Local stew meat is roasted with our beef stock, tomatoes, leeks, carrots, mushrooms, celery, red wine vinegar, bay leaf, thyme and parsley in this hearty stew. Heat and serve.
Fresh chicken breast cutlets are dredged in gluten free flour, browned then baked. Top with our sauce of lemon, unsalted butter, minced garlic, capers and fresh chopped parsley.
A flaky double-crust pie is filled with fresh chicken breast, thyme, onions, celery, carrots, green peas and our creamy white sauce. Bake.
Fresh chicken breasts are stuffed with chopped ham, white cheddar, thyme, cream cheese and onions, then lightly rolled in flour, egg and bread crumbs. Bake.
Andouille sausage, chicken breast, onion, celery, tomatoes, garlic, green peppers, rice, our chicken stock and spices simmer together in our jambalaya. Heat and serve.
Local pork, beef and veal, are combined with parsley, bread crumbs and spices and glazed with a sweet and tangy tomato sauce. Bake
Chopped mushrooms are sautéed in olive oil with garlic and onions, mixed with cashews and pecans, cheddar, parmesan, flaxseed, chives and bread crumbs. Serve with our marinara sauce. Two cakes per serving. Bake.
Local, fresh pork loin medallions are dipped in egg then coated with toasted bread crumbs made from field and fire bakery organic rye, caraway seed and black pepper. Bake and serve with our warm red cabbage and apple slaw.
Chopped salmon, red pepper, green onion, egg, bread crumbs, dill, lemon juice, and flour are hand-mixed, pattied and ready to grill or pan fry. Two cakes per serving. Serve with our lemon garlic aioli.
Roasted until carmalized, then whipped with unsalted butter and half & half, these potatoes are naturally sweet and smooth.
Local turkey, fresh spinach, feta cheese, capers and spices are combined, browned and then baked to finish. Heat and eat them plain or with one of our sauces. We also use this same mix to make burgers.
Our coleslaw is made with thin sliced crunchy green cabbage, sweet onions, sweet red peppers and green peppers. Then marinated in a boiled dressing of canola oil, white vinegar, celery seed, sugar, dry mustard, celery seed, kosher salt, black pepper. This coleslaw gets better as it ages and is great on a sandwich or as a side to BBQ.
We bake our rustic rolls throughout the week. They are perfect for a pulled pork sandwich or sliced as a dinner roll. 4 rolls per package.
We toss carrots, brussels sprouts, turnips, parsnips and rutabagas in olive oil and oven roast them and then mix them together. Serve hot or cold.
Red skin potatoes are cut, tossed in olive oil and thyme and then baked golden brown. Heat and eat.
We toss brussels sprouts with olive oil then roast them and mix them with carmalized shallots.
Our light and refreshing take on a traditional Middle Eastern Tabbouleah. Quinoa is combined with parsley, mint, green onions, feta cheese, lemon, olive oil and herbs.
We slow roast local pork shoulder, then hand pull and mix it with our sweet and sassy carolina sauce. Great on a sandwich with our sweet pepper coleslaw, or on it's own. Fully cooked, just heat and eat. Add rustic rolls and sweet pepper coleslaw for the perfect sandwich.
Our traditional UP Michigan Pasty is a flaky crust wrapped around cubes of beef sirloin, pork steak, potatoes, rutabaga, onion and parsley. Fully cooked and reheat in the oven or microwave.
Carrots are sliced into rounds then sauteed in olive oil and dressed with our maple syrup glaze. Fully cooked, heat and eat.
Our kale salad is light and fresh with pine nuts, sundried tomatoes, lemon and a little parmesian cheese.
Our chicken salad is made with poached white breast meat, red onion, celery, fresh rosemary, flat leaf parsley, hellman's lite mayonnaise, kosher salt and black pepper.
Our broccoli salad is a classic. Fresh broccoli, thick cut local bacon, celery, red onion, sweet raisins and sunflower seeds in a sweet and tangy light dressing.
Our 2 oz sugar cookies are an old fashioned crackled cookie, made with vegetable oil and dusted with raw sugar.
Peanut butter cookies made from scratch. 2 oz.
Molasses spice cookies and the classic. 2 oz.
Our chocolate, walnut chip cookies taste just like Mom used to make and they should because this is her recipe. 2 oz.