Remove the bread crusts and save for testing the frying oil temperature. Tear bread slices into very small pieces and place into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon salt and 1/4…
Peel cucumbers, cut into quarters and remove seeds. Dice. Put them in a colander and cover with a clean dish towel and place something heavy on it to help remove water. Let stand for 30 minutes. Drain well and try…
Serve with Ruffwing Farms’ signature and most popular cheese, Tuemma, a soft-ripened pasteurized sheep’s milk cheese made fresh weekly.
Preheat oven to 350 degrees. Heat tablespoon of olive oil in a cast iron skillet (ours was a 10-inch) over medium heat. Add sausage. When sausage begins to brown, add onions and red pepper to soften. Crack eggs into a…
Replacing mayonnaise with yogurt in potato salad makes for a lighter, healthier dish. The tang of Ruffwing’s plain yogurt really adds to the flavor of this dish.
Whether it’s a birthday party, a family reunion or even feeding some of our farmhands (who have healthy appetites), brisket is my go-to. It does require some “low and slow” roasting time, but it’s totally worth the wait.
The perfect summertime supper that doesn’t require too much time in the kitchen. Kids enjoy eating anything that involves a skewer.
Let the slow cooker do the work to tenderize sirloin or flank steak for family friendly fajitas.
This ground beef skillet meal won’t heat up your summertime kitchen.
This recipe is from the Huggett family. They love making it in the summer because it does not have to be baked in the oven. It makes a refreshing dessert on a hot day. The Huggetts make it as one pie but we experimented with mini pie shells from the grocery store with good results. We also added fresh whipped cream.