Category Archives: Main

Easter Egg Recipes

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Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast

Turkey in Almond Mole

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole

Course Main
Cuisine Mexican

Ingredients

  • 3 lbs turkey breast or thighs
  • 2 dried ancho chiles
  • 1/4 cup canola oil
  • 1 dried red chile hot
  • 1 onion peeled and chopped
  • 1 cup almonds blanched
  • fine sea salt
  • 1/2 tsp organic ground black pepper
  • 5 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 3 cups Tomatoes peeled and chopped (about 3 cups)
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic ground cloves
  • 1 tbsp red wine vinegar
  • 2 cups chicken stock
  • 1/4 cup sesame seeds as needed
  • tortillas

Instructions

  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.

Grilled Chicken Kebabs

Chicken kebabs made with Smith & Truslow organic herbs and spices —accompanied by a Greek salad and orzo with feta and bell peppers , for a truly Mediterranean flair.

Grilled Chicken Kebabs

Course Lunch, Main
Cuisine Greek, Middle Eastern
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1-1/2 lbs chicken breasts cut into 1-inch pieces
  • 4 tbsp olive oil extra virgin
  • 4 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 1 tsp mint fresh
  • 1 tsp organic oregano dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black pepper
  • 2 tbsp lemon juice fresh squeezed
  • 1/4 cups mint fresh
  • 1 red onion chopped
  • 8-10 wooden skewers

Instructions

  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or ιδού!)

Butterflied Leg of Lamb with Herbs

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

Butterflied Leg of Lamb with Herbs

Course Main
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 556 kcal

Ingredients

  • 3 lbs boneless American lamb leg butterflied
  • 1/2 cup olive oil
  • 1 tbsp organic basil dried
  • 1 tbsp organic oregano dried
  • 1 clove garlic minced
  • 1 tsp organic ground black pepper

Instructions

  1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
  2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
  3. Baste occasionally with remaining herbed olive oil.
  4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

Recipe Notes

Grilled Lamb Loin Chops with Fennel

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

Grilled Lamb Loin Chops with Fennel

Course Main
Cuisine Italian, Mediterranean
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Calories 346 kcal

Ingredients

  • 1 tbsp organic fennel seeds
  • 1 tsp organic garlic sea salt
  • 1 tsp organic black peppercorns coarsely ground
  • 2 tsp olive oil
  • 8 lamb loin chops 1-1/4" thick
  • 1 large red onion cut into 1/2" thick slices

Instructions

  1. Directions:
  2. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
  3. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
  4. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
  5. Make grilled onions into rings and top with lamb chops.
  6. Nutrition per serving: 447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.
  7. Recipe and photo provided by the

Recipe Notes