Recipes

Minestrone is a hearty Italian vegetable soup that typically includes a variety of seasonal vegetables, beans, pasta, or rice, and a tomato-based broth. It’s a flexible dish, often made with whatever ingredients are available, making it a staple of rustic Italian cuisine. Common vegetables in minestrone include onions, carrots, celery, tomatoes, zucchini, potatoes, and leafy greens like spinach or kale. Beans such as cannellini, kidney, or borlotti are also frequently added for protein and texture. The soup is often served with grated Parmesan cheese and crusty bread. Because it’s so adaptable, there’s no single “authentic” recipe for minestrone—each region and even each household in Italy has its own variation. Here is the recipe I started with. I kept the beans and pasta on the side for people to add if they desired. The recipe with the meat, veggies and broth is Whole 30, Paleo and with low-carb veggies KETO.

Savory Egg Roll Bowls are a favorite at the farm. A quick and easy one-pot meal perfect for busy days. Made with tender ground pork or beef, fragrant spices, and a colorful array of shredded cabbage and carrots, this recipe is a delightful twist on the classic egg roll, minus the wrapper. Bursting with Asian-inspired flavors like ginger, garlic, and sesame oil, each bite is a culinary adventure. Whether served over rice, cauliflower rice or enjoyed on its own, Egg Roll Bowls are sure to satisfy your cravings for bold, comforting cuisine. Plus, with leftovers becoming even more flavorful, it's a meal prep dream! Enjoy this simple yet satisfying recipe.

Our Sweet and Sour Hawaiian Brat recipe – a quick, easy, and nutritious dish that's bursting with flavor and loaded with wholesome veggies. Perfect for those following paleo, keto, or low-carb diets, this recipe offers a satisfying alternative to meal kits or fast food. In just a few simple steps, you can whip up a meal that combines the savory goodness of Hawaiian Brats with the sweet tanginess of a homemade sauce. With minimal preparation and cooking time, it's the ideal choice for busy weeknights when you crave something hearty yet healthy. It’s even better as leftovers, if there’s any left pack it up for tomorrows lunch. What sets this recipe apart is its emphasis on fresh, nutrient-rich ingredients, including vibrant vegetables like onions, bell peppers, and carrots. These colorful additions not only enhance the dish's flavor profile but also contribute to its nutritional value, ensuring you get a wholesome meal in every bite. Say goodbye to complicated recipes and hello to a stress-free cooking experience that delivers on taste, convenience, and healthfulness. Why settle for takeout or pre-packaged meals when you can indulge in the goodness of our Sweet and Sour Pork-Hawaiian Brat recipe? It's a deliciously satisfying meal that's sure to become a staple in your culinary repertoire. Try it tonight and treat yourself to a homemade feast that's fast, easy, and oh-so-delicious!

I use this recipe to make 'pasta' night nutrient dense. Loaded with quality meat, lots of veggies and bone broth! I love to make big batches of this and freeze for nights I need a quick meal. This recipe is a starting place. Adjust to your tastes and the protein and veggies you have on hand.

Super easy egg salad! I love having quick easy protein prepped for Asa, the Farmhands and Worker People to grab anytime during the day. We always eat dinner together, but breakfast, lunch and snacks are really every man, women and child for themselves. Things like taco meat, egg, chicken, tuna salad and hard boiled eggs can often be found in our fridge ready to add to salad green or a piece of toast for a meal. I do find I often procrastinate making egg salad since boiling and peeling enough eggs for a batch tends to be time consuming and leave my thumbs all tore up. I usually make in batches of 3-4 dozen eggs. I saw this “no peel” method somewhere and finally gave it a try. Let me tell you it’s a game changer, especially for large batches of egg salad, so unless I’m trying to use up a bunch of Easter eggs this is how I’ll be making it. The qu

Have you ever made your own Mayonnaise? If not you should! It's SO easy and the taste is unmatched. You also skip the fillers, industrial oils and preservatives in the commercial options. The easiest way to make this is with an immersion blender in a mason jar that you can also store and serve from. You can also make it in a regular blender by following steps 1-3 and then adding the oil VERY slowly while the blender is running. Note use avocado oil or LIGHT olive oil. Extra virgin will NOT work .

This is a very easy and tasty ham recipe. Sweet and tangy.