Recipes
The Perfect Pork Chop
Prep Time: 3 minutes.
Cooking Time: 20 minutes.
Rest Time: 10 minutes.
The perfect pork chop begins long before you fire up the grill. Find out more about what goes into our Rosy Tomorrows pastured pork chops here.
Cooking your heritage breed Red Wattle pork chop to perfection is simple. You do not need to marinate a good heritage breed, pastured chop, and we never recommend a sauce or dressing because this chop will be very moist and tender, and the natural flavor so delicious that a dressing or marinade will diminish, rather than help, the taste.
...
Champagne Slushie
Champagne Slushie Recipe
1 pint container of organic strawberries - save a couple for garnish.1 bottle organic Prosecco - we use Tiamo in this recipe, and we also sell it at the farm because it’s a delicious sparkling wine - and it’s organic!2 tablespoons honey - we use Walker Farms wildflower honey.Blend the strawberries and honey and slowly add 1/2 bottle of Prosecco. Keep the other 1/2 in refrigerator. Save the strawberry- mixture into a couple of ziplock bags and freeze.To serve, run one bag under cold water to soften considerably. When partially thawed, add to a ...
Osso Buco
Osso buco, translated to "bone with a hole" is much more than its mundane name suggests. Here at the farm we can't get enough osso bucco! Inside that "bone hole" lies vitamin packed marrow with a luxurious texture and rich flavor, outside is melt-in-your-mouth tender beef. This particularly decadent cut of meat is traditionally flavored with mirepoix and bay leaf and topped with the herb and oil mix, gremolata. We thoroughly enjoy this modern version of the recipe, accentuated by tomatoes and white wine.
The fat tissue in bone marrow is a great source of the hormone ...
Farm Focus: Mizuna
We have completely fallen in love with Mizuna, a delicious and nutritional powerhouse.
Tender frond-like leaves, it is peppery like arugula, milder than endive or frisée, and it adds delicious depth to green salads, especially those that include slices of fresh apple or pear. Their flavorful leaves are delicious topped on a pizza, stacked on a grass-fed burger, or tucked into a grilled cheese sandwich. It’s terrific in a stir fry or sautéed with garlic, ginger and mushrooms.
Mizuna is one of those vegetables that a lot of people haven’t tried but it’s easy to ...
Fried Duck Egg Sunny-Side Up
You already know how to cook an egg, don’t you? You’re going to want to try this method we learned from Chef John Besh. He was speaking with Lynne Rossetto Kasper on A Splendid Table. This simple technique is all about the flavor and innate deliciousness of a good old-fashioned, organic farm egg.
If you are lucky enough to get some duck eggs from us, this is the method we use to pay homage to these big, rich delicacies. Duck eggs are a phenomenal treat prepared this way but this technique works great with any farm-raised egg.
Fried Egg Sunny-Side ...
Easy Slow Cooker Short Ribs
Ingredients:
Olive oil or lard
2 lbs bone-in short ribs
1 large yellow onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1/2 tsp dried thyme
1 bay leaf
1 cup red wine
1 cup beef stock
2 tbsp honey (optional)
salt and pepper
Directions:
Pat the short ribs dry with a paper towel to absorb any excess moisture and season the short ribs all over with salt and pepper.
Heat up a large skillet (preferably cast iron) over medium high heat, and enough lard to barely coat the bottom of the pan. Sear the short ribs on all sides for about 4 minutes until brown and ...
Hundred Acre Pork Shanks Recipe with optional Gremolata recipe
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 2-3 hours or 6-7 hours in slow cooker
Ingredients:
2 Medium Sized Pork Shanks
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Medium Onion, Chopped
1 Celery Stalk, Chopped
1 Medium Carrot, Trimmed & Chopped
2 Garlic Cloves, Chopped
1 Fresh Sprig of Rosemary
1 Teaspoon Dried Oregano
2 Cups Dry White Wine
1 Cup Beef or Pork Stock
Optional Gremolata topping:
3/4 Cup Fresh Parsley Leaves
Zest From 1 Lemon
2 Garlic Cloves, Peeled & Chopped
To Serve:
Soft Polenta or Garlic Mashed Potatoes
Dire...
Hundred Acre Spatchcock Chicken
Heat oven to 425 degrees and smear some olive oil or lard into the center of a rimmed sheet pan.
Place spatchcocked chicken, breast side down on sheet pan and roast 20 minutes. Toss some roasting vegetables to the pan (try a combination of shallots, onions or carrots, celery, cubes of potatoes or small new potatoes) with a teaspoon or so of olive oil and scatter around chicken. Or, just do onion or shallots if that’s all you have on hand. Your sauce will be delicious.
Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 160 ...
Sautéed Baby Bok Choy
Prep time: 15 minutes.
Ingredients:
2 tablespoons neutral organic cooking oil
2 garlic cloves, peeled and minced
1 ½-inch knob ginger root, peeled and minced
¼ + teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon Rosy Tomorrows chicken bone broth, vegetable broth or water
Toasted sesame oil for drizzling
To prepare:
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer.
Add garlic, ginger and red-pepper flakes ...
Rock Star Vegetable Broth
You asked for it! Our Rosy Tomorrows recipe for a rich, flavorful vegetable broth. Making your own vegetable stock not only tastes better—it’s more economical and environmentally friendly too. So gather your vegetable scraps for this healthy broth.
At Rosy Tomorrows we only use organic produce, and we suggest you do the same. We save all the odds and ends from our vegetables: anything that’s a little wilted or past its prime, the washed skins from carrots or potatoes, the ends of zucchini or celery, and the like. We put them in a large sealable bag in our walk-in ...
