Category Archives: meat | chicken | fish

Trojan Carnitas and Avocado Salsa

This is a delicious and massive recipe I got from my roommate in Troy. It was a new style of cooking for me and cooking it by the book taught me a lot. Serves six hungry college students. You could also make the salsa by itself for a great dip for chips etc. -Connor

3-4 pound boneless pork butt, shoulder or loin
2 cups water
1.5 cups orange juice
6 cloves garlic, peeled
2 tsp salt
1 tsp grated orange peel (optional)
3 tbsp whole peppercorns (optional)
1/4 cup brandy or wine (preferably marsala)

Cheddar or mexican cheese blend
Regular tomato salsa

Cut the pork into thirds. Put pork, water, orange juice, garlic, salt, orange peel, and peppercorns into a large pot. Bring to boil, then turn down heat somewhat and simmer, covered, for about an hour and a half. stir occasionally and add more water if needed to keep the pork mostly submerged.

Between these two stages is a good time to start the salsa. (see below)

Uncover and boil pork until water is reduced by half. Stir in the alcohol and boil until liquid evaporates. Stir often while meat browns and crisps. Tear meat into strips with tongs (this can be done during the final stage of cooking or, if you’re a chicken, after the meat has cooled a bit)

3 ripe avocados, peeled and coarsley chopped
6 oz fresh tomatillos, husked, rinsed, coarsely chopped
2 fresh serrano chiles, seeded and coarsely chopped
1/4 cup chopped white onion
2 tbsp fresh cilantro (optional)
1 tbsp lime or lemon juice
salt to taste

Put all ingredients into a food processer or blender. process until a chunky puree forms.

Serve the meat and salsa over warmed tortillas with grated cheddar or a mexican blend of cheese.


Holiday Alfredo with Turkey Meatballs

Found this at my local Kroger and spiced it up a bit. You may like it or not, but it is definitely unique and I thought it was delicious. (-Connor)

1 cups heavy cream

3 cups diced apple

2 tsp ground cinnamon

2 cup diced butternut squash

1 large sprig rosemary

1/3 cup panko breadcrumbs

1 lb ground turkey

1/2 lb fettuccini

1/2 cup grated extra sharp cheddar cheese

(Step 0: chop squash and apple if you haven’t already. Should be roughly 1 cm cubes)

Step 1: add 4 tbsp of the heavy cream, chopped rosemary leaves, panko breadcrums, ground turkey to a mixing bowl.

Step 2: add apples, cinnamon, olive oil, and squash to a saucepan. Add salt and pepper. Cook on medium high for about 5 -10 minutes.  Lower heat, add remaining heavy cream, and the stem of the rosemary plant. Cook another 5 minutes.

Step 3: Roll turkey mix into 1 inch balls. Fry with some oil until quite browned on all sides

Step 4: Remove rosemary stem from sauce mix. Puree in blender. Return to saucepan and season with salt and pepper. Add pasta and cheddar cheese and mix thoroughly on low heat if necessary.

Step 5: Serve pasta with meatballs. Top with rosemary and more cheddar.

Connor’s Bolognese

3 carrots

3 celery sticks

1 onion

3 cloves garlic

1 bunch fresh thyme

3 bay leaves

3 cups red cooking wine

12 oz tomato paste

3 lb ground beef


olive oil


Step 1: Put garlic, onion, carrot, and celery in the food processor. Grind until nice and pasty, then put in pot with some oil with about a TBSP of salt. Cook on medium high until the water is mostly gone and the veggies are browning. (15-20 min)

Step 1.5(Optional): For a more wholesome, traditional taste, add a small carton of chopped mushrooms and a chopped bell pepper. Cook until the peppers are soft. If you forget this step until later, its probably best not to add the peppers.

Step 2: Add the beef. Cook on high until the beef is fairly browned throughout. (15-20 min) Pour off some of the excess fat.

Step 3: Add the tomato paste. Cook about 5 minutes.

Step 4: Add the wine. Cook another 5 minutes.

Step 5: Add the thyme stems, bay leaves, and a few cups of water. Cook on low for a few hours, stirring occasionally.

Step 6: Boil off some water if the sauce isn’t quite thick. Salt to taste. Remove thyme and bay leaves if possible. Serve with pasta.


Variation: For a quicker sauce with more zesty surface flavor, brown the beef first in the main pot.  Pour off fat, then add veggies and olive oil. (Don’t use the mushrooms or peppers, they can’t cook enough with this method) Cook veggies for only about 10 minutes. Do step 3 and 4. In step 5, skip the bay leaves and shave the thyme leaves off of the stems into the pot instead of just putting the stems in. Cook on low for about 20 minutes, then go to step 6.

Based on: Pasta Bolognese by Anne Burrill

Hot Italian Sausage Ragù with Gnocchi

2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta. 

1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)

1 bunch kale, roughly chopped
1 can white beans

1 pound gnocchi
2 T olive oil
Parmesan cheese
fresh basil

Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.

Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.

Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.

Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.

Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.

Adapted from a recipe at Half Baked Harvest


Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi


Pasta with Clam Sauce

A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.

1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste

1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.

2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.

3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.

Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta.  Add the spinach to the pasta with everything else at step 3.

* We recommend Maine made!

clam juice

Adapted from “The Garden-Fresh Vegetable Cookbook” page 72


Dad’s Salmon Marinade from Alaska

Cook in oven on broil, on the grill or even over a campfire – just prepare ahead and put the marinade and fish in a ziplock into your cooler.  Serve with “square bread”.


Willow Pond Farm White Bean and Sausage Ragout

A “recipe of the week” from our CSA, Willow Pond Farm

Greg substitutes chick peas for white beans, and used vegetarian sausage instead of chicken sausage to make it vegan. Use hot sausage or kielbasa and throw in a Parmesan rind for a Portuguese version.

White Bean and Sausage Ragout