Tag Archives: Organic Black Pepper

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

Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts

Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.

Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • bowlful of baby spinach or romaine lettuce
  • 1 ripe pear sliced
  • 1 cup roasted beet diced or if you prefer, 1/3pomegranate seeds adds festive color
  • 2 oz Gorgonzola
  • spiced toasted walnuts
  • 2 tbsp extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • organic ground black peppercorns

Instructions

  1. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
  2. Sprinkle with beets or pomegranate seeds.
  3. Shake up remaining ingredients in glass jar and refrigerate until ready to serve.
  4. Toss greens with dressing and grind pepper over bowl.

Southwestern Salsa (aka Cowboy Caviar)

Southwestern Salsa (aka Cowboy Caviar)

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 avocados diced
  • 1 tomato diced
  • 11 oz corn one can drained, and cut to dice size
  • 15 oz black-eyed peas one can drainded and rinsed
  • 2/3 cup cilantro chopped
  • 6 green onions chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp organic ground cumin
  • 3/4 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns
  • 1 tsp lemon juice

Instructions

  1. Combine all ingredients in a bowl.
  2. Serve with tortilla chips.
  3. (Plan to make within a couple hours of serving. Really only good for one day.)

Chicken with Olives, Mushrooms and Chili Oil

Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Chicken with Olives, Mushrooms and Chili Oil

Course Main
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 -6

Ingredients

Chili Oil

  • 1/2 cup olive oil
  • 2 tsp organic red pepper flakes

Chicken with Olives and Mushrooms

  • 6 chicken thighs
  • 2 tsp organic Ginger·Mustard rub
  • fine sea salt
  • organic ground black peppercorns
  • 2 cups sliced mushrooms
  • 1 small red bell pepper sliced into thin strips
  • 2 cloves garlic minced
  • 1/2 cup black kalamata and green olives
  • 1/4 cup capers
  • 1/2 cup fresh parsley chopped
  • 1 cup dry white wine

Instructions

  1. Directions
  2. The night before (preferably)
  3. Stir 2 teaspoons of Poultry Rub into 2 Tablespoons of olive oil/
  4. Wash and remove skin from chicken thighs. Dry and coat with above mixture.
  5. Cover and leave in the refrigerator.
  6. In glass jar, stir 2 teaspoons red pepper flakes into 1/2 cup olive oil and let infuse overnight.
  7. Ready to Go
  8. Heat chili infused olive oil in large skillet.
  9. Brown chicken on each side, about 5-7 minutes.
  10. Remove chicken to plate.
  11. Add mushrooms and peppers and saute for 5 minutes.
  12. Add garlic and and stir for a few more minutes.
  13. Add olives and parsley and continue to stir for a few more minutes.
  14. Return chicken to sautee pan.
  15. Add white wine, brined black peppers and bring to boil.
  16. Simmer covered for about 20 minutes, turning chicken over occasionally, until chicken it done throughout.
  17. Plate chicken and spoon sauce on top. Serve with side of linguini.

Curried Chicken Soup

 

Curried Chicken Soup

Care to Curry? With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe. It is a meal in a bowl - veggies, carbs, and protein all in one pot. If you need more kick, add more cayenne. Serves 4 as an entree and six as a side.
Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil divided
  • 3/4 cup onion minced
  • 3/4 cup carrot minced
  • 3/4 cup celery minced
  • 2 cloves garlic
  • 14 oz can cannellini beans white kidney
  • 4 cups chicken stock divided
  • 1 lb boneless skinless chicken breasts chopped into small pieces
  • 1 1/2 tsps organic curry powder
  • 1/2 tsp organic ground cayenne
  • 1/3 cup peanut butter
  • 1/3 cup coconut milk I just freeze the rest of the cansmall baggies
  • 1 cup raw egg noodles broken
  • 6 oz of fresh spinach leaves
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 1 tsp organic ground black peppercorns

Instructions

  1. Sautee onions, celery, and carrot in 1 Tablespoon olive oil for 5 minutes
  2. Puree sauteed vegetables with 2 cups chicken stock and 1/2 can of cannellini beans in blender until smooth.
  3. Sautee chicken in 1 Tablespoon olive oil over medium heat for 2 minutes, add curry powder and cayenne and cook for 2 more minutes.
  4. Add pureed vegetables to chicken. Add peanut butter, and cream of coconut and bring to a boil. Add egg noodles and boil for 5 minutes. Add rest of cannellini beans, reduce heat and simmer for 3 more minutes. Add lime juice, cilantro, spinach an black pepper just before serving.
  5. Nutrition Info/Serving (4 servings total): Calories 517, Fat 24 grams (Saturated 7, Polyunsaturated 4, Monounsaturated 11), Cholesterol 54 mg, Sodium 801 mg, Total Carbohydrate 47 g, Dietary Fiber 15g, Sugar 3g, Protein 35g