Butter, garlic and rosemary make this roasted rabbit and delicious treat!
Category: Chef Recipes
Roberta’s Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don’t have a smoker we recommend using this sauce on simple low and slow grilled ribs.
“As promised, I’ve included the delicious (best lamb I’ve ever tasted) recipe by Janet Fletcher, who is one of my heroes. I made this dish with your ground lamb processed for Tamarack Vermont Sheep Farm. I served the lamb and yogurt meatballs over egg noodles and went wild over the flavors.
Once you try these lamb hearts, you’ll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish….
This recipe for roasted heritage goose comes from Frank Reese himself. Frank raises our Heritage Turkeys and is considered the godfather of American heritage poultry.
Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!
So simple, so versatile – easily our favorite winter side dish.
Relatively inexpensive and packed with nutrients, they are a great way to support an independent farmer during the slow winter season. For this recipe we suggest any combination of potato, sweet potato, onion, leek, rutabaga, parsnip, beet, and sunchoke.
Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.
When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.
The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker.