BEEF
Our grass fed Angus beef cows eat the edges of our fields all summer long - dining on tender grass and browse trees and bushes, helping us keep our hay field edges clear. In the fall, they take a final "cutting" off the fields.
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OSSO BUCCO
Traditional Osso Bucco is made with veal shanks. We don't raise veal, but we find that our grass fed beef shanks are a great substitute. Perfect for a hearty fall dinner. Serve with creamy rissotto, it makes for an impressive, but easy meal.
CLICK HERE.
CLICK HERE.
MAKE-YOUR-OWN PIZZA WITH GROUND BEEF
Make your own pizza is a weekly dinner at our house. Start with a basic ball of dough from the grocery store (or even better, make your own), add sauce and cheese, and any other topping. We love using some of our ground beef!
BEEF LIVER PATE
Try something outside of the liver and onions box. Spread on a cracker or use a veggie to dip, your family will love the taste AND nutrition. CLICK HERE for the recipe.
STEAK "TIPS"
These tips are the key to cooking the perfect steak. CLICK HERE
PORK
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SMOTHERED PORK CHOPS
This is a great recipe! Our pork chops are cut THICK, so you might have to cook a little longer than the recipe calls for. CLICK HERE
PULLED PORK
We think pulled pork is just about the most delicious, easiest thing you can make from a pork shoulder -- one of the most affordable cuts from the pig. Here's a recipe so simple, your kid can do it. Don't forget to pick up some of Sweet Wind Farm's delicious maple syrup while you're in the Farm Store. CLICK HERE.
HOT SAUSAGE CHEESE DIP
Mmmmm. Just looking at the picture of the bubbling cheese and sausage makes me want to dip in. CLICK HERE to see how it's made.
BARBECUE RIBS
Don't know how to cook ribs on the grill? This is a step-by-step fool proof guide. CLICK HERE to get started.
CLASSIC MEATBALLS
I love this recipe for basic cocktail meatballs not just because they make them with both ground beef and ground pork, but because they show you how to make them three ways. It's the story of my cooking life: learn the basics and riff from there.
CLICK HERE
CLICK HERE
CHICKEN
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ROAST CHICKEN
Again, we think simple is best. Here's a recipe for roast chicken that's pared down to basics. Once you've mastered this, feel free to experiment with adding more and different herbs and aromatics. CLICK HERE.
PERFECT SOFT BOILED EGG
Put enough water in a small saucepan to just cover the eggs. Put the eggs back in the fridge. Bring the water just to a boil and add the eggs directly from the fridge. Return to boil and continue to boil for 6 minutes (from the time eggs go in the water). Remove from boiling water and rinse under cold water for 30 seconds (this stops cooking and makes it easy to handle eggs while peeling).
SLOW COOKER STEW
We just made a version of this with one of our "old hens". A great way to turn a tough old bird into something absolutely delicious. CLICK HERE.
