One of our favorite things to stuff is a beautiful, juicy, large bell pepper. The pepper is moist and adds amazing flavor to so many of our ground meats from lamb, hogget and mutton, to ground pork, beef and goat! We like to do it the way they do in Greece, stuffed with rice and your favorite herbs and spices, and baked. The best part about the stuffed pepper is that your get your vegetable and protein in each and every bite!
With the holidays over and our bellies still full from all those roasts, our appetites are turning towards simple, nourishing meals to keep us warm through winter. The ultimate example of course is soup. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Carlo Petrini, the founder of Slow Food, proclaimed the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.
The Sea Island Red Pea is a tiny heirloom bean in the Southern US culinary family of “field peas.” They cook quickly, are deep in flavor, and become truly excellent when cooked with cured pork. Our cured Heritage hocks lend a little fat and succulent pieces of meat to these already richly textured beans for a healthy and comforting meal.
Traditionally, beef osso bucco is served in a veal stock and tomato-based sauce thickened with flour. Pork lends itself to a lighter preparation using chicken stock and a puree of the cooking vegetables to lend body to the sauce and pairs perfectly with classic cheesy polenta and gremolata.
Mardi Gras is synonymous with New Orleans for many folks, as it is a long standing tradition and point of pride for the city. Mardi Gras is New Orleans’ own version of the global celebration of Carnival. Heritage Foods has some incredible offerings to celebrate Fat Tuesday, and we are excited to share them with you, along with a great recipe idea for deliciously tempting and authentic New Orleans cuisine. Celebrate Mardi Gras with us!
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