Recipes

This recipe was inspired by the blog Fed + Fit. We added instant oatmeal instead of breadcrumbs to hold the meatballs together and your house will smell like French toast!

This dish has become a mainstay on The Town Company menu. We are fortunate to have a dish that revolves around the gorgeous eggs we receive weekly from our friends at Barham Family Farm. This is an indulgent homage to the work, care, and partnership these eggs provide our restaurant. Thanks to Chef Johnny Leach for supporting Barham Family Farm and sharing his recipe!

Our flavorful ground chorizo is the perfect seasoning base for chili. Add ground beef and beans and, if you're feeling adventurous, add Mexican chocolate for a mole-style broth. We think it's just what you need for a memorable game day chili perfect for a Chiefs win on Super Bowl Sunday!

The invention of Hamburger Helper proved that dinner could be quick thanks to some ground beef and noodles. We like a variation on the theme that requires fresh ingredients but is just as quick to make, thanks to ground pork and prepackaged tortellini.

Pork cutlets make lunch or dinner a snap! (Add an egg on top and you've got breakfast!!) Use the breaded cutlet recipe below as a base for three recipes: Schnitzel, this tenderloin-style sandwich and a Caesar salad with pork "croutons."

Salad kits is an easy way to make a meal! We sometimes rely on a Caesar salad kit, complete with croutons, Parmesan, spices and dressing. We diced up a few panko breaded pork cutlets and added meaty croutons to the mix.

This schnitzel recipe is quick and simple to make with delicious results!

Make a better breakfast sandwich featuring Barham Family Farm duck eggs! (If you use chicken eggs, adjust the time as they are smaller and may cook faster.)

Sheet pan dinners are a quick and easy way to quickly prep meat and vegetable for dinner. The leftovers can be used for salads, burritos or adding to eggs for a hearty breakfast.

This brine recipe is for 1 (10- to 14-pound) Barham Family Farm fresh turkey! Be sure to completely thaw the bird before brining for 24 hours.

Inexpensive and easy to fry, cube steak is the tough cut of top or bottom round from the rump. Often used for chicken-fried steak, cube steak is tenderized to make it palatable and looks a lot like ground beef. For a twist, substitute Barham Family Farm Queso for cream cheese to spread on the hoagies.

2 Barham Family Farm chicken breasts 1 cup plus 1 tablespoon all-purpose flour 2 eggs 1/2 cup butter 1 onion, finely diced 1 red pepper, finely diced 2 1/4 cups low-salt chicken broth 1/2 cup lemon juice 1/2 cup limoncello or white whine 1 pound broccoli raab