RECIPE: Cranberry Sauce
This sauce can accompany either poultry or ham to make that foody photo-op centerpiece for any holiday meal.
RECIPE: Roasting Your Pasture Raised Ham
Our delicious pasture raised hams come to you fully cooked. The same goes for ham steaksāa great option if you want smaller portions for your meal. The process of preparing ham or ham steaks for dinner is just a matter of warming them thoroughly without drying them out. Here are some handy time and temperature suggestions.
RECIPE: Sweet Potato Dream
This sweet potato recipe is another staple at my holiday table. They are decadent, delicious, and my absolute favorite! I always make a second batch to enjoy with leftovers. I hope you love them as much as I do!
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 āorganicā or conventionally raised birds. 1) Plan to cook your bird at 325ĖF for 12-15 min. per lb. 2) While the recommended safe cooking temperature of poultry is 165ĖF, connoisseurs tell us that 145ĖF 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 donāt 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, youāll 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. Itās 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 itās a great way to repackage leftovers. Plus, everyone can have it exactly the way they like it. We typically also make Steveās slaw, and I love my ātacoā 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!