Black Sheep Shakshuka Topped With Barham Family Farm Free-Range 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.
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.
Barham Family Farm Roasted Chicken
Rotisserie chickens have become a mainstay, but why not make your own? This recipe uses grandma's cast-iron skillet to make a lovely bird with deep, chicken-y flavor.
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 b├ęchamel. 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.
The Farmhouse Beef Chili with Barham Family Farm Ground Beef and Soup Bones
Chili is a must for football season! 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 Store on the farm in Kearney.

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