RECIPE | Slow Cooked Pot Roast


From the Chef: Crock pots are best for this type of dish, you can set it on a low temperature and let it cook all day!

The Recipe:


2 pounds chuck roast (1/2 pound per person, raw) [we use meats from Quarles Farm]

sprinkle salt & pepper

4 bay leaves

1 onion [we used onion from Flat Creek Farm in Bath County]

1 bag small carrots

2 pounds of potatoes [we got ours from Flat Creek Farm in Bath County]



Dice potatoes into large chunks, dice onion the same. Put a liner in the crock pot and place the roast in the center. Sprinkle salt and pepper on the top and place bay leaves around the roast, cook on low for five hours. During the last hour add in carrots, diced onion and potato and cook for another hour.

Once the meat is tender and pulls apart with a fork, it's ready to go!


RECIPE | Brown Sugar & Pecan Baked Acorn Squash


From the Chef: This dessert is SUPER easy, and very rich & sweet! There are several ways to change it up using different nuts, different ice creams, etc. [We re-created this from a dinner that Chef Cole Arimes created.... if you want one that's insanely, stupidly amazing, stop by Coles 735 Main. ]

The Recipe:


1 acorn squash, cut in half (we got ours from Flat Creek Farm in Bath County)

2 tablespoons, brown sugar

2 tablespoons, butter (softened)

2 tablespoons, maple syrup (we got ours from Spring Valley Farm in London, KY)

salt and pepper

1 pint of local ice cream (try Crank & Boom, Sorella, or Sav's Chill - all in Lexington)

Candied Pecans:

1 pound, your nut of choice (we used pecans, also try pistachios)

1 cup, white sugar

1 teaspoon, salt

1 egg white

1 teaspoon, water

1 teaspoon, ground cinnamon



Candied Pecans: preheat oven to 250 degrees. Mix in a bowl; sugar, cinnamon, and salt. Whisk the egg white and water together in a separate bowl, until frothy. Toss in pecans (or other nuts) in the egg white mixture (we like the nuts cut in half, but you do you). Mix the sugar/cinnamon mixture into the egg/nut mixture until nuts are evenly coated. Spread onto a greased baking sheet. Bake in the pre-heated oven for 1 hour, stirring every 15 minutes (until nuts are evenly browned).

Squash: preheat the oven to 400 degrees. Scoop the seeds and pulp out of both halves of squash and throw away. In a small bowl, mix; brown sugar, butter, syrup, salt and pepper (to taste). Rub the squash (flesh side) with the mixture and place on a greased baking sheet or in a pan/dish, flesh side up. Bake in the oven for 1 hour, until the squash is tender when poked with a fork. Top with one (or three) scoops of ice cream, and sprinkle candied pecans (or whatever nut you chose) on top. Enjoy, and commence food coma.

Foodie Tip: start baking this dessert in the oven right before you start eating, and it will be finished by the time you are done with dinner. It will be fresh, hot, and oh-so-good.

RECIPE | Kale & Brussel Sprout Salad


From the Chef: This recipe is quick and easy to make! It's light and fresh, and can be mixed with different veggies to make a new variation.


The Recipe:


1 bunch Kale (try Flat Creek Farm, Bath Co.)

1 onion (Flat Creek Farm has these too)

1/2 pound of bacon (try Garey Farms in Paris KY)

1 stalk of brussel sprouts (yep, Flat Creek Farm)

parmesan cheese

1 lemon


Wash stalks of kale, pull the leaves from stem. Cut the lemon in half and squeeze the juice into the bowl over the kale. Massage kale for 1 minute, put the bowl in the fridge to rest. Pull brussel sprouts off the stalk, wash and cut in half. Cut the onion into large pieces, and cut the bacon slices into quarters. In a saute pan, cook the brussel sprouts, bacon and onion until onion is translucent. Season with salt and pepper. Once finished, mix into the kale, top with parmesan cheese and mix. Put it back in the fridge to chill for 5 minutes.


Foodie Tip: this salad is served best with a warm crusty bread and a tall glass of red wine.  

RECIPE | Lemon Rosemary Garlic Cornish Hen


From the Chef: We are still reliving the deliciousness that was holiday dining! AND, we made an extra effort this year to source as much locally as possible! This Cornish hen dish was super easy to make, and was oh-so yummy.

The Recipe:


2 - Cornish Hen (the number you need depends on the size and how many you are serving. The folks from Elmwood Stock Farm helped us pick the right ones based on the rest of our menu)

1 - clamshell, Rosemary (we got ours from Whole Foods)

1 bunch, whole garlic (you can substitute garlic powder if you don't have whole garlic

2 whole lemons

salt and pepper to taste

3 tablespoons, olive oil (we like Stuarto's)

1/3 cup white wine (try Lover's Leap)

1/3 cup low sodium chicken broth



Set the oven to 450 degrees. Spray a dutch oven pan and set the hens down inside the pan (use a large roasting pan if you have more than two hens). Rub the hens with one tablespoon of olive oil and lightly season with salt and pepper. Cut the lemons into wedges - place one whole lemon inside the cavity (half in one hen, half in the other), along with two sprigs of rosemary and two garlic cloves in each hen. Place the remaining lemon (cut into wedges) around the pan, along with the remaining rosemary and garlic cloves. Roast in the preheated oven for 25 minutes.

After 25 minutes, reduce the temperature to 350. In a mixing bowl, whisk together the wine, chicken broth, and remaining two tablespoons of olive oil - pour over the hens. Continue roasting for another 25 minutes, basting with pan juices every 10 minutes. Pour yourself a glass of wine while you wait.

Once golden brown, transfer to a serving platter and pour remaining juices on top of the hens.


Foodie Tip: Use some of the pan juices and garlic cloves to a medium sauce pan and boil until liquids reduce to a thick consistency, about six minutes. Use this for additional sauce on your hens