GRASS ROOTS COOPERATIVE

REAL TALK

Discover a full range of recipes to try and read up on the latest news from our farms and Grass Roots Team.

The strategy behind the reverse sear is simple—keep the inside of the steak evenly cooked from edge to edge and the outside nice and crispy. It’s particularly useful for thick cuts—like a ribeye—and grass-fed steaks, which need to be cooked a bit differently than those fed grain. 
Continue reading
We have a picky eater. It’s the shame of a foodie family. It’s the embarrassment of the “chef daddy.” It started at the beginning of solid foods. She wouldn’t eat jarred vegetables as a toddler unless they were mixed heavily with puree fruits. She wouldn’t eat home prepared vegetables ever. She doesn’t like them raw or cooked, roasted or seasoned, grilled, fried or otherwise. Not a single vegetable passes the lips of our youngest child.
Continue reading
If you’re interest in starting or maintaining a healthful shift like ours, start by cutting back on added sugars. Be sure to find recipes—like this one—that are chock full of herbs and spices and fresh vegetables, and take the time to plan meals and weekly menus at home. It’s good to have a few recipes that are quick and easy in your weekday repertoire, otherwise menu fatigue is going to set in when you are sitting down to eat that third salad of the week.
Continue reading
Though the short rib is a lesser known cut of meat—especially in the home kitchen—it is definitely one you should introduce yourself to. They can require a bit more time and attention, but most chefs will tell you is that they are most definitely worth the effort.
Continue reading
Looking for some a little more exotic to serve grill-side? Try sis kofte. Though it’s easy to prepare, there is nothing simple about these spectacular flavor combinations.
Continue reading