Healthy, natural recipes for your family from ours & our CSA members’ kitchens. Many vegetarian recipes using seasonal and local produce. Grass-fed & hormone-free meats, simple, healthy, seasonal recipes.

Curried Cider-Braised Pork Chops

Curried Cider-Braised Pork Chops
1 1/2 tablespoons butter
4 thin boneless pork chops or 2 thick bone-in pork chops
2 cups chopped onions
1 large celery stalk, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider

Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

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Beef Roast Braised in Red Wine

Beef  Roast Braised in Red Wine
2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: creamy polenta

Put oven rack in middle position and preheat oven to 325°F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Cooks’ note:
• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.

Crisp Braised Pork Shoulder

Crisp Braised Pork Shoulder
1 (4 1/2-lb) solid piece boneless pork shoulder (not lean; from picnic side)
2 teaspoons salt
1 tablespoon olive oil
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 onion, cut into 2-inch pieces
2 Turkish bay leaves or 1 California
1/2 teaspoon black peppercorns
1/2 teaspoon juniper berries
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 cups water
2 tablespoons vegetable oil

Special equipment: a wide 5- to 6-qt heavy pot with a tight-fitting lid

Put oven rack in lower third of oven and preheat oven to 350°F.

Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.

Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.

Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.

Cooks’ notes:
•Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you’re short on time, feel free to omit this step—the pork will still be delicious. •If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.

Grass Fed Beef with Herbs

Grass Fed Beef with Herbs
3 sprigs thyme
3 sprigs oregano
3 sprigs flat-leaf parsley
2 cloves garlic
3 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
1 pound beef top round, eye of round, or sirloin tip
Coarse salt

Blend all ingredients except beef and coarse salt in a food processor. Rub on meat; marinate 2 hours at room temperatureor overnight in the refrigerator, turning meat once or twice. Heat oven to 400°F. Heat a medium cast-iron pan over medium heat. Sear meat on all sides until it has a brown crust. Transfer pan to oven; roast meat until internal temperature is 120°F, 15 to 25 minutes. Remove; let meat rest 20 minutes (internal temperature will rise to 130°F). Slice, sprinkle with coarse salt and serve with your favorite seasonal vegetables.

Baked Root Vegetables with Lemon and Dill

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The greens from the beets, kohlrabi, and turnips are also delicious.  Just wash, chop and sautee in a little butter or oil.  Season to taste. (We like balsamic vinegar and sea salt.)

Ingredients:

  • 2 dark red beets
  • 2 chioggia beets
  • 3 small kohlrabi bulbs
  • 1 bunch of baby turnips
  • 6-8 shiitake mushrooms, sliced thinly
  • 4 Tbs butter
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 1/2 lemon, juiced
  • a couple of pinches of sea salt
  • A dash of white pepper
  • 4 sprigs of fresh dill, chopped

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Method:

After removing the leaves, wash the root vegetables and remove the fine hairlike roots, but leave the skins on the beets and turnips.  Peel the kohlrabi.

Slice the root vegetables thinly with a sharp knife or a mandoline. Layer in a dish, starting with the dark red beets, followed by the kohlrabi, then turnips.  Layer the sliced shiitake mushrooms next, then finish with the chioggia beets.

IMG_8498In a saucepan, melt the butter on medium heat and add the minced garlic.  Cook just long enough for the garlic to become soft and fragrant, but do not let it brown.  Stir in the wine, lemon juice, salt and pepper.  Simmer one minute longer, then add the chopped dill.

Remove from heat and pour evenly over the vegetables.  Bake for one hour at 375 degrees.

Rosemary Leg of Lamb

Rosemary Leg of Lamb

Ingredients:

  • 2 1/2 lb leg of lamb (with or without bone)
  • 6 or 7 shallots
  • 1 1/2 cups dry red wine (I used an Australian Cabernet Sauvignon)
  • 1 cinnamon stick
  • 2 sprigs of fresh rosemary
  • Sea salt
  • Fresh ground black pepper

Method:

Place all ingredients in a cast iron dutch-oven with lid.  Roast in oven at 350 degrees for 2-3 hours, or until a meat thermometer reads 145 degrees.