The Sunworks Blog


Herb Italian Wedding Meatball Soup
  • For the soup…
  • 2 Tbsp coconut oil
  • 1 –cup fresh basil, chiffinade
  • 1 cup fresh parsley- chiffinade
  • ¼ cup fresh dill, minced
  • 2 Tbsp fresh thyme, minced
  • 1 tsp paprika
  • ¼ tsp cayenne (optional)
  • 2 cups navy beans, soaked overnight and cooked in kombu
  • 1 piece kombu
  • 4 leeks, half moon sliced
  • 4 celery sticks, half moon sliced
  • 4 carrots, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp celtic sea salt
  • 6-8 cups homemade chicken stock
  • 1 bunch kale, de-stemmed and chiffinade
  • 1 bunch collard greens, de-stemmed and chiffinade
  • ½ lemon, juiced
  • For the meatballs…
  • 2 lbs Sunworks Farms Organic Free Range ground bison
  • 1 ½ celtic sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Sunworks Farms Organic Free Range eggs
  • ¼ cup parsley, minced
  1. Fill a soup pot with water and add soaked navy beans and kombu. Cook for 45 min to 1 hour or until beans are tender but not mushy. Drain water and remove kombu. Set beans aside.
  2. Melt the coconut oil in a soup pot over medium heat.
  3. Add the onion, celery and carrots then stir for two minutes. Next add the garlic, herbs, spices and salt -stir to combine.
  4. Add the navy beans and chicken broth and bring broth to a simmer.
  5. Form the meat into 1 inch balls and drop them into the soup.
  6. Let the soup mixture simmer uncovered for 20-30 minutes until the meatballs are cooked and flavors have combine. Tear the cleaned kale and collards from the hard stem and chiffinade- add to the pot.
  7. Season with fresh lemon juice and parsley.
  8. Serve and enjoy!


Oriental Wings
This is my favourite wing recipe as it is extremely simple to prepare and tastes delicious. I have made this recipe so many times that I do not measure the garlic and ginger any more so feel free to add more if you like garlic or ginger, it still tastes great with lots of the spices.
  • Approx. 3 lbs split tip less chicken wings
  • 1 cup Braggs Soy Sauce
  • ½ cup Water
  • ½ cup Brown Sugar
  • ¼tsp Garlic Powder
  • ¼tsp Ginger
  1. Pre heat oven to 325F
  2. Place wings in a single layer in a large roasting pan or glass cake pan.
  3. Mix soy sauce, water, brown sugar, garlic and ginger in a separate bowl. Pour sauce over chicken wings. Place in oven uncovered and cook for 1½ to 2 hours until wings are tender. Turn chicken pieces after3/4 of an hour.

Serves: 4
This is one of our favourites. It works well with pork as well – chops or ribs. You can also grill the wings first; then pour the sauce over and bake to finish.
  • 2 tablespoons sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground chipotle chile powder (optional)
  • 2 pounds Sunworks Farm chicken wings
  • SAUCE:
  • ¾ cup cranberry sauce
  • ½ cup maple syrup
  • ¼ cup cranberry juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange liqueur
  • Salt and pepper, to taste
  1. Preheat oven to 425°F.
  2. Mix spice rub ingredients together, then toss with chicken wings in a Ziploc bag to coat. Bake the wings on a shallow baking pan for 10 to 15 minutes or until the skin starts to get crisp. Whisk together sauce ingredients in a small pot over medium heat until the cranberry sauce melts and the sauce is smooth. Pour sauce over wings and toss them to evenly coat; turn oven down to 350°F and continue baking until wings are cooked through, approximately 20 minutes.
  3. For more information on their cook book go to their website at


Saffron Rice with Beef and Chicken Liver
Serves: 4
If you’re not sure how to incorporate Sunworks Certified Organic & Free Range Farm chicken liver into your diet- her’s a great recipe to get you started! Enjoy!
  • 1 Tbsp ghee
  • 1 head organic cauliflower
  • 1 tsp celtic sea salt
  • 1 white sweet potato, peeled, small diced and steamed
  • 3 ounces sunworks farms chicken liver minced
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • pinch saffron threads
  • 1 bunch parsley
  • 1 pound organic sunworks farms ground beef
  • 1 lemon, juiced
  1. Heat a large skillet and add ground beef and brown- about 5 min. Remove from skillet and set aside.
  2. Add ghee , onion and saffron. Saute until translucent. Add garlic and chicken liver and stir to combine.
  3. Add cauliflower, ground beef and cook for 5 min or until cauliflower is done. Stir in parsley and season with lemon juice. Enjoy!


Sunworks Farm Chicken Sausage wrapped in Nori Sheets
Serves: 1-2
Sunworks farms chicken sausage wrapped in Nori sheets with avocado, steamed kale, fresh basil and smoked black pepper. If you’re on the Paleoithic Diet and you’re missing wraps- this recipe is especially for you!
  • 4 nori sheets
  • 1 package sunworks farms chicken salami
  • 1 hass avocado
  • 6 stems green kale, steamed
  • 1 package fresh basil
  • ½ tsp smoked black pepper
  • celtic sea salt to taste
  1. Place two nori sheets on a cutting board and lay steamed kale, chicken salami, avocado slices and fresh basil. Sprinkle with smoked pepper and sea salt. Roll up and enjoy!!
  2. Source- Jinger Healing Foods