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This is a wonderful recipe for those almost-spring nights that can still be plenty chilly. To make the base (10 c. water), I made bone broth ahead of time from our grass fed meaty beef bones. It adds delicious flavor, and of course lots of nutrition! For the ground sausage, I used a pound from our pork recently butchered. Again, adding flavor to the soup!
Italian Sausage Vegetable Soup
- 2 – 15 oz cans diced tomatoes
- 1 – 15 oz. can tomato sauce
- 3 – cloves fresh garlic
- 5 – beef bouillon cubes
- 1/2 c. red cooking wine
- 2 c. finely diced carrots
- 1 large onion, finely diced
- 2 Zucchini, finely diced
- 2 stalks celery, finely diced
- 2 peppers, finely diced (red, orange or yellow)
- 10 c. water (Bone Broth – see recipe below)
- 1 T. parsley
- 1 T. oregano
- 2 t. basil
- Salt & Pepper to taste.
- Prepare all ingredients in large soup pan and simmer just until vegetables are soft. Remove from heat and stir in
- 1 – 15 oz. can kidney beans
- 1 – 15 oz. can black beans
In a separate pan, cook 1 lb grass fed burger and 1 lb. ground pork. Add to pot and heat through.
Enjoy this delicious soup. The recipe is from a friend at church and I just modified it slightly to fit our family’s taste buds! Add your favorite vegetables to yours and enjoy!
Bone Broth
Recently a customer shared a recipe with us for … bone broth. The health benefits of bone broth are amazing. The recipe … simple!
- 2 -3 lbs of beef meaty bones
- Carrots
- Onions
- Celery
- Garlic – optional (we think it makes everything better)
- Water
Put the bones in your crock pot. Top with cut up veges, carrots, onions, celery and garlic. Season with your favorite seasonings. We keep it simple and season with salt and pepper. Fill crock pot to the top with water.
Turn on high til it gets hot (about 2 hours) and then turn to low. Let bones simmer in the crock pot 10 – 20 hours.
Strain bones and veges out and that leaves you with amazing bone broth! Chill overnight and fat rises to the top. Skim off the coagulated fat and you are left with collagen and gelatin. It will make a delicious beef stock for soups, cooking veges, stir fry or just simply drink it by the glass. My favorite recipe is to use it as a base for Beef Barley Soup.
You can google the benefits of bone broth or go to https://www.kettleandfire.com/pages/bone-broth-benefits for more information.
Thanks Bethany for the awesome recipe!
NOTE: When purchasing beef from Sunset Valley Farms, LLC. you will get a box of meaty beef bones. Try the recipe … and experience the health benefits of bone broth.
T Bone Steak
T bone steak, a little seasoned salt and a hot grill 400 to 500. 3 min on each side 3/4″ steak… melt in your mouth.
Fajitas
Grill a seasoned (with your favorite seasonings) sirloin or flank steak. We recommend medium – rare, but that’s up to you!
Slice into thin slices. Saute your favorite fajita veges. We like onions and yellow, red or green peppers. (or all three!)
Put ’em together! We also like to add our homemade salsa, cheese and sour cream! Yum!
New England Pot Roast
Place roast in the crock pot. You can use either the Top Round roast, Chuck Roast or Bottom Round roast for this recipe.
Generously sprinkle garlic salt on top of the roast.
Spread prepared horseradish over the top of the roast.
Cook on high for 4 hours, then turn to low for an additional 3 – 4 hours.
Enjoy fall-apart pot roast. Juices will make a wonderful gravy to serve over your favorite mashed potato recipe. Enjoy!
Garlic Tomatoes
What could be more delicious than a grass-fed burger with garlic roasted tomatoes? We got the tomato recipe from attending a evening cooking class at FIG Cooking School in Hamden, CT. (www.figcookingschool.com) What a great evening that was! The cooking class is a great bonding opportunity with family or friends. The foods you get to enjoy are amazing! See the recipe below for the tomatoes!
Roasted Tomatoes with Stilton
- Ingredients:
- 18 medium Plum Tomatoes (about 3 1/2 pounds)
- 3/4 teaspoon Ground Black Pepper
- 1 1/2 teaspoons Fine Kosher Salt
- 1/2 teaspoon dried or 1 – 2 teaspoons fresh Rosemary (optional – I leave that one out :))
- 1/2 cup Olive or Canola oil
- 6 large Garlic Cloves, minced or finely chopped
- 1 4-ounce package Stilton Cheese, crumbled (Blue cheese or gorganzola works too)
- Cut the tomatoes lengthwise in half, and remove seeds and membranes. Place in a large bowl.
- Pour oil and garlic in a food processor or small chopper and blend.
- Add pepper, salt and rosemary. Blend well.
- Pour over tomatoes halves and toss to coat.
- Let them marinate for 15 minutes.
- Preheat oven to 350°
- Line baking sheet with parchment paper. (Easy cleanup!)
- Arrange tomatoes halves, cut side up, on baking sheet.
- Drizzle any remaining mixture over tomatoes.
- Roast until tomatoes are slightly softened and browned on the bottom, about 65 minutes.
- Arrange tomatoes on serving platter and sprinkle with crumbled cheese.
- Serve warm and Enjoy!