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


  • 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.


Pot Roast with Soy, Ginger, Sake & Shiitake Mushrooms

What fun it would be to cook this meal on a fireplace like this in the Summer Kitchen!

Soy, Ginger & Sake Beef Pot Roast with Shiitake Mushrooms

From “Kathy Casey’s Northwest Table

(A great twist on the typical Pot Roast)

Servings 6-8

  • Ingredients:
  • 2 tbsp vegetable oil
  • 4 lbs.  Manchester-Farms Organic Grass-Fed Beef Chuck or Shoulder Roast a
  • 1 cup sake
  • 1 lg. white onion, cut into ½ inch thick slices
  • 4 cloves of garlic
  • 2 inch piece unpeeled fresh ginger, washed and cut into ¼ inch thick slices
  • 2 tbsp. sugar
  • ¼ cup soy sauce
  • 18 small shiitake mushrooms, stemmed
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 3 green onions, thinly sliced, for garnishing


Preheat the oven to 325 degrees. In a heavy Dutch oven or other large heavy pan that can go in the oven. Heat the vegetable oil over medium high heat. Sear the Roast until it is nicely browned on all sides, about 2 -4 minutes. Remove Roast from pan and set aside.

Pour the sake into the pan and scrap up all the browned bits. Add the onions, garlic and ginger. Dissolve sugar in the soy sauce in small bowl and pour over meat. Add the mushrooms and cover. Bring pan to a boil.

Remove the pan from stove top and place in oven covered. Cook for 3 hours, until meat is tender. Turn the roast over after ½ cooking time.

Remove meat to a platter and separate mushrooms and onions from liquid by straining it. Set the vegetables aside and keep them warm. Return the sauce to pan and bring to a boil. Boil for a few minutes to reduce.

In a small bowl, whisk the cornstarch and water together, then whisk into the sauce. Return to a boil until thickened, whisking constantly. Taste and add salt and pepper if needed.

Place meat on plate and pour sauce over, sprinkle with green onions and serve.

Dried Cherry Chilli

Very Delicious!
(Adapted from Seasons & Celebrations)
Serves about 8


• 2 Cups Organic Chicken Broth
• 4 oz. Dried Tart Cherries or Cranberries Chopped
• 1 TBSP Olive Oil
• 1 Cup Chopped Red or White Onion
• 2 TBSP Chopped Garlic
• 2 tsp. Finely Chopped Jalapeno (or more to taste)
• 1 Lb. Manchester-Farms Organic Grass-Fed Ground Beef
• 1 Roasted Red Bell Pepper, Chopped
• 1 TBSP plus Chili Powder (or more to taste)
• 1 ½ tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Dried Mustard
• ½ tsp. Dried Oregano
• 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
• 1 (15 oz.) Can Black Beans, Drained & Rinsed
• ¼ Chopped Fresh Cilantro

Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream


Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.

Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook about 1 minute.  Add Ground Beef, cook and until no longer pink.

Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes.  Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.

Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!

Bread and Butter Pickles

This recipe from the “Ball Blue Book of preserving” for bread and butter pickles is not only easy but they go great on burgers made with our organic grassfed beef!


4 pounds 4-to 6-inch cucumbers, cut into 1/4 – inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 Teaspoons turmeric
2 Teaspoons celery seed
1 Teaspoon ginger
1 Teaspoon peppercorns
3 cups vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 7 pints

Marinated Manchester-Farms Organic Grass-Fed Flank Steak

Serves: 4

Prep Time: 10 minutes

Marinate Time 2 -4 Hours


  • 2 pounds Manchester-Farms Organic Grass-Fed Flank Steak
  • 1/4 cup grainy mustard
  • 2 tbsp lime juice
  • 1 tsp Worcestershire Sauce
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Mix together and marinate for 2 to 4 hours.

Heat grill to medium high.

Grill for 4-6 minutes a side.

Oaxacan Black Bean and Oxtail Soup

(From Cook’

• 1 TBSP Salad Oil (I used Olive Oil)
• 2 lbs. Manchester-Farms Beef Oxtails
• 2 lg. Onions, chopped
• 4 Cloves Garlic, minced
• 5 qts. Beef Broth or Chicken if you want a lighter soup
• 1 ½ Cups Dry Sherry
• 2 tsp. Ground Cumin
• ½ tsp. Cayenne Pepper
• ½ tsp. Ground Allspice
• 4 Cups Dry Black Beans (I used 3 cans drained Black Beans)
• Salt and Pepper to taste
• Tortilla Chips Crumbled
• 1 Lg. Ripe Tomato, diced
• 6 oz. Jack Cheese, shredded

Pour oil into a Dutch oven or heavy pan on med. high heat. Add oxtails and brown on all sides. About 8 to 10 minutes. Remove meat and add the chopped onion and garlic. Stir often until soften. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. If adding canned beans, add now. Cover and simmer for 1 hour.

Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite. 1 ½ to 2 hours. Lift out oxtails and let cool.

Take ½ of the beans and soup and put into a blender and puree. Add the puree back to the soup. Take meat off the bones and shred. Add meat to the soup and discard bones. Heat, add salt and pepper to taste and serve.

Serve with tortilla chips whole or crumbled, diced tomatoes and shredded cheese.


Margie’s Caesar Salad

Serves 8

Ingredients for dressing

• 1 Tbsp. Anchovy Paste
• 2 Cloves of Garlic
• 1 Tbsp. Dijon Mustard
• 2 tsp. Worcestershire Sauce
• 3 Tbsp. Red Wine Vinegar
• 1 Cup Extra Virgin Olive Oil
• ¼ Cup plus 2 Tbsp. Lemon Juice
• 1 Cup Parmesan Cheese Grated

Ingredients for Salad
• 2 Heads Romaine Lettuce
• Croutons (Store bought or Homemade)
• Chunk of Parmesan for Shavings

Ingredients to Make your own Croutons
• 5 Slices Day Old Italian Bread
• 2 Tbsp. Olive Oil
• 1 tsp. Garlic Powder
• Salt & Pepper

Mix first 5 ingredients together, put into blender. Add lemon juice and blend. Slowly drizzle extra virgin olive oil into blender while blending. Add parmesan and mix.
Wash and tear romaine lettuce. . Toss with dressing, croutons & shaved Parmesan.

(To shave Parmesan, use a vegetable peeler. Take the peeler and go down the side of the chunk of Parmesan cheese. Add as many shavings as you would like.)

For Croutons
Cut up the Italian bread into bite size chunks. Heat olive oil in a 10” saute’ pan over medium heat. Add bread, garlic powder, salt and pepper to taste. Saute’ until crispy, be careful not to burn. Add to salad.

Local, organic, grass fed milk from the Pittsburgh area!