Grass Fed Pasture Raised CSA Share Recipes

I enlisted in an Organic 100% Grass Fed, Pasture Raised Beef, Pork and Lamb share from Herondale Frams Meat CSA,  that up until now have only been available at their farm store in Ancramdale, NY or at their local farmer’s markets!

Herondale Farm’s phenomenal tasting meats and poultry are due to the extraordinary care they take to nurture their livestock as well as the value they place on true beyond organic, sustainable and innovative farming methods.

Farmer Jerry Peel along with his dedicated farm hands commitment to the highest quality standards has made Herondale Farm a locally renowned and deeply appreciated source of 100% grass fed and pasture raised meats and poultry.

You can learn more about the Herondale Farm.

Each month my 2 friends and I receive 15 lbs which consisting: 

  • 5 lbs of Prime cuts:
    • Beef Steaks
    • Lamb Chops
    • Pork Chops
    • Leg of Lamb
  • 5 lbs of roasting or braising meat
    • Brisket
    • London Broil
    • Short Ribs
    • Lamb Ribs
    • Pork spare Ribs
    • Beef Pot roast
    • Lamb Shoulder roast
    • Pork Shoulder or Butt roast
    • Beef, Pork or lamb shanks
  • 5 lbs of ground meat, stew meat or sausages
    • Ground beef, lamb or pork
    • Stew beef or lamb
    • Pork sausages
    • Lamb sausages
    • Beef hot dogs

I have never really been a chief or had any interest in it before but the more and more I discover what is really in my food these days, I made a choice to limiting it in my life. I lead a healthy life with running and all the sports I do, I must also eat like one!

Here are my recipe ideas:

Breakfast:

Egg & Lamb with Brussel Sprouts, broccoli & green peppers delight!

What you need:

  • Lamb 4 oz
  • Brussel sprouts 4 pieces
  • Broccoli 1/2 cup
  • green peppers 2 slices
  • coconut oil teaspoon
  • garlic pinch
  • sea salt pinch
  • red pepper pinch
  • Parsley pinch
  • Wok or pan
  • 2 eggs omega 3 cage free

Lamb and Veggies

Step 1

  1. grab a wok or pan spread a teaspoon of coconut oil  and heat low such as 3
  2. Roll lamb into balls – makes 4 balls
  3. Brussel sprouts- cut them in half
  4. Broccoli 1/2 cup – cut the spears off
  5. green peppers- chop them in pieces
  6. put the lamb, sprouts, broccoli and peppers in the pan/wok
  7. 3 mins stir and add a pinch of; garlic, sea salt, red pepper & Parsley pinch
  8. mix the eggs like you are making scrambled eggs
  9. remove the veggies
  10. Once lamb has been cooked (10mins) add the eggs omega 3 cage free and mix the lamb and eggs

And serve!

Egg & Laml with brussel sprouts & broccoli (coconut oil)

Delicious!

Lunch:

Lamb Veggie Salad 

grass fed lamb, brussle sprouts and aspargus

6oz lamb with avocado, sprouts, asparagus & broccoli over lettuce… or spinach if you desire! I love LAMB!

What you need:

  • Lamb 6 oz
  • Avocado 1/2 of a 1/2
  • Broccoli 3/4 cup
  • Asparagus 5 stems
  • coconut oil teaspoon
  • garlic pinch
  • sea salt pinch
  • red pepper pinch
  • Parsley pinch
  • Wok or pan
  • Iceberg lettuce or spinach
  • Olive oil extra virgin Kasandrinos Imports
  1. grab a wok or pan spread a teaspoon of coconut oil  and heat low such as 3
  2. Roll lamb into a ball
  3. Brussel sprouts- cut them in half
  4. Broccoli 3/4 cup – cut the spears off
  5. Asparagus cut into 5 pieces
  6. put the lamb, sprouts, broccoli and asparagus in the pan/wok
  7. 3 mins stir and add a pinch of; garlic, sea salt, red pepper & Parsley pinch
  8. remove the veggies
  9. Once lamb has been cooked (10mins)
  10. wash/cut lettuce/spinach into a bowl and drizzle Kasandrinos Olive oil
  11. Add veggies
  12. Add Lamb Patti

And serve!

Breakfast:

The Bacon Spinach & Scramble egg craze

The Bacon Spinach & Scramble egg craze

What you need:

  • Grass fed bacon 3-4 slices
  • Eggs omega pasteurized (vita eggs)
  • Spinach 9 leaves
  • coconut oil teaspoon
  • garlic pinch
  • sea salt pinch
  • red pepper pinch
  • Parsley pinch
  • Wok or pan
  1. grab a wok or pan spread a teaspoon of coconut oil  and heat low such as 3
  2. scramble the egg and throw in the pan
  3. cut of the ends of the spinach and throw them on top of the eggs
  4. scramble together, move to one side
  5. place the bacon on the side
  6. cook the bacon
  7. add the season
  8. remove the eggs and spinach
  9. remove the bacon (15mins)

And serve!

Breakfast/Lunch

Bacon Avocado Salad

Bacon Avocado Cups Salad

What you need:

  • 2 ripe avocados
  • 4 strips of bacon
  • Veggies i.e. broccoli 1 cup, Asparagus 3 spears
  • Bacon Grease
  • garlic pinch
  • sea salt pinch
  • Wok or pan

Step 1:

  1. Preheat oven to 375F.
  2. Slice avocados in half. Take one half, remove pit, the slice off a small portion of the bottom so that the avocado has a flat edge. Don’t cut too much.
  3. Place each cut half (that has hollowed center) into the muffin pan.
  4. Wrap a strip of bacon around outside of the avocado
  5. Bake for about 10 minutes bacon-avocado-egg-cups

Step 2:

  1. grab a wok or pan pour bacon grease (low heat such as 3)
  2. Throw your veggies & seasoning
  3. remove when cooked
  4. add salad to a plate, place veggies on top and add your bacon avocado cups on top

And Serve!

*** If you want to add an egg: (Break an egg into the center, so that the egg yolk sits in the avocado middle where the pit once was. Bake for about 12-17 minutes, until egg white is fully cooked)

Bacon avocado egg cups

And Serve!

breakfast, Lunch or Dinner:

Crispy Chicken Liver Coconut Wrap

Crispy Chicken Liver

 

What you need:

  • 1 to 1 1/2 pounds pasture raised
  • 2/3 cup coconut flakes (or flour)
  • 1 teaspoon coarse (granulated) garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cloves
  • 2-4 tablespoons coconut oil
  • Pan

Coconut Wrap

  • 2 eggs Pasture raised
  •  1 tablespoon coconut flour
  • 3 tablespoons olive oil
  •  3 tablespoons of water
  • pinch of salt..

Sautéed Veggies 

  • Veggies i.e. broccoli 1 cup, onions half of small onion
  • Pan

Step 1

  1. Cut chicken livers into 2-inch pieces and pat dry with paper towels.
  2. In a small bowl, mix coconut flakes or flour, garlic powder, salt, pepper, and cloves with a fork until blended.
  3. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly.
  4. In a large saute pan, heat 2 tablespoons coconut oil over medium-high until hot, about 3 minutes. Add about half the chicken livers in a single layer — arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.
  5. Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. (You may need to add more coconut oil to the pan)
  6. Place the livers on a serving plate (you may squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs)
  7. Place inside coconut wraps with sautéed veggies

Crispy Chicken liver

Crispy Chicken Liver

Step 2:

  1. mix all ingredients together:   2 eggs, 1 tablespoon coconut flour, 3 tablespoons olive oil and 3 tablespoons of water and a pinch of salt..
  2. Mix until smooth and liquidity
  3. Pour on Pan

serves 4

Coconut Wraps

Step 3:

  1. grab a wok put coconut oil
  2. Throw in broccoli, onions  & seasonings
  3. remove when cooked
  4. add on wrap, place crispy chicken liver next to veggies

or

Crispy Chicken Liver Salad

Crispy Chicken Liver Salad

Serve and enjoy!

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