Recipes

Shannon's favorite Herb Roasted Chicken
This simple recipe will your house with great smells and have your friends begging to stay for dinner. The pan juices are wonderful served plain or made into a gravy. We pour the leftovers, along with the chicken bones and meat, into a a soup pot to make chicken broth.
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Cream of Mango Soup
This recipe serves 3 people or more if doubled.
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Pork Loin Roast
Pork Loin Roast with sweet potatoes, apples and onions.
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Garlic Teriyaki Pork Kababs by Shannon Hayes
Remove the pork kebabs from the package and butterfly them by slicing almost through the center of each cube. This enables the marinade to....
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Black Berry Cobbler by Sally Fallon
Wild blackberries are in season and right now this is our favorite dessert! You need 6 cups of Blackberries but any berry will do. It is extra tasty when topped with Ice Cream or Whipped cream.
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Salt and Pepper Pork Chops by Shannon Hayes
The best way to taste your pasture-raised pork chops is without all the frippery. The most important consideration when grilling pork chops is to not over-cook them. Even if you are accustomed to well-done pork, keep these chops on the rare side of medium, not letting the internal temperature rise above 145 degrees. This will keep the meat juicy and flavorful.
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The Best Steak by Shannon Hayes
In my grassfed grilling workshops we work with three seasonings: salt, pepper and garlic. When you are working with flavorful meat, there is very little seasoning required. What matters is how you handle the fire and the meat. Whether you're cooking filet mignon, top loin, top blade, T-bone, or porterhouse steaks, the basic method is the same.
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Homemade Vanilla Ice cream by Alicia Stoltzfoos
Makes 5-6 quarts The egg yolks in this cool treat gives it a nice custard like texture.
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Homemade Chocolate Ice cream by Alicia Stoltzfoos
Lots of egg yolks and fresh, raw cream from Full Circle Farm make this ice cream extra rich and creamy with a custard like texture.
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Mexican Cornbread Casserole by Shannon Hayes
The Grass-Fed Gourmet Cookbook, This recipe servers 2-4 people. Instructions: 1. Heat 2 tablespoons of the olive oil in a medium-size frying pan, Add the onion and saute until translucent...
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Split Pea Soup by Alicia Stoltzfoos
2 lbs of Organic, dry split peas must be soaked for 7 hours or overnight in water with 2 tsps baking soda, In a Dutch oven or soup pot, brown bacon ends or ham hocks. Add chopped onion and garlic and cook until tender. Add split peas to the pot and cover with pork broth about a half inch(or less) above the peas. Bring to a boil and then simmer...
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Rack of Lamb with Mint Crust by Shannon Hayes
Perfect for 2-4 people! Heat oven to 450 degrees. Rub with your favorite rub. Roast for 10 minutes then reduce temperature to 350 degrees and roast for 25 - 30 more minutes. Break apart ribs with a cleaver or with your hands after it has cooled down enough to handle.
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