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!
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.
This is the ultimate weeknight quick comfort meal. Once your ingredients are assembled and the pasta is cooking, it comes together in 15 minutes or less. If you *must* include a vegetable, stir some thawed frozen peas into the mixture at the same time as you add pancetta to the pasta.
There a so many ways to prepare a chicken. One of our favorite methods is to spatchcock the bird so that it cooks more evenly. There is something special about using a butchering technique when cooking — it connects you with the bird in a special way and puts you in touch with every part of the animal, nose to tail. It also lets the cooking happen faster by adding more surface area to the chicken which makes up time on the backend of the process.
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