Southwest Chicken and Wild Rice Soup

Southwest Chicken and Wild Rice Soup

I first encountered a version of Southwest Chicken and Wild Rice Soup during my winter cookbook perusing. I found Alex Snodgrass’s The Comfortable Kitchen at our public library and was immediately drawn in by her beautiful photos and approachable recipes. I wanted to make her Creamy Cajun Chicken and Wild Rice soup, but I didn’t have…

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Asparagus, Bacon & Goat Cheese Salad

asparagus, bacon, goat cheese salad

Asparagus season comes but once a year, so we’re enjoying this Asparagus, Bacon & Goat Cheese Salad while we can! Paired with a striking dijon vinaigrette, this salad’s flavors will take you on a nuanced ride: fresh greens to roasted asparagus to smoky bacon to sweetish goat cheese to a punch of mustardiness-garlic spiciness. Yum!…

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Italian Lentil Soup

Italian lentil stew bright

This Italian Lentil Soup is so flavorful you can literally eat it for any meal: breakfast, lunch, snack, or dinner! What makes this soup so good (and good for you)? Years ago, when Dan was in graduate school at Taylor University, our friends the Cramers introduced us to red lentils, particularly in the dish Easy…

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Beef Stew

beef stew

Our beef stew is meant to bring comfort, nourishment, and so much flavor to your fall and winter table. We LOVE this beef stew, and we want you to love it too.  Tips for a Perfect Beef Stew Pre-salt. We salt our stew meat 24 hours before cooking time, thanks to the advice of Samin…

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Roasted Buttercup Squash Salad

roasted buttercup squash salad

I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: What do you do with a buttercup squash?  I didn’t know how to answer this, so I did some research and started playing.  Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. We…

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Apple Harvest Salad

apple harvest salad

As I introduce our new Apple Harvest Salad, I have to ask–Are you a kale lover or a kale skeptic? I tend to be a bit of both. Why? Because I only enjoy kale when it’s easy to eat! Sometimes the tough leaves and thick stems of full-size kale rule it out as a good…

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Caesar Salad

In my perception of the salad-creation world there are strict rules about what constitutes a Caesar salad, including a base of crispy romaine lettuce. Well, for our take on the Caesar, we’ll tell you right off the bat–we’re breaking that first rule, and we’re okay with it!  We’re using our fall salad mix as the…

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Creamy Potato Soup with Crispy Garlic

creamy potato soup

Moving into the fall season means embracing cozy, comforting dishes, like this Creamy Potato Soup with Crispy Garlic. We make our potato soup with Yukon Gold potatoes, but you can make this soup with any potato. Keep in mind that the color of your soup will change if you use, for instance, the Adirondack Blue variety. Also,…

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Stuffed Pepper Soup

We make soups for our farm kitchen based on what’s in season, and this Stuffed Pepper Soup works perfectly for a late summer seasonal soup. Our Stuffed Pepper Soup includes all kinds of homegrown garden goodness–green and colored bell peppers, tomatoes, garlic, and fresh herbs. Combined with grass-fed beef, our homemade beef stock, and a…

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Italian Beef

Italian beef

I’d never been a big Italian beef fan–until I tried this recipe, made by my sister-in-law Heather Oudman. The beef was flavorful and moist, delicious on a bed of greens or in a sandwich. Thankfully Heather was willing to share her recipe, which originally came from her grandmother. And now I’m sharing it with you!…

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