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

RECIPE | Red Wine Rosemary Roast

From the Chef: This dish is easy to make and always a big hit! Put it in the oven right before folks arrive and by time you have a few cocktails and appetizers, it will be ready to go!

The Recipe:


1 - beef roast (the cut depends on your preference. The folks at Whole Foods market can help you decide, but we suggest a cut from Marksbury Farm found in the Whole Foods Meat department- try standing rib or a rump roast)

1 bunch, Rosemary

Red Wine (we like Old 502 Bourbon Barrel Red)

Fresh Mushrooms  (check out the KENTUCKY PROUD website for year round mushroom growers)

2 bay leaves

Nature's Seasoning, or salt and pepper blend  



Set the oven to 300 degrees. Spray a dutch oven pan and set the beef down inside the pan. Generously sprinkle the meat with the seasoning (or blend) - place two bay leaves on top of the meat, and add rosemary sprigs around the pan. Pour in red wine until there is about one inch in the bottom of the pan (make sure it's spread evenly). Pour a glass of wine for yourself for good luck. Cover with the lid and put in the oven for one hour.

At the one hour mark, add in the mushrooms - cover again and put back in the oven for 30-45 more minutes. Once done, take it out of the oven and let the meat sit for a few minutes. Slice and serve! (We served ours with Quinoa & Brown Rice and a Kale & Brussel Sprout Salad.)


Foodie Tip: Use a cup of red wine from the pot (after cooked) and add it to a au jus gravy mix for a rich, bold sauce to go with the meat.


RECIPE | Holiday Easy Apple Pie

From the Chef: The holidays are right around the corner, and if you're like me, you're busy... and forgot about bringing a dish. Well you're in luck! This easy apple pie is delicious and will have people thinking you're the best baker in town!

The Recipe:


8-10 apples (depending on size), I like a variety of apples, but pick the kind you like

1 cup of sugar

pinch of salt

1/4 cup of flour

1.5 teaspoons of cinnamon

1 stick of butter

2 pie crusts


Preheat the oven to 350 degrees. Roll out first pie crust into a buttered dish. Core, peel and slice apples (I like them diced, some like wedges) and fill into the pie crust.

In a small bowl mix flour, sugar, salt, and cinnamon until blended. Sprinkle evenly over the sliced apples, into the pie crust.

Place thin slices of butter (use the whole stick) evenly across the top of the pie. Place the other pie crust on top of the pie, and pinch edges together. Place in the over until the crust is golden brown, and/or the pie is bubbling. (sometimes it helps to place a baking sheet underneath for potential spillover)

Let the pie cool before serving.

Foodie Tip: Add brown sugar and/or Bourbon for a rich apple pie with a twist!