Favorite Recipes

Are you tired of PB and J for lunch? This curry chicken salad is a great way to get excited about packing again. It’s sweet, flavorful, and healthy too. You can serve it over salad greens, in a wrap, on a sandwich, or even over rice. You can even make it with rabbit instead of chicken for a protein boost! 

3 boneless skinless chicken breasts

2 cups chicken stock 

2 stalks celery, diced small 

1 carrot diced small 

20 green grapes or (golden raisins) cut into halves or quarters

1/3 cup red onion, diced 

1 small yellow apple 

Handful fresh cilantro 

1/4 cup Sabauce sweet curry marinade 

1/4 Greek yogurt 

2 tablespoons mango powder (called amchur in Indian stores) 

1 tablespoon turmeric 

1 teaspoon ground ginger 

1 teaspoon garlic powder 

Salt to taste 

Cut the chicken into bite sized cubes and poached in the chicken stock very gently, on low heat so that the chicken cooks just to 165 degrees. Remove chicken from the stock and place in a bowl 

Add the mango powder, garlic powder, turmeric and a pinch of salt and toss the chicken in the spices until it’s evenly covered. 

Add the veggies and fruit to the chicken and mix 

Combine the Sabauce sweet curry marinade to the Greek yogurt and mix until smooth. Pour it over the chicken mixture until it’s evenly coated. Taste and adjust salt. Add fresh cilantro and mix. 

Serve and enjoy! 

We’ve got an exciting new addition to Taco Tuesday – or any day. We took the iconic Chimichurri flavors and paired them with our whole free range chicken wings in an easy recipe that will please just about everyone.

Ingredients

8 whole Park Street chicken wings
3 tablespoons extra virgin olive oil
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground coriander
1/3 cup red wine vinegar
1 tablespoon dried Mexican oregano
1/2 cup finely chopped cilantro
1/4 cup finely chopped flat leaf parsley
1 Fresno chile / red jalapeño, minced
salt and pepper to taste

Preheat the oven to 400 degrees F

Set out the chicken wings 30 minutes before cooking to bring them to room temperature

In the meantime, add all the ingredients except the fresh herbs to a medium bowl.

Toss the wings in the mixture, among sure they are well covered.

Arrange the wings on a baking sheet lined with parchment, aluminum foil, or a silicone baking pad. Cover the baking sheet with aluminum foil, making sure the foil is sealed tightly around the edges.

Bake in the oven for 30 minutes then remove and flip the wings.

Return the baking sheet to the oven, uncovered, and bake for 15-20 minutes more, or until they are golden brown and crispy. Flip and return to the oven for a few minutes to brown the other side if needed.

Toss with the fresh herbs, and serve with a wedge of lime.

Enjoy!

This recipe feels fancy, but it’s super easy to make, and makes 4 big servings.

Ingredients

4 boneless skinless chicken breasts
6 oz fresh mushrooms, like crimini, oyster, and white, beech will all work well
4 Shallots, diced small
2 teaspoons duck fat
3 cloves of garlic, smashed
3/4 c ricotta cheese
1/4 cup heavy cream
3 tablespoons minced sun-dried tomato
a small handful of fresh dill, minced
1/2 cup Panko, breadcrumbs, or matzoh meal
salt and pepper
1 teaspoon hot paprika
1/2 teaspoon ground tumeric
pinch nutmeg
1/4/ cup grated parmesan cheese
herbs for garnishing
1 1/2 tablespoon butter

Instructions

Lay each chicken breast flat on a cutting board, rib side down
With a sharp boning knife, slice the breast horizontally, like a piece of pita bread.
Season the breasts with salt and pepper and set aside
Preheat the oven to 375 degrees F

Chop the mushrooms and onions finely
Add the duck fat or butter to a heavy bottomed skillet, and then the mushrooms and onions.
When the mushrooms start to brown, add about 1/2 cup of water or chicken stock and cover
Let it simmer on low until the mixture comes together and makes a thicker sauce.
Add the spices, cream, ricotta and fresh dill to the pot and cook on low, stirring constantly until you get a mixture that stays on the spoon when you lift it up.

Lay the chicken breasts out on a a lined baking sheet.

Season with a mixture of Panko/breadcrumbs,  salt and pepper and grated parmesan cheese. You can also add other spices like paprika and powdered garlic if you like.

Spoon mushroom stuffing into the chicken breast until it almost closes.
Lay it in a shallow bowl on top of the bread crumbs. Flip and press down slightly to help the breadcrumbs stick. Place a pat of fresh butter on top of each chicken breast, and more grated parmesan if desired.
Garnish with black pepper and fresh dill.

Bake in the oven lined baking sheet for about 30 minutes, or until the chicken comes to 165 degrees F when a meat thermometer is inserted.
If you’d like them browner on the top, you can put them under a low broiler for about 3 minutes.

Serve with pasta, a green salad with balsamic dressing, or your favorite side.

Ahh, the taco. One of lifes’ great pleasures. Adding grass-fed bison to the game really makes them special – and they are just as quick and fun to make. The trick is treating the bison just right, so you get a tender, juicy and flavorful taco filling.

Ingredients

6 oz bison steak of your choice (sirloin, flank, and flatiron are all good options)
small corn tortillas (we used blue corn because it’s beautiful)
2 bell peppers or two poblano peppers cut into quarters
fresh lettuce, spring mix or arugula
fresh lime cut into wedges
sour cream
sliced red onion
your favorite hot sauce
extra virgin olive oil or a little duck fat
sliced cucumber or radish
1 tsp garlic powder
1 tsp hot paprika
1 tsp ground cumin
1 tsp ground chili pepper
chopped fresh cilantro to serve
kosher salt
fresh black pepper

Before starting, take our the bison steak and let it rest by coming to room temperature for at least 30 minutes

in a bowl, place the peppers, olive oil and spices. Mix until the seasoning has coated all the peppers evenly. Then place them on a nonstick baking sheet skin side up. Set your oven broiler on low, and arrange the baking sheet a few inches below the broiler flame. Cook for about 10 minutes, or until the pepper skin starts to bubble and blacken in some areas. Take them out of the oven and immediately cover, letting them cool and at the same time ‘steaming’ off the skin.

Prepare the other ingredients by dicing them small. We like to put them in separate bowls so that everyone can make their own perfect taco combination.

Season your bison steak with salt, pepper and a little paprika. Heat a heavy bottomed skillet to medium high heat. Add about a table spoon of the fat of your choice (olive oil, or duck fat are our faves) and add the steak when the fat is sizzling hot. Cook the steak on one side for 4-6 minutes, or until it has browned and detached form the pan. Then flip it once and cook the other side until it’s also nice and browned.

Using a meat thermometer, check the internal temperature of the steak, and take it off the heat when it reaches about 125-130 degrees. This produces a medium rare steak and is tender and buttery. Let it rest, uncut for at least 10 minutes.

In the meantime, toast your tortillas in the skillet until they are just slightly crispy.

Slice your bison steak thin, against the natural grain of the meat. Then assemble your tacos! Serve with fresh cilantro, sour cream, and lime wedges. We served ours with pan-fried cumin potatoes too. Enjoy!

We’re always experimenting with new and different recipes, and this one is a great, and healthy, variation on the classic chili. You can change the proportions of any of these ingredients to make it your way, or even use diced turkey instead of ground. However you do it, this recipes makes about 10 servings – which will keep the family happy with enough leftovers for lunch the next day. We served ours with a skillet cornbread, avocado and sour cream. You could also do sliced tomato, cheese, or toasted tortilla strips.

Ingredients

2.5 cups dry Great Northern beans
5 cups Park Street Poultry chicken stock
1 pound Bowman and Landes ground turkey
2 yellow onions, diced
4 stalks celery diced
1 bell pepper diced
1 yellow squash diced
1 cup frozen sweet corn
2 tbsp schmaltz, duck fat, or olive oil
3 fresh Serrano peppers, seeded and diced
1 tbsp chipotle pepper powder
1 tbsp garlic powder
1 tbsp cumin seeds
1 bay leaves
fresh avocado sliced for garnish
sour cream for garnish
fresh cilantro, chopped
salt and pepper

Soak the beans in cool water, covered, overnight in the fridge.

To the crock pot, add all the ingredients except salt, avocado, and your garnishes. Cook on medium for 6-8 hours, until the beans are soft, the meat is well cooked, and the ingredients start to come together. Salt and pepper to taste. (Remember not to salt this too early – the salt will keep the beans from cooking all the way through) If you want a thicker texture, use an immersion blender, or smash the beans against the side of the crock pot to break them up a bit.

Garnish with sour cream, avocado and fresh cilantro. Serve immediately along side a wedge of skillet corn bread (we recommend this recipe https://thepioneerwoman.com/cooking/skillet-cornbread/ )