Please refer to salmon, lamb and duck products on the new website below
Delicious kale/sausage soup
I try to pack a lot into a soup so here is something delicious I tried this week:
Approx 1 and 1/2 cup (12 oz servings = 12
Wash and chop all vegetables into medium chunks
GROUND LAMB AND QUINOA
1 lb ground lamb
3/4 cup cooked quinoa
1/4 cup finely chopped onion
1/4 cup grated carrot
1/4 cup grated zucchini
2 garlic cloves, chopped
1 large egg, lightly beaten
1 tsp lemon zest
1/2 tsp fresh mint, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 tsp ground black pepper
1/2 tsp fine sea salt
1/2 tsp dried dill
1/2 tsp crushed red pepper
1/4 tsp ground cinnamon
1Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
2Squeeze any excess moisture out of the grated carrot and zucchini, using a paper towel. In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet.
3Bake the meatballs until they are cooked through and golden brown, about 15 to 18 minutes, or until they reach an internal temperature of 165°F. Serve hot.
Yogurt Drizzle Sauce
1/2 cup Plain Greek Yogurt, add 1/2 tsp paprika, 1/2 tsp chopped fresh mint leaves, 1/4 tsp cumin`, 3-6 drops hot sauce (optional), salt, pepper.
Prep time 20-30 minutes
Cook time: 15-18 minutes at 400 F degrees
This recipe is fast for weeknight dinners yet fancy enough for guests. It is easy to prepare, taking about 15-30 minutes. The meatballs bake for 15-20 minutes. The taste is seriously delicious with complex flavors delighting your taste buds with every bite.
I adapted this recipe from superiorfarms.com site where many lamb recipes are posted. Sharon McIntosh
Simple and tasty Italian Tilapia
Season some flour with salt and pepper.
Beat an egg with a teaspoon of water.
Season some bread crumbs on a flat plate or pan with some Italian seasonings. Oregano, basil, thyme.
Pat the filets dry with a paper towel.
Dredge the filets in the flour, then in the egg, then in the bread crumbs.
Fry in a tablespoon or two of olive oil and butter until golden.
Remove tilapia from the pan and add juice of a lemon/lime.
Add a table spoon or two of capers.
Then finally thicken with 2 tablespoons of butter and pour over the Tilapia.
Serve with rice pilaf or risotto. Maybe a Caesar salad.