Tag: recipe


Spicy Chicharrones Guisados

Spicy Chicharrones Guisados

Our good friend Mary O’Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta.

The perfect recipe for anyone who likes a little spicy kick!

Roberta's Pizza Ribs

Roberta’s Style Ribs

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.

Lamb Meatballs, Janet Fletcher

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter

“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.

Grilled Lamb Hearts with Onion Relish

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….

Roasted Root Veggies

Roasted Root Veggies

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.

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