Recipes

If you’re looking for a recipe that feels special but is easy enough for a weeknight, this one’s for you! These Peach Pork Chops are everything you want in a summer dinner. Juicy pork chops are seared until golden, sweet peaches are caramelized in fresh orange juice, and it’s all paired with a fresh blackberry and goat cheese salad. A drizzle of tangy balsamic glaze ties it all together. It’s a meal I find myself craving again and again!

To celebrate summer and the launch of our new grass-fed beef hot dogs, I had a little fun in the kitchen and came up with two creative, summery takes on a classic! With the 4th of July just around the corner, these are definitely going on my menu. Both versions were absolutely delicious and brought something special to each bite. The Watermelon Relish Dog is light and refreshing, while the BLT Dog is savory, satisfying, and just the right amount of indulgent. Whether you're grilling for a backyard BBQ or just want to shake up a weeknight dinner, these fun hot dog ideas are a hit!

I had to take advantage of peak blueberry season and decided to put them on a burger. Yes, on a burger! A sweet and tangy blueberry basil compote to top off this burger takes it to the next level. It is so seriously good. Pair it with smoky bacon, sharp cheese, fresh arugula, red onion and a garlicky aioli. I might never make another burger again. Enjoy!

Enjoy a delightful twist on classic beef cutlets that’s sure to become a family favorite this summer! It's a quick and easy Italian-inspired meal featuring tender Beef Cutlets paired with a vibrant Caprese Arugula Salad. This dish incorporates the fresh tomatoes and herbs found in the garden or farmers market this time of year bringing bright and delicious flavors to your table.

Does anything hit the spot like pulled pork tacos in the summer? The pork is marinated for at least 1 hour or overnight if you’ve got the time. The citrus, garlic, and spices come together to make the pork smoky, juicy, and bright all at once. This salsa with It refreshing & creamy with a kick Trust me - use the pickled red onions if you can. If you're feeling extra energized and you can swing homemade tortillas, do it. Once I started making homemade tortillas, I never looked back. I linked the recipe for sourdough tortillas I used below) This recipe can feed a crowd or be made as meal prep for the week. Enjoy!

This time of year is all about easy, delicious, and satisfying dinners and this one hits the spot. Everything cooks on the grill, so you keep the heat out of the kitchen as temps rise. If you have a home garden or shop the farmer’s market, you’ll likely find the ingredients for this recipe in abundance right now - zucchini, tomatoes, and sweet corn are all at their peak. Let’s get cooking!

This cozy, nourishing dish is packed with comforting flavors and simple ingredients that come together in one pot. Juicy pork meatballs infused with fresh ginger are baked, then simmered with cabbage, mushrooms, and a savory-sweet broth. It’s a deeply satisfying meal that’s easy enough for a weeknight and flavorful enough to crave again and again. Serve it over jasmine rice or enjoy it as-is!

This is a fresh, flavorful dish where our crispy, smoky bacon takes center stage. Tossed with pasta, bright asparagus, sweet peas, and peppery arugula, it’s all brought together with a zesty lemon-pesto dressing and plenty of parmesan. Every bite is the perfect balance of salty, savory, and springy- ideal side dish for picnics, potlucks, or add grilled chicken for a filling dinner. Store bought pesto will work just fine but if you really want to take this up a notch, use my Basil Pecan Pesto recipe below!

With the weather so beautiful, I’m all about quick, easy meals that let us spend more time outside as a family. This Italian Sausage Sheet Pan recipe is perfect for busy nights and it’s also a fantastic option for meal prep. You can chop and prep everything a day or two in advance and keep it in the fridge until you're ready to bake. It’s super versatile, too. We switch up the veggies depending on what we have on hand, and it always turns out delicious. But the real star here is the Herby Yogurt Sauce. It truly takes everything to the next level. Have fun with it! Mix and match veggies and sauces to make it your own.

A fresh take on the classic breakfast skillet. Savory sausages and tender apples come together in this simple, satisfying dish, with a hint of lemon and fresh thyme. It’s bright, flavorful, and pairs perfectly with eggs, pancakes, waffles, or French toast. Quick to make and easy to love !

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.