So an idea came to me to use it with some ground pork for meatballs. My wife is allergic to beef so I use different meats to create meatballs when we get the urge for a good meatball sandwich, with spaghetti, or some other kind of way.
Basically, for one pound of ground pork, I used 1 Tablespoon Chorizo Seasoning, 1 teaspoon smoked paprika, salt & pepper, a few bread crumbs, and fennel seed I had toasted then ground.
(next time I would add a minced shallot!)
I cooked my meatballs on top of the stove browning them nicely then finishing them in a 350-degree oven. Sauteing some thick sliced 'baby Bella' mushrooms and adding in a quick marinara (combined in a processor) with fire-roasted tomatoes, a little tomato paste, garlic, and roasted red bell peppers...Later adding only oregano, salt, and pepper. Then add the meatballs back into the sauce.
We had the meatballs and sauce over farfalle (bowtie) pasta. I served basil and sundried tomato dip (basil also courtesy of the box) made with cream cheese with the fresh carrots and broccoli from the 'Farm Fresh to You' box.
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