Full Circle Farm came through again with yet another beautiful box. Here are a few quick menu ideas for your freshy fresh....

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Grilled Pork Chops with a Chipotle Peach Relish

2ea Peaches, small dice
1/2ea chipotle, in adobo sauce (can)
1/4c Red Onion, small dice
1/8c garlic, chopped
2T Red Wine Vinegar
1/4c Chicken Stock
tt Salt and Pepper
oil

1. On the stove, heat a small sauce pot on high. Drizzle oil on it until the bottom is coated.
2. When it reaches the smoking point (when smoke appears from the oil), drop in the garlic,
onions, chipotle, and the peaches. Stir frequently and turn the heat down to
medium flame.
3. After a minute or so of stirring, add the liquids and let it simmer down until it is
almost dry. Kill the flame and season. Put spoonfuls on your chops. Mmmmm...

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Yellow Tomato and Mozzarella Salad with a Sherry Vinaigrette on a Bed of Romaine

1ea Yellow Tomato
1ea 3oz Fresh Mozzarella
5ea Basil Leaves, chiffonade (long thin slices)
4ea Romaine Leaves

1. Wedge the tomatoes as little as you can make them. (Remember- presentation is
important!) Start by quartering them.
2. Cut nice thin slices of the mozzarella.
3. Wash and cut the romaine into bite size pieces. Place on a large plate.
4. Layer the tomato and mozzarella together on top of the romaine.
5. Drizzle the vinaigrette from the instructions below on top of the tomato and mozzarella.
Top with the chiffonade of basil.

Vinaigrette:
1/4c Sherry Vinaigrette
1tsp Dijon Mustard
1tsp Garlic, chopped
1tsp Shallot, chopped
1tsp Honey
1/2-3/4c Vegetable oil
tt Salt and Pepper

1. Put all ingredients in blender but the oil. Blend. Drizzle in oil while blending
through the top. Add enough oil until the flavor is perfect. Season
with salt and pepper.

2. Drizzle on top of the tomatoes and mozzarella.

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Roasted Beets and Steamed Carrots with Garlic or Ginger Butter

1ea Beets, large
6ea Carrots, sliced in half length ways
Oil
tt Salt and Pepper
1T Garlic or Ginger, chopped
2T Butter
tt Lemon, zest

1. Put oven at 400f. Cut the beet in half, coat with oil, and season with salt and pepper. Place on
sheet pan and roast for half an hour or so.
2. Steam the carrots. If you don't have a steamer, you can make one by placing a grill in a sautee pan and adding a small amount of water to the pan. Bring to boil.
Put cover on top and minutes later (depending on size of carrot) they should be done.
3. When the beet comes out of the oven, let it cool for ten minutes and peel.
4. Melt butter over a low flame with either garlic or ginger. Let it simmer for a few seconds and
kill the heat.
5. Place warm carrots and beets on plate and drizzle the butter on top.

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I'll get back to you all soon with more ideas. But for now, enjoy your box contents, eat, drink, and be merry!