Apple Cheddar Brown Biscuits, by Lori Rice of www.fakefoodfree.com

photo and recipe by Lori Rice

1 cup white whole wheat flour
¾ cup whole wheat flour
1 tbsp baking powder
½ tsp salt
1 tsp dried parsley
¼ tsp garlic powder
4 tbsp butter
¾ cup milk
1/3 cup shredded cheddar cheese
¼ cup apple, finely diced

Preheat the oven to 400 degrees F. Combine the flours, baking powder, salt, parsley and garlic powder in a mixing bowl. Cut the butter into cubes and add to the bowl. Mix using a pastry blender until the butter is transformed into pea-sized pieces. Make a well in the center of the dry mix and add the milk. Stir to combine.

Add in the cheddar and apples and gently mix in. It is easier to use your hand for this. Place the dough on a floured surfaced and roll it out to about a 1 to 1 ½ inch thickness. Using a glass or biscuit cutter, cut into biscuits and place on an ungreased cookie sheet.

Bake for about 12 minutes or until golden brown. Allow to cool to touch, slice open and place a Pike Valley Farm pastured sausage patty inside. Makes about 12, 2-inch biscuits. (Mine made 11, but I think they were slightly bigger than 2 inches.)

Pastured Pork and Black Beans, by Lori Rice of www.fakefoodfree.com

photo and recipe by Lori Rice

16 oz bag of black beans, soaked overnight, rinsed and drained
1 small onion, chopped
2 cloves garlic, minced
2 cups water
1 tsp cumin
1 tsp coriander
1 ½ tsp smoked paprika
¾ to 1 lb. Pike Valley Farm pastured pork chops
Salt and pepper to taste

Combine the pre-soaked beans, onion, garlic and spices in a Crock-pot and add the water. Place the pork chops on top of the beans and cover the pot with the lid. I cooked it on high for 4 hours and then on low for 2 more hours. This had it finished by about 4:00 pm so I kept it on warm until dinner. If you are gone all day, cooking it on low for 8 hours would likely work out fine. Add salt and pepper to taste near the end of cooking. I added about 1 ½ tsp salt and ¾ tsp of black pepper. Serve with rice and/or some greens and hot sauce, of course.

Mama Teresa’s Spaghetti and Meatballs

Meatballs:

Mama Teresa's Spaghetti and Meatballs

1 lb. Pike Valley Farm ground pork
1 Pike Valley Farm egg, beaten
1 cup finely grated bread crumbs
1/4 cup finely grated parmesan cheese
1/3 finely diced onion
3 cloves garlic minced
1 1/2  Tbsp. parsley
1 1/2 Tbsp. oregano
1  Tbsp. basil
1 1/2 Tbsp. rosemary

Sauce:

2 – 28 ounce cans or jars of diced tomatoes
1 – 8-10 oz. can of tomato puree
1 – 8-10 oz. can of tomato paste
1 Tbsp. olive oil
4 cloves garlic, minced
1 onion, chopped
1 1/2 Tbsp. dried rosemary
1 1/2 Tbsp. dried parsley
1 1/2 Tbsp. dried oregano
5 leaves fresh basil or 1 1/2 Tbsp. dried basil
salt and pepper

Beat egg in small bowl. Mix ground sausage, bread crumbs, parmesan cheese, onions, garlic, and spices. Mix in eggs; you might want to mix with clean hands to make sure ingredients are evenly blended.

Form mixture into approximately 15-18 meatballs. Fry in pan until brown. Set aside.

Sautee onion and garlic in pan. Once onions are translucent, add all other ingredients. Bring to slow boil and turn down heat to low-medium. Add meatballs and allow to simmer for 45 minutes.

Serve with your favorite pasta and mixed salad or sauteed spinach.