Category: Recipes
Simple, delicious ways to cook pasture-raised meat. Find weeknight meals, batch-cooking ideas, broths, roasts, and seasonal dishes that highlight beef, pork, chicken, lamb, and pantry goods from the farm.
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Simple Roast Whole Chicken Recipe
A great roast chicken needs dry skin, even heat, and time to rest. When the bird is well raised, the flavour is already there. Salt, heat, and restraint do the rest. This method is designed for pasture-raised, organic chickens like those from Fresh Valley Farms. It prioritizes crisp skin, juicy meat, and reliable results. Pasture-raised birds have better fat distribution, firmer texture, and deeper flavor. When the animal is raised well, the cooking can stay simple. A roast chicken like this does not need embellishment. It just needs respect. No basting. No marinades. No trussing. Just good technique. Many of…
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Grilled Steak Fajitas
Who likes fajitas? WE like fajitas! A quick and easy (and nutritious… and FUN) meal for all ages.A little bit of marinade, a little bit of grilling, and a little bit of chopping and there you have it. FAJITAS! Best steak to use While you can use any of our steaks, skirt steak is one of the best choices for fajitas. It has lots of flavour and stays juicy when cooked hot and fast. Other good options are hanger steak or flank steak. Steak marinade Ingredients Fajita Ingredients Optional extra seasoning for the veggies Step 1: Marinate the steak In…
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Annelise’s Pie Crust Recipe
This crust comes out tender and flaky every time. It works for sweet pies and savoury pies, and it is very easy to make. Ingredients Steps Add the flour and lard to a food processor. Pulse a few times until the mix looks mealy. Stop before it turns smooth to keep the crust flaky. Add about 100 ml of the ice water and pulse again. Tip the dough onto the counter. Add the rest of the water a little at a time until the dough just holds together. Split the dough into balls for your crusts. Two balls will make…
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How to Cook a Grass-Fed Steak in the Oven
Cooking perfect steak in the kitchen starts in the oven, not on the stove. Here is a clear, step-by-step way to cook a grass-fed steak in the oven so it turns out tender, juicy, and full of flavor every time. Why grass-fed steak feels “tricky” Grass-fed beef is usually leaner than grain-finished beef. That lean meat can feel chewy if it is cooked too hot or too fast. Raised well though, grass-fed beef is amazing. When cattle eat diverse pasture and good forage, the meat has Grain-finished beef tends to be fattier, but the fat is different. Grass-fed beef usually…
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Simple Holiday Roast Turkey Recipe
Fresh Valley Farms turkeys are slow-grown, pasture-raised, and full of real flavor. That means they cook differently than supermarket birds. They deserve a method that protects the breast meat, fully cooks the legs, and lets the natural taste shine. A great turkey does not need tricks. It needs time, salt, and steady heat. This method focuses on even cooking, juicy breast meat, and properly rendered skin. This recipe is inspired by the work of J. Kenji López-Alt, whose approach focuses on food science, temperature control, and simple techniques that work in home kitchens. Most dry turkeys fail for one reason.…
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Beef Bolognese Pasta
I’m not sure if you’ve heard…there’s ALOT of talk about organ meats lately. I know what you’re thinking, maybe you’re even screwing your nose up at the thought of just the taste! However, if you’re looking for a way to include a highly nutrient dense food to your supper…read on! I am sharing with you my absolute favorite way to cook up our Butchers Blend. This is our blend of ground beef mixed with 20% organ meats. If you happen to give it a try I’m convinced that even the pickiest of eaters will not be able to detect a…
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How to Cook Grass Fed Beef
Grass fed beef has not always had the best reputation. It is typically leaner than grain finished beef, and, if not managed properly, can result in a chewier end-product. But that is only if it is not managed properly. If beef cattle are raised on a regenerative and rotational grazing system that is meeting their needs for pasture and forage, then the results are unparalleled; a beautiful texture, a wonderful beefy flavour, and all the nutrients you could want from your lunch, supper, or breakfast. Where grain fed and finished beef bulks up quickly, it lacks the flavour profile of…
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Annelise’s Carbonara
As the weather cools down and the snow settles on the ground our eating habits here at the farm shift a little, comfort food is what we desire and today we’re thinking about PASTA! This delicious carbonara is simple, timeless and oh so tasty. Sometimes a bowl of pasta is all you need… This is a rich pasta with bacon, cream, egg yolks, and Parmesan. The key part is this: take the pan off the heat before adding the egg yolks. That keeps the eggs smooth and creamy instead of scrambled. Ingredients Tools Prep Before you start This recipe moves…