Pesto of Sundried Tomatoes and Arugula

From Pasta Fresco one of my all-time favorite cookbooks by Viana La Place & Evan Kleiman- I found out about this cookbook from my sister, Jeanie who worked for Evan Kleiman years ago in L.A.

Servings: 4

Preparation: 20 minutes

Ingredients:

  • ¾ cup plump, moist sun dried tomatoes
  • 2 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • ¼ cup extra virgin olive oil
  • salt to taste
  • 1 pound penne pasta
  • 2 bunches cleaned arugula, coarsely chopped
  • Parmesan cheese, freshly grated

In a food processor with steel blade, process sundried tomatoes, garlic, red pepper flakes and olive oil. Process until it has a pesto texture. Scrape out the mixture to a small bowl.

Cook pasta in abundant boiling salted water, cook until al dente, drain.

Place pasta, pesto and arugula in a bowl and toss. Salt to taste.

Serve with Parmesan cheese.

Enjoy!

Pink Slime & Beef Glue!

I was shocked and disgusted when I heard about Pink Slime in burger meat!  What is going on with our food supply?

I also just learned that there is a beef glue that is used to take different pieces of beef glue it together to make a steak!  How can companies get away with this.  The more I read the more disgusted I am becoming!

I just came across this web site about where you can get “Pink-Slime” free beef!  Thank goodness there are stores out there!

I am so happy that I am able to eat our own certified organic beef here on the farm.  I know where my meat is coming from!

If any of you are interested, we do sell our beef and Berkshire pork from the farm.  Check out our products!

 

Ingredients to Avoid

The more I get into learning about our foods, and what is added to them. The more I am shocked!

You have to check this web site out 6 Ingredients You May Not want in Your Food

Butane in chicken nuggets to keep them fresh!

Antifreeze in cake mixes to keep them moist?

This one is just over the top……. Castoreum comes out of a beavers behind, extracted from their anal glands  and used to make artificial raspberry flavoring!  Think about that the next time you order a raspberry ice tea!!!!?????

As I was checking out other sites I came across this one, lunch box bunch.  It is a fun informative web site! Here is the link that gives a list of Food Additives to Avoid!  I find it really nice to have a list that I can look up chemicals and foods that I do not know.

Nonna’s Stuffed Organic Chicken in Red Sauce over Pasta

(A Sunday Specialty which I learned from my dear, Italian Mother-in-Law!)

This is a stuffed chicken that is boiled in the Sunday tomato gravy. Very unusual with wonderful flavors.
Ingredients:
Stuffing for a 4 lb. Organic Chicken:
• ½ lb. loose Manchester-Farms Berkshire sausage
• 3 slices of bread dried and made into breadcrumbs
• 4 cloves of garlic minced
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese
• Salt & pepper to your taste
• 1   4 lb. Organic Chicken rinsed & patted dry
• ¼ cup of olive oil
• 5 cloves of garlic minced
• ½ can 28 oz. can of whole tomatoes blended
• ¾ can of 8 oz. can of tomato paste
• 1 lb. pasta of your choice.  I like Ziti or an egg noodles

Directions:

Preheat oven to

Sauté the sausage until just cooked.  Add to the sausage,  breadcrumbs, garlic, parsley, Parmesan cheese, salt & pepper and mix together.

Stuff the bird with the sausage mixture.  Let bird sit.

In a large sauce pan (large enough to fit the chicken) add the olive oil on medium heat and saute the garlic. When the garlic is golden add blended tomatoes and tomato paste.  Bring to a boil and then simmer for 20 minutes.  Add stuffed chicken to the sauce and cook at a high simmer for 2o minutes and turn over the chicken.  Continue cooking for 1 1/2 hours, turning chicken every 20 minutes.

While the chicken is cooking bring a pot of water to a boil.  When the water comes to a boil add  a tablespoon of salt.  Add the pasta and cook the till al dente.

Take the out of the sauce and carve.

Serve the pasta with the sauce as a first course.

Serve the Chicken with a Salad as a second course.

Enjoy!

Bell & Dominic the Donkeys
Bell & Dominic the donkeys

Manchester-Farms Organic Grass-Fed Sirloin Steak with Parsley Sauce

devil frank
This is our devil goat Frank, he gets into everything!

(I love to serve this steak when we can be outside at the picnic table. Serve with a rice pilaf and roasted red peppers.)

Servings: 6

Prep time: 15 Minutes

Ingredients:

  • 3 pounds Manchester-Farms Organic Grass-Fed Sirloin Steak
  • sea salt & black pepper to taste
  • 4 cups parsley chopped
  • 2 anchovy fillets, mashed
  • 4 cloves garlic, minced
  • 2 tbsp capers
  • 2 tbsp red wine vinegar
  • 1 cup olive oil

Season Manchester-Farms Sirloin with sea salt and black pepper, Let sit.

For the sauce, mix together parsley, mashed anchovies, garlic, capers and red wine vinegar. Drizzle olive oil in while whisking all ingredients.

Grill Steak on medium high heat, until 125-130 degrees on a meat thermometer for medium rare.

Let rest 15 minutes and then carve.

Serve with parsley sauce on top of slices.

Steak Florentine

I had this for the first time in Florence, Italy…I was amazed!

Serve with roasted potatoes or sweet potatoes or as a second course after pasta!

Serves: 4

Prep time: 10 minutes

Ingredients:

  • Marinate:
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 2 tbsp Dijon mustard
  • 2 tsp. freshly chopped rosemary
  • 4 (8) oz Manchester-Farms Organic Grass-Fed Delmonico
  • 2 Bunches Arugula, washed & coarsely chopped
  • 1 Lemon, cut into wedge

For marinate, whisk together lemon juice,  olive oil, garlic, Dijon, rosemary, salt & pepper to taste in a medium size bowl.

Use 1/2 marinate and add the  steaks to it.  I put it into a zip lock bag.  Let it sit for 1 hour. (You do not want to go longer, because the citrus will start to cook the meat.)

Heat your grill to medium high.

Grill the steaks 4 minutes a side for medium rare.

Add the arugula to the remaining marinate and toss.

To serve arrange the arugula on each plate.  Place the whole steak, or sliced steak on top of the arugula.  Serve with lemon wedge on the side.