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Summer BBQ Side Recipes | Cooking with Chef Mead

Compliement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger’s Gardens. BBQ Baked Beans INGREDIENTS:  ¼ pound bacon, diced 1 medium onion, diced 4 medium garlic cloves, minced 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans…


Salsa & Relish Recipes | Cooking with Chef Mead

Add a kick to your summer entrees with these quick and simple salsa and relish recipes created by Chef Rich Mead and Chef Allen. Strawberry Relish INGREDIENTS: 4 Cup Fresh Strawberries (chopped) ½ Red Onion (finely chopped) 1 Jalapeno (finely chopped) ¼ Cup Fresh Basil, Chiffonade Juice of 2 Limes Juice of 1 Lemon Zest…


Wild Salmon Recipes | Cooking with Chef Mead

The benefits of using wild salmon compared to farm raised salmon is immeasurable. Wild caught fish are widely thought to be the healthier choice, but the flavor profiles are extremely different as well. Our seminar today will focus on information that will benefit our guests about the environmental and health advantages of wild salmon, as…


Cooking with Grain Recipes | Cooking with Chef Mead

Tehachapi Farms Sonora/Red Fife Blend Oatmeal Raisin Cookies INGREDIENTS: 2 cups Sonora/Red Fife Blend Flour 1 tsp baking powder 1 tsp. baking soda 1 tsp. kosher salt 1 cup (8 oz.) unsalted butter – softened 1 cup brown sugar (dark), firmly packed 2 large eggs 2 tsp. vanilla 3 cups oats (not instant) ¾ cup…


Spring Salad Recipes | Cooking with Chef Mead

BALSAMIC VINAIGRETTE   INGREDIENTS: Makes about 1 cup ¾ cup extra-virgin olive oil ¼ cup balsamic vinegar Salt Fresh-ground pepper Optional Extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar PROCEDURE: Combine the olive oil and balsamic in a container with a good-sealing lid….


Braising Recipes | Cooking with Chef Rich Mead

Zinfandel Braised Beef Short Ribs INGREDIENTS: 1-½ lbs. boneless beef short ribs 2 carrots 3 stalks of celery 1 brown onion 3 bay leaves 1 leek 2 sprigs rosemary 1 tbs. black peppercorns 2-½ cup Zinfandel or other good red wine ½ cup tomato puree 4 garlic cloves 2 tbs. canola oil 1 cup beef…


Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze Apple Cider Molasses Glaze INGREDIENTS: 2 cups apple cider vinegar ½ cup soy sauce – we use low sodium 2/3 cup honey 1 tbs. chopped ginger 1 tbs. chopped garlic 1/3 cup molasses ½ cup brown sugar 8 Satsumaimo sweet potatoes Salt to taste PROCEDURE: Place…


Christmas Cookie Recipes from Farmhouse

Russian Tea Cakes INGREDIENTS: 2 ¼ cups all-purpose flour ¼ tsp salt 1 cup (2 sticks) butter, room temperature ½ cup powdered sugar 1 tsp vanilla extract ¾ cup toasted and finely chopped pecans Powdered sugar PROCEDURE: Sift flour and salt together Using electric mixer, cream butter in large bowl until light Gradually add ½…

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Goat Cheese Potato “Lasagna” by Chef Rich Mead

INGREDIENTS: 5 lbs. Red New Potatoes 1 qt. Heavy Cream 10 oz. Goat Cheese 1-1/2 cups Parmesan cheese – grated 2 Tbs. Garlic ½ bunch Italian Parsley – chopped Salt and fresh ground pepper PROCEDURE: Preheat oven to 350 degrees. Mix cream with chopped garlic. Thinly slice potatoes – preferably on a mandolin. Let the…


Quinoa, Persimmon, Pomegranate and Kale Salad by Chef Rich Mead

INGREDIENTS: 3   cups Quinoa – Cooked 1   cup Persimmon – thinly sliced ½  cup Roasted Leeks ½  cup Dried Cranberries ¼  cup Pomegranate seeds 2   cups Kale – Cut 1   cup Butternut Squash – Small cubes and roasted Pomegranate Glaze 1   cup Balsamic ½  cup Pomegranate Juice Citrus Vinaigrette ½  cup Orange Juice ¼  cup…