A gluten-free and dairy-free dinner that serves the whole family; a fun twist to simple pork and potatoes! Serves 4-6.
2 lb. pork loin, halved crosswise
1 cup orange juice
6 tablespoons fresh lemon juice
6 cloves garlic, smashed
2 shallots, chopped
2 dried chipotle chilies, crushed, or 1 Tbsp chipotle powder
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3/4 cup chicken stock
2 tablespoons chopped fresh cilantro
Trim the loins as desired. Set in a small nonreactive baking dish. Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl and stir well. Pour over the loins and let sit for 20 minutes at room temperature (or in the refrigerator overnight).
Preheat oven to 400°F. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the loins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted into the center reads 140-145°F. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.
Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.
3 tablespoons cooking sherry or white wine
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
one flank steak, trimmed of fat and very thinly sliced against the grain
1 tablespoon chopped garlic
2 teaspoons chopped jalapeno pepper, or to taste (optional)
1 1/2 teaspoons chopped fresh ginger
4 cups bean sprouts
1 6-ounce bag baby spinach
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds (optional)
Combine cooking sherry, soy sauce and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the cooking sherry mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using). Enjoy!
recipe from www.eatingwell.com
A fun alternative to traditional pot roast and potatoes! Prep this dinner in the morning or the night before, turn it on in the AM and 8 hours later you have a beautiful dinner for the whole family!
Note: If you would like to prepare this recipe as gluten-free, be sure to use brands of orange marmalade and soy sauce that are certified GF.
One antibiotic-free Pot Roast, available in our Butcher Shop
1 large red onion, sliced
1 cup orange marmalade
1/3 cup water
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons five spice powder
2 teaspoons grated fresh ginger
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
steamed rice for serving, if desired
Trim the fat as much as possible from the roast. Layer the onion slices in the bottom of your slow cooker. Place the trimmed beef roast on top of the onion.
Mix the cooking marinade: in a medium bowl, whisk together the marmalade, water, vinegar, soy sauce, five spice, ginger, Tabasco and garlic. Pour the marinade over the beef.
Cover and cook on low-heat setting for 8 to 10 hours. Remove the beef from the sauce and slice. Serve over rice. Drizzle with sauce from the slow cooker.
A flavorful recipe that uses the best of all-natural meats! We know it's a little too chilly to grill, but these bison burgers bring a great taste of summer to the table. Serve with or without buns. By skipping on cheddar or buns, this recipe is easily adaptable to paleo, gluten-free and dairy-free lifestyles.
1lb Ground Bison
2 tablespoon fresh sage, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste
sliced Vermont Cheddar
1-2 tablespoons choice of fat (we suggest bacon fat)
Bacon Apple Chutney
5-6 slices Green Mountain Smokehouse Nitrate-free Bacon, diced
1 red onion, diced
1 apple, cored and diced
2 tablespoons balsamic vinegar
2 tablespoons water
pinch of salt
IPlace large skillet under medium heat and add diced bacon. Cook down until bacon is completely cooked through, then place cooked bacon on a plate with a paper towel and leave 2-3 tablespoons of bacon fat in the pan.
Then add your diced onion to the hot pan and cook down until translucent.
Next add your apple and mix with onion and cover to let cook for 4-5 minutes.
Then add your balsamic vinegar and water and a bit of salt and thoroughly mix together until the balsamic vinegar is completely incorporated in.
While your chutney is finishing cooking, mix your burger ingredients together in a bowl.
Make 4 burger patties and place burgers in a skillet under medium heat with 1-2 tablespoons of your choice of fat.
Cook on both sides for about 5-8 minutes or until cooked to preference.
Place chutney on top of burgers and consume!
recipe adapted from paleomg.com
1 beef tenderloin with Cowboy Rub
2 tbsp olive oil
1 Rotating Kitchen Starter Veggies - Primavera
1 tbsp dijon mustard
1 tbsp white wine vinegar
3 tbsp chicken broth
Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add 1 tbsp olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes until internal temprature has reached 120 degrees. Allow tenderloin to set for at least 10 minutes.
While the tenderloin is cooking,combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar in a small bowl and set aside.
Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir veggies about 5 minutes or until nearly tender. Add remaining chicken broth to skillet. Cook, covered, about 3 minutes or until vegetables are crisp-tender.
Stir in the mustard mixture; heat through.
Slice and serve steak, and enjoy with your primavera veggies!
Put 3/4 cup of Teriyaki sauce in a plastic ziploc bag with beef strips. Seal the bag and turn to coat. Refrigerate for at least one hour and up to one day to marinate. Drain and discard marinade.
In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the meantime, cook rice according to directions.
Add veggies to skillet and stir fry for 5-6 minutes. Return beef to the pan. Add an additional 1/2 cup of Teriyaki sauce to the skillet. Bring to a boil; cook and stir until thickened. Serve over rice. Serves 4.
Sprinkle approx. 1/3 of the cowboy rub on each side of the ribeye and rub in well.
Loosely cover ribeye with plastic wrap and let sit on counter for 15 min.
Meanwhile, prep & thinly slice the potatoes & onions
Preheat 2 frying pans on the stovetop with oil enough to cover the bottom of the pan
When oil is hot in both pans, add butter to each.
In one pan, spread the potatoes & onions and sprinkle with remaining 1/3 Cowboy Rub
Place the ribeye in the middle of the other pan
Flip ribeye every 2 minutes or so until it reaches desired doneness
Stir potatoes & onions every 1-2 minutes until they are soft and onions are translucent.
Serve together and enjoy!
A beautiful Vermont raised, simple dinner that can be prepped ahead of time and cooks up all day!
Order it today! - Our special Vermont raised Bottom Round Roast is only avialable for a limited time!
Vermont Raised Bottom Round Roast
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 cup dry red wine
2 cups beef broth
1 large onion, coarsely chopped
1 lb Lewis Creek Farm sweet carrots, coarsely chopped
1 lb Lewis Creek Farm Yukon Gold potaotes, diced
kosher salt & freshly ground black pepper
Place chopped onion, carrots and potatoes in bottom of crock pot. Season all sides of the roast liberally with the kosher salt and ground pepper. Place roast on top of onions, carrots, and potatoes, fat side down. Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast. Set crock pot to low and cook for 3 hours. After 3 hours, turn the roast onto one side and cook for 20 minutes. After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again. Cook for about 2 more hours (approximately 6 hours total). The roast is done when it shreds easily with a fork.
Just log in and add Mascarpone cheese, Green Mountain Smokehouse Sausage, and Monument Farms milk to your CSA delivery
or simply e-mail us and we'll do it for you.
1 lb. Green Mountain Smokehouse Sausage (we suggest the Lamb, Feta & Rosemary or Polish Kielbasa)
CSA Kale, deveined and chopped
CSA Nitty Gritty Grain Wapsie Cornmeal
4 cups Monument Farms whole milk
paprika, to taste
salt and pepper, to taste
Cut the sausage into silver dollar sized chunks.
In a medium non-stick skillet, cook sausage until nicely browned. Remove skillet from heat.
In a medium saucepan, heat the milk until scalding while stirring constantly.
Add the cornmeal in a slow steady stream and continue stirring for about five minutes, until smooth and creamy.
Stir in Mascarpone cheese until desired consistency is reached.
When Polenta is almost finished cooking, add kale to the skillet with sausage and cook over medium heat for 2-3 minutes.
Season to taste with salt, pepper and paprika.
Serve immediately and enjoy!
Mustard Crusted Beef Tenderloin with Arugula Salad
Pork Chops with Maple Glazed Brussel Sprouts
4 Pork Chops (about 2lbs)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup maple syrup
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups frozen Brussels sprouts, thawed
Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
Roasted Almond and Asiago Pesto Stuffed Tenderloin
VT Fresh Pasta Roasted Almond and Asiago Pesto
Norris Berry Farm Grape tomatoes
Cut the tenderloin into 2 pieces and use a meat tenderizer to even them out flat.
Sprinkle with salt and pepper, then spread an even, thin layer of pesto over the meat.
Slice the cherry tomatoes thinly and place them over the pesto.
Roll up each strip of tenderloin like a jelly roll, but not so tight that the pesto squeezes out.
Wrap with a thin string and cook at 275-degrees until desired doneness.
Serve with your favorite vegetables from our Produce Stand!
Champlain Orchard Macintosh Apples
dried fresh herbs
3 tablespoons brown sugar
2/3 cup real VT Maple Syrup
1 cup Champlain Orchards apple cider
Combine dried fresh herbs (such as rosemary, sage, thyme, etc.) with salt and pepper and rub over the pork loin.
Cook roast in 325-degree oven in a shallow roasting pan for 1 to 1.5 hours. Drain fat.
In a bowl, combine 4 apples, diced, with brown sugar and diced red onion. Spoon around the roast and cook for 1 more hour, until internal temperature is 145-degrees F.
Transfer the roast, apples and onion to a serving platter.
To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet.
Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
Slice the roast, and serve with gravy.
Risotto with Fall Harvest Veggies
Ready to Roast Veggie Combo
2 quarts Misty Knoll Chicken Stock
2 cups Arborio Rice
Dry white wine
Place Ready to Roast Veggie Combo in the oven with a drizzle of olive oil and sea salt. Cook for 20 minutes on 350 until soft
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the roasted veggies to the rice. Stir in Parmesan cheese, cook briefly until melted.
Chicken Teriyaki with Organic Red Potatoes