R E C I P E SFROM OUR FARM KITCHEN

This easy, healthy pizza crust alternative is crispy & chewy perfection.

Grain Free Pizza Crust

• 1 cup arrowroot starch
• 1/2 tsp Real Salt
• 1/3 cup avocado oil
• 1/3 cup water
• 1 Tbs apple cider vinegar
• a dash of garlic powder
• 1 egg
• 1/3 cup coconut flour
• 1 tsp Italian seasoning

Preheat oven to 450 degrees. Mix the arrowroot and salt in a medium mixing bowl; set aside. Place the oil, water, garlic powder, and apple cider vinegar in a saucepan; heat over medium-high heat.  Once the oil/water mixture barely starts to boil, remove from heat and pour over the arrowroot mixture and stir to combine. Let sit to cool for about 3 minutes, then add the egg and stir. Add the coconut flour and seasoning and stir/knead until the dough is combined. Roll out into a circle and bake on a pizza pan for 15 minutes. Remove from the oven and add your desired pizza toppings, then return to the oven and bake an additional 5 minutes or until cheese is melted and bubbly. Enjoy!

You can make delicious, nutrient-dense bone broth in a fraction of the time using an Instant Pot! Here’s how:

Ingredients:

• 1 chicken carcass
• 3 carrots, roughly chopped (no need to peel them!)
• 1 yellow onion, roughly chopped
• 3 stalks of celery, roughly chopped
• 1 head of garlic, cloves peeled and smashed
• 1 Tbs apple cider vinegar
• filtered water

Place carcass, vegetables, and apple cider vinegar in the Instant Pot. Add enough water to cover the carcass. Put the lid on and make sure the valve is set at “sealing.” Push the Soup/Broth button and bring the time up to 120 minutes. When the time is up, turn the valve to “venting” to release the steam, remove the lid, and let cool slightly before straining through a fine mesh sieve. Enjoy!

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.

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.

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!

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)!

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.