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…

Lemon Chicken Breasts

This weeknight dinner comes together quickly, and adds a pop of lemon to our pastured chicken breast filets