Archive for the ‘Recipes’ Category

Tuesday, February 10th, 2015

 

 

Mini Meatloaf with Garlic and Chive Mash
Author: 
 
Parents, your kids are going to love these delicious little meat cups! My Mini Meatloaf have received a five star rating from all my kids so far. smile emoticon Make sure you head to the Market on Macleod this weekend to pick up some fresh ground beef and ground pork from our favorite farm - Sunworks Certified Organic & Free Range Farm! Enjoy! :))
Ingredients
  • 2 cups sunworks farms ground beef
  • 2 cups sunworks farms ground pork
  • 1 Tbsp ghee
  • 3 ½ tsp Italian spice mix
  • 2 yellow onions, small diced (about 1 ½ cups diced)
  • 3 cloves garlic, minced (2 Tbsp minced)
  • 4 heaping Tbsp organic tomato paste
  • 1 bunch parsley, minced (about 1 ½ cups minced)
  • 3 tsp celtic sea salt
  • 1 ½ tsp fresh cracked black pepper
  • 1 tsp paprika
  • Garlic and Chive Mash
  • 1 head cauliflower, chopped
  • 2 medium sweet potatoes, (white) diced (about 3 cups diced)
  • 1 small clove garlic
  • ½ - ¾ package organic coconut cream concentrate (depending on desired creaminess)
  • 1 bunch green onions, diced
  • ½ lemon, juiced
  • 1 tsp fresh cracked black pepper
  • 1 tsp celtic sea salt, or more to taste
Instructions
  1. Preheat oven to 350F
  2. Heat a large cast iron skillet and add ghee, onion and Italian Spice Mix. Saute until onions are translucent- about 7 min. Add garlic, tomato paste, parsley, and stir to combine. Remove from heat and set aside.
  3. In a large mixing bowl add beef and pork. Season with salt and pepper and add onion, spice and tomato mixture. Fold until combined, being very careful not to over mix.
  4. Line your muffin tin with XL parchment paper cups. Fill cups to the rim and bake for 25 min or until done.
  5. While the meat is cooking, prepare your mash.
  6. Add sweet potatoes and cauliflower to your steam basket and steam for 12 min or until vegetables are tender.
  7. Transfer to a food processor and add coconut cream, garlic, salt and pepper and process until smooth.
  8. Add green onions, and pulse until combined.
  9. Season with lemon juice and additional salt and pepper if desired.
  10. Once the meatloaf is done, remove meatloaf from muffin cups and transfer to a serving platter.
  11. Top with a generous helping of “mash” and garnish with diced green onion.
  12. Enjoy!

Friday, January 16th, 2015

 

 

Lamb Tangine
Author: 
 
Lamb Tangine
Ingredients
  • 4 lbs Sunworks Farms lamb stew meat
  • 1 Tbsp coconut oil
  • 1 pinch saffron
  • 2 Tbsp organic tomato paste (glass container or BPA free can)
  • 3 -4 inch piece ginger – pureed
  • 3 cloves garlic- pureed
  • 1 cup organic Thompson raisins
  • 1 ½ cups organic dried apricots
  • ¼ cup ras el hanout
  • 2 tsp fresh ground cinnamon
  • 1 leek, half moon sliced
  • 1 yellow onion, minced
  • 8 cups homemade chicken broth
  • 3 tsp celtic sea salt
  • 1 tsp fresh ground pepper
  • 2 white sweet potatoes, small diced
  • 4 parsnips, diced
  • 4 carrots, diced
  • 1 – 8 ounce package organic cherry tomatoes
  • 1 bunch parsley, divided into stalks and leaves
  • 1 lemon, juiced
  • salt, pepper and cinnamon to taste
Instructions
  1. heat a large soup pot and add coconut oil. Once pot is hot, add lamb and brown – about three min on each side (working in batches If necessary) Remove lamb from the pot and set aside.
  2. Add onion, leek, ras el hanout, saffron and cinnamon. Stir to combine.
  3. Spoon ½ cup of chicken broth into the vitamix and add ginger and garlic. Blend until pureed. Let the garlic sit for 10 min so the allicin can become active and resistant to heat.
  4. Place lamb back to your soup pot. Add salt, pepper, parsley stalks, chicken stock and tomato paste. Stir until combine.
  5. Add your ginger and garlic mixture and stir until fully incorporated into the broth.
  6. Bring to a simmer and cook for 3 hours or until lamb is soft.
  7. Add diced vegetables, cover and cook for 35-40 min or until vegetables are soft.
  8. Season with parsley leaves, lemon juice and additional salt and pepper if desired.
  9. Serve on top of cauliflower rice or serve alone with a side of freshly steamed vegetables. Enjoy!

Turkey Cooking Instructions

Thursday, December 18th, 2014

Turkey Cooking Instructions
 
Since the farm office will be closed over Christmas. We thought that we would post the turkey cooking instructions that we hand out to customers at the markets in case there were any questions. Our Turkeys are Orlopp Bronze turkeys. This is a Heritage Breed. It is a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds. The meat is a light caramel color and boasts a very rich flavour (since the feathers are dark on this breed...the pin feather holes on the bird may look like tiny ink spots) The white meat is not a pure white like other birds but a light caramel colour. Our birds will cook faster than a conventional bird. Store your bird in your fridge at a temperature below 4 C until you are ready to prepare and cook it.
Instructions
  1. Before you roast or stuff the turkey make sure that you have removed the plastic bag of organs that are in the cavity or neck of the bird.
  2. Cook your turkey covered until the last hour of cooking when you can cook it uncovered to brown the skin.
  3. Based on our experience a 15lb turkey cooks in 3 hours at 375F, a 20 lb turkey cooks in 4 hours at 375F. When it is done remove from the oven cover it loosely with foil and let it rest for 15-20 min so that the natural juices are locked in.
  4. There are many factors that can affect how fast your turkey cooks including your oven, pan, and preparation. One way to know if your turkey is cooked is to take the temperature of the bird in the thickest part of the thigh without touching the bone. The meat thermometer should read 170 F.

 

Wednesday, December 17th, 2014

Grass Fed Beef and Bacon Meatballs.
Author: 
 
Does it get any better than Sunworks Certified Organic & Free Range Farm Beef AND Bacon?? I don't think so... Here is a great recipe that your whole family will love! Grass Fed Beef and Bacon Meatballs.
Ingredients
  • 1 Tbsp ghee
  • 3 lbs Sunworks Farms grass fed beef
  • 10 slices Sunworks Farms bacon
  • 1 tsp celtic sea salt
  • 2 ½ tsp fresh ground cumin
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • ¼ cup cilantro, minced
  • 1 tsp fresh ground pepper 1.
Instructions
  1. Preheat oven to 350F 2. Heat a cast iron skillet and add ghee and onion. Saute for 5-7 min or until translucent. Add garlic and cumin and stir to combine. Add cilantro and remove from heat. 3. Add the bacon to the food processor and process until minced. 4. In a large mixing bowl combine beef, salt, pepper, onion and spice mixture and bacon. Fold to combine until fully incorporated. 5. Form meat into balls (about the size of a golf ball) and place on a baking tray lined with parchment paper. Bake for 20-22 min or until done.

 

Wednesday, December 17th, 2014

Fall Apart Herb Chuck Roast with Mashed Sweet Potatoes and Vegetable Gravy
Author: 
Cook time: 
Total time: 
 
Ingredients
  • 3 lb Sunworks Farms Chuck roast
  • 2 Tbsp ghee 2 Tbsp fresh sage, minced
  • 2 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • 2 tsp celtic sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 6 carrots, small diced
  • 4 stalks celery, small dice
  • 1 large yellow onion, small diced
  • 3 cloves garlic, cut into quarters
  • 1 bunch parsley, minced – divided ½ cup homemade chicken broth
  • 2 bay leaves
  • 1 cup filtered water
Instructions
  1. Preheat oven to 275F
  2. Pat your roast with a paper towel until dry. Combine sage, rosemary, paprika, thyme, salt and pepper and cover roast.
  3. Heat a large cast iron skillet and add 2 Tbsp of ghee the skillet. Brown roast on all sides- about 3 min per side.
  4. In a large roast pan add carrots, onion, celery, garlic , bay leaves and parsley. Cover with one cup of filtered water. Lay roast on top of your diced vegetables, cover with foil and bake for 6 hours @ 275F.
  5. When your roast is pull apart soft, remove from oven. Scoop out all your vegetables and transfer to a high -powered blender. Add chicken broth and half of the parsley. Puree until smooth and taste and adjust for seasonings.
  6. Pour vegetable gravy over roast, top with remaining parsley and serve over mashed sweet potatoes. Enjoy!

 

Tuesday, November 18th, 2014

Almond Butter, Jam and Banana Egg Sandwich
Author: 
 
Are you tired of the everyday ordinary scrambled eggs, poached eggs, hard boiled eggs or omelet? Here is a delicious way to spice up your egg routine! Make sure you head to the Farmers Market this weekend to pick up Sunworks Certified Organic & Free Range Farm eggs to make this delicious egg sandwich!
Ingredients
  • 3 sunworks farms eggs
  • 1 Tbsp ghee or coconut oil
  • 2 Tbsp almond milk
  • ¼ cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp pure vanilla
  • pinch sea salt
  • 1 organic banana , sliced
  • 2 Tbsp organic raw almond butter
  • 1 Tbsp organic sugar free jam
Instructions
  1. In a small bowl, combine eggs, nutmeg, cinnamon, vanilla, almond milk and salt. Whisk until combined.
  2. Heat a medium sized cast iron skillet and add ghee. Pour in egg mixture, making sure it covers the entire bottom of the skillet.
  3. Cook for 4-5 min or until eggs are done. Fold egg mixture in half and transfer to a serving plate.
  4. Spread almond butter and jam in the middle of the egg “sandwich”. Add sliced bananas.
  5. Fold together and sprinkle with additional cinnamon and nutmeg if desired.
  6. Enjoy!

 

Friday, October 10th, 2014

Asian Style Chicken Legs
Author: 
 
Chicken legs are by far my favourite part of the chicken. The delicious dark meat, crispy skin and rich meaty flavour beats the flavour of a chicken breast any day of the week. For the past couple of weeks I have really been into experimenting with Asian inspired culinary creations (thanks to nom nom paleo ) The fish sauce combined with the wheat free tamari creates such depth to the chicken. The best part about eating these delicious pieces of meat is knowing how incredibly nutrient dense your meal is. This anti-cancer marinate is full of potent antioxidants and anti-cancer compounds that come from the ginger, garlic, olive oil, onions, chives and parsley. I served this chicken dish with a red, green and Nappa cabbage salad topped with organic raisins and chives. Divine! :))
Ingredients
  • 6-8 sunworks farms chicken legs
  • 1 bunch green onions
  • 2 garlic cloves, minced
  • 2 ½ Tbsp fresh ginger, minced
  • 3 tablespoons apple cider vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp Certified Organic GMO free wheat free tamari
  • 1 Tbsp fish sauce
  • 2 tablespoons honey
  • ½ teaspoon toasted sesame oil
  • 2 teaspoons celtic sea salt
  • ¼ cup fresh parsley, minced
  • chives – for garnish
  • Freshly ground pepper to taste
Instructions
  1. Combine all marinade ingredients into a food processor and blend until smooth. Taste and adjust for seasoning.
  2. Wash and pat dry chicken
  3. Line a baking tray with parchment paper and lay chicken legs on tray. Pour marinade over top of the chicken, flipping the legs over to ensure the marinade covers all parts of the leg.
  4. Place in the fridge to marinate for 2 hours.
  5. Preheat oven to 350F and bake legs for 20 min. Flip and bake for an additional 20 min.
  6. Garnish with parsley and chives and serve

 

Friday, October 10th, 2014

Rosemary Lamb Shoulder Roast with Apricots and Caramelized Onion
Author: 
 
Ingredients
  • 2 lbs Sunworks Farms lamb shoulder roast
  • 2 ½ Tbsp fresh rosemary, minced – divided
  • 2 ½ Tbsp olive oil
  • 1 ½ tsp celtic sea salt
  • 1½ tsp freshly ground black pepper
  • 2 yellow onions, sliced
  • 20 organic dried apricots, sliced in ½
  • 1 cup homemade chicken bone broth (rosemary infused)
  • 1 bunch green onions
Instructions
  1. In a small bowl, combine rosemary, salt , pepper and olive oil and stir to combine.
  2. Rub lamb shoulder roast with rub, covering all sides.
  3. Wrap the roast tightly in parchment paper and in a sealed glass container and let sit overnight.
  4. Preheat oven to 325F
  5. Slice onion and apricots and lay on the bottom of a roasting pan. Sprinkle with rosemary. Add chicken broth to cover.
  6. Lay lamb on top of your onion/apricot mixture and roast for 4 ½ hours or until lamb can easily shred with a fork.
  7. Remove from oven and transfer to a serving platter. Pour apricot sauce on top of the roast and garnish with green onions and additional salt and pepper to taste

 

Friday, August 29th, 2014

Thai Green Curry with Pork Served with Tarragon and Shallot Cauliflower Rice
Author: 
 
Ingredients
  • Thai Green Curry Pork
  • Ingredients
  • 1 lbs sunworks farm pork stir-fry
  • 1 yellow onion
  • 1 tsp Celtic sea
  • 1 Tbsp coconut oil
  • 1 Tbsp Silk Road spice merchant Thai green curry powder
  • 1 can nature valley full fat coconut milk
  • 3 large carrots, small diced
  • 1 zucchini, small diced
  • 1 lime, juiced
  • 1 bunch cilantro, minced
  • 4 green onions, minced
  • Cauliflower rice
  • Ingredients
  • 2 heads organic cauliflower, pulsed into “rice”
  • 3 tbsp coconut oil
  • 1 yellow onion, minced
  • 1 Tbsp Silk Road spice shop tarragon/shallot blend
  • 1 tsp Celtic sea salt
  • Fresh ground pepper to taste
Instructions
  1. Procedure For Thai Green Curry with Pork
  2. Heat a large skillet and add coconut oil, onion, sea salt and pepper. Sauté union until translucent. Add pork and brown, about 3 min per side.
  3. In a small bowl add coconut milk and Thai green curry powder. Whisk until smooth.
  4. Pour coconut milk/curry powder over pork and cover. Cook for 10 min or until pork is cooked through.
  5. Add diced carrots, zucchini and green onion. Cook for an additional 5 min.
  6. Season with limejuice, cilantro and additional salt and pepper to taste.
  7. Procedure for Shallot Cauliflower Rice
  8. Heat a cast iron skillet to medium and add coconut oil, onion, sea salt, and tarragon/shallot spice blend. Sauté until onions are caramelized.
  9. Add cauliflower and stir to combine
  10. Cook for 5-7 min or until cauliflower is tender but not mushy.
  11. Season with lemon juice and additional salt and pepper to taste

 

Tuesday, July 22nd, 2014

Mexican Style Pulled Beef/Pork with Cumin Infused Cauliflower Rice and Poached Eggs
Author: 
Serves: 8
 
Ingredients
  • Pulled Meat Ingredients
  • 1.5 lbs Sunworks farms pork shoulder roast, cut into cubes
  • 1 lb Sunworks farms beef rump roast, cut into cubes
  • 2 Tbsp ghee
  • 8 cloves garlic
  • 2 ½ tsp celtic sea salt
  • 1 tsp smoked black pepper
  • 1 tsp paprika
  • 1 Tbsp dried oregano
  • 1 tsp red pepper flakes
  • 1 ½ Tbsp cumin, fresh ground
  • 3 fresh bay leaves
  • 3 Tbsp fresh oregano, divided
  • ¼ cup cilantro, minced
  • ¼ cup parsley, minced
  • 1 lime, juiced
  • 2 cups homemade beef or chicken bone broth
  • 1 bunch green onions, for garnish
  • Cumin Infused Cauliflower Rice Ingredients
  • 2 large heads organic cauliflower, pulsed into “rice”
  • 1 small yellow onion, small diced (about ¾ cup)
  • 2 Tbsp ghee
  • 2 cloves garlic, minced
  • 1 tsp celtic sea salt
  • ½ tsp fresh ground pepper
  • 2 tsp cumin, fresh ground
  • ¼ cup fresh dill, minced
  • ¼ cup fresh parsley, minced
  • ½ lemon, juiced
  • Poached eggs Ingredients
  • 8- 12 organic Sunworks farms free range eggs
  • 2 Tbsp raw apple cider vinegar
  • 4 cups filtered water
Instructions
  1. Procedure 1. In a large stew pot, add cubed meat and brown, about 3 min on each side. Remove from heat and place in a large bowl. Set aside. 2. Add ghee, onion, garlic spices and herbs. Saute for 2-3 min and add browned meat back to the pot. 3. Add chicken stock and cover. Lightly simmer for 4-6 hours or until completely tender – meat should shred easily with a fork. 4. When done, season with additional oregano, parsley, cilantro, limes and additional salt and pepper to taste. Set aside your meat while you prepare the cauliflower rice and poached eggs. Cauliflower Rice Procedure 1. In a large skillet add ghee and onion. Saute until onions are golden. Add cumin and garlic and stir to combine. 2. Add “rice” and cook on low for 5-7 min or until cauliflower is soft but not mushy. Stir in fresh dill and fresh parsley. 3. Season with lemon juice and additional salt and pepper to taste. Poached eggs Procedure 1. Add 4 cups of water to a small saucepan and add vinegar. Bring water to a simmer. 2. Crack your eggs into a small bowl, one or two at a time and slowly pour eggs into the water. 3. Cook for 3 min or until desired doneness. (I like mine runny) Assembly 1. Gather serving bowls and spoon cauliflower rice into the bottom, next add pulled meat and lastly place your poached egg on top. 2. Garnish with fresh green onions, salt and pepper and a squeeze of lemon or lime. Enjoy!