Recipes

Looking for an easy and delicious way to add more nutrient-dense organ meats to your family’s meals ? These Ancestral Blend Meatballs are the answer. Made with a mix of ground beef, beef liver and heart, this recipe is perfect for busy nights, weekly meal prep, or anytime you want to nourish your body with real, whole foods. Our family loves these meatballs served: - Over pasta with your favorite sauce - On top of rice bowls with veggies - Or simply on their own, dipped in a little marinara or pesto - They're great in kid's lunchboxes too! They’re flavorful, freezer-friendly, and a great way to ease into eating organ meats if you or your family are still getting used to them. Our Ancestral Blend is 90% ground beef, 7% liver & 3% heart. Unbelievable amounts of vitamins and nutrients between these two organs including Vitamin A, B vitamins (all of them), iron, calcium, copper, magnesium, selenium, phosphorus, potassium, zinc and more. I’ve included two cooking methods for you. One for when you want them browned and flavorful, and another for when you just want to toss them in the oven and be done. As always, make a double batch, freeze half and you'll be so happy you did. P.S. Even my pickiest little eater approves!

There’s something so comforting about a warm, hearty frittata fresh out of the oven. It feels a little fancy, but it’s incredibly quick and easy to make. This recipe is perfect for slow mornings, meal prep, or a simple weeknight dinner. The chorizo adds a rich flavor, and you can easily swap the veggies and cheese for whatever you have on hand. I used a 12-inch cast iron skillet - if yours is smaller, just reduce the number of eggs to fit.

Osso Buco with Springtime Risotto & Gremolata: A Fresh Take on a Classic Dish There’s something truly special about a slow-cooked meal that fills your home with warmth and rich aromas. Osso Buco, a classic Italian braised dish, is the perfect balance of comfort and elegance—especially when paired with a light, vibrant Springtime Risotto and a zesty Gremolata to bring it all together. This meal is all about depth of flavor and fresh, seasonal spring ingredients. The shank bones slowly break down in a fragrant broth, creating melt-in-your-mouth, tender meat. The risotto is creamy yet bright, with crisp asparagus, sweet peas, and a pop of lemon zest. And the gremolata? It’s the secret weapon adding a final burst of freshness. Whether you're making this for a special occasion or just craving a hearty, nourishing meal, this recipe is sure to impress. Let’s dive in!

This recipe is quick and easy to make ahead of time. My family loves these for an on-the-go breakfast, road trip snack, or appetizer for parties and gatherings. Adults and kids alike are obsessed—just ask my husband and my toddler! The true secret? Our breakfast sausage. Trust me, I've tried it with others, and nothing compares to the flavor. If you came to our open house in Kaufman last fall, you know—these FLEW off the table. My other tip? Make a double batch and freeze half. Your future self will thank you! (See notes for make-ahead and freezing instructions.)

Thank YOU for supporting your local farmer and local economy! We are proud to bring you a pasture raised, GMO FREE, Soy FREE, Corn FREE Turkey raised this Summer and Fall on fresh pastures in Greenville, TX. Most store-bought turkeys are in injected with vegetable oil, water, salt, emulsifiers, sodium phosphate, and artificial flavorings. The pasture raised free range turkey you purchased from Rehoboth Ranch is just excellent meat, no fillers! We recommend that you brine your turkey. Brine is a saltwater and seasoning solution that allows moisture to penetrate the meat. Even a slightly overcooked turkey will be moist and juicy when prepared in brine. Brine also expedites cooking time, since water is a better conductor of heat than meat. Here is a basic brine recipe to get you started.

A simple recipe for whole roasted leg of lamb. Your easy elegant Easter Dinner!