Recipes

This recipe is a delightful balance of the sweet flavors of lamb shoulder against the more botanical notes of juniper berries and rosemary. We also love that you can easily adapt your recipe between the slow cooker and a regular dutch oven!

This lamb schwarma features crispy-on-the-outside and tender-on-the-inside lamb in small, bite-sized strips, perfect for serving with an assortment of vegetable-based sides on a plate or in a wrap. It's so flavorful and not a heavy dinner; perfect for spring and summer! (15 min prep but allow at least 2 hours for marinating in fridge).

This super-quick dinner can easily be modified to fit what you have in your pantry. The ground lamb and sweet italian lamb sausage do the bulk of the work creating the flavor of this sauce. This recipe is how we make it in our home. We love how this sauce gets even better the next day. If you're really in a hurry, just sauté the onion, the two meats and your favorite tomato sauce and serve over pasta. If you want to try it the way we enjoy it in our home, keep reading!

This is a really fun project to make and the final product can be used in a multitude of ways! Spread dulce de leche on toast, drizzle over ice cream, use it part of any dessert creation or even dip apple slices in it!

Shepherd's pie is a wonderful dish that can serve a large family. It is a base of ground lamb in a tomato-y sauce topped with mashed potatoes and baked in the oven until bubbling. It is always made with lamb (cottage pie is made with beef and peas and carrots). This is definitely one of our family's top 10 special recipes for sure! Recipe Notes: **if you have made lamb bone broth, this is a great place to use it for the stock! There are two ways to make this. Either you can saute the ground lamb on its own and then add it to the vegetable/sauce mixture or you can saute the lamb in the same pan after the veggies and before the flour. Honestly I do the latter but if you want to reduce fat or just want a more even sauce construction you should do the first technique. As my grandfather would say, don’t do as I do, do as I say!

My Grandpa always loved my Grandma's Beer Baked Beans. After she died while I was a child I received her recipe book as we spent hours baking together. I never managed to find this recipe in the book while my grandfather was still alive but finally found, this tiny sheet of paper tucked among the pages and pages of recipes a couple years ago. And finally I made this recipe with our Soldier Beans. It was incredible. I used a hunk of pre-cooked ham, as I didn't have salt pork. I put it whole into the casserole and then tore off pieces upon serving rather than pre-dicing. I also did the accelerated version for soaking beans. You will be amazed at the alchemy that happens over the hours of cooking these beans. Truly a feast unto themselves. I make Herbed Texas Toast using Farmer Ground's All Purpose Flour to make a grilled cheese sandwich to serve alongside the beans. A perfect dinner!

Cheesy grits would hands down be part of my last meal if I had to plan it. They are the most soul-comforting food. And they balance rich food marvelously. I serve them with seared scallops, or a steak and sautéed greens.

This recipe is adapted from an old King Arthur Flour recipe. It is a super-quick break, great for whipping up for grilled cheese sandwiches or serving alongside soft-boiled eggs!

Bone broth is in our top 4 'go-to' recipes because we'll make a batch, portion it out and freeze so that it can be added to so many other dishes. Bone broths are filled with incredible nutrients that are particularly important for your body this time of year as it works to defend you from the abundance of colds and flus going around. If you have been suffering through this winter with illnesses, this is hands down the foundation of everything else we would create to support and nourish our body.

This simple yet elegant roast will never fail to impress. Try serving it with mashed celeriac and marsala gravy.