Recipes

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

The secret to turkey meatballs that aren't too dry? Combine ground turkey with another ground meat, like our ground pork. These Mediterranean Meatballs with sun-dried tomatoes, black olives and a bit of Greek yogurt instead of milk, are moist and delicious as an appetizer or for dinner, served with orzo pasta or rice.

1 pound penne pasta, made according to package directions 1 package Barham Family Farm Brats (Italian, jalapeño cheese or your favorite flavor) 1/2 can cannellini beans, rinsed and drained A handful spinach 1 cup cherry tomatoes, halved A few marinated artichoke hearts, plus flavored oil Additional extra-virgin olive oil, as needed

Cook duck eggs sunny side up in a skillet and add salt and pepper to taste. Garnish with bottled salsa taquero, homemade herbed croutons. garnish with parsley and slices of Manchego cheese, if desired.

Chef Charles d'Ablaing closed his beloved Brookside Poultry Co. earlier this year, but not before he shared his recipe for a prized poultry marinade with Barham Family Farm! The marinade features vermouth, an ingredient that is more closely associated with classic cocktails such as the Martini, Manhattan or Negroni, adds a subtle sweetness to a roast chicken, duck and more. Craving some of Brookside Poultry Co.'s signature poultry dishes? Look for items on menus at Chef Charles' new home, J. Rieger & Co.

Never baked a fresh ham? It’s easy, and Annette Barham graciously agreed to share her favorite orange-spice glaze recipe to help make your ham extra-special, but if you’re looking for an even easier way to add flavor without the fuss, pick up a few jars of Beautiful Day Farm jams and jellies while you’re at the store and go the heat-and-serve route instead. Pick yours up your Easter dinner supplies at The Store 10 a.m. to 6 p.m. April 14, 15 and 9 a.m. to 3 p.m. April 16.

Pork tenderloin is a versatile lean meat that can be served as an entree. This recipe can be served as an easy appetizer or an elegant opened faced sandwich.

Lamb meatballs are easy to make and the addition of chopped kale instead of parsley pumps up the nutrition and adds subtle flavor.

Tom Mentzer runs Mentzer PR Group in Kansas City and he is known as a wonderful cook! When he stopped by Barham Family Farm recently, we asked if he would share what he did with the flank steak he bought. He shared this impromptu recipe based on chimichurri, an Argentinian herbed oil served with grilled meats. The recipe would also work with skirt steak, although you might want to marinate the skirt steak before grilling.

Put an egg on it! This recipe was inspired by the rendered duck fat, a precious ingredient for chefs and especially delicious on all manner of potatoes. Add pasture-raised eggs with deep yellow yolks, duck or chicken. If you're a hothead, add a splash of Fair Share Farms fermented hot sauce!