Recipes

from the farm

Cooking is an act of radical love. It’s alchemy within our reach. Taking raw ingredients and turning them into something nourishing is the most powerful tool we have to transform humble acts into abundance, nurture what sustains us and find a renewed and joyous way of being in the world. There is no time like today to eat well. Come on in, and share what’s at our table.   

Lavender Crusted Rack of Lamb

A delicious, romantic dinner for two from the New Prairie Kitchen Cookbook, using pastured Reverence Farm rack of lamb.

Pork and Cabbage Dumplings

Making dumplings is way easier than you might think, they’re incredibly tasty and juicy, and they freeze and re-heat well for lunches, dinners or just finger food. If you’ve never tried to make dumplings before, today might just be the day, and once you make them once, they’ll definitely become a go-to staple.

Parmesan Meatballs

Our 100% grass-fed ground beef really brings a simple comfort food dish like meatballs to a whole new level. It’s easy and delicious, it’s good for an appetizer or a whole meal. Make a large batch and freeze them as individual meat balls for several super-easy and fast weeknight meals. 

Creamy Beef and Mushroom Stroganoff

Beef, pasta, wine and a cream sauce. What could go wrong? (Nothing!)

Hidden Liver Paleo Meatloaf

Looking for a tasty way to incorporate organ meat into my family’s diet, I found this recipe from The Paleo Mom. I opted to use dry herbs since I always have those ready in the cabinet and added the eggs since our organically fed eggs add even more nutrients and flavor!

Whole Bone-In Pork Loin

Cook once, eat twice! One whole bone-in pork loin will give you several great meals throughout your week. It’s easier than you think to have restaurant-quality pork chops at home, and the quality of this pork is beyond what even the highest-priced restaurants have to offer.