Rockabilly Farm: We Grow Love.
A light and tangy dressing. Perfect for a salad or use as a marinade for chicken.
Refreshing, yet filling. This summer salad will surely delight your taste buds. Pair it with the Poppy Seed Dressing and Enjoy!
A quick saute of these two is a lighter way to enjoy typical fall greens in the summer. Most people are used to Collards being cooked until they are drab, lifeless, and flavored with ham or Kale that tastes "too healthy". Try this simple recipe... it might just change your mind.
Cucumbers are in Season!
With Cucumbers so readily available, serve this refreshing side dish as a compliment to grilled meats or stir fried rice.
Chef tip: Use a Mandolin to get perfectly thin slices, but be very careful as they are mighty sharp!
This cooking technique cuts your prep and cooking time in half!
You can serve with quinoa, noodles, brown jasmine rice or fingerling potatoes as a entree or make it for an incredible addition to any salad or soup!
It's a new and soon to be favorite addition to your cooking repertoire.
A recipe you will love!
Always use the highest quality ingredients you can get your hands on, it makes a difference!
I use Bob’s Red Mill (substitute GF Bob's Red Mill AP flour) and Plugra or Darigold butter in these scones. You'll be eating one of the Best Scones you have ever eaten!
With summer winding down it's the perfect time to enjoy those last tomatoes of the season.
This dish is simple to prepare and has always been a great Brunch or Potluck for friends. It may be prepped the day before then pop in the oven when you want.
Serve with a salad of fresh Greens tossed in a French Vinaigrette.
This one is from the Global Galaxy years and was published in New York magazine.
This is a soup that eats like a meal but get your veggies in!
As you wait for your bowl of soup to cool, toss torn leaves of radicchio and butter lettuces in a bowl with few drops fresh lemon juice, a dash of olive oil, pinch of sea salt & a couple cranks of fresh pepper and Enjoy.
Break off a piece of crusty French bread as you'll want to enjoy every drop of this healthy meal.
How to make a beautiful roaster ... one that can be turned into other meals throughout the week.
One of my FAVORITE adaptions is to roast this bird on a bed of BRUSSEL SPROUTS! OMG delish
To brine or not to brine your bird? Brine! A simple brine recipe is 1 cup kosher salt to 1 gallon of water.
This stuffing goes great with the Roast Chicken and can be made gluten-free and lactose-free.
A butterfled chicken that can be grilled or baked.
Serve this on a generous salad of hearts of romaine and Bibb lettuces tossed with drizzled with fresh lemon juice, olive oil, sea salt (or kosher) and fresh pepper. The chicken will slightly wilt the greens and add flavor for an amazing dish!
Or pan char some fresh broccoli spears to pair. Or both!