Combining wonderful local ingredients from both seasons and adding
a Middle Eastern flare
Ingredients
1 ½ pounds lean ground RedHill Farms lamb (6 ¼
lb. Patties)
1/3 cup dry Brickmaiden Bread crumbs
1/3 cup chopped fresh mint
1 ¼ tsp. lemon pepper
1 tsp. Allstar Organics Lavender Salt
Directions
Lightly mix together lamb, bread crumbs, mint,
lemon pepper, and lavender salt. Shape into patties.
Broil or grill 10 minutes or until desired doneness.
Yogurt Sauce
Ingredients
3/4 cup Straus plain yogurt
1/3 cup firmly packed fresh mint leaves
1¼ tsp. sugar
Directions
Combine sauce ingredients in a blender or food
processor and process until smooth with tiny flecks
of mint. Serve sauce over patties.
Ingredients
3/4 cup Straus plain yogurt
1/3 cup firmly packed fresh mint leaves
1¼ tsp. sugar
Directions
Combine sauce ingredients in a blender or food processor and process
until smooth with tiny flecks of mint. Serve sauce over patties.
Ingredients
4 large Little Organic Farm Kennebec potatoes, peeled and cut into chunks
Coarse salt, for boiling water
2 cups organic chicken stock
1 large head Fresh Run Farms Dino kale, chopped
2 tablespoons Straus butter
3/4 cup whole Straus milk
1/4 teaspoon ground nutmeg, fresh or grated
1 teaspoon ground thyme
2 scallions, sliced
A handful of Cow Track Ranch parsley, chopped
Directions
Boil potatoes for 15 minutes in salted water. Drain potatoes and return
them to the hot pot and mash.
In other pot, heat stock to a simmer. Chop kale tops, discarding tough
stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
In a large skillet over moderate heat melt butter and add milk. Season
with nutmeg and thyme and add scallions to the pan. Remove kale from
cooking liquid to the milk and butter mixture using a slotted spoon.
Stir in 1/2 cup of stock. Add mashed potatoes to milk and kale and stir
until combined and creamy, 1 or 2 minutes. Stir in parsley and season
with salt and pepper, to taste.
Ingredients
1 cup of shredded St. George Cheese from Matos Cheese Factory (can be
purchased at Cowgirl Creamery)
4 large heads of Marin Roots Farm chicories
2 tbsp. of organic peanut oil
2 ¼ tbsp. of Marshall Farms honey
1 pinch of cumin seeds
Salt and pepper
Directions
Wash the chicories and slice them lengthwise very thinly. Fry them in
a very hot pan for several seconds with 2 tablespoons oil. Once the
chicories have become transparent, set aside and keep them hot.
Pour the honey and add the cumin in the frying pan. Let reduce for 3
minutes. Next, add the chicories, salt and pepper and cook gently for
2 minutes. Turn off heat and sprinkle cheese on chicories to desired
amount. You want the cheese to be warmed, but not to melt. Serve immediately.
warmed, for passing at table
Sweet Straus butter, softened, for the bread
Winter Flavors include Kiwi Ice Cream and Orange Sherbet
Holiday Recipes
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