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Farm-Fresh Recipes
My family's favorite recipes...from our table to yours


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​Pan-Fried Lamb Chops

Ingredients
4 bone-in lamb chops
1 Tbsp fresh garlic, diced
1 tsp dried rosemary, crushed
pinch red pepper flakes
olive oil
Directions:
Mix together garlic, rosemary, and red pepper flakes. Pat small amount on both sides of each lamb chop. Refrigerate for at least 30 minutes, or up to 4 hours. Heat pan on medium-high heat, add 1 Tbsp olive oil. Pan fry chops for 2-3 minutes on each side. 

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Garlic Scape Pesto

Ingredients
12 large garlic scapes, bulb removed, cut into 1/2-inch pieces (about 1/2 cup)
1 cup loosely packed fresh basil leaves
1/2
 teaspoon kosher salt
1
 cup extra-virgin olive oil , divided and to taste
1 cup grated Parmesan cheese, divided and to taste
1/2 cup pine nuts or walnuts
Directions:
Add garlic scapes, basil and salt to food processor and pulse to a rough chop. Slowly add 1/2 cup oil. For a thinner pesto, add more oil 2 Tbsp at a time. Once smooth, add 1/2 cup parmesan cheese until mixed in. Add more cheese for a thicker, more savory blend. Add nuts at low speed until roughly chopped. Top with thin layer of olive oil and refrigerate until ready to use. Can also be frozen!

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Cherry Tomato Caprese Salad

Ingredients:
2 pints cherry tomatoes, cut in half
8 oz fresh mozzarella, cut into 1/2 cubes
1 cup fresh basil, chopped
Balsamic vinegar reduction glaze

Directions:
Toss together tomatoes, mozzarella, and basil. Drizzle balsamic glaze over the top. Enjoy!

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Easy Fried Eggplant

Ingredients:
2 Tbsp Oil
1 large eggplant, peeled & sliced
3 eggs, beaten
2 cups dried bread crumbs
1/4 cup grated Parmesan cheese
2 tsp Italian seasoning
Directions:
Heat oil over medium-high. In a shallow pan, mix bread crumbs, Parmesan cheese, and Italian seasoning. Dip eggplant slices in egg, then crumbs, and fry in hot oil for 2-3 minutes on each side until golden brown. Drain on paper towels. Sprinkle with pinch of salt and enjoy with marinara sauce.

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Farmer's Egg Bake

Ingredients:
​
16 large eggs, beaten
2 cups milk (use cream, whole or 2%)
1 tsp seasoned salt
​1/2 tsp dried mustard
16 oz pork sausage, cooked and crumbled
2 cups cheddar cheese, grated
1/2 cup onion, chopped
Mushrooms, peppers, or other seasonable veggies, chopped
Directions:
Beat eggs, milk, seasoned salt together, dried mustard. Stir in sausage, cheese, onion, and optional veggies. Pour egg mixture into a greased 9x13 pan. Bake at 350-degrees for 45-55 minutes, or until eggs are cooked/set. Cool for 5 minutes and enjoy!

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