"Let food be thy medicine and medicine be thy food."       -Hippocrates

Below are some of our absolute favorite recipes.  Many of which are now regular highlights at our family mealtimes.  We invite you to explore them and hope that you will find much delight in bringing nourishing meals into your homes.

Slow Roasted Goat Tacos  

Even though we no longer offer goat meat, this is by far one of our favorite recipes. We've successfully used both lamb and pork in the recipe as well. Click on the name for a link to the recipe.  (We also substitute honey for the sugar called for in the recipe.)

Pork Bone Stock  

A friend and food genius created this recipe below for pork bone stock which she then uses in the Red Bean & Ham Stew below.  Thank you Tiffany Chinn!

Broil bones, flipping until all sides are browned.  Meanwhile, in a large stockpot (12qt) add the following:  

Water – 8qts

Onions – 2 medium chopped

Fresh ginger root – 5 inches chopped into one inch pieces (scrape skins off with spoon)

Mushrooms – optional 1-2 cups

Fresh thyme – 5 sprigs

Fresh Cilantro – handful

Lemons – juice of 2

Garlic – 5 cloves peeled and smashed

Salt & pepper

Bring to a boil then turn down and simmer all day or overnight.  If you simmer over night, make sure your water level starts at 10 quarts or so to allow for some evaporation.

Red Bean & Ham Stew

Red beans – 2 cups

Ham hocks – 2 or leftover ham bones

Olive oil – 1 TB

White onion – 1

Anaheim green chili’s – 2 diced

Poblano pepper – 1 diced

Salt & pepper to taste

Garlic – 3 cloves chopped

White wine or beer – 1 cup

Pork broth – enough to fill pot two inches past beans

Fresh thyme – 3 sprigs

Bay leaf – 1

For best results make the above pork bone broth a day in advance for use in this recipe. 

In a dutch oven, heat olive oil and add the white onion, anaheim chili’s. poblano peppers, salt & pepper and allow to sweat for afew minutes.  Add garlic and saute for 30 seconds.  Add white wine or beer and let cook for one minute.  Then add strained beans, ham hocks, 2 cups water, and pork broth.  Fill with enough pork broth to cover past the beans by two inches.  Add fresh thyme and bay leaf.  Bring to a boil then reduce heat to low and simmer for an hour and a half.  Check for salt & pepper during cooking and adjust as desired.   Serve over rice with hot sauce and fresh chopped cilantro.