RECIPE: Cranberry Bread
One of my favorite holiday sides, we always have this one at the table. It's also a great breakfast bread.
RECIPE: Herb Stuffing
I tried this recipe several years ago because I love cooking with fresh herbs. It turned into a family favorite. This recipe will stuff a 16 lb bird or can be baked separately.
RECIPE: Cooking Pasture Raised Turkey
Before diving into the recipe details, there are two keys to success you want to adhere to when cooking pasture raised turkey vs “organic” or conventionally raised birds. 1) Plan to cook your bird at 325˚F for 12-15 min. per lb. 2) While the recommended safe cooking temperature of poultry is 165˚F, connoisseurs tell us that 145˚F is a better internal temperature to target. Your dark meat will be fully cooked, and the breast meat will be moist and delicious. Your pasture raised turkey will be incredibly delicious if you don’t overcook it.
RECIPE: Sizzling Side Pork
Want minimally processed bacon on your plate? Side pork is pristine, no-ingredients-added pork belly, sliced up and ready to fry. We like to call it naked bacon because it comes from the same cut as bacon, but no ingredients or processing has been added to the meat. To get that great crispy, savory flavor that bacon provides, you’ll want to add a few steps before you fry up your side pork. Here are a few flavor varieties to try. Cook them up in a skillet or try them on your grill/smoker. It’s delish!
RECIPE: Rack of Lamb
Entertain with ease. This is an impressive entree for guests and family alike. It will leave you plenty of time for other activities.
RECIPE: The Real Sloppy Joe
Made with real ingredients, this proved to my kids that sloppy joes are delicious! Nothing like the paltry imitations served in cafeterias or made from boxes.
RECIPE: Taco Night!
Tacos are a win-win-win at my house. The kids love them, they are healthy, and it’s a great way to repackage leftovers. Plus, everyone can have it exactly the way they like it. We typically also make Steve’s slaw, and I love my “taco” over greens instead of a tortilla.
RECIPE: Italian Herb Meatloaf
This meatloaf is delicious with a delightful herby flavor. It's a fun alternative to the typical bacon-BBQ flavor profile associated with more traditional meatloaves.
RECIPE: Quiche for All Occasions
I think quiche is underappreciated in American homes. It is a super flexible dish that you can eat hot out of the oven, cold on a picnic, or pretty much anywhere in between. It is great for breakfast, lunch or dinner, and can basically be stuffed with anything you have on hand and be delicious!
RECIPE: Hearty Beef Stew
This is the perfect, hearty stew for rainy days and long cozy winter nights. Easy enough for busy schedules, the aromas that waft while it is cooking will make your house smell like home.
RECIPE: Fajitas
You can make delicious fajitas using many different cuts of meat: beef flank steak, beef skirt steaks, chicken tenders. BUT we now offer pre-sliced beef fajita meat that is ready to make your skillet sizzle. Follow these steps to make tender, delicious fajitas without over cooking that amazing grassfed beef.
RECIPE: Classic Italian Spaghetti Sauce
This recipe has been passed down through my family for generations and may never have been written down before. It originated with my grandfather, Papa Joe, who came from Italy as a young man. Since it takes time, I make a large batch and freeze the remainder in quart freezer bags. However, you can scale down if desired.