Recipes

If you want to try something a little different for a family holiday, then I would highly recommend this lamb recipe. You don't have to worry about undercooking and the meat will fall right off of the bone after a few hours in the oven. The fresh herbs and dijon rub give it a nice complimentary flavor profile.

We get back to our German roots with this recipe. This is perhaps my favorite soup, because how could you go wrong with butter, cream and broth!? If you want to take the recipe a little further like I did, then make the broth from scratch using some of our chicken backs. Once the broth cooked down for 10 hours, I removed the backs and pulled the meat off, then added to back into the soup.

Homemade pot stickers are so versatile—you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage. Please note that it's important to use organic soy sauce in particular as any non-organic soy products contain genetically modified soy that's chemically adulterated. We served these with the dipping sauce and an asian coleslaw to use up the rest of the cabbage that was left over from this recipe!

The first time I had pork cacciatore was at a hotel restaurant in Manilla and it ended up being one of my favorite dishes of the trip overseas. Cacciatore is a meat cooked long and slow in a tomato-based sauce with vegetables. The long cook time allows the flavors to all meld together, making for an excellent family dinner.

Somewhat similar to a Coq au Vin, this dish is inspired from a French classic. I used chicken thighs although drumsticks would also be a good fit. This is a pretty simple dish to put together with a lot of flavor combined from the chicken, bacon and dijon.

Looking for something else to do with chicken breast? This is a simple and quick recipe that is full of flavor. We served ours over top of a garden salad.

I like to watch cooking shows and one dish that always catches my attention is coq au vin (chicken in wine). It is a French dish that is made for pasture-raised chickens. The flavor of it is absolutely amazing. Especially when using chickens that are raised in a manner that allows them to be the most flavorful. It has become my favorite for the winter of 2021-2022.

Gordon Ramsay has some great recipes, but this one is perhaps my favorite. I have modified it a little bit over the years and it is one of our favorites. You can use ground lamb, ground pork or any of your favorite bulk sausage in place of ground beef. Better yet...mix a couple of your favorites!

This northern Thai inspired noodle soup is the simplest weeknight dinner... hearty, cozy, quick, and healthy too!

This delectable soup was the perfect way for us to warm up after a long day of working outside in the North Dakota winter weather! ❄☃ This creamy soup will leave everyone's bellies full and mouths watering after every perfect spoonful of juicy ham and potato goodness.

Looking for a way to enjoy a classic favorite without feeling guilty about it? Try this tomato free pasta sauce made with a smorgasbord of vegetables topped on spaghetti squash- our favorite alternative to traditional noodles. Add in some of our grass-finished ground beef for a nutrient dense meal that tastes delish as well! Cred for this tasty kitchen inspo: Jessica Jarratt

This recipe is a great option for the summertime when zucchini is abundant in the garden and grilling is the preferred method of cooking. The zucchini pictured here is a Golden Squash variety that we planted in our garden this year!