Tag Archives: olive oil

Susie Manchester’s Dried Cranberry Chutney/Salsa

This is wonderful on any Organic Poultry!  I always make this for Thanksgiving and Christmas!


  • 1 5oz bag of Dried Cranberries
  • 2 Orange (1 squeezed & 1 quartered)
  • 1 Tbsp. Olive oil
  • Sea Salt   (to taste)
  • 1 tsp. Ginger minced
  • 1 tsp. Jalapeno

In a 4 quart sauce pan add all the ingredients.  Place on medium heat.  Heat till boiling, then simmer for 20 minutes, until the cranberries have popped.  Chill and Serve.



Cilantro Sauce

I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!

I also sometimes substitute parsley for the cilantro


  • 2 Med. Garlic cloves
  • ½ Teaspoon salt

Mash these 2 together ingredients in a mortar and Pestle to form a paste.

  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/8 Teaspoon Cayenne

Place all ingredients into Blender. Blend until smooth

Serve with your choice of meat or chicken.

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


  • 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.


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


  • 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.