Great As An All-Day Sipper (Pace Yourself!), Our New American Old Fashioned Incorporates Falling Bark Farm's Hickory Syrup Into The Mix To Add A Slightly Smoky Flavoring, Elevating This Classic American Cocktail.
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A Refreshing Salad Perfect To Cut Through The Rich Flavors Found In Some Of These Other Dishes. A Chili Infused Oil Makes The Base For The Dressing, Adding A Slight Kick To Complement The Radishes And Earthy Flavors Of The Yellow Eye Beans.
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What Screams "America" More Than Hot Dogs And Ketchup? We've Upped The Ante On This American Classic By Crafting A Smoky + Sweet Ketchup, Infused With Falling Bark Farm's Hickory Syrup. All Topped With Caramelized Leeks.
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What better way to celebrate remembrance than with good friends and great food. So commemorate America with recipes developed around American-made artisan ingredients. Featuring products curated by Chef Brittanny Anderson, we've put a twist on the classics to take your Memorial day BBQ to the next level!
Check out the recipes below + grab The Box from Chef Anderson and throw a Memorial Day to remember!
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Utilizing the smokey sweetness of Falling Bark Farm's Hickory Syrup as the marinade base for the chicken imparts a unique and complex flavor with just enough sugars to add a nice caramelization when baked. Coupled with Schaller & Weber's Bavarian Style Mustard to add a little tang + come chilis for spice, the left-over marinade makes for a perfect finishing sauce the the sautéed vegetables in this health-focused rice-bowl.
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We always enjoy experiencing new cuts of meat - and lamb saddle was a first for us. One of our favorite proteins with its unique flavor, this cut of lamb is surrounded by delicious fat that renders nicely during the cooking process. Taking a cue from our July basket, we combined it with Hatchup's medium spice and Adobe Milling Co.'s Anasazi Beans.
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Thanksgiving, a day dedicated to food + cooking. Why does it only come along once a year? As a time-honored, American tradition, the food we serve on Thanksgiving should both honor the past while benefiting from the flavors of the present. Here at The FareTrade, we're helping you do just that! Utilizing all American-Made artisan ingredients curated by Chef Nyesha Arrington, we've added a twist to the classics: turkey, mashed potatoes, cranberry sauce + stuffing. Plus a couple of our favorite sides!
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These are not the soggy, boiled brussels sprouts of your childhood. Complex + delicious, these brussels sprouts are charred to perfection and tossed with a comforting Thai-style peanut sauce. Even the youngest at the dinner will be clamoring for seconds!
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Thanksgiving cannot exist without mashed potatoes. Whether you prefer them lumpy or smooth, skinned or skin-on, mashed potatoes are the perfect receptacle for gravy, a flavor conduit for your leftover sandwich on Friday, mashed potatoes are key to a successful Thanksgiving meal. Add in a touch of Beyond the Olive's Smoked Olive Oil and bring this years potatoes to the next level.
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You know how you always end up with 5 people fighting over two turkey legs at your Thanksgiving dining table? We've solved the problem for you - individual turkey legs for all! No need to worry about dry meat or a lack of gravy. By braising the legs, you'll keep the meat moist and the skin crispy, while using the pan sauce to create a succulent gravy. (added bonus: skip the dark versus white meat debate!).
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No vegetable quite screams Thanksgiving like squash. A classic side that is packed with flavor when simply roasted with a touch of salt, we kicked it up a notch with a splash of smokey olive oil and a drizzle of maple syrup.
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Generally a bread-heavy side, we've switched things up with our stuffing by utilizing Rancho Gordo's Garbanzo Beans + Alter Eco's Rainbow Quinoa to craft a healthier and highly flavorful dish, sure to please even the most discerning palates.
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Whatever you do, do not make cranberry sauce from the can. Nobody wants that. Trust us.
Now that we're past that, make a cranberry sauce this Thanksgiving that will your guests will be fighting over. Extremely simple to make, thanks to the brine from Coldwater Canyon Provsions Pickled Watermelon Rind, this cranberry sauce is packed with the perfect holiday flavor.
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Add some spice and Asian flare to your standard roast chicken with Katy Chang's favorite use for Baba's Cooking School's Lala Sauce! Simple to prepare and packed with flavor, we suggest pairing this chicken with a salad of seasonal veggies to round out this perfect mid-week meal.
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While visiting Pike Place Market in Seattle and being overwhelmed by the abundance of fresh fish, we happened upon a cut that was new to us - Halibut Cheek. Naturally boneless, they are roughly the size of large scallops, with a meatier texture than the normally flakey halibut filets. The meatier texture of the cheek lends it to be cooked in a variety of ways - we decided to treat it like a steak by pan searing it and finishing off with an herb-butter basting.
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Adapted from an early 1900’s family recipe, Terri shares her take on biscuits passed down through the generations. Surprisingly simply and insanely delicious, Terri's biscuits are perfectly light and flakey - it's no surprise that they pair perfectly well with her own handmade jams!
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Extract the full flavor of rabbit with this ragu featuring both Bianco DiNapoli San Marzano Tomatoes + Grist & Toll's Polenta! A slow-cooked dish light enough for summer, this ragout is packed with flavor + soul satisfaction.
Read MoreThe classic combination of peppers, onion and corn pairs perfectly with San Augustin's Datil Pepper Table Sauce. The floral heat from the Datil Pepper Sauce ties together the richness of the rib eye and sweetness from the corn + peppers for a balanced flavor profile and mouthwatering recipe.
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After picking up some fresh spring peas + onions from our local farmers market, we decided to pair it with a beautiful hanger steak, dressed it up with braised portobello mushrooms in a red wine reduction sauce + a side of Cajun Grain's Cracked Brown Rice from our April Basket.
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To close out our week of Bourbon Barrel Foods | Bourbon Smoked Pepper, we cooked up a beautiful rack of lamb, crusted in Bourbon Smoked Pepper + paired with Farro and Bourbon Glazed Carrots. Enjoy!
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