Spice-Braised Chicken with Red Wine and Tomatoes

Recipe adapted for kosher, pastured cooking from¬†Food and Wine. Serves 4-6 Ingredients: 1 Grow and Behold Chicken, cut into 1/8ths 1 cup Grow and Behold Chicken Bone Broth 3 tablespoons of canola oil 1/2 teaspoon cumin seeds 2 large onions,¬†sliced thin 3 garlic cloves, smashed 2 tablespoons grated fresh ginger One 3-inch cinnamon stick, broken…

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

Easy Beef Barley Soup

Cook on the stove or in a crockpot, this simple soup comes together with very little prep time and delivers delicious results. A little Beef Bacon adds smokiness and depth.

Lamb Shanks for the Slow Cooker

With this delicious recipe, cook your lamb shanks overnight — without heating up your kitchen. The flavorful sauce is great on noodles, potatoes or polenta.

Ground Beef with Kabocha and Tomato

A thick, rich sauce perfect for serving over rice or noodles, with great flavor from curry powder, Aleppo pepper and the sweet winter squash.

Italian Short Ribs with Tomato and Garlic

This classic recipe from the Silver Palate works with Short Ribs as well as Flanken (Short Ribs are just a bit leaner and meatier). The meat is simmered low and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls apart at the touch.


Layers of eggplant, tomato sauce, and ground beef or lamb are crowned by an unctuos custard and crunchy breadcrumbs in this delicious and hearty casserole.

Chicken with Rice

The short-grain brown rice, chicken stock and tomatoes combine to make an unctuous delicious base for these tender, flavorful chicken thighs.

Sweet & Sour Lamb Shanks

This easy to prepare recipe for lamb shanks requires no prebrowning — just put everything in the pot and wait for amazing smells 2 hours later!

Sundried Tomato Chicken Shnitzel

Serves: 1lb chicken serves 2-3 people By: Naftali Hanau Note: These quantities are for one pound of chicken. Multiply quantities as needed. Boneless Breast or Leg Filets work well for this, but you could also use this method to cook Chicken cut in Eighths or Chicken Thighs — just increase the frying time for larger…