Recipes from our kitchen

Ingredients:

Oil or butter

1 lb of Zinn Farms stew, chorizo sausage, hot italian sausage or mild italian sausage

1 onion, chopped

3 cloves garlic, finely chopped

4 cups of vegetables – carrots, parsnips, butternut squash, fresh / frozen peas, or fresh or frozen beans or a combination of:

1 28 oz can diced tomatoes

1 5.5 oz can tomato paste

2 cups of red potatoes or sweet potatoes

1 cup uncooked quinoa, rinsed (optional)

3 cups of chicken or vegetable stock

Directions:

Heat a large heavy bottom pot on a stove, add oil or butter

Add your choice of Zinn Farms pork for 4-5 minutes, until browned

Add onion and garlic, cook for a few minutes until onions are softened

Add vegetables and cook for five minutes

Add diced tomatoes, tomato paste, potatoes, quinoa, and vegetable stock and bring to a boil.

Add more stock as needed to submerge all other ingredients

Season to taste

This stew is very forgiving. I change the volume and combination of vegetables and potatoes each time I make it depending on what I have handy in my kitchen. Use home-made stock with Zinn Farms chicken bones for best results. Try making a double batch and freeze for later.

Ingredients:

6 strips bacon

12 prunes

12 toothpicks

Directions:

Preheat oven to 350°F

Cut bacon strips in half, width wise

Wrap each piece around a prune

Secure with a toothpick and place on a sheet pan

Bake in the oven for 10-15 minutes

Enjoy!

Ingredients:

1 lb Zinn Farms ground pork

3 tbsp butter

1 onion, large and chopped

3 garlic cloves, minced

1 ½ tbsp cumin

2 19-oz cans of black beans, rinsed and drained

1 28 oz can of diced tomatoes

4 cups broth

1 14 oz can of pumpkin puree

Pinch of ground cinnamon

1 tsp sea salt

1 tsp freshly ground black pepper

Directions:

Melt butter over medium heat and add ground pork, cook thoroughly and break into small pieces

Remove pork from the pan with a slotted spoon, leaving the grease in the pan

Add onions and garlic, cook until soft.

Add cumin and stir to combine.

Stir in black beans and tomatoes.

Stir in broth and pumpkin puree until combined.

Simmer, uncovered, stirring occasionally for 30 minutes.

Taste and season with cinnamon, sea salt and black pepper.

Puree with an immersion blender until soup reaches desired consistency

Add ground pork back in the pot

Ingredients:

Zinn Farms ham (2-3lbs)

1/2 cup brown sugar

1/4 cup mustard

2 tbsp cider vinegar

Directions:

Place ham in roaster with 1/2 inch of water in the bottom.

Bake at 350°F for 1 hour.

Mix the sugar, mustard and vinegar.

Pour the mixture over the ham and return to oven.

Check after 1/2 hour, an internal temperature of 140°F means the ham is done.

Serve with rice. The sauce from the pan is great on the rice.

Ingredients:

1 lb Zinn Farms chorizo sausage, chopped in small pieces

2 cups chopped onion

3 tbsp butter

1/8 tbsp thyme

Salt

8-oz package cream cheese

¼ cup mayonnaise

1 cup cheddar cheese

¼ cup chopped chives or green onions

Directions

Melt butter over medium heat and add chorizo and onion. Add thyme and salt. Cook until onions are soft.

In a medium bowl, add cream cheese and mayonnaise. Mix well. Add cheddar cheese, onions, green onions and mix well. Gently fold in chorizo.

Pour into baking dish and bake at 350 degrees F for 15 minutes

Garnish with green onions and serve with baguette slices or tortilla chips.

Ingredients:

8 (4 ounce) pork cheeks

Freshly ground black pepper to taste

1/2 cup all-purpose flour for dredging, or as needed

2 tbsp clarified butter

2 tbsp apple cider vinegar

2 cups hard apple cider

2 cups homemade or low-sodium chicken broth

1 tsp finely chopped fresh sage leaves

1 tsp finely chopped fresh rosemary leaves

1 small yellow onion, diced

1 small carrot, diced

1 rib celery, diced

Directions

Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.

Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.

Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.

Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

Ingredients:

1 tbsp olive oil or butter

1 lb Zinn Farms chorizo sausage, cut into bite-size slices

1 onion, sliced

½ head small cabbage, thinly sliced

Salt and pepper

1 teaspoon ground caraway seeds

2 cloves garlic, finely chopped

2 red potatoes, cubed

1 cup German-style lager beer

3 cups chicken stock

1 ½ tbsp apple cider vinegar

1 tbsp flat-leaf parsley, chopped

Directions:

Heat a large heavy bottom pot on a stove, add oil or butter

Add Zinn Farms Chorizo Sausage for 4-5 minutes, until browned

Add onion, cook for a few minutes until softened

Add cabbage, cook for a few minutes until softened

Add pepper, salt, caraway and garlic

Add potatoes, beer and stock, and bring to a boil

Simmer for 45 minutes and drink the remainder of the beer

Finish with apple cider vinegar and parsley

Serve with a heavy rye bread and butter

Ingredients:

2 tbsp butter or bacon fat

1 head green cabbage, approximately 3 pounds, cored and finely shredded

3 tbsp molasses

 Salt and Pepper, to taste

2 lbs Zinn Farms ground pork

1 small yellow onion or ½ leek, chopped

1/2 cup heavy cream

4 tbsp breadcrumbs or instant oatmeal

⅓ cup chicken, beef or vegetable stock

Directions:

Heat oven to 350.

Put a large pan over medium heat and add the butter. When warm, add the cabbage, molasses, salt and pepper. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized. Approximately 20-25 minutes.

While the cabbage is cooking, mix the meat, onion/leek, cream and breadcrumbs/oatmeal.

When the cabbage is done, add about a third of it to the meat mixture and mix to combine.

Transfer the meat mixture to an 8-inch square greased baking pan. Spread remaining cabbage over the meat, pour the stock over the top and place in the oven and cook to 160 degrees, approximately 45 minutes. The cabbage will be very caramelized, almost dry and crunchy at the edges.

Allow it to sit for 10 minutes before serving.

Ingredients:

1 lb Zinn Farms smokies, chopped in bite size pieces

3 tbsp butter

1 onion, sliced (optional)

5-10 mushrooms (optional)

1 398ml can of beans with tomato sauce (Clark brand)  

Directions

Melt butter over medium heat and add smokies, onion and mushrooms (if using). Cook until sausage is warm (140°) and onions and mushrooms are soft.

Add the beans to the pan and cook until warm.  

Serve with Zinn Farms eggs and bacon.

Ingredients:

3 tbsp butter, oil or bacon fat

1 medium onion

3 cloves garlic

4-5 fresh mushrooms, diced

2 lbs Zinn Farms ground pork

½ lb Zinn Farms chicken livers, blended

1 Zinn Farms egg

1 cup quick oats

½ tsp parsley

½ tsp paprika

¼ tsp cumin

¼ tsp tumeric

Salt and pepper

Directions:

Heat butter over medium heat in large pan. Add the onions and garlic and cook for 3 minutes, or until onions are almost soft. Add mushrooms and cook for 5 minutes. Let cool.

Mix all ingredients in large bowl by hand. Form 1 ½ inch balls and place on sheet pan. Bake at 425 degrees for 17 to 20 minutes. Enjoy!

Ingredients:

1 lb of a Zinn Farms Bone-In Ham (they are 6-8lbs and a special order, email us to order) or smoked hock

2 tbsp butter

2 carrots, diced

2 ribs celery, diced

1 onion, diced

2 cloves garlic, minced

1 ¾ cup dried yellow split peas

2 bay leaves

1 tsp dried savory

1 tsp dried thyme

1 tsp salt

½ tsp pepper

Directions

Melt butter over medium heat, cook carrots, celery, onion and garlic until onions are transparent. Stirs occasionally

Stir in split peas, bay leaves, savory, thyme, salt and pepper, cooking for 2 minutes

Add 8 cups of water and ham with bone. Bring to a boil, reduce heat, cover and simmer until peas are very soft and soup is thickened. Stirring occasionally. 1 ½ - 2 hours.

Remove bay leaves and discard.

Remove ham, place on cutting board to cool until it is cool enough to handle. Dice meat.

Remove a few cups of soup prior to blending (optional)

Blend with an emersion blender to reach desired consistency.

Stir in diced ham and removed soup. Reheat.  

Ingredients:

Crust:

1 ½ cups flour

½ tsp salt

1 tsp sugar

½ cup olive oil

3 tbsp milk

Filling:

3 eggs

½ cup milk

Salt and pepper to taste

Optional: 1 sausage, de-cased or chopped

Optional: onions, spinach, mushrooms, tomatoes, herbs etc.

Optional: cheese, shredded

Directions:

Preheat oven to 350 degrees.

If using cooked optional filling ingredients, heat oil or fat over medium heat in a pan. Add the sausage and cook for 3 minutes, add any veggies you would like to cook, and cook until sausage reaches 160 degrees.

While the sausage and/or veggies are cooking, mix all of the crust ingredients together. Using your hands, scoop the crust into the pie pan and pat it in the pan until the whole bottom and up the sides are covered.

Mix the eggs, milk, salt and pepper for the filling.

Add the optional meat and veggies into the pie pan. Add the egg mix until it reaches ¾ of the way up the crust. If the pan is larger, you can add extra eggs/milk. Top with shredded cheese if using.

Bake for 30-45 minutes (depending on the size of the pie pan). Use a knife to slice a small slit in the filling, if the egg is runny and fills the hole, continue to cook. If the hole remains empty, remove from oven and enjoy!

Ingredients:

1 lb of Zinn Farms hot italian sausage

4 medium potatoes

4 medium beets

1 large onion

2 tbsp oil

Spices (salt, pepper, garlic powder, celery seed, parsley)

Directions:

Preheat oven to 400 degrees F.

Slice the sausages in 1 inch pieces. (Slicing works best when the sausages are partially thawed.)

Chop the potatoes, beets and onions.

Spread the sausage, potatoes, beets and onions on a sheet pan and drizzle oil on top. Add spices to taste.

Cook for 45 minutes, mixing 1-2 times as they cook.