Recipes

Chef Renee Kelly, formerly of Renee Kelly's Harvest restaurant in Johnson County's historic Caenen Castle, was a long-time customer with us. She has since moved to Wyoming, where she is the food and beverage director of Saratoga Hot Springs Resort and GM of Snowy Mountain Brewery. When we reached inside our spice cabinet for inspiration recently, we pulled out a spice rub labeled with Renee Kelly's logo. We asked her to share one of her favorite rub recipes with us, and we used the rub to make yogurt-marinated drumsticks on the grill! Thank you Renee!!

Make Mardi Gras a year-round celebration! Try our jambalaya for a quick and easy dinner!

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.

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.

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.

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.

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.

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.

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.