Since I harvested some fresh rosemary from our herb garden today, it made me think of the rosemary potatoes that my family just loves for me to make. This is not an exact recipe, alter it to suit the tastes of your family!

Red Potatoes or 'New' Potatoes, thinly sliced or cubed
Olive oil
Coarsely ground Sea Salt
Fresh ground pepper
Fresh Rosemary

Note there are no quantities. Make as much or as little as you want to meet your requirements. I like to make the potato slices very thin, like chips, since I tend to like crunchy and crispy potatoes. You could also cube your potatoes, but they would have to cook longer.

Arrange potato slices on a lightly greased baking sheet. I put some olive oil in one of my pump sprayers and lightly mist the potatoes. Then sprinkle with sea salt, fresh ground pepper and the leaves of freshly harvested rosemary to taste.

I bake these in my convection oven on about 375 to 400 degrees until they are crispy. Yum!

We don't have this often, but it is one of my husband's favorite Indian dishes.

1 cup basmati or white or brown rice, uncooked
1/4 cup ghee or butter
3 cups water
1 Tablespoon sunflower oil or olive oil or coconut oil or a mixture
1/2 teaspoon mustard seeds
1 teaspoon tumeric
1 cup green peas
1/2 cup green bell pepper, chopped (optional)
1/8 cup cashews, chopped and/or 1/8 cup pumpkin seeds and/or 1/8 cup sunflower seeds
1/4 cup raisins or craisins
1/2 teaspoon sea salt
1-1/2 teaspoons curry powder, mild



In a medium-sized saucepan heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water.


Cook rice until soft: 15-20 minutes for basmati, 35-45 minutes for brown rice.

In a medium-sized skillet heat oil and add mustard seeds.


When they pop, add tumeric and vegetables. If you've never cooked with tumeric before, be aware that it will stain wood, rubber and cloth a bright yellow. Cook for 3 to 4 minutes.


Add nuts and/or seeds and raisins and mix well.


Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder.


Mix well. Serve.


This goes well with yogurt and a side dish of eggplant.

Serves 5 to 6

Recipe Adapted From: The Ayurvedic Cookbook

2 to 3 Tablespoons vegetable oil
4 pounds M4-D Ranch grass-finished beef short ribs (bone-in)
2 medium onions, sliced
1 can (15 ounce) tomato sauce
1 cup water
1/4 cup packed brown sugar
1/4 cup vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Hot cooked noodles

In a dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions, cook until tender. Combine the next 8 ingredients; pour over ribs. Reduce heat, cover and simmer for 3 hours or until the meat is tender. Skim any fat. Reduce or thicken pan juices for gravy. Serve meat and gravy over noodles.

Serves 6 to 8

Hint: Using Hungarian paprika will make these ribs spicy.

1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 M4-D Ranch grass-finished beef roast (3-4 pounds)
1 Tablespoon olive oil or vegetable oil
3/4 cup water
1 large onion, chopped
1/4 cup green pepper, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme

Combine first 4 ingredients. Rub over roast. In a dutch oven, heat oil over medium-high heat. Brown roast on all sides; drain. Add water, onion, green pepper and seasonings. Cover and bake at 325 degrees for 2-1/2 to 3-1/2 hours or until tender. Remove roast to a warm serving platter. Discard bay leaves and skim any fat. Thicken pan juices for gravy. Serve roast with warm vegetables.

Serves 8 to 10

Hint: Leftovers can be frozen in individual portions for quick meals!

2 pounds M4-D Ranch grass-finished beef stew meat (1 inch cubes)
6 medium carrots, cut into strips or chunks
3 medium potatoes, peeled and quartered
1 medium onion, sliced into rings
1/2 cup thickly sliced celery
1 cup diced canned tomatoes
1 cup water
3 Tablespoons quick-cook tapioca
1/2 cup soft breadcrumbs

In a large bowl, combine all ingredients. Spoon into a 3 quart baking dish that has been greased. Cover and bake at 325 degrees for approximately 3 hours or until meat is tender.

Hint: Chuck roast can be cut into cubes for stew meat.

Serves 6

1 M4-D Ranch grass-finished beef brisket (approx. 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1-1/2 cups water
1 can tomato sauce (8 ounces)
1 small onion, chopped
2 Tablespoons red wine vinegar or balsamic vinegar
1 Tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3-4 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots ( in about 1-inch chunks)

Season beef with salt and pepper. Place in a dutch oven, fat side up. Combine the next 10 ingredients and pour over the brisket. Add red peppers and carrots. Cover and bake at 325 degrees for approximately 3 hours or until tender. Remove meat and vegetables to a warm serving platter. Skim any fat. Reduce pan juices for gravy. Slice meat thinly across the grain; serve with vegetables and gravy.

Serves 8 to 10

2-1/2 pounds potatoes, peeled and cooked
1 to 1-1/2 cups sour cream (8 to 12 ounces)
Salt and pepper to taste
2 pounds M4-D Ranch grass-finished ground beef
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 can whole kernel corn, drained
1 can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 Tablespoons butter, melted
Minced fresh parsley or shredded cheese

Mash cooked potatoes with sour cream. Add salt and pepper to taste; set aside. In a skillet cook beef, red pepper and onion until meat is browned and vegetables are tender. Drain. Add corn, soup, milk and garlic powder; mix well. Spread meat mixture in an ungreased 3 quart baking dish. Top with mashed potatoes; drizzle with butter. Bake uncovered at 350 degrees for 30 to 35 minutes or until heated through. Sprinkle with parsley or shredded cheese.

Serves 8-10

1/2 cup all purpose flour
2 Tablespoons all purpose flour
2 teaspoons salt - divided
1 teaspoon pepper - divided
1/2 teaspoon garlic powder
2 pounds M4-D Ranch boneless beef round steak, tenderized and cut into serving size pieces
3 Tablespoons vegetable oil
2 cups chopped green pepper
1 cup chopped celery
1 cup chopped onion
1 garlic clove, minced
2 cans (14.5 ounces each) diced tomatoes, undrained
1 cup beef broth
1 Tablespoon soy sauce
1/4 cup cold water

In a large plastic bag or bowl with lid, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Add beef a few pieces at a time and shake to coat. Remove meat from bag. Heat oil in a dutch oven over medium-high heat. Brown meat on both sides. Add green pepper, celery, onion and minced garlic. Cook and stir for 10 minutes. Add tomatoes, beef broth, soy sauce, remaining salt and pepper. Cover and bake at 325 degrees for 2 hours or until tender. Remove from oven and return to stove top to skim any fat. In a small bowl, combine cold water and 2 Tablespoons flour, stir into pan juices. Bring to a boil over medium heat, stir constantly until thickened.

Serves 6-8

At least once a week after breakfast and before we get started with school, the girls will have a blast with a dehydrating project! They love to dehydrate fruit for their snacks. Here are some of their favorites. They are much cheaper to make at home than the ones you buy in the stores ~ an added plus to home dehydration is the fruits don't have the sulfur preservatives!

MANGO - peel, slice thin and dehydrate

APPLE - peel, core, slice thin and dehydrate

PINEAPPLE - peel, core, slice thin and dehydrate

BANANA - peel, slice thin, soak for a few moments in lemon juice and dehydrate. The lemon juice helps keep the chips from discoloring and it makes the banana chips taste like they have been dipped in honey! DELICIOUS!

FRUIT LEATHER / FRUIT ROLL-UP - we make our own on the dehydrator sheet using homemade Pear Butter, Peach Butter, Apple Butter or Applesauce.

Scones are one of the favorite breakfast and snack items at our house. They are so easy to make and can have so many variations!

Basic Recipe:

2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar (can be decreased or omitted, depending on variety you make)
4 Tablespoons butter (1/2 stick)
3/4 cup milk (can use cream for added richness if desired)

Preheat oven to 400 degrees. Sift flour, baking powder, salt and sugar. Cut in butter until mixture is crumbly. Add milk and blend well; the finished dough should be sticky. Flour a flat work space and knead the dough for about 1/2 minute. Press out to about 1/2 inch or less thickness and cut into any shape desired. Triangles are traditional. Bake for 15 minutes and immediately remove from baking pan to cooling rack. Yield is about 12 depending on shape and size.

Varieties:

Cranberry Orange: After cutting in butter and before adding milk, stir in with a fork about 1/2 cup dried cranberries and orange zest to taste. You can also stir in some chopped walnuts. Proceed with the rest of the recipe as written. These are a breakfast favorite at our house dipped in fresh, local honey!

Citrus: After cutting in butter and before adding milk, stir in with a fork lemon and orange zest to taste. You can also stir in some chopped walnuts. Another breakfast favorite with local honey!

Chocolate Chip: After cutting in butter and before adding milk, stir in with a fork about 1/2 cup milk chocolate chips and proceed with the recipe as written. For these, you want to be sure to add the 1/4 cup of sugar. These will hardly last the afternoon at our house!

4 slices bread, crusts removed
3/4 cup of milk
4 medium onions, sliced
3 Tablespoons butter
1 teaspoon Dijon mustard or 1/4 teaspoon dried mustard
1 pound M4-D Ranch grass-finished ground beef
1 teaspoon salt
Freshly ground pepper to taste
1 Tablespoon minced parsley
Paprika to taste or omit
1-1/4 cups sour cream

Soak the bread in the milk for about 20 minutes. Meanwhile, saute the onions in the butter very slowly, covered so they do not brown, until they are translucent. When the bread is swollen with milk, break it up with a fork and pour off any liquid. Mix the bread lightly with the ground beef, adding salt, pepper, parsley and mustard. With a light hand, form the meat mixture into meatballs just a little smaller than golf balls. Put the meatballs in with the onions, cover, and cook gently, turning each one carefully after about 5 to 8 minutes. Cook on the other side until desired doneness is reached. They should be soft, not browned, and just cooked through. Add the sour cream and heat, stirring it in gently around the meatballs. Dust with paprika and serve with rice or egg noodles.

Serves 4.

Optional: I sometimes also add green peas to the mixture to add a little color and fresh veggie to this dish. A terrific meal with a light salad.

1 pound M4-D Ranch grass-finished ground beef or turkey
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flour
2 teaspoons baking powder
1/4 cup oil
3 eggs
1-1/2 cups milk
1 zucchini, sliced (optional)
1 cup shredded cheese

Preheat oven to 400 degrees.

Brown ground beef or turkey, onion, salt and pepper. Drain off any grease. Put in a greased 12 x 7 inch baking dish. In a bowl mix flour, baking powder, oil, eggs and milk for 1 minute. Pour over ground beef/turkey mixture. Arrange sliced zucchini over pie and sprinkle on cheese. Bake for 30-35 minutes.

Serves 5-6

Recipe Courtesy of The Feingold Association

This is a favorite of the girls and so easy to make.

2 Tablespoons plain, unflavored gelatin (2 envelopes)
1/2 cup cold water
2 cups granulated sugar
1 cup hot water
pinch of salt
2 teaspoons pure vanilla
powdered sugar

Soften gelatin in the cold water. Combine the sugar and hot water. Boil to a soft ball stage (236-238 degrees). Add gelatin and salt; beat until stiff. Add vanilla. Beat thoroughly. Pour into an 8 x 8 inch pan that has been dusted with powdered sugar. Allow marshmallows to stand until stiff enough to hold its shape. Cut into strips. Remove from pan. Cut into squares and roll in powdered sugar.

Recipe Courtesy of The Feingold Association