Spanish Lamb Stew with White Beans

Recipe adapted for kosher cooking from The New York Times. Serves 6 Ingredients: 3lbs Grow and Behold Lamb Cubes for Stew 3 cups Grow and Behold Chicken Bone Broth 2 medium onions, chopped 1 large red bell pepper, chopped 4 garlic cloves, minced 1 tablespoon Spanish paprika 1 28-ounce can whole peeled tomatoes, with juice…

Rose Veal Stew with Fennel and Tomatoes

  Ingredients: 2lbs Grow and Behold Rose Veal for Stew 2 tablespoons peanut or vegetable oil 1 large head fennel, cut in half and sliced 2 cloves garlic, minced 2 carrots, sliced 12 small cippolini onions, peeled 1 tablespoon fresh tarragon leaves ¼ cup of Pernod, ouzo or any other anise-flavored liquor 1 can of diced…

Braised Beef Cheeks

Braise beef cheeks with beef bacon, red wine, and knuckle bones for hours, for a hearty dinner that will stick to your ribs!

Chicken “Osso Bucco”

This “osso bucco” recipe is a great white meat alternative, where traditional Italian aromatics meet the great flavors of our pastured chicken legs

Curried Beef Chulent

Want to mix up your chulent? Add cocount milk and some spices, and green peas for color.

Turkey Neck Gumbo with Okra

For neck lovers out there–and those who don’t yet know they’re neck lovers–this stew will change the way you look at turkey necks forever.