HERITAGE RECIPES FROM CHEFS AND FRIENDS

Pork Lamb Goat Turkey Chicken Beef Seafood Native Sides


PORK RECIPES

WE SELL ALL PARTS OF THE PIG - FROM HEAD TO TAIL!

LOIN – ROASTS – CHOPS

From the Chefs –

Sautéed Pork Chops with Tomatoes and Olives by Chef Cesare Casella of Maremma in NYC

Pork Chops with Peppers by Chef Cesare Casella of Maremma in NYC

Pork Chops with Apples and Calvados by Chef Erica Wides of the Institute of Culinary Education

Roasted Pork Tenderloin with Maple-Cider Glaze by Chef Erica Wides Institute of Culinary Education

Grilled Vietnamese-Style Pork with Asian Herbs by Chef Erica Wides of the Institute of Culinary Education

Maple-soy glazed Duroc Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar in Manhattan, Kansas

Pork Involtini by Tim Quaintance of Boulevard Restaurant in San Francisco, California

Grilled Pork Rib Chop with Summer Peach Salad by Allan Scruggs of Tria market in Homewood, Alabama

From Farmers and Friends –

Grilled Pork Chops With Pomegranate Molasses from The Kalebergs

Pork Roast from Saro Di Liberto – translated by Erin Laverty

Pork Cutlets from Saro Di Liberto – translated by Erin Laverty

Honey-Garlic Grilled Chops by Amy Good of Good Farm in Olsburg, Kansas

Cuban Pork Roast by Rita Newman of Newman Farm in Myrtle, Missouri

Ten Bone Frenched Roast by Rita Newman of Newman Farm in Myrtle, Missouri

Velveted Pork Tacos by Amy Good of Good Farm in Olsburg, Kansas

SHOULDER

From the Chefs –

Café Rouge Slow-Cooked Pork Shoulder by Chef Rick Debeaord,

Real Food Nation Slow Cooked Heritage Pork Shoulder Tacos by Chef Kim Müller

Employees Only Mexican Kitchen Style Braised Pork Butt by Chef Julia Jaksic

Al di La Pork Ragu' by Chef Anna Klinger

COUNTRY RIBS

From the Chefs –

Heritage Country Ribs with Cipploine Onions in Agrodolce by Chef Justin Melnick of Tomasso Trattoria,

From Farmers and Friends –

Heritage Country Ribs by Heather Hyman of Heritage Foods USA

SHANKS – RIBS

From the Chefs –

Pork Osso Bucco with Barley Risotto by Lidia Matticchio Bastianich

Braised Pork Shanks by Chef Cesare Casella of Maremma in NYC

Rosemary and Olive Pork Ribs by Chef Cesare Casella of Maremma in NYC

Coconut-Glazed Pork Ribs by Chef Erica Wides Institute of Culinary Education

GROUND – MISCELLANEOUS

From the Chefs –

Pig’s Tail by Chef Damon Wise of Craft Restaurant in NYC

Spicy Pork Neck Ragu by Chef Taylor at Fatted Calf in California

Pork Meatballs by Andrew Feinberg of franny’s in Brooklyn, NY

Pork Stew by Chef Cesare Casella of Maremma in NYC

From Farmers and Friends –

Stuffed Pork Burgers Deluxe by Amy Good of Good Farm in Olsburg, Kansas

Ground Pork-Corn Casserole by Amy Good of Good Farm in Olsburg, Kansas

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LAMB RECIPES

From the Chefs –

Lamb Baeckoffe by Chris Beischer of Mercer Kitchen in NYC

Slow Roasted Lamb Shoulder with Vegetable Orzo Risotto by Michael Ronis of Carmine’s and Virgil’s in NYC

Marinated Boneless Lamb Shoulder by Trey Dutton of The Cloister at Sea Island in Georgia

Bacon-wrapped Loin Chops with Salsa Verde by Julia Jaksic of Employees Only in NYC

Scraccetti Pasta with Lamb Sugo ala ‘Cardoz’ by Dave Scarlow of Lunetta in Brooklyn, NY

Leg of Lamb with Lavender and Wildflower Honey by Eve Aronoff of Eve The Restaurant in Ann Arbor, MI

Heritage Leg of Lamb Roast by Becca Edmundson of The Convenient Chef in Decatur, Alabama

Porcini and Pumpkin seed crusted Rack of Lamb with crushed Fingerlings, basil and olive oil by Zak Pelaccio, NYC

Grilled Loin Chops with blood orange, mint and mustard greens by Zak Pelaccio, NYC

Braised Lamb Shanks w/ creamy polenta and turnip greens in a hazelnut vinaigrette by Zak Pelaccio, NYC

Crispy Leg of Lamb with chestnut dressing and broccoli rabe passato by Zak Pelaccio, NYC

Buttermilk braised shoulder with chipotle cornbread and collard greens by Zak Pelaccio, NYC

Heritage Bone-in Lamb Shoulder by Zak Pelaccio, NYC

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TURKEY RECIPES

From the Chefs –

Heritage Turkey Brine, Heritage Roasted Turkey, Breakfast Sausage Gravy and Famous Flying Biscuits by Delia Champion of the Flying Biscuit in Atlanta

Turkey Potpie by Eric Gabrynowicz of the Tavern at the Highland Country Club in Garrison, NY

Turkey Tacos by Chef Jacques Gautier of Palo Santo in Brooklyn, NY

Fasolakya by Chef Jim Wimborough of Evvia in San Francisco, California

Turkey Brine and Dry Rub by Chef Jim Wimborough of Evvia in San Francisco, California

Braised Turkey with Porcini and Balsamic by Chef Erica Wides of the Institute of Culinary Education

Turkey Two Ways by Chef Vincent Nattress at Meadowood in St. Helena, California

Aunt Hugue’s Staircase Turkey by Chef Hugue Dufour of Au Pied de Cochon in Montreal, Canada

Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC

Grandma Mary’s Recipe by Chef Colin at Bowers Harbor Inn, Michigan

Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California

Heritage Turkey by Chef Dan Barber of Stone Barns and Blue Hill in New York

Heritage Turkey by Chef Zak Pelaccio , NYC

Roasted and Braised Heritage Turkey by Chef Alain Sailhac of the French Culinary Institute

Roast Turkey with Sweet Potato Gravy by Chef Michel Nischan of The Dressin Room in Connecticut

Stuffed Herb Root Vegetable Turkey by Chef Shane Philip Coffey, Lulu Wilson and Wild Fig, Aspen, CO

From Farmers and Friends –

Turkey al Limone from Saro Di Liberto – translated by Erin Laverty

Roasted Heritage Turkey Breast by The Good Shepherd Turkey Ranch

Heritage Turkey Giblet Gravy by Good Shepherd Turkey Ranch

Heritage Turkey by Rosario Di Liberto from Sicily

Turkey for Kids by Matthew Locricchio kid’s cookbook writer and author of Superchef

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CHICKEN RECIPES

From the Chefs –

Pasture Raised Chicken with Glazed Baby Carrots by Chef Michael Anthony of Gramercy Tavern, NYC

Whole Chicken Recipe by Chef Corwin Kave

Grandma Litke's Sunday Baked Chicken by Chef Steve Pope of Good Shepherd, KS

Orange Glazed Chicken by Chef Danny Williamson of Good Shepherd, KS

Baked Chicken a la Tucson by Chef Ann Knowles

Cowboy Chicken by Chef Cheryl McCleary

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BEEF RECIPES

From the Chefs –

Rib Eye Steak with marrow and Shallots by Chef Alice Waters of Chez Panisse in Berkeley, California

Beef Tongue Pastrami from Chef Matthew Lang of Fette Sau

Braised Beef Cheeks from Chef Peter Erikson of 1515 Hyde

Red wine braised Peidmontese Beef Cheeks with Celery Root Puree from Damian Sansonetti of Bar Boulud

Peposo -Tuscan Stew by Chef Jody Williams of Gottino Restaurant in NYC

Lidia’s Manzo in Guazzetto by Chef Dan Swinny and Cody Hogan of Lidia’s Kansas City

Black Trumpet Mushroom Crusted Flat Iron Steak by Chef Cory Stewart of Americano Restaurant at Hotel Vitale, San Francisco

From Farmers and Friends -

Beef alla Pizzaiola from Saro Di Liberto – translated by Erin Laverty

Highland Sloppy Johns by Fountain Prairie Inn

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SEAFOOD RECIPES

From the Chefs –

Slow Cooked Salmon by Sylvano

From Farmers and Friends -

Salmon al Limone from Saro Di Liberto – translated by Erin Laverty

Ragú of Tuna from Saro Di Liberto – translated by Erin Laverty

American Tuna Bow Tie Pasta Salad by Jody Hawkins of American Tuna

American Tuna Fish Tacos by Jody Hawkins of American Tuna

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NATIVE SIDES

From the Chefs –

Thanksgiving Wild Mushroom Stuffing by Alice Waters of Chez Panisse

Brussels Sprouts with Pancetta by Mario Batali

From Farmers and Friends –

Tepary Bean Cooking Method by Terrol Dew Johnson

Tepary Bean Salad by Terrol Dew Johnson

O'odham White Tepary Bean Stew by Frances Manuel

Sonoran Desert Hummus by Terrol Dew Johnson

Mesquite Zuchinni Bread by Gary Nabhan and Patty West

Sonoran Oregano Pesto by Gary Nabhan and Patty West

How to cook Wild Rice by Native Harvest

Wild Rice Stuffing by Native Harvest

Wild Rice with Almonds by Native Harvest

Brown Tepary Bean Dip by Canyon Ranch

Mesquite Stuffing by Gary Nabhan and Patty West

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GOAT RECIPES

From Farmers and Friends –

Thyme for Goat Leg Roast by Thyme for Goat

Thyme for Goat Curry by Thyme for Goat

Thyme for Goat Chili by Thyme for Goat

Cabrito en Fricase by Javier Rivera the Chair of the Puerto Rico Agriculture Committee

Boer Goat Champvallon in the style of Au Pied de Cochon, Montreal, Quebec

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