sear them in a screaming hot pan, let them cool for 30 seconds or so, slice along the segments, and drop that on top of my soup, along with some slivered cilantro or scallion.
Find it all here, and see you soon!
Alison & The Team at Peggotty Provisions