As the days lengthen, hens start laying more eggs. This classic french clafoutis recipe is one of my favorite ways to use them. Utilizing frozen gorge-grown cherries from last summer and in-season California citrus, it's a great way to get a taste of that bright fruity goodness we all crave when spring begins (even though… Continue reading Cherry-Orange Clafoutis
Why not have an everyday thanksgiving? Cooking the stuffing inside of our Red Ranger chicken gives it that extra punch of pasture-raised flavor, supported by the delectable goodness of dry-farmed shallots. Steps shown in the pictures above are outlined in detail below: Gather up your ingredients, 95% of which you can likely find at… Continue reading Savory Stuffed Red Ranger Chicken
Horseradish Ranch 