Recipes

Barham Family Farm Spicy Italian Brats Pasta
This is a pasta that comes together quickly with a few pantry staples and showcases our Spicy Italian Brats.
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Barham Family Farm Fajitas and Second Night Soup
This fajita recipe is perfect for grilling season and features our skirt steak. The pepper and onions adds layers of charred flavor. The Second Night Soup packs loads of flavor with little effort.
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Barham Family Farm Skillet Jambalaya
Just in time for Mardi Gras! Try our jambalaya for a quick and easy dinner!
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Barham Family Farm/Local Pig Duck Confit Pasta
Local Pig specializes in “locally and humanely raised animals.” The specialty butcher shop run by Chef Alex Pope is located in the City Market and offers a dynamite duck confit made with Barham Family Farm pasture-raised duck that will make this chef recipe extra easy to put together for a quick lunch or dinner.
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Black Sheep Shakshuka Topped With Barham Family Farm Eggs
We sure miss our friends at Black Sheep, but Chef Michael Foust shared this brunch favorite so you can make it at home anytime you want and dream about a lovely farm-to-table restaurant we were forced to say goodbye to during the pandemic. He adapted the traditional North African/Middle Eastern tomato-pepper sauce known as shakshuka. Serve with naan bread or pita.
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Barham Family Farm Marinated Flat-Iron Steak
Flat-Iron Steak benefits from a bit of marinade. Any marinade will do, but we like a red wine version with lots of garlic! A quick sear is all this cut requires.
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Dr. Mom's Breakfast Sandwich
Nancy Moran, aka "Dr. Mom," is a Barham Family Farm fan. When she #hash-tagged us, we asked if she would share the amazing breakfast sandwich she shared via Instagram featuring Barham Family Farm Eggs.
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Barham Family Farm Greek-Style Skillet Lasagna
Pastitsio is a Greek lasagna. The baked casserole is typically made with lamb or ground beef and the pasta can be bucatini, penne, spaghetti or lasagna noodles topped with a béchamel. This recipe is adapted from "The Best Simple Recipes" by America's Test Kitchen. We added olive oil, more cinnamon, nutmeg and red wine, as well as a bit more cream. We also think we'll try adding kale, peas or sun-dried tomatoes in the future.
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Barham Family Farm/The Farmhouse Beef Chili
Chili is a must for Super Bowl Sunday! This hearty version by Chef Vince Paredes, co-owner of The Farmhouse in the River Market, features Barham Family Farm ground beef and beef soup bones, both items available for pickup at the farm store in Kearney. Pick up your gameday supplies from 10 a.m. to 6 p.m. Thursday and Friday or 9 a.m. to 3 p.m. Saturday. On Sunday, kick off your day by stopping by The Farmhouse for one of their famous brunch items, including Barham Steak and Eggs or Country Fried Steak.
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Barham Family Farm Brazilian-style Picanha
Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering. In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare. Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.
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