Bleu Cheese Lamb Burgers

Ingredients:

• 1 lb ground Nourished With Nature lamb

• 2-3 oz organic Bleu cheese

• 2 tsp minced garlic

• 2 tsp minced fresh mint

• 2 tsp organic Worcestershire sauce

• 1 tsp chopped rosemary 

• 1 tsp ground cumin

• salt & pepper to taste

• Spinach for serving on buns

How to Make It:

Combine all ingredients thoroughly. Form patties and place on high heat grill. Allow patties to grill to medium rare. (Try not to overcook as Bleu cheese will run out of burger if over cooked).

Yields 4  ¼ lb burgers.

Serve with Tzaziki Sauce on a hamburger bun.

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Tzatziki Sauce

Ingredients:

• 1 ½ cup organic plain Greek yogurt or sour cream

• 1/3 cup (1 medium cucumber) peeled, seeds removed, drained, then chopped finely

• 4 tsp lemon juice

• 1 Tbsp minced fresh dill

• 1-2 cloves finely minced garlic

• 1-2 tsp salt for draining cucumber

How to Make It:

Place large chunks of cucumber in a colander and generously salt. Let drain 30 minutes. Dry thoroughly with paper towel, then mince.

Combine all ingredients and serve on top of your Bleu Cheese Lamb Burgers!

Single Pan Greek Lamb Pilaf

Ingredients:

• 2T  Nourished With Nature pork lard (super healthy fat and leaves no taste of pork or bacon)

• 1 large yellow onion, finely chopped (2 1/2 cups)

• 1 medium butternut squash peeled, seeded, and cut into ½” cubes

• 3 cloves crushed garlic

• 1 lb ground Nourished With Nature lamb

• 1 cup Basmati rice, uncooked

• 1/4 tsp ground cinnamon

• 16 oz homemade Chicken Broth (super easy, ask for the recipe if you don’t already make your own)

• 2 medium tomatoes diced (yellow or red work great)

• ¼ cup fresh parsley, chopped

• 2T fresh mint, chopped

• 3T fresh lemon juice

• 3/4 tsp salt

How to Make It:

1. In a large skillet over medium-high heat sauté squash, onion, garlic and lamb for 5 minutes, stirring to crumble lamb.

2. Add cinnamon and rice, sauté another 2 minutes.

3. Stir in chicken broth and bring to a boil.

4. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.

5. Remove from heat, stir in chopped tomato, 3 Tbsp parsley, mint, lemon juice and salt.

6. Cover and let stand 5 minutes, sprinkle with remaining 1 Tbsp parsley.

Serve with a steamed veggie, greek salad or fruit salad and enjoy only having to clean up one pan!

*You could easily make this a paleo dish by leaving out the rice and stuffing the meat mixture into tomatoes or bell peppers and bake in the oven at 350 deg until the veggies are tender.

Eggs Benedict with Homemade Hollandaise

This is a traditional Easter morning breakfast at our house, BUT after a failed attempt at homemade Hollandaise sauce as a newly wed I put the idea on a shelf.

Until recently

I got my cooking courage back up and I found this easy EASY, EASY process for making it!

Try it! It’s incredibly simple!

And sooooo rich, creamy, decadent and delicious!

Ingredients:

• 1 pound NWN Canadian Bacon

• 2 dozen NWN Pastured Eggs

• 1-6 pack Organic English Muffins (Dave’s Killer Bread is my favorite)

• 1 cup or 2 sticks Butter (my favorite is Kerrygold)

• 1 whole lemon, juiced

• Cayenne Pepper or Paprika to garnish

• Chopped chives or green onions to garnish

Instructions:

1. Poach your eggs. Bring a pot of water to a boil, add a splash of apple cider vinegar. This helps the egg whites stick together. With a spoon begin stirring the water in a large circular motion, like you’re creating a tornado. When the tornado is really swirling crack an egg, or two or three into the water. The tornado helps wrap the egg around itself and keep the whites together too. Cook for 2 1/2 to 3 minutes. Remove with a slotted spoon to a plate, cover with an upside down plate to keep warm. Just before serving you’re going to add the eggs back into hot water to finish cooking so they are hot when you’re ready to eat. Nobody likes cold eggs! Repeat process until you have enough poached eggs to feed your crew. I found that three eggs was the max I could crack into my swirling water before it lost momentum.

2. Broil English Muffins and Canadian Bacon. This sounds like a cultural gathering of all breakfast foods! We are going to leave out the French Fries though :) Lightly butter your English muffin halves and add an equal number of slices of Canadian Bacon to a tray and place under a low broil setting in the oven. Broil just until warm and slightly golden. You may want to flip the Canadian Bacon half way through. Turn oven off but leave muffins and bacon in to keep warm.

3. Make Hollandaise Sauce. In a small saucepan, melt 2 sticks of butter until sizzling but don’t let it brown. Separate 3 eggs and place the yolks into a blender (or a pitcher so you can use your submersible blender). Pulse the blender of low just until combined. With the blender running continuously, pour the hot butter very slowly into the eggs, then immediately begin pouring in the lemon juice. Add a dash of cayenne pepper if you like a little spice. Simple right!!!???

4. Plunge your poached eggs back into hot water for a minute to finish cooking them. If you like a runny yolk, just lift the egg out of the water with a slotted spoon and press on it to see if it’s squishy. You’re looking for a consistency the same as pushing on the fleshy part of the palm of your hand, at the base of your thumb. If you prefer your yolks cooked all the way through use the push test again and this time you’re looking for a firmness similar to the feeling if you were to push on the top of your hand.

5. Assembly Time. Place a half of an English Muffin, then your slice of Canadian Bacon, then your poached egg. Top with your Hollandaise Sauce and garnish with fresh chopped chives (I just grabbed these from the garden) or Paprika.

6. Serve with a side of asparagus (seasonably on time as a spring veggie) or a fruit salad.

7. Enjoy! You did it! Not so intimidating after all right???

Nourished With Nature Canadian Bacon

Broil the buttered English Muffins and Canadian Bacon

Make the Hollandaise Sauce using a submersible blender.

Use fresh chives or green onions for garnish.

Top with paprika, cayenne or chives for a pretty picture!

Remember to visit our Farm Store to pick up all your fixings for your Easter Feast!

Maple Orange Honey Mustard Ham

I am always searching for that perfect ham recipe that will make my Holiday dinner special. Easter, Christmas or Thanksgiving. We love ham!

I want it to be sweet, flavorful and not too dry, but I do not want to resort to using Dr. Pepper or Ginger Ale, lets keep the ingredients REAL here friends.

After scouring the internet for the perfect recipe, I’ve decided to take the best of several recipes and combine them into my own creation!

We have beautiful bone-in smoked and cured Hams in perfectly sized 3-6 lb packages. You could combine a couple if you are feeding a bigger crowd. These hams are from our very own pigs raised in our oak forest and finished on acorns.

So come by our farm store this week or catch us at the Corvallis Farmers Market on Saturday and pickup what you need for your Easter Feast!

Here we go!

Ingredients:

• 3-6 lb Nourished With Nature Ham

• 1 cup honey

• 1/2 cup Pure Organic Maple Syrup

• 1/2 cup fresh squeezed orange juice or 3 Tbsp OJ concentrate

• 5 Tbsp Dijon Mustard

• 3 Tbsp Organic Apple Cider Vineger

• 1/2 tsp salt

• 1/4 tsp pepper

• 15-20 whole cloves

Instructions:

1. Preheat your oven to 325 degrees.

2. Fully thaw your ham and allow it to come to room temperature for 30 minutes. With a sharp knife score a diamond pattern 1/8” deep all over the surface. First slice lines one direction then the opposite.

3. Stick your whole cloves into the center of each diamond.

4. Cover with aluminum foil and place in the oven to bake for 1 1/2 hours.

5. Meanwhile combine the honey, maple syrup, orange juice, mustard, apple cider vinegar, salt and pepper in a saucepan over med-low heat stirring constantly until all the ingredients have combined and are warmed.

6. Remove the ham from the oven, and brush 1/4 of the glaze over the surface. Return to the oven uncovered and bake for 15 minutes, repeat 3 more times every 15 minutes until you have used all the glaze and your ham has a nice crusty caramelized glossy finish to it.

7. Remove from the oven and allow to rest 15 minutes before carving.

8. Enjoy

Recipe adapted from The Pioneer Woman

Filet Mignon You Can Fall In Love With

On special occasions like Father’s Day, I love to pull out all the stops in the kitchen. It’s the perfect excuse to cook something just a little more indulgent—like this beautifully tender, melt-in-your-mouth filet mignon.

(Quick tip before we go any further: filet mignon is just the fancy name for beef tenderloin. Same buttery-soft cut, same incredible flavor—just dressed up a bit.)

Maybe this year you want to surprise your husband with a thoughtful, homemade dinner that feels extra special. Or perhaps you’d like to gift your dad a few of these gorgeous steaks, paired with a set of seasoned Redmond Real Salts for a little something extra.

Whatever love you’re looking to express, this recipe is a beautiful way to do it.

Yes, homemade meals take time—but that’s part of the magic. The time you spend preparing food is time spent slowing down, connecting, and sharing something meaningful together.

Because food is love. And nothing says “I appreciate you” like a home-cooked meal made from scratch.

Plus, let’s be honest—restaurants are packed on holidays like Father’s Day. And it can be tough to find a place you truly trust to serve quality meat.

So skip the reservations and cook at home instead. It’s easier than you think—and a whole lot more personal.

Swing by the Albany or Corvallis Farmers Market this Saturday to pick up your filet mignon. I’ll have plenty on hand, ready to help make your Father’s Day meal unforgettable.

Ingredients

• 2 Nourished With Nature grassfed beef filets at room temperature, patted dry

• 4 strips Nourished With Nature Forest-raised Berkshire bacon

• 4 toothpicks to secure bacon

• 2 Tbsp Garlic Herb Butter 

• 1 Tbsp Nourished With Nature pork lard or olive oil

• Coarse sea salt and coarsely ground black pepper to taste.

Directions

1. Preheat grill or skillet to high heat (the grill works best for this one as it helps to crisp the bacon).

2. Wrap each filet around the circumference of the disc with 2 pieces of bacon, using toothpicks to secure it the bacon to the outside edge of the beef.

3. Next, salt and pepper the filets to your liking and place them on the grill or on the skillet with now melted lard. Grill each side 3-5 minutes, depending on steak thickness and desired doneness.

4. Immediately remove the steaks, dollop a big spoonful of Garlic Herb Butter on each steak and cover, allowing to rest for 10 minutes so the butter melts.

Nice sides include grilled or steamed vegetables, baked or mashed potatoes, fruit salad and Crème Brulee for dessert.