2010

Carrie Balkcom, Certified Executive Chef and AGA Executive Director

INGREDIENTS:

• 6 Pork chops
• 2 tb Minced green pepper
• 7 oz Whole kernel corn undrained
• 1 t Salt
• 1/2 tsp Sage
• 1 cup Soft bread crumbs
• 1 tb Instant minced onion

INSTRUCTIONS:

Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket form stuffing.

Mix undrained corn, bread crumbs, onion, pepper, sale and sage.

Spoon corn mixture into the slits.

Close with toothpicks or small skewers.

Place on a metal rack or trivet in crock-pot.

Cover and cook on low for 6 to 8 hours.

Especially good with fruit-salad and lemon-buttered broccoli.

Servings: 5 to 6

New York Times, NY ~ 11/12/03

Time: 30 minutes

INGREDIENTS:

• 10 cloves garlic, peeled and halved lengthwise
• Finely grated zest of 1/2 orange
• 4 6-ounce lamb steaks
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• Juice of 1 orange
• 1 tablespoon Marsala, sherry or other wine
• 1 tablespoon fresh thyme leaves.

DIRECTIONS:

1. In small saucepan, combine garlic, zest and 3/8 cup water. Turn heat tohigh.

When mixture boils, lower to simmer, and cook until garlic is tender, 10 to 15 minutes.
2. Season lamb with salt and pepper to taste. Place a large sauté pan over medium-high heat,

and add olive oil. When oil is hot, add lamb, and sear about 2 minutes a side. Reduce heat to low,

and cook 5 minutes longer.
3. Add garlic and its liquid, orange juice, Marsala and thyme. When liquid begins to simmer,

transfer steaks to warm serving plate with slotted spatula. Raise heat to medium-high, and

reduce sauce until it is syrupy, 1 to 2 minutes. Pour sauce and garlic over lamb, and serve.
Yield: 4 servings.

Carrie Balkcom, Executive Chef and AGA Executive Director

• 2 tablespoons olive oil
• 1 pound ground grassfed lamb
• 3 large celery stalks, chopped
• 2 large parsnips, peeled, chopped
• 1 medium onion, chopped
• 6 garlic cloves, chopped
• 3/4 pound lentils, rinsed
• 4 14-ounce cans (or more) beef or other broth
• 1 28-ounce can diced tomatoes in juice
• 3 1/2 teaspoons ground cumin 1 cup chopped fresh mint, divided

Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.

Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member
Serves 6 to 8

• 2 lb. Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes
• 2 tablespoon of virgin olive oil
• 1 medium sweet onion, finely chopped
• 1 tablespoon of tomato paste
• 2 large fresh, heirloom, tomatoes, skinned & chopped
• 1/2 lb of whole wheat or spelt elbow or shell macaroni pasta
• 2 cups of chicken or beef broth
• 1 1/2 teaspoon of garlic powder or 1 small clove of garlic
• 1 teaspoon of celery powder
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried basil
• 1 teaspoon of turbinado sugar
• 1 bay leaf
• 2 whole cloves
• Salt and pepper, to taste
• 1/2 lb of grated raw milk cheddar cheese
• Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

Trim fat, if any, from meat and cut into 1/2” cubes. Place in a casserole dish, sprinkle with oil, season with salt and pepper, and bake in a hot oven for 15 minutes.

Then add chopped onion, garlic powder, celery powder, rosemary, and basil, and cook for another 10 minutes. Remove from the oven and stir in tomatoes and tomato paste mixed with broth.

Add bay leaf, cloves, & sugar. Cover and bake in moderate oven for 30 to 40 minutes. Stir in macaroni and 1 cup of water, and cook for another 45 minutes, while stirring every 15 minutes.

Finally, remove cover, sprinkle cheese over top, and return to oven until cheese has melted. Remove from oven once cheese has melted and serve hot.

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

Serves 4

• 1 cup dried chickpeas
• 1 tablespoon of butter
• 1 tablespoon of virgin olive oil
• 1 medium sweet onion, finely chopped
• 1 teaspoon of garlic powder
• 1 teaspoon of celery powder
• 1 teaspoon of dried rosemary
• 1/2 lb. Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes
• 2 large jalapeno or pablano peppers, seeded, veined, and coarsely chopped
• 2 large fresh, heirloom, tomatoes, coarsely chopped
• 1 teaspoon of Red Bell Pepper Paste
• 2 cups of hot water
• Salt and pepper, to taste

Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

Soak the chickpeas overnight in salted water to cover. Drain the chickpeas place in pot, and cover with water. Then add garlic powder, celery powder, and rosemary to the chickpeas, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 50 minutes. Drain well.

In a 3 to 4 qt. pot, melt the butter and oil over high heat. Add the onions and sauté, stirring, for 5 minutes. Add the lamb and continue cooking and stirring on high heat for 3 to 4 minutes. Add the green peppers, tomatoes, and bell pepper paste. Stir to mix well, cook 2 more minutes, then add the hot water. Cover, bring to a boil, reduce the heat to simmer, and cook for 30 minutes.

Add the drained chickpeas, salt and pepper to taste, cover and simmer for 40 to 45 minutes. This is supposedly adapted from a Turkish recipe.