Recipes

This recipe works perfect with one of our Arm or Chuck Roasts. The simple method used in this recipe gives you the flexibility to use the seasoning and amounts of that fit you palate This hearty meal with plenty of great vegetables to compliment the roast will never disappoint!

A simple healthy chicken wing recipe to enjoy as an appetizer or meal.

Most people don't realize how easily pork ribs can be made, much less what little time and effort they take in the oven. And although this smokeless alternative may not be considered true barbecue, it is still a win in my book! If you haven't already noticed, my favorite meals are simple and cost-effective (shoutout to Mom's everywhere)...and did I mention simple? Just thaw, rub, wrap and pop in the oven. Finish them off with a sauce of your choice, and enjoy!

I have yet to meet someone who didn't like meatballs, and I don't think I ever will. So break out your pasture-raised eggs, because these are some of the best meatballs you have ever had, and with little amount of prep work! Plus, this is an easy recipe to source locally and scale to feed a crowd.

Here is a simple, healthy and delicious recipe that we have made several times that we know you will love! We make our own chicken broth from our chicken bones and use our fresh raw cream and chicken. We also use St. Clair Farsmteads spinach making this meal packed with local and nutrient dense food!

Here is a recipe for some amazing grass-fed Shredded Beef Tacos! John made these for our April farm gathering using a boneless Sirloin Tip Roast, and he knocked them out of the park! To take it a step even further, we topped them each with a pinch of organic cilantro, and homemade mozzarella cheese!

Impress your dinner guest with something that looks fancy and tastes delicious but is easy to make.

Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that are the bits of fried skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer.