Chef Rob Scardina compiled two delicious recipes for our Harvest Hub Meal Box. When preparing these dishes, use fresh local ingredients to delight your taste buds and support local farmers. Today is your last chance to order September’s Harvest Hub Meal Box, which comes complete with everything you need to make both of these recipes and a large garden salad. The chef even included homemade chicken stock in this box. Pick up is Tuesday, September 24th at Southern High School at 5:30 p.m.

Here’s a video to help you prepare the meal: https://gogarrettcounty.com/harvest-hub-meal-box-tailgate-pasta/

Blistered Shishito Peppers

  • Shishito Peppers Wash and Dried
  • ½ Tablespoon – 1 Tablespoon Olive or Canola Oil
  • Heat pan to high heat. Add oil (it should smoke slightly)
  • Carefully place shishitos in a pan and stir vigorously for 3 to 4 minutes or until blistered
  • Season with salt and pepper, and enjoy

Tailgate Pasta- 

Rigatoni with Ground Pork, Poblano Peppers, FreshTomatoes, and White Rock Cheese

  • 1 pound ground pork
  • 6 medium poblano peppers cut into quarter-inch rings
  • 1 pint small red tomatoes ½ or ¼ 
  • 1 pint small yellow tomatoes ½ or ¼ 
  • 1 garlic bulb – cloves peeled and minced
  • 1 pint of chicken stock –defrosted before use
  • 1 pound rigatoni
  • Goat Cheese 1 pack, cut into bite-size pieces
  • Olive or canola oil –as needed
  • Bring 4 to 6 quarts of water to a boil for pasta.
  • While waiting for water to boil- cut, slice, and mince vegetables (set aside)
  • Place a small amount of oil in a pan on medium heat 
  • Break ground pork into small chunks, cook and gently brown
  • Season with salt and pepper or your favorite seasoning
  • Strain pork fat and reserve
  • Once the pork is cooked (155 degrees F or thoroughly cooked) Add all chicken stock
  • Cook down by ½ on medium heat (5 minutes) Set Aside
  • Wipe out the pan and add a TBSP of reserved pork fat and a TBSP of oil (medium heat)
  • Add poblano rings and garlic and gently cook for five minutes (season)
  • DO NOT BURN GARLIC (SLOW AND LOW IS KEY)
  • Once peppers are soft and garlic is toasty- Add all tomatoes, stir
  • Add Pork and Chicken Stock mixture to pan- cook two-three minutes
  • Add cooked rigatoni to the mixture and stir

Put in your favorite pasta bowl and liberally top with FireFly Goat Cheese. 

Enjoy with your farm-fresh salad ingredients.

Tips

Remember it’s your food cook it the way you like

Do not over-season your food – instead put extra seasoning on the table

Do Not rinse your pasta, it helps thicken your sauce

Reserve some FireFly Goat Cheese for Shashito Pepper Appetizer (great combination)

Shelley Argabrite

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