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R E C I P E SFROM OUR FARM KITCHEN

Grain Free Greek Pizza

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We all love pizza, but this recipe takes pizza to a whole new level. Our Chef Kathy was inspired by Greek flavors to create this amazing (and simple) pie. It’s easy to whip up, especially since you don’t need to make the crust – we used Cappello’s grain free naked pizza crust for this recipe. Enjoy!

Grain Free Greek Pizza

INGREDIENTS:

  • 1 Cappello’s Grain Free Naked Pizza Crust
  • 1 free-range chicken breast
  • 1 tsp. Real Salt garlic salt
  • Kalamata olives (we used Mediterranean Organic brand)
  • 1/3 cup organic feta cheese
  • 1/2 pear, thinly sliced
  • 2 Tbs. Real Raw Honey
  • 1/4 lb fresh mozzarella
  • Fresh arugula

For the Tzatziki sauce:

  • 1 container (8 oz) organic Greek yogurt
  • 1 cucumber, seeded and peeled
  • 1 Tbs extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 2 tsp dried dill
  • 1 garlic clove
  • Real Salt and pepper to taste

METHOD:

  1. Place all ingredients for the tzatziki sauce in a blender and blend until smooth. Spread a thin layer on the crust.
  2. Butterfly the chicken breast and sprinkle with the garlic salt. Pan fry until cooked through, about 6 minutes. Remove from the pan and let it rest for 5 minutes, then chop into small cubes.
  3. Sprinkle the feta cheese, olives, and chicken on top of the sauce and the crust. Arrange the mozzarella slices and pear slices on top.
  4. Bake at 400 degrees for 12-18 minutes, or until the crust is golden on the edges and the cheese is bubbly. Remove from the oven, drizzle with honey, and top with arugula. Serve immediately.

Orange Cranberry Bread Pudding

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Don’t you love Christmas traditions? Handmade stockings, new pajamas on Christmas Eve, or a special Christmas morning breakfast all make this season feel even more magical. If you’re looking for a delicious and festive recipe to make on Christmas morning, look no further! Our Chef Kathy has taken our favorite Abigail’s Oven dutch oven sourdough and turned it into an amazing bread pudding worthy of the most magical day of the year.

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Orange Cranberry Bread Pudding

Note: this recipe requires refrigeration overnight, so plan ahead!

Ingredients:

  • 1 loaf Abigail’s Oven Cinnamon Swirl sourdough bread
  • 4 pastured Farm Eggs
  • 5 cups Real Raw Milk
  • 1 cup organic heavy cream
  • 1/4 cup organic maple syrup
  • 1 tsp Real Salt
  • Zest of 2 oranges
  • 1 1/2 cup fresh or frozen cranberries

For the whipped honey glaze:

  • 1/3 cup real raw honey
  • a pinch of Real Salt
  • a pinch of powdered vanilla bean (or a dash of vanilla extract)

Method:

  1. Dice bread into large cubes and place on a baking sheet. Place in the oven at 200 degrees for 15 minutes. Let cool.
  2. In a large bowl, whisk eggs then add milk, cream, maple syrup, salt, and zest of 1 orange. Whisk until mixed thoroughly and then add bread cubes. Cover with plastic wrap and refrigerate overnight.
  3. In the morning, preheat your oven to 325. Add the cranberries to the bread mixture and carefully incorporate. Pour the mixture into a buttered baking dish. Bake 30-45 minutes until dark brown on top.
  4. Meanwhile, make the whipped honey glaze: gently melt the raw honey in a saucepan, then place in the bowl of a stand mixer. Add the salt and vanilla. Using the whisk attachment, whip on high for 8 minutes. Drizzle on top of the bread pudding and enjoy!

Gluten Free Cornbread & Sage Stuffing

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This dish has all the delicious flavor of classic Thanksgiving stuffing without the gluten. Our Cornbread & Sage stuffing features our Real Raw Milk, Raw Honey, Farm Eggs, and of course, Real Salt! Even those without a gluten allergy will love this stuffing. Enjoy!

Cornbread & Sage Stuffing

For the cornbread:

  • 1 cup yellow cornmeal
  • 1/2 cup gluten free flour of choice
  • 3/4 tsp Real Salt
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 2 Farm Eggs
  • 1 cup Kalona Buttermilk
  • 1/2 cup Real Raw Milk
  • 1 Tbs Real Raw Honey
  • 2-3 Tbs lard

For the stuffing:

  • 1 cup fresh corn from the cob
  • 2 Tbs extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • Real Salt to taste
  • 4 stalks celery, cut in a small dice
  • 4 garlic cloves, minced
  • 2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1/2 cup chopped fresh parsley
  • a double batch of cornbread
  • black pepper to taste
  • 1/2 cup raw milk, or as necessary, for moistening
  • 4 tbs unsalted butter

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Method:

  1. Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  2. Place the cornmeal in a bowl and sift in the flour, salt, baking powder, and baking soda. Stir the mixture with a spoon or whisk to combine. In a separate bowl, beat together the eggs, buttermilk, Raw Milk, and honey. Whisk the cornmeal mixture into the liquid mixture. Be careful to not overwork the batter.
  3. Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  4. Quickly scrape all the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm. Reduce the oven temperature to 325 degrees.
  5. Heat the olive oil over medium heat in a large, heavy  nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 tsp Real Salt, the celery, and the corn. Cook together for another few minutes, until the onion is tender. Add the garlic and stir until fragrant, about 1 minute. Meanwhile, cut the cornbread into bite-sized pieces. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  6. Transfer to a buttered 2-quart baking dish. Dot the top with butter. Cover with aluminum foil and heat through for 30 minutes.

Grain Free Almond Apple Pie

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This allergen-friendly pie is a delicious twist on the classic apple pie – the additions of an almond flour crust and a thin layer of frangipane at the bottom give it a deliciously nutty flavor. The crust is buttery and crisp – no one will be able to tell it’s grain free! This pie will be a perfect dessert to have at your Thanksgiving table. Enjoy!

Grain Free Almond Apple Pie

For the almond flour pie crust:

  • 1 cup almond flour
  • 1 cup arrowroot or tapioca powder
  • 1/4 tsp Real Salt
  • 4 Tbs cold butter
  • 1 egg

For the frangipane:

  • 1 cup almond flour
  • 1/4 cup coconut palm sugar
  • pinch of Real Salt
  • 4 Tbs butter, softened
  • 1 egg

For the filling:

  • 5-6 apples, peeled, cored, and halved
  • 1/4 cup coconut palm sugar
  • 4 Tbs butter

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Method:

  1. Preheat the oven to 350 degrees. In a medium mixing bowl, whisk the almond flour, arrowroot, and salt. Cut in the butter using your fingers until pea-sized crumbs form. Crack the egg in the middle of the mixture and stir using a fork. Knead a few times until the mixture forms a ball. If the dough seems dry, add cold water a teaspoon at a time until it comes together. Wrap the dough and chill in the fridge 1-2 hours or in the freezer for 20 minutes.
  2. Roll the dough out on a sheet of parchment and flip onto a pie plate. Flute the edges and poke the bottom of the crust a few times with a fork. Pre-bake the pie crust for 10 minutes.
  3. Next, make the frangipane. Combine the almond flour, sugar, butter, salt, and egg in the bowl of a stand mixer and mix until it comes together and is smooth.
  4. Slice the apples using a food processor. When the crust is done pre-baking, spread the frangipane on the bottom. Fan the apple slices on top, then sprinkle with the 1/4 cup coconut sugar and the 4 Tbs butter (cubed). Bake for an hour or until golden brown.

Sourdough Stuffing with Kale and Dates

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stuffing

Classic Thanksgiving stuffing has been given the Redmond Farms treatment with this recipe, which features Abigail’s Oven sourdough bread, our own Redmond Heritage Farms country sausage, and our house-made bone broth. Stuffing has never been this good (or this nourishing)!

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Sourdough Stuffing with Kale and Dates

Serves 8.

Ingredients:

  • 1/2 loaf of Abigail’s Oven country sourdough bread
  • 10 Tbs extra-virgin olive oil
  • 1 lb Redmond Heritage Farms country sausage
  • 2 cups diced yellow onion
  • 1 tsp dried rosemary
  • 2 tsp dried thyme leaves
  • 1 tsp Real Salt, plus more to taste
  • black pepper to taste
  • 2 large (or 3 small) bunches of kale, tough rib stems removed and roughly chopped
  • 16 Medjool dates, pits removed, chopped
  • 2 cups Redmond Heritage Farms chicken bone broth
  • 4 Tbs Kerrygold butter
  • 3/4 cup raw walnuts, roughly chopped (hazelnuts or pecans would work as well)
  • 4 stalks celery, diced

Method:

  1. Heat the oven to 200 degrees. Cut the sourdough bread into bite-size croutons, leaving the crust on. Spread evenly across a cookie sheet lined with parchment paper and place in the warm oven until dried out and crunchy, about 20 minutes. Let cook for a few minutes and then transfer to a large bowl. Increase the oven temperature to 400 degrees.
  2. Heat a large pot or dutch oven to medium-high heat. Add 2 Tbs olive oil and crumble the sausage into the pan. Sauté, breaking up the sausage with a wooden spoon, until browned and just cooked through, 5-7 minutes. Transfer the sausage to the bowl with the croutons using a slotted spoon.
  3. Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, rosemary, and thyme. Season with a generous pinch of Real Salt and black pepper. Cook 2-3 minutes, then add the celery and cook a few minutes more, stirring often, until the onion is soft and starting to color.
  4. Add the kale and the remaining 2 tablespoons olive oil to the pot. Stir the greens to coat them in oil and mix them with the onions and celery. Season with more salt and pepper and cook until the kale is wilted. Add the bone broth and butter and bring to a simmer. Transfer to the bowl with the croutons and sausage. Add the dates and stir well to combine, ensuring the bread is evenly soaked with the broth mixture. Add the walnuts and toss gently to combine. Transfer to a baking dish, cover, and place in the 400-degree oven and bake about 10 minutes. Uncover the dish and bake a few minutes more to crisp the top.

Spiced Apple-Orange Cranberry Sauce

By | Thanksgiving | No Comments

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This cranberry sauce is our very favorite – rich in spiced fruit flavor, with NO refined white sugar. This sauce is lightly sweetened with coconut sugar and a bit of raw honey, ensuring that the fruit is the star of the show. Try it with your turkey and stuffing this year!

Spiced Apple-Orange Cranberry Sauce

Ingredients:

  • 1/2 orange
  • 2 cups filtered water
  • 1 tart apple
  • 3 cups fresh cranberries
  • 1/2 cup coconut sugar
  • 2 Tbs raw honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Method:

  1. Juice the orange and set the juice aside. Remove the membrane from the rind of the orange, then dice the rind. In a saucepan over high heat, combine the rind and the water. Bring to a boil, then cook for 10 minutes. Drain, and set the rind aside.
  2. Peel, core, and dice the apple into 1/2 inch pieces. Sort the cranberries, making sure to remove and discard any soft ones. Add the apple and cranberries to the saucepan along with the orange juice, orange rind, coconut sugar, honey, cinnamon, and cloves. Bring to a boil over high heat, then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce has thickened and the apples are tender and the cranberries have burst, 10-15 minutes.
  3. Transfer the sauce to a bowl and cool for 1 hour before serving. Enjoy!

Rustic Green Bean Casserole

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Believe it or not, Thanksgiving is right around the corner! And if you’re crazy about good food like we are, you’ve probably been planning your menu since July. We love the Thanksgiving classics: stuffing, cranberry sauce, pumpkin pie, and of course, green bean casserole. But many of these dishes are traditionally made with ingredients that we don’t love. Enter our Chef Kathy, who took the classic green bean casserole and majorly improved it by using healthy, fresh, farm ingredients.

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Rustic Green Bean Casserole

from the Redmond Heritage Farms Kitchen

Ingredients:

  • 3 slices Beeler’s bacon, thinly sliced
  • 1/4 lb fresh mushrooms
  • 1 1/2 lb fresh green beans
  • 1 container Pacific brand cream of mushroom soup (only 8 ingredients, made with creme fraiche!)
  • 1/2 shallot, thinly sliced
  • 1 cup Redmond Heritage Farms chicken bone broth
  • 3 cloves garlic, minced
  • 2 boxes Awesome Foods brand red onion rings
  • 4 sprigs fresh thyme
  • 2 Tbs grass-fed butter (we love Kerrygold brand!)
  • 2 Tbs organic sour cream
  • 1/3 cup Straus organic whipping cream
  • 1/2 tsp black pepper
  • Real Salt to taste

Method:

  1. Preheat the oven to 350 degrees. In a large saucepan, render the bacon and set aside. Add the butter to the pan and melt. Add the shallots and garlic and sweat them in the butter. Add the thyme and black pepper and stir. Add the mushrooms and cook until soft, then add the chicken bone broth to deglaze the pan.
  2. Add green beans and cover. Cook 2-5 minutes or until they are soft.
  3. In a separate bowl, mix cream of mushroom, cream, and sour cream. Pour onto green beans and cook until bubbling. Pour into a baking dish and cook until golden brown and bubbling, about 15 minutes. Raise the oven temperature to 425 degrees. Remove the pan from the oven and add the onions around the edge of the dish and place back in the oven for 5-10 minutes or until the onions are browned and crispy. Enjoy!

Simple Plum Cake

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Plum season is upon us, and there are few things we love more than cooking and baking with the seasons. Using the freshest ingredients Mother Nature has to offer at their peak ripeness really makes a dish special, and this simple Plum Cake is no exception. Equal parts sweet, tart, and creamy, there is something in this cake that everyone will love.

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Simple Plum Cake

From the Redmond Heritage Farm Kitchen

Ingredients:

  • 1/2 cup of grass-fed butter, cubed
  • 1 cup flour of choice
  • 1 1/4 cup organic unrefined cane sugar, divided
  • 1 tsp baking powder
  • 2 large pastured eggs
  • 5-6 fresh plums
  • 1 quart Straus whipping cream
  • 1/3 cup powdered sugar

Method:

  1. Preheat the oven to 350 degrees. Butter and dust with flour a 9-inch round spring form cake pan and set aside. In the bowl of a stand mixer, combine 1 cup of the sugar and the butter. Slowly beat to blend and then increase the speed to high until well mixed, about 3 minutes. Add the eggs, one at a time, and mix until incorporated. Add the flour and baking powder and mix in slowly, then beat on high for 2 minutes or until it becomes a stiff batter.
  2. Pour the batter into the prepared pan and arrange 2-3 sliced plums on top of the batter. Bake on the center rack of your oven until cake just begins to pull from the pan rim, 55 to 60 minutes. Cool for 10-15 minutes, then remove the cake from the pan.
  3. While the cake is baking, slice the remaining plums and place with remaining sugar in a small saucepan with 1/4 cup water. Heat until the fruit is soft and the mixture thickens, about 5 minutes. Remove from the stove and cool completely.
  4. Meanwhile, whip the cream until stiff peaks form. Carefully fold fruit mixture into the whipped cream. Cut the cooled cake in half horizontally and spread the whipping cream onto the bottom layer. Top with the top half of cake and sprinkle lightly with powdered sugar. Enjoy!