Amazing Lamb Shanks

We definitely eat differently in the winter. More oven, less grill. More low and slow, less eat and run. And in my humble opinion, lamb shanks are best saved for fall/winter eating. Although they are an easily overlooked cut, you will be surprised and delighted once you try them. This recipe is a little work…

Asian Red Bean Salad

Asian Red Bean Salad 1/2 lb. Amethyst or Painted Lady or Spanish Tolosana beans, cooked 2 oz. soy sauce 2 oz rice vinegar 3-4 scallions, thinly sliced 1 oz. sesame seeds, toasted salt, to taste Follow soaking and cooking instructions for beans. While beans are cooking, clean and slice scallions. Toast sesame seeds in a…

Heirloom and Bean Feta Salad

Heirloom Bean and Feta Salad 1/2 lb. Fort Portal Jade or Painted Pony beans, cooked 1/2 red onion, sliced thin 1/4 cup olive oil 1-2 lemons, juiced salt, to taste 2 oz. feta cheese Follow soaking and cooking directions for beans. While beans are cooking, clean and slice onion. When beans are finished cooking, drain…

roasted leg of lamb from shady side farm

Roasted Leg of Lamb

Winter is the perfect time to learn a new skill in the kitchen. Easter is coming up soon, and you can put something special on your family’s table with confidence. I want to say something important, and I hope you’re listening. Spending time cooking from scratch using quality ingredients is worth it!  And, while cooking…

Bone Broth

Bone Broth Bone Broth 2-4 lbs. broth bones, lamb or beef 1-2 carrots, cut into large chunks 1-2 ribs celery, cut into large chunks 1 small onion, cut into large chunks 1 Tbsp. apple cider vinegar salt, to taste Preheat your oven to 375 degrees F. Place bones on a roasting pan or baking sheet…