Recipes

Bison Burgers

Posted by on Jul 9, 2013 in Bison, Entrees, Recipes | Comments Off on Bison Burgers

Bison Burgers

1 small egg 1 tsp dijon mustard 1 tsp worcestershire sauce 1/4 tsp black pepper 1/8 tsp pure salt 3 TBSP freshly grated parmesan cheese 1 lb pastured ground bison Lightly beat the egg in a large bowl. Add everything else and use your hands to combine well. Form into four patties. Pan grill several minutes on each side until done to your liking. _________________________________________________________________________________ SIDE NOTES: ~  I’ve tried a few variations of bison burgers.  This is the one we tend to gravitate toward & like the best. ~  Simply omit the cheese if you...

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Lamb & Pineapple Kabobs

Posted by on Jun 30, 2013 in Entrees, Lamb, Recipes | Comments Off on Lamb & Pineapple Kabobs

Lamb & Pineapple Kabobs

For the Kabobs: 1 & 1/2 lbs boneless lamb (shoulder or sirloin chops, or leg of lamb) 2 cans pineapple cubes For the Marinade: 1 cup plain yogurt 3 garlic cloves crushed or minced 1/4 cup melted coconut oil 1/2 tsp pure salt 1 tsp ground black pepper 1 tsp red pepper flakes 8 – 24 hours in advance: Cut the lamb into bite sized cubes and place in an 8 x 8 glass pyrex (or similar sized bowl). Whisk all marinade ingredients together and pour over the lamb, tossing until well combined. Cover and marinate in the refrigerator for 8 hours or overnight. When you’re ready to cook:...

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Storing Greens for Ease

Posted by on Jun 13, 2013 in Greens, Kitchen Tips, Photo Slide Show, Recipes, Vegetables | Comments Off on Storing Greens for Ease

Storing Greens for Ease

I’m not always in the mood (or don’t always have the time) to wash, stem, and chop greens on the fly.  For busy days, a home cooked dinner can only happen if I have a few things on hand that I can grab and just toss into a pan. When I came home from the farmer’s market last week with 2 beautiful bunches of fresh kale and 2 bunches of beets (w/ greens attached), this is what I did to make life easy for the rest of the week…. ______________________________________________________________________________ I removed the stems (simply lay each leaf down with the stem facing...

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Sausage, Peppers, & Eggs

Posted by on May 30, 2013 in Breakfast, Eggs, Entrees, Lamb, Recipes | Comments Off on Sausage, Peppers, & Eggs

Sausage, Peppers, & Eggs

2 TBSP butter, ghee, or coconut oil approx 12 oz high quality lamb sausage, removed from casing 1 medium onion, thinly sliced 1 bell pepper, diced pure salt and pepper to taste 6 pastured eggs freshly grated parmesan cheese (optional) Heat the butter or oil in a large skillet over medium heat. Add the sausage, and using a wooden spoon, break it apart in the pan as it cooks until it’s browned (about 4 minutes). Add the onion, bell pepper, salt and freshly ground black pepper to taste. Stir to combine, then cover the pan until the vegetables are softened, about 10 mins. Beat eggs in a...

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Chicken Parmesan

Posted by on May 17, 2013 in Chicken, Entrees, Pasta Side dishes, Recipes | 1 comment

Chicken Parmesan

2 lbs boneless, skinless, pastured, chicken breast 1 large egg, lightly beaten 2 cups freshly grated parmesan cheese 1 TBSP dried basil 1 TBSP dried oregano 1 TBSP dried parsley pure salt and freshly ground pepper to taste 2 cups (give or take) marinara sauce fresh mozzarella cheese to taste Preheat oven to 375 degrees. Lightly coat a 9 x 13 baking dish with butter Shred the parmesan cheese (a food processor is convenient for this). Combine the parm with the dried herbs in a shallow bowl. Beat the egg in a separate shallow bowl. Dip each piece of chicken into the egg, then into the parmesan...

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Easy Baked Shrimp

Posted by on Apr 15, 2013 in Entrees, Fish, Recipes | Comments Off on Easy Baked Shrimp

Easy Baked Shrimp

1 pound shrimp, peeled & de-veined 1/2 cup butter, melted 1/2 tsp pure salt 2 TBSP lemon juice 1/4 cup Parmesan cheese (optional) Preheat oven to 325. Place shrimp in 9 x 13 baking dish. Combine melted butter, salt, and lemon juice and pour over shrimp, tossing to coat. Sprinkle cheese over the top. Bake for approximately 25 minutes. ________________________________________________________________________________ SIDE NOTES: ~  This is a very simply and tasty way to prepare shrimp. ~  Shown above with garlic-mashed-turnips and turnip greens which are delicious, simply sautéed with...

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Beef Stir-Fry

Posted by on Mar 26, 2013 in Beef, Entrees, Photo Slide Show, Recipes | Comments Off on Beef Stir-Fry

Beef Stir-Fry

1/4 cup tamari/soy sauce 1 pound grass-fed minute steak or stew meat, sliced into bite sized chunks 1 – 2 TBSP coconut oil 3 – 5 cups assorted, seasonal, vegetables, chopped if necessary (our favorites for this type of dish are carrots, onions, bamboo shoots, zucchini, peppers) 1 – 2 cups beef broth (optional) Marinate the steak in half the tamari (2 TBSP) for 15 mins. Prep the veggies while the steak is marinating. Heat oil in pan, then brown marinated steak on all sides. Remove steak from pan and set aside. Add vegetables to the pan (onions/carrots first, then softer...

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Simple Stovetop Chicken Breast

Posted by on Mar 14, 2013 in Chicken, Entrees, Recipes | Comments Off on Simple Stovetop Chicken Breast

Simple Stovetop Chicken Breast

1 tsp pure salt 1 tsp black pepper 1/2 tsp dried rosemary 1/4 tsp crushed red pepper 1 – 2 TBSP coconut oil 2 – 4 garlic cloves, chopped 2 lbs boneless chicken breasts Combine the salt, pepper, rosemary, and crushed red pepper in an empty spice shaker. Heat oil in pan over medium heat. Add chopped garlic to pan and cook for a minute or 2 – just until beginning to color. Remove garlic from pan with a slotted spoon and set aside. Add chicken to pan, sprinkle with spice mixture, and immediately flip chicken so the spiced side is facing down. Sprinkle the second side with the...

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Carrot & Parsnip Hash

Posted by on Feb 27, 2013 in Recipes, Root Vegetables, Vegetables | Comments Off on Carrot & Parsnip Hash

Carrot & Parsnip Hash

2 TBSP coconut oil 1 pound carrots, washed & shredded 1 pound parsnips, washed & shredded pure salt & freshly ground black pepper 2 TBSP butter 1 TBSP chopped fresh rosemary (or 1 tsp dried) 1 & 1/2 TBSP honey Heat coconut oil in a large skillet over medium heat. Add shredded carrots and parsnips and sprinkle with salt and pepper. Saute about 12 minutes, until vegetables are beginning to brown slightly. Add butter, rosemary, and honey, tossing until heated through and vegetables are glazed (just a few minutes longer)....

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Garlic Herb Steaks in Bourbon Pan Sauce

Posted by on Feb 12, 2013 in Beef, Entrees, Recipes | 1 comment

Garlic Herb Steaks in Bourbon Pan Sauce

For The Steaks: 2 grass-fed steaks, approx 1 inch thick (T-bone, porterhouse, top blade, filet mignon, NY strip, rib eye) 3 TBSP garlic-herb-rub (see below) 2 TBSP coconut oil 2 TBSP butter or ghee 1/2 cup bourbon Garlic-Herb-Rub: 2 TBSPs dried oregano 1 TBSP dried thyme 1 TBSP dried rosemary 2 & 1/4 tsps pure salt (or 1 & 1/2 TBSP coarse salt) 2 tsps garlic powder 2 tsps ground black pepper 1 tsp ground fennel Combine the garlic-herb rub ingredients, and generously coat both sides of each steak (use your fingers and press firmly) (store extra seasoning mix in a sealed container for...

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Garlic-Herb Rub

Posted by on Feb 12, 2013 in Condiments, etc..., Recipes, Seasonings | Comments Off on Garlic-Herb Rub

Garlic-Herb Rub

2 TBSP dried oregano 1 TBSP dried thyme 1 TBSP dried rosemary 2 & 1/4 tsp pure salt (or 1 & 1/2 TBSP coarse salt) 2 tsps freshly ground black pepper 2 tsps garlic powder 1 tsp ground fennel Mix. __________________________________________________________________________________________________ SIDE NOTES: ~  This herb rub will work on pork, lamb, veal, venison, goat, or beef. ~  You can make a double or triple batch to keep on hand for a quick, convenient meat seasoning. ~  Adapted from “The Grassfed Gourmet”....

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Buffalo Style Chicken Strips

Posted by on Feb 2, 2013 in Chicken, Entrees, Recipes | Comments Off on Buffalo Style Chicken Strips

Buffalo Style Chicken Strips

2/3 cup high-quality hot sauce (1 full 5 oz bottle) 1/2 cup high-quality butter 1 & 1/2 TBSP apple cider vinegar 1/4 tsp Worcestershire sauce 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1/8 tsp pure salt 2 pounds chicken strips or chicken cutlets Preheat oven to 375. Combine all ingredients (except chicken) in a small pot and place over medium heat. Bring to a simmer while occasionally stirring or whisking. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use. Place chicken in a 9 x 11 glass pyrex dish. Pour 1/2 cup prepared sauce...

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