Articles with 'freshly ground black pepper'

Lamb Stew with Winter Vegetables

  • 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.

(3 votes, average: 5.00 out of 5)

Asparagus and Goat Cheese Frittata


  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 5-6 asparagus spears, woody stems removed
  • 1 tsp. fresh thyme
  • 1-2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • 1/4 ounce goat cheese, sliced thin

Preheat oven to 350°. In a small frying pan, saute shallot, asparagus and thyme 1-2 minutes on medium heat. Add butter and melt. Pour eggs on top of veggies. As the eggs begin to set, use a wooden spoon to gently pull eggs into the center of the pan, allowing liquid to go toward the edges of the pan. Do this 1-2x. Season with sea salt and black pepper. Top with slivers of goat cheese. Place frying pan into the oven for 10-15 minutes or until eggs puff up and set completely.

(8 votes, average: 3.63 out of 5)

Baked Spicy Hot Wings with Blue Cheese Dressing


  • 12 organic or pastured chicken wings
  • 1/4 cup olive oil
  • 1/4 cup smoked paprika
  • 3 tsp. cumin
  • 1 & 1/4  tsp. sea salt
  • 2 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Preheat oven to 375°

Cut off wing tips and save for stock. Break down the chicken wings at the joint, separating the small drum from the wing. You should get 24 pieces.

Combine olive oil, paprika, cumin, sea salt, chili powder, cayenne pepper and black pepper.

Rub chicken pieces with spicy sauce and marinate 20-25 minutes.

Place into two 9×12 baking pans and roast 45 minutes.

Serve with Blue Cheese Dressing

Blue Cheese Dressing

  • 1/3 cup organic blue cheese, crumbled
  • 1/4 cup organic or grass-fed buttermilk
  • 1/4 cup organic or grass-fed sour cream
  • 2 tsp. white wine vinegar
  • Sea salt and black pepper to taste
  • Pinch of smoked paprika

Combine all ingredients. Dust with a pinch of smoked paprika.

(26 votes, average: 3.38 out of 5)

One-Pot Hearty Grass-Fed Beef Stew


  • 3 tablespoons whole grain flour
  • Sea salt
  • Freshly ground black pepper
  • Cayenne Pepper
  • 8-10 ounces grass-fed stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, peeled and cut into thick wedges
  • 4 carrots, cut into ½ inch pieces
  • 3 small red potatoes, quartered
  • 2 celery stalks, in ½ inch dice
  • 3-4 button mushrooms, quartered
  • 1 cup string beans, cut into 1-inch pieces
  • 3 cups beef or chicken stock (can use water)
  • ½ cup red wine
  • ½ teaspoon dried thyme leaves


  • Put flour into a large plastic baggie
  • Season with a couple of pinches of sea salt, black pepper, and cayenne pepper
  • Drop the beef chunks into the baggie and coat evenly with flour
  • In a soup pot, heat oil and sauté beef 1 minute on each side or until lightly browned
  • Add onions, carrots, potatoes, celery, mushrooms, stringbeans, stock, wine, thyme and ½ teaspoon seal salt
  • Bring to a boil
  • Reduce heat to medium-low, cover and cook 45-50 minutes

Slow Cooker Preparation:

  • Put all ingredients, except seasoned flour into slow cooker, using 1½ cups of stock instead of 3
  • Cover and cook on low temperature for 9 hours, or high temperature for 4½ hours
  • One half hour before cooking finishes, combine seasoned flour with a small amount of water (2-3 tablespoons) and add to the liquid in the slow cooker
  • Cover and finish cooking until the liquid thickens

Seasonal Recommendation:

During the winter months or in colder weather, replace celery with chopped parsnips, and replace stringbeans with one or two turnips or rutabaga, diced

(4 votes, average: 3.50 out of 5)

Cobb Salad with Apricot Dressing


  • 2 cups mixed baby greens (kale, mizuna, mesclun), rinsed
  • ½ cup cherry or grape tomatoes
  • 2 asparagus spears, cut into 2 inch pieces
  • 2 red radishes, cut into thin rounds
  • 1 hard-boiled pastured egg, diced
  • 2 ounces, raw cheddar cheese, cubed
  • ¼ cup extra virgin olive oil
  • 1 shallot minced
  • 1 tbsp. apricot preserves
  • 2 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1 naturally cured bacon slice, cooked until crispy and minced

Put baby mixed greens into a large mixing bowl. Add cherry tomatoes, asparagus, and radishes. Toss in diced egg and cheddar cheese. Whisk olive oil, shallot, apricot preserves, and apple cider vinegar. Season the dressing with salt and black pepper to taste. Drizzle Apricot Dressing on top of salad. Garnish with minced bacon bits.

(3 votes, average: 4.00 out of 5)

Spiced Sweet Potato Soup


  • 2 tbsp. grass-fed butter
  • 1 onion, peeled and diced
  • 3 large sweet potatoes, peeled and chopped
  • 4 cups chicken stock (can use veggie stock)
  • ½ tsp. cumin
  • ¼ tsp. allspice
  • ½ tsp. cinnamon
  • Dash of nutmeg
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 tbsp. fresh chives, minced

In a soup pot, sauté onion in butter 1-2 minutes. Add sweet potatoes, stock, cumin, allspice, cinnamon, nutmeg, and sea salt. Bring to a boil. Cover and reduce heat to medium and cook 10-12 minutes or until potatoes soften. With a slotted spoon, remove potatoes and onion and puree in a food processor or blender. Add back to the soup and adjust seasoning if needed. Finish with a dash of black pepper. Garnish with minced chives.

(9 votes, average: 4.11 out of 5)

Weekend Frittata


  • 1 slice of bacon
  • 2 shallots, minced
  • 1 small Yukon gold potato, sliced thin
  • ½ tbsp. olive oil
  • ½ tbsp. butter
  • 5-6 eggs
  • 1 tsp. fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Parsley, minced

Preheat oven to 350°. In a frying pan, cook bacon until crispy. Remove bacon from the pan, dice and set aside. Saute the shallots in the bacon fat and season with a pinch of sea salt. Remove shallots from the pan. Add the potato, season with sea salt and pepper, and cook in the bacon fat until lightly browned. Remove potato from the pan and discard remaining bacon fat. Heat ½ tbsp. olive oil and ½ tbsp. butter in an oven-proof frying pan. Add eggs and thyme and cook until slightly thick. Add sautéed shallots and potatoes into the egg mixture. Top with chopped bacon pieces. Place frying pan into the oven for 10-15 minutes. Garnish with minced parsley.

(11 votes, average: 3.09 out of 5)

Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing


  • Sea salt
  • Freshly ground black pepper
  • 1 head Chinese cabbage, shredded
  • 2 carrots, grated or cut into thin matchsticks
  • 2 to 3 scallions, minced
  • 4 tablespoons toasted sesame oil
  • Juice of 1 lemon, plus zest
  • 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
  • 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.


  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

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(3 votes, average: 4.33 out of 5)

Roasted Tomato Soup with Crunchy Cheese Croutons


  • 4 large tomatoes, quartered
  • 3 cloves garlic, peeled
  • 2 onions, peeled and quartered
  • olive oil
  • 1 tsp. sea salt
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. grass-fed butter
  • 1/4 cup cream (optional)
  • 7-8 fresh basil leaves, sliced thin
  • Freshly ground black pepper
  • 1-2 pieces of whole grain bread, cubed
  • Manchego Cheese, finely grated

Preheat oven to 375-400 degrees.
Lightly drizzle tomatoes, garlic and onion with olive oil and put into a roasting pan.
Roast 35-40 minutes or until vegetables begins to shrivel and blacken.
Remove ingredients from the pan and puree in a food processor.
In a soup pot, add tomato/vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt.
Cook on medium/high heat 5-7 minutes. Lower heat and add cream (optional) and black pepper.
While tomato soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese.
Cook until cheese melts (3-5 minutes).
Taste soup and adjust seasoning.
Garnish individual bowls with a few cheese croutons.

(4 votes, average: 4.00 out of 5)

Marinated Chickpea Salad


  • 1 1/2 cups Garbanzo beans, cooked (can use canned)
  • 8-10 cherry or grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • 3-4 black olive, pitted and chopped
  • 3 shallots, peeled and minced
  • 1 tsp. fresh oregano, minced
  • 1/3 cup olive oil
  • 2-3 tbsp. white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 ounce feta cheese, crumbled
  • Lettuce leaves

Place cooked beans, cherry tomatoes, cucumber and black olives into a mixing bowl.  Whisk shallots, oregano, olive oil, vinegar and season with sea salt and pepper to taste. Combine beans with dressing. Place 1/2 cup bean mixture in individual lettuce leaves. Garnish with crumbled feta cheese.

(14 votes, average: 3.43 out of 5)