Welcome to my recipe box! You will find a little bit of everything here, with a strong emphasis on the use of seasonal ingredients. Looking for a particular recipe or trying to determine what to make with a specific ingredient? The search icon is a great place to start. You may also click on the keywords noted below each recipe to find dishes within the same category, such as breakfast, lunch, dinner, sides, etc. Have a question or suggestion? Feel free to reach out via the contact tab. I would love to hear from you and I hope you enjoy my creations. Bon Appétit!
Given my love for pasta, I felt a personal obligation to have a recipe for spaghetti with meatballs in my repertoire. I never have a shortage of Foxhollow Farm ground beef, chuck or sirloin in my freezer and it takes almost no time at all to blend this grass-fed goodness with a sweet and savory aromatic mix of carrots, shallots, …
I am not sure why I have a penchant for mustard-based barbecue sauce but there is something about the tangy, bold nature of a sauce with a mustard backbone that acts as a defibrillator for my palate. When I was posed with the challenge of creating a barbecue sauce utilizing Four Roses Small Batch Bourbon, I knew I would …
Johnny Iuzzini is to the dessert world what Shawn White is to snowboarding. He is a master of this decadent craft and firmly solidified his place in the land of pastry after a decade of work at the renowned four star Jean Georges in NYC and countless accolades, including the prestigious James Beard award for Pastry Chef of the Year. …
There is no surer sign of spring than when ramps begin to blossom from the dormant forest floor. This wild edible is a fleeting but vibrant welcome to the season, the first indication that fresh fruits and vegetables are indeed in the not-too-distant future. You’ve probably noticed them by now – they are sweeping through the local restaurant scene …
Tacos are so wonderfully adaptable, their malleability making them the perfect dish to experiment with in the kitchen. With that spirit in mind, this recipe takes tacos down a slightly different path… a path paved with pure grass fed goodness from Foxhollow Farm. Gone is the overly seasoned, overly processed, mass produced ground beef. Here instead the natural flavors …
A long time in the making, The Farmer & The Foodie is a collaboration between myself and my dear friend Maggie Keith – aka Farm Girl – who is the Gardner and Co-Owner of Foxhollow Farm. A radio show airing Sunday’s at 1pm on Crescent Hill Radio, The Farmer & The Foodie was born from the extreme love Maggie and I have for …
Often lauded as the most important meal of the day, breakfast is something Z and I celebrate on the weekends. Weekday mornings are generally rushed, an English muffin with peanut butter and jelly all I can manage to throw together as I jet out of the door. Highly unglamorous, this meal is purely functional, giving me a start to the …
It’s difficult to find a more perfect pair than steak and bleu cheese. It is by far one of my favorite food love stories. Foxhollow Farm’s beef top sirloin offers up the ideal platform for a variety of dishes and this month I chose to showcase it in the form of an artisanal and rustic sandwich, a rich and creamy bleu …
This dish hails from Foxhollow Farm’s very own Maggie Keith. It is one of those fantastically flexible recipes which translates more as a concept rather than a strict, by the book process. The main ingredient is slow, slow cooking. And, of course, one of Foxhollow’s beautiful, grass-fed, sirloin tip roasts. I tucked my roast into the oven just before tucking …
Perhaps my recent posts have been a bit off-theme for this time of year. After all, Braised Chicken with Spinach and Couscous and Foxhollow Farm Shepherd’s Pie don’t exactly scream light and healthy which, come January one, is de rigueur. Healthy eating can take on such an unhealthy dress however, and I find myself in rebellion January after January. I …
