Saltimbocca means “jump in the mouth,” and these small pieces of pork topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. In this version, the pork is sautéed in garlic-flavored oil and finished with lemon and white wine.
Cesare marinates our meaty heritage breed spare ribs in a medley of familiar Italian ingredients, as well as spezie forte, a complex, often secret spice blend, that is unique to each Italian butcher. He roasts the ribs before marrying them with wine and tomato. They simmer away lazily until melt-in-your-mouth tender.
This is a wonderful winter meal that is especially rich and flavorful due to the use of heritage breed turkey from Good Shepherd Poultry Ranch. The recipe is easily adjustable — for example feel free to add frozen peas or corn if you like, or boneless turkey thigh in place of turkey breast! Some prefer adding a bottom crust as well as a top, but we find this 1 crust version to be lighter and allow the meat in the delicious filling to shine — plus it's easier to assemble!
The ultimate cozy, warm weather meal, this shepherd's pie combines ground beef or lamb with vegetables and mashed potatoes. We love the combination of textures when the potatoes get nice and crispy in the oven, and we find everyone looks forward to the leftovers — if there are any!
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