2023

This recipe and information provided by:
Larry Lempka
Los Rios Farm,
1528 S County Road 17
Berthoud, CO 80513

Ingredients:
1 Tablespoon Olive Oil or Butter
1/2 Cup Coarsely Chopped Onion
4 to 6 Cloves Garlic – Minced
1 1/2 to 2 Pounds Grass-fed Hamburger
1 Cup Mushrooms – Coarsely Cut
1/4 Cup Red Cooking Wine
1/2 Cup Grated or Thick Sliced Pepperjack Cheese

Heat a large Cast Iron Skillet
Add Butter or Oil
Chop Onion and Mince Garlic and add to Pan on Medium Heat until onion is clear
Add Grass-fed Hamburger made into patties 4 to 6 to fit your pan into the onion and garlic
Add seasoning to liking…salt, pepper, special steak seasoning

Cover and cook slow for about 5 min
Turn the burgers and season
Pull some of the onion mix to the top of burgers and cook a couple of minutes
Add cooking wine and mushrooms and cover for 5 min
Turn burgers and cook to temp
Turn off the burner and add cheese and cover for 2 min.
Place on a bun, bed of lettuce or plain ensuring they are covered in onion and mushroom sauce.
Rest about 3 to 5 min and serve.

This recipe and information provided by:
Michele Dowis
6493 W 96th Pl
Westminster, CO 80021

Ingredients:
1 pound ground beef (grassfed, of course)
1 1/4 tsp salt
3 large bell peppers (choose colors your family likes – we tend toward red and yellow), cut in half lengthwise and cored
3 Tbsp olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 roasted green chili, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried oregano
8 oz can tomato sauce
1 cup cooked rice
1 1/2 cups shredded colby/jack cheese

Preheat the oven to 425; the oven rack should be in the middle.

Place peppers, cut side up, in the baking dish and drizzle with 1 Tbsp olive oil and lightly salt (about 1/4 tsp). Roast peppers for 20 minutes. They’ll be slightly browned.

While peppers are in the oven, heat 2 Tbsp olive oil over medium heat in a large skillet. Add the onion and cook until soft and translucent. Add the garlic and green chili and cook for another minute. Add the ground beef and seasonings (salt, chili powder, cumin, oregano). Cook on medium/high heat, breaking the meat up with a wooden spoon, until meat is browned and thoroughly cooked. Reduce heat to medium and add the tomato sauce, cooked rice and 3/4 cup of the cheese and stir until completely combined and melted. Remove the skillet from the heat.

Remove the peppers from the oven and spoon the meat filling into each pepper. Use the remaining 3/4 cup cheese to sprinkle over the meat filling. Place the peppers back in the oven and roast for 10-15 minutes, until the filling is hot and the cheese is melted.

Serve with a salad and enjoy!

This recipe and information provided by:
Chris Baggot (chris@farmersmarket.com )
Tyner Pond Farm Recipes
8488 East 500 South
Greenfield, IN 46115

Feel free to experiment with different varieties of ranch mix, like spicy or bacon, for a delightful twist.

Ingredients:
4 boneless, center-cut pork chops, 1-inch thick
Cooking spray
2 teaspoons dry ranch salad dressing mix (such as Hidden Valley Ranch)

Directions:
1. Gather all ingredients and place the pork chops onto a plate. Lightly spray both sides with cooking spray.

2. Sprinkle both sides of the chops with ranch seasoning mix, then let them sit at room temperature for 10 minutes.

3. Preheat your air fryer and, if necessary, cook the chops in batches to ensure they’re not overcrowded. Place the chops into the air fryer.

4. Cook for 10 minutes, flipping the chops halfway through. To ensure they are perfectly cooked, use an instant-read thermometer inserted into the center. It should read at least 145 degrees F (63 degrees C).

Once done, transfer the pork chops to a foil-covered plate and let them sit for 5 minutes before serving.

Enjoy the mouthwatering taste of Tyner Pond Farm Local Pork Chops made easily in your air fryer!

Recipe By: Wendy Kirby
211 Dunnsville Road, Dunnsville, Va. 22454

Grilled lamb: marinade lamb chops and grill for 8 min each side according to preference.

Marinade: the juice of 2 lemons, a bunch of fresh parsley snipped, salt, pepper, rosemary snipped to taste, garlic minced, r cloves, extra virgin olive oil.

Serve with herb roasted potatoes, salad, and brussels sprouts

This recipe and information provided by:
Chris Baggot (chris@farmersmarket.com )
Tyner Pond Farm Recipes
8488 East 500 South
Greenfield, IN 46115

Ingredients:
8 pasture-raised chicken thighs
Salt and pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup white wine or chicken broth
1 lemon, juiced

Instructions:
Preheat the oven to 400 degrees F.

Season the chicken thighs with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown, about 5 minutes.

Flip the chicken thighs and add the garlic, thyme, and rosemary. Cook for 1-2 minutes until fragrant.

Deglaze the pan with the white wine or chicken broth and cook until the liquid is reduced by half.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.

Remove the skillet from the oven and squeeze the lemon juice over the chicken.

Let rest for 5 minutes before serving.

This recipe is a simple and delicious way to prepare pasture-raised chicken thighs. The combination of herbs and lemon give the chicken a bright, fresh flavor that is perfect for a weeknight dinner.