Udon Noodle Soup

Udon Noodle Soup

This soup has just a few ingredients so it’s important to use the best.   Using homemade broth is a great way to make this soup over the top delicious. We used beef broth, but you can easily make this with chicken.   If you’d like to 

Harira Soup

Harira Soup

This Moroccan lentil soup comes from the N.Y. Times food section and is originally vegetarian.  We’ve used chicken or beef broth in the soup and added a pork meatball at the end.  But, it would certainly be delicious without these changes.   Fantastic recipe especially those 

Herbed Chicken Salad

Herbed Chicken Salad

This delicious farm inspired Chicken Salad is so simple and packed with a ton of flavor and farm goodness.  All inspired by meat, veggies and fresh herbs we’re growing right here at our organic farm and good food from our farm partners like Organic Roots Olive Oil 

Fried Green Tomatoes with Herbed Ricotta

Fried Green Tomatoes with Herbed Ricotta

It’s a shame not to make use of the bounty of green tomatoes left when cold weather comes in late September and October.  When a hard frost is imminent, we harvest all the tomatoes including the green.  The unripe fruit store for several weeks and 

Tomato Basil Salad with Fresh Mozzarella

Tomato Basil Salad with Fresh Mozzarella

The sweetest tomatoes and fragrant basil come together in this simple late summer salad.   Serve as a side or atop a bed of greens for a beautiful salad.   No extra dressing necessary.  The juice from the tomatoes combined with the EVOO and Balsamic Vinegar make 

Tzatziki

Tzatziki

Classic Tzatziki sauce is hard to pass up and it’s way easy to make.   We use it as a creamy salad dressing, on top of our homemade falafel or just dipping for a delicious fresh pita bread.  Great way to use the cucumbers! 2 cups 

BBF Pulled Beef BBQ

BBF Pulled Beef BBQ

This recipe uses BBF beef cuts like Chuck, Arm and Brisket that love a low, slow braise.   Braising transforms these less tender cuts into moist, fall apart meat for your favorite pulled beef sandwiches.   Grilling the meat is purely for infusing your recipe with authentic 

Garlic Scape Hummus

Garlic Scape Hummus

1 – 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons fresh lemon juice (depending on taste) 2 tablespoons tahini 2 garlic scapes, bulb removed and set aside, tender part of stems chopped 1/2 teaspoon salt 2 

Creamy Buttermilk Spinach Dressing

Creamy Buttermilk Spinach Dressing

Just a forewarning…..this may be the best creamy salad dressing you’ll ever try. My mother, Barb, made this dressing every year when spinach was being harvested from her garden.   Mom grew a beautiful garden and there were staples on the table every spring – tender 

Herbed White Bean and Italian Sausage Stew

Herbed White Bean and Italian Sausage Stew

We’ve taken a N.Y. Times recipe, tweaked it to our liking and come up with a stew that is definitely a keeper. We’ve added a few chopped sweet peppers to the stew from our stash of our frozen 2021 peppers.  They add sweetness and color 

Cheese Blintz with Fruit Topping

Cheese Blintz with Fruit Topping

Laura treated us with these beautiful Cheese Blintz for a recent breakfast.   They are a simple crêpe, filled with a ricotta filling and topped with a fruit sauce or jam.  This is not an overly sweet breakfast.   But, if you have a sweet tooth, feel 

Winter Squash Salad with Nuts & Dried Cranberries

Winter Squash Salad with Nuts & Dried Cranberries

This is a delicious fall/winter salad that’s been appearing on our table quite often lately.  Serve it as a side dish or eaten as a vegetarian meal.  We use Butternut Squash – our hands down favorite for its dense texture and natural sweetness. 1 Butternut