VEGETARIAN

Fresh Tomato Basil Pizza

3 c. all-purpose flour
1 packet quick-rise yeast
2 tsp. sugar
1 ½ tsp. salt
1 c. warm water
3 Tbs. olive oil
2 c. Chase Hill Farm Organic Farmstead Cheese
2 large tomatoes, thinly sliced
¼ c. fresh basil leaves, torn

Preheat oven to 450º. Mix flour, yeast, sugar, and 1 tsp. of the salt in a medium-size bowl. Add water and 2 Tbs. of the olive oil, stir until mixture comes together. Knead dough for 10 minutes on lightly-floured surface. Cover, let rest for 20 minutes. Sprinkle round pizza pan with cornmeal. Pat dough over bottom of pan until pan is covered. Sprinkle with half of the cheese and top with tomatoes and basil. Brush tomatoes and rim of dough with remaining oil. Sprinkle with oregano and remaining salt then top with leftover cheese. Bake on bottom rack for 20-25 minutes.

Cauliflower Cheese Soup
(from The Moosewood Cookbook)

1 potato, peeled and diced (2-3 cups)
1 large cauliflower, broken in to florets (set aside 2 cups)
1 med carrot, peeled and chopped
3 med cloves garlic, peeled
1 ½ cups chopped onion
1 ½ tsp. Salt
4 cups water
2 cups packed grated Chase Hill Farm Farmstead or Cheddar cheese
¾ cup milk
1 tsp dill
black pepper to taste

Cook potato, cauliflower(except for 2 cups reserved), carrot, garlic, onion and salt in water in a large pan until tender. Puree in a blender or food processor.
Steam the remaining cauliflower until tender. Add these to the puree with rest of ingredients. Heat gently and garnish with more cheese if desired.

Orzo Veggies

Serves 8

1 pound asparagus, trimmed
3 bell peppers (red, green, yellow)
6 green onions, chopped
1 cup grape tomatoes, halved
1 medium zucchini
4 Tbsp olive oil, divided
1 garlic clove, crushed
1 Tbsp Italian seasoning
¾ tsp salt
1/8 tsp coarsely ground black pepper
1 cup orzo
2 cups low-sodium vegetable or chicken broth
½ cup pine nuts, toasted
¾ cup crumbled Chase Hill Farm Feta cheese

Preheat oven to 350ºF.

Cut vegetables, except tomatoes, into bite sized pieces. Place first 5 ingredients in a 13 x 9 inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.

Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature.

Penny Prick Potato Casserole

6 medium potatoes, peeled & diced – 2 ¾ lbs. (I like Yukon Gold)
1 bulb garlic, roasted
2 Tbsp. butter
½ c. milk
½ c. cream
1 cup grated Chase Hill Farm Dutch Gold cheese
1/3 cup grated Chase Hill Farm Italian Grace cheese
½ tsp. Salt
¼ tsp. white pepper

Cook the potatoes, about 12- 15 min until soft, then drain.

Roast the garlic bulb by placing it on a small square of foil, drizzling with 1 Tbsp. olive oil, twisting up corners of foil, and cook at 350 for 30 min. until soft. Remove the skins from garlic and mash when done.

 Beat the potatoes, garlic, butter, milk, cream, cheeses and salt and pepper with an electric mixer until creamy and well combined. Then transfer into a greased 9x 13 pan. Bake at 350 deg. for 15 –20 min. until slightly browned. Enjoy creamy cheesy potatoes!

Spinach Feta Rice

1 cup brown rice
2 ¼ cups chicken broth
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, minced
Vegetable cooking spray
1 tablespoon lemon juice
½ teaspoon dried oregano leaves
6 cups shredded fresh spinach
8 oz. Chase Hill Farm Feta Cheese, crumbled
Black pepper

Combine rice and broth in saucepan. Bring to boil, stir. Reduce heat, cover and simmer 45 minutes (until water is absorbed).

Cook onion, mushroom, and garlic in oil-sprayed skillet until tender. Stir in lemon juice and oregano. Add spinach, feta, and pepper to rice; toss until spinach is wilted. Makes 6 servings.

Corn & Zucchini Quesadilla

Three 7 –in. flour tortillas
¼ c grated Chase Hill Farmstead Cheese
2 Tbsp. chopped red onion
1 cup corn kernels, fresh or frozen
¼ cup grated zucchini
¼ cup grated Chase Hill Garlic Cheese

1. Heat oven to 450. Place 2 tortillas on baking sheet. Top each with ½ of the Farmstead Cheese, onion, corn, zucchini, and Garlic Cheese. (Cheese on top helps keep the other ingredients in place.) Stack the two layers;cover with last tortilla.
2. Bake 8-12 min, turning stack over halfway through baking, until tortillas are crisp & cheese is melted. Cut in quarters. Serve hot with salsa and sour cream.

1 ½ pounds Swiss Chard, trimmed and coarsely chopped
1 Tbsp. butter
2 tsp. Lemon juice
½ cup (2 oz.) crumbled Chase Hill Farm Feta Cheese
¼ tsp. Salt
coarsely ground black pepper

Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine. Serves 4.

Cheesy Frittata

2 T. olive oil or butter
1 garlic clove, minced
8 large eggs
4-6 oz. grated cheese - Chase Hill Farm Organic Farmstead Cheese; original, garlic, or chive
2 T. minced fresh basil or parsley

Sauté garlic in oil and add filling ingredients (suggestions: spinach, onions, chard, zucchini, and tomatoes) cook until soft. (Use an ovenproof skillet.) Beat eggs, add cheese, salt, pepper, and herbs. Add eggs to pan - cook about 1 minute until eggs start to set around edges (do not stir). Transfer pan to preheated 400° oven. Cook for 10 to 12 minutes until puffed and set.

Place block of feta in small ovenproof baking dish. Sprinkle oregano and pepper on top of cheese. Drizzle with olive oil on top. Bake in a preheated 375 degree oven for 12-15 min. Serve immediately with crusty bread or pita chips.

In a large skillet melt 2 Tbsp. butter

Add and sauté until tender:
1 cup chopped onion

Stir in:
½ tsp. pepper
½ tsp. oregano
1 tsp. salt
1 tsp dry mustard
¼ tsp. thyme

Add:
2 cups dry macaroni and 3 cups water. Cover and simmer for 20 min, stirring occasionally.

Blend in:
3 Tbsp. flour
1 ½ cups milk
2 cups grated Chase Hill Farm Cheddar cheese
(or 1 cup Cheddar and 1 cup Farmstead)

Simmer for 5 min. until sauce is thickened and cheese is melted.

Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and ½ cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives, and oregano. Bake until heated through and crisp, about 10 minutes.

MEAT

I encourage all my meat customers to buy a copy of Shannon Hayes’ cookbooks: The Grassfed Gourmet and The Farmer and the Grill, and buy a digital thermometer that has a probe that goes in the meat and the digital reader sits outside the oven to check meat temps. It works wonderfully and I have tried many of the recipes with great success. Shannon includes recipes for all types of meats and rubs, pastes, and marinades. Find out more at grassfedcooking.com.

Feta and Spinach Stuffed Burgers

1/3 cup crumbled feta cheese
2 tablespoons fresh spinach, chopped
1-pound ground beef
Salt and black pepper to taste

Mix feta and spinach in a small bowl; set aside. Divide the ground beef into three equal portions, and form into burgers. Place 1/3 of the feta mixture in the middle of each patty, and re-form into a patty, making sure you cover the stuffing with meat. Sprinkle with salt and pepper, and cook over medium heat until done. Serves three.

Honey-Roasted Pork Chops with Apples & Onions

(recipe from The Grassfed Gourmet Cookbook by Shannon Hayes)

1 Tbsp salt
1 tsp pepper
3 tsp. sage or thyme
1 Tbsp olive oil
2 pork chops ( rib, country, shoulder, loin all okay to use)
1/3 cup apple cider
1 tart, firm apple, cored, and cut into thick slices, but not peeled
1 onion, thinly sliced into rings
2 Tbsp. honey

Preheat oven to 350 degrees.

Combine salt, pepper, and sage or thyme. Rub into meat.

Pour the olive oil into a heated ovenproof skillet, and sear the chops over med heat, 1 min per side or until browned. Remove from the heat, add the cider, sliced apple, and onion. Drizzle with honey, cover and roast for 1 ½ hrs. or until fork-tender.

Braised Short Ribs

3 Tbs. flour 2 large onions, peeled & quartered
1 1/2 tsp. salt 1 cup sliced celery
1/2 tsp. pepper 4 parsley sprigs
4 lbs. Beef Short Ribs 2 bay leaves
4 Tbs. shortening 1 tsp. marjoram, crumbled
8 small carrots, scraped 1 cup red wine

Preheat oven to 350ºF. Combine the flour, salt, and pepper in a brown paper bag. Shake the short ribs in the bag with the flour, coating all sides. Melt the shortening in a heavy casserole or Dutch oven. When it is hot, add the meat and brown to a rich dark colot. Pour off the fat, reduce heat and add 1 cup water and remaining ingredients. Cover and cook in oven for 1 1/2-2 hours.

*To reduce fat, chill and remove fat then reheat to serve.

Braised Veal Chops

Ingredients:
2 tablespoons butter Salt and pepper
2 tablespoons vegetable oil 6 veal chops, ¾ inch thick
¾ cup cream

Preparation:
Heat the butter and oil in a frying pan large enough to accommodate the chops. Brown the meat 2-3 minutes on each side; if this cannot be done without crowding, brown a few at a time. Return all the meat to the pan. Season with salt and pepper to taste, add the cream, cover, and cook over low heat. This will take anywhere from 20 minutes for tender young chops to 40 minutes for tough older ones. Serve with pan juices.

Rice and Veal Casserole

Ingredients:
2 cups ground veal           
3 tablespoons lemon juice
2 cups cooked rice           
Salt and pepper
2 tablespoons minced onion           
¾ cup beef stock or chicken broth                                                                       
Pinch of cayenne pepper           
½ cup fresh cracker crumbs
3 tablespoons butter, melted

Preheat the oven to 350ºF. Butter a 1 ½-quart baking dish. Combine the veal, rice, onion, cayenne, broth or stock, and lemon juice in a large bowl. Mix well, add salt and pepper to taste, and put into baking dish. Toss the melted butter and crumbs together and sprinkle over the top. Cover the dish with a piece of buttered wax paper and bake for 20 minutes. Remove paper and bake for 15 more minutes, until the crumbs are brown.

Veal Paprika

Ingredients:
2 pounds veal           
flour    
2 onions, sliced thin
2 tablespoons butter
1 tablespoon oil    
1 ½ tablespoons paprika
1 ½ cups chicken broth
1 cup sour cream
salt to taste

Cut the veal into 2-inch squares, sprinkle with flour. Melt the butter and oil in a skillet; add the onions, and cook, stirring, until golden brown. Push the onions to the side of the pan, add the veal, and brown lightly. Stir in the paprika and then the chicken broth. Simmer, uncovered, until most of the liquid had evaporated. Before serving, turn down the heat, whisk in the sour cream, add salt to taste, and heat through without boiling.

Braised Veal Chops

Ingredients:
2 tablespoons butter            
2 tablespoons vegetable oil
6 veal chops, ¾ inch thick            
Salt and pepper
¾ cup cream

Heat the butter and oil in a frying pan large enough to accommodate the chops. Brown the meat 2-3 minutes on each side; if this cannot be done without crowding, brown a few at a time. Return all the meat to the pan. Season with salt and pepper to taste, add the cream, cover, and cook over low heat. This will take anywhere from 20 minutes for tender young chops to 40 minutes for tough older ones. Serve with pan juices.

Braised Veal Chops with Mushrooms

Follow previous recipe up until the cream, before you add the cream, toss in ¾ pound quartered mushrooms. Sauté briefly, and then add the cream.

Scaloppine of Veal Marsala

1 pound veal cutlets           
1/3 cup freshly grated Parmesan cheese           
1 tablespoon oil
3 tablespoons butter 
1 clove garlic, peeled           
¼ cup beef broth
¼ cup Marsala wine

Cut veal into 2-inch pieces. Dip in Parmesan cheese; coat both sides. Melt the butter and oil in a skillet, add garlic and veal, and cook until lightly browned. Discard the garlic and remove veal to warm platter. Turn heat up and add beef broth. Cook 1 minute on high heat, then add wine and cook 1 minute. Pour over veal and serve.

Veal Stew with Mashed Potatoes

Ingredients:
2 pound veal stew meat 1 cup dry white wine
½ cup all-purpose flour 8 ounces tiny pearl onions, peeled
2 teaspoons salt 4 medium carrots cut into strips
1 teaspoon paprika ½ teaspoon dried rosemary or thyme
¼ teaspoon pepper ½ teaspoon salt
½ cup olive or vegetable oil ½ cup water

Preparation:
Cut veal into serving pieces. Mix flour, 2 teaspoons salt, the paprika, and pepper. Coat veal with flour mixture; pound until ¼ inch thick.

Cook veal in hot oil in 12-inch skillet until brown; drain. Add wine, water, onions, carrots, and rosemary. Sprinkle with ½ teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until veal and vegetables are tender, about 45 minutes. (Add water if necessary.)

Prepare Mashed Potatoes. Place veal and vegetables on platter; pour pan juices on top. Sprinkle with parsley. Serve with Mashed Potatoes.

My Favorite Meat Loaf 
(based on a recipe from Blue Ribbon Meat Loaves from Vermont’s Country Kitchens)

2 lbs. ground beef
1 lb. ground pork
1 lb. ground veal
1-½ pkg. onion soup mix
1 cup oats
1 egg
¼ tsp pepper
½ tsp basil
¾ cup milk
1/3 cup honey

Topping:
½ cup ketchup
1 Tbsp. spicy mustard

Mix all ingredients well, then put in greased pan and cook for about 1 hour at 375°. Add topping with a brush, then turn oven off and leave meat loaf in for 10 more min.

Fresh Ham 
(from The Grassfed Gourmet)

4-5 lb. fresh ham, preferably with
the skin on

Sage & Thyme Pork Rub:
(best made in a food processor)
            ¼ c dried sage
            2 Tbsp.dried thyme
            1 Tbsp. dried oregano
            2 Tbsp. Coarse salt
            1 Tbsp. black pepper
            4 cloves garlic

Preheat oven to 325. Bring ham to room temp. Set on cutting board, widest side down, skin side up. Use a very sharp knife to cut a series of 1 in. gashes all over the skin. Make about 30-40 gashes. Stuff the sage and thyme pork rub into these gashes, then rub the rest on the bottom of the roast and any other exposed meat. Do not rub any of the mixture directly on the skin. If the roast does not have skin, simply rub the herb mixture all over the meat.

Set the meat in a large roasting pan, insert a meat thermometer, and roast until the internal temp. registers 145 to 148 °, about 2 hours, or 20-22 minutes per pound. Remove roast from oven, tent loosely with foil, and allow to rest for 20-30 min before serving. The internal temp should rise 5-10°.

Orange BBQ Pulled Pork Sandwiches

2-3 lb. boneless pork roast
1 bottle barbecue sauce (16-18 oz.) or your own homemade!
Juice from 1 orange

Place pork roast in crock pot. Top with barbecue sauce and orange juice. Cover and cook on LOW for 8-10 hrs. (HIGH for 4-6 hrs.) Remove meat from slow cooker; cut into small pieces or shred with a fork. Stir meat into barbecue sauce and serve with over sandwich rolls. 10-12 servings.

Beef Pot Roast with Maple Sweet Potatoes and Cider
(adapted from Relish magazine)

3 - 4 pound boneless beef roast
4 cloves garlic, chopped
1 onion
2-3 sweet potatoes
2-3 parsnips
2-3 carrots
1 tsp. thyme
salt & pepper to taste
1 tsp minced fresh ginger
½ cup apple cider
2 Tbsp. maple syrup

Slice onion, carrots, sweet potatoes, and parsnips and put in bottom of crock pot with garlic. Place beef roast on top of vegetables. Sprinkle with salt, pepper, thyme, and ginger. Pour cider and maple syrup over meat. Cover; cook on LOW for 10-12 hours (HIGH for 5-6 hours).

Remove meat and vegetables and thicken for gravy if desired. (I add some flour and cook for 5-10 min until thickened.)