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:
1lb Zinn Farms pork belly, skin off and cut into 1-inch cubes
1 tsp sugar
½ tsp ginger powder
1 tsp harissa powder
1 tsp onion powder
Salt and pepper to taste
1 tbsp cooking wine
3 tbsp soy sauce
1 ½ cups hot water
Sesame seeds for topping
Directions:
Put a large heavy pan over medium heat (do not add butter). Add belly and cook for 5 minutes, until browned.
Add sugar and stir.
Add spices, stir, and cook for 2-3 minutes.
Mix wine and soy sauce, add to pan, and cook for another 2-3 minutes.
Add water, and simmer on low for 50 minutes.
Top with sesame seeds and serve.
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:
1 whole Zinn Farms egg
2 egg yolks
2 tsp vinegar or lemon juice
2 tsp Dijon mustard
½ tsp salt
1 ½ cups oil (olive, coconut, or avocado)
Directions:
Mix all ingredients EXCEPT the oil with a food processor or immersion blender.
Continue to mix other ingredients while very slowly pouring in the oil.
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
â…“ 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.
Ingredients:
2 tbsp oil or bacon fat
1 medium onion
3 cloves garlic
1 lb Zinn Farms ham garlic sausage, cubed
1 lb Zinn Farms chicken breast, cubed
2 medium carrots
2 celery ribs
½ lb fresh mushroom, sliced
1 medium potato, cubed
2 cups sauerkraut
4 cups chicken broth
2 cups full fat milk
2 tbsp white vinegar
2 tsp dill weed
Salt and pepper
Hot chillies to taste (optional)
½ cup dried mushrooms (optional)
Directions:
Put dried mushrooms in a heat safe bowl and pour boiling water until mushrooms are submerged. Let soak.
Heat oil or fat over medium heat in large pot. Add the onions and garlic and cook for 3 minutes, or until onions are soft. Add chicken and sausage to pot and cook for 5 minutes. Add the celery, carrots and mushrooms and cook for 3 minutes.
Add the dried mushroom and their soaking water, potato, sauerkraut, chicken broth and milk to the pot (add additional stock or water as needed to cover all ingredients.) Add vinegar, dill, salt, pepper, chillies. Stir, cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Ingredients:
1 tbsp olive oil or butter
1 lb Zinn Farms ground pork or ground chicken
1 onion, chopped
3 cloves garlic, finely chopped
Salt and pepper
3 cups chicken stock
1 28oz can diced tomatoes
1 15oz baked beans or sweet baked beans
1 cup uncooked quinoa, rinsed
1 large sweet potato, peeled and chopped
2 tbsp chili powder
1 tsp cumin
½ tsp salt
½ tsp paprika
¼ tsp red chili pepper flakes
Toppings: shredded Monterey jack cheese, chopped avocado, tortilla chips, green onions
Directions
Heat a large skillet on a stove, melt oil or butter. Add Zinn Farms ground pork or ground chicken, season with salt and pepper and cook until no longer pink, breaking it up as it cooks.
Add garlic, cook for another 30 seconds and add to a 6-quart crock pot.
Add remaining ingredients, except toppings, into crock pot and cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender.
serve with toppings.
Great fresh or re-heated. Add more broth when reheating to reach desired consistency.
Ingredients:
2 tbsp oil or bacon fat
1 medium onion
3 cloves garlic
½ lb fresh mushrooms, sliced
1 lb Zinn Farms smoked half chicken, deboned + cubed
1 ½ cups heavy whipping cream
½ cup fortified wine
1 cup frozen peas
½ tsp Italian seasoning
Salt and pepper
Directions:
Heat oil or fat 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 chicken and cook for 5 minutes. Add cream, wine, peas and seasoning, simmer to reduce until desired consistency is reached. Serve over pasta or rice.
Ingredients:
4 slices of Zinn Farms ham
4 slices of cheese
4 slices of rye bread, buttered
4 eggs
Pickles
Directions:
Preheat oven to 350°F and oil a sheet pan
Cook ham in frying pan until lightly brown
As the ham cooks, place buttered bread slices on sheet pan
Place the browed ham on the bread and top with sliced cheese
Put sheet pan in oven until cheese melts
As the cheese is melting, fry four eggs sunny side up or over easy. Season to taste.
Once the cheese is melted, remove sheet pan from oven, top each slice with an egg and serve hot
Serve with a pickle
Serves four. Try with Zinn Farms Chorizo Crumble instead of ham, or in addition to ham for a meat lovers delight.
Ingredients:
1 1/2 lb pork tenderloin
1-2 tbsp chicken seasoning
2 slices bacon, diced
4 oz cream cheese, softened
3 oz manchego cheese, grated
1/2 cup baby spinach leaves
Balsamic Caramelized Onions
1 large red onion, cut into rings
2 tbsp butter
2 tbsp balsamic vinegar
Directions
Cook the bacon. Preheat a cast iron skillet. Add the bacon pieces and cook until the fat is rendered. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
Butterfly the tenderloin. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board.
Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
Preheat your grill or oven to 375 degrees F.
Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the seasoning.
Grill or bake the tenderloin. Place the stuffed pork tenderloin directly on the grill grates. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serve.
Ingredients:
1 tbsp olive oil or bacon fat
1 onion, diced
4 garlic cloves, minced
1 lb Zinn Farms Thai chicken sausage
2 celery stalks, chopped
4 carrots, chopped
1 butternut squash, chopped
28 fl oz tomatoes, diced, canned
1 can chickpeas
4 cups chicken broth
½ tsp pepper
1 tsp salt
1 tsp paprika
3 bay leaves
1 cup macaroni
1 tsp basil
½ tsp thyme
½ cup sour cream
Directions:
Heat oil or fat over medium heat in large pot. Add the onions and garlic and cook for 3 minutes, or until onions are soft. De-case Zinn Farms Thai chicken sausage and add to pot. Saute for 5 minutes, breaking the chicken into smaller pieces as it cooks.
Add the celery, carrots, squash, tomatoes, chickpeas (including juices) and chicken broth to the pot. (add additional stock or water as needed to cover all ingredients.) Add salt, pepper, paprika and bay leaves. Stir, cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Add dry macaroni, basil and thyme. Continue to simmer for 10-15 minutes, or until the pasta is cooked. Remove bay leaves.
Serve warm with a tablespoon of sour cream.