Favorite Recipes

Try these suggested recipes from our friends and patrons.

+Kale Soup

4 servings
1 cup chopped onions
2 TBS Olive oil
3-4 large garlic cloves chopped
1 32 oz box low sodium vegetable broth – we use chicken stock
4 cups chopped de-stemmed kale
1(14.5) oz can Italian –style diced tomatoes
1 (14.5) oz can Cannellini beans drained and rinsed
2 Large carrots sliced
1 lb cooked ground sausage or sliced Italian sausage – optional
Parmesan cheese - optional

Heat olive oil in a large saucepan over medium heat.  Add onion and garlic. Cook for 4-5 minutes.  Add broth, kale, fresh carrots, tomatoes, cooked sausage if using and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot. Sprinkle on some parmesan before serving, if desired.

+A Mixed Grill: Blackened Bison London Broil and Shrimp Skewer, Potato Salad and Tomato Basil Vinaigrette

From The Corner Pocket in Williamsburg, as contributed by Wild T Bison Farm:
A Mixed Grill of Blackened Bison London Broil and Shrimp Skewer with a warm roasted potato salad and Sun-dried Tomato Basil Vinaigrette.


4-5oz. pieces of Bison London Broil
¼ cup of Cajun Blackening spice
12pc. of Gulf Shrimp – 4 skewers (shelled, deveined, and skewered with wooden skewers)
1lb. baby Yukon gold potatoes (washed and thinly sliced in rounds)
1 small red onion (cut in half and thinly sliced)
½ red bell pepper (seeded and thinly sliced into strips)
½ green bell pepper (seeded and thinly sliced into strips)
Olive oil
Salt and pepper


  • Preheat oven to 350
  • Lightly coat the potatoes in Olive oil and salt and pepper and lie on a sheet tray in an even layer and bake for 10 minutes. Turn potatoes with a spatula and continue to cook an additional 10 minutes until golden brown. When the potatoes are done, take them out of the oven and allow them to cool.
  • When the potatoes are slightly cooled, toss with the red onion and peppers. Set aside.
  • Heat grill or grill pan to medium high heat. Lightly coat the Bison London Broil with the Cajun Blackening Spice. When the grill is heated, place the Bison on the grill and cook for 4 minutes; turn and cook an additional 4 minutes. Pull from the grill and allow to rest. While the Bison is resting, lightly drizzle the shrimp skewers with olive oil, salt and pepper and place on the grill. Cook for 2-3 minutes on each side.
  • Heat a large sauté pan over medium high heat with a drizzle of olive oil. Add the potato, pepper, and onion mixture and toss until warm. Add the vinaigrette just to coat the potatoes.
  • Thinly slice the Bison London Broil against the grain of the meat. Serve over the warm potato salad with the Shrimp Skewer. Drizzle the remaining vinaigrette over the dish.

Sun-dried Tomato Basil Vinaigrette


¼ cup sundried tomatoes (chopped)
¼ tsp. crushed garlic
½ cup red wine vinegar
¾ cup olive oil
½ tsp. Dijon mustard
¼ cup fresh basil (leaves torn)
Salt and pepper


In a food processor combine the garlic, vinegar, Dijon mustard and puree until combined. Slowly add the olive oil and continue to mix until slightly thickened. Add the sun-dried tomatoes and basil until thoroughly chopped into the dressing. Season with salt and pepper to taste.

+Buffalo Meatloaf

From The Corner Pocket in Williamsburg, as contributed by Wild T Bison Farm:

1/2 C  Finely Diced Yellow Onion
1/4 C  Finely Diced Green Pepper
2 T   Dijon Mustard
2 T   Chopped Parsley
1 Large Egg
1/2 C  Bread Crumbs
1t  Chopped Garlic
1 lb  Ground Bison
1/2 lb  Lean Ground Pork
Salt and Pepper to Taste


  • Pre Heat oven to 375
  • Combine all ingredients in a large mixing bowl until well incorporated, but don't over mix
  • Transfer meat mixture to a sheet pan lined with parchment paper and form into a loaf
  • Cover meatloaf with foil and bake in oven until an internal temperature of 140
  • Remove from oven and let rest for 10 minutes
+Roasted Roma Tomato Marinara

2 T  Chopped Garlic
1 T  Olive Oil
1/4 t  Red Pepper flakes
12 Roma Tomatoes, Quartered, Seasoned and Roasted in 325 oven for 60 minutes
1 C  Chicken Broth
1/2 C  Red Wine
1/4 C  Fresh Basil Lightly Chopped
1/4 C  Fresh Parsley Lightly Chopped
Salt and Pepper to taste


  • Heat a medium saucepot over medium low heat
  • Saute garlic and chili flakes in olive oil, do not brown
  • Bring tomatoes, chicken broth, and wine to a simmer for 10 minutes
  • Add fresh herbs and puree with a hand blender
+Old Farm Truck Baked Ziti

From Jean Koon, Morattico, Va.


1 pound ziti or similar pasta
Olive oil
1 pound bulk Heritage Oaks Grange hot Italian sausage*
2 Candy Roaster onions* or 1 large onion, chopped
3-4 garlic cloves, chopped*
1 Tbsp fresh basil, minced*
1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
1 4 oz container of Lovers Retreat Diary plain chevre cheese*
8 ounces Old Church Creamery ricotta cheese* (or other brand )
4 ounces container Lovers Retreat Diary feta cheese*

METHOD - Preheat the oven to 350°F.

  1. Cook pasta according to package directions
  2. Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the sausaget. Brown well.
  3. Add the onions and sauté until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, basil, and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
  4. Spread 1/2 cup of sauce in the bottom of a 9x13-inch casserole pan.
  5. Combine the rest of the sauce with the cooked pasta.
  6. Layer half the pasta-sauce mix and top with half of the ricotta.
  7. Add the remaining pasta-sauce mix.
  8. Crumble feta and mix with chevre. Dot the top with this mixture.
  9. Dot the remaining ricotta on the top.
  10. Bake in the oven until the top is nicely browned, about 20 minutes.

Yield: 8 servings

+Alice Watersʼ Fedelini/Vermecelli with Summer Squash, Walnuts and Herbs

From The Art of Simple Food, as adapted by Jean Koon.

Any variety or combination of summer squash will do for this recipe. Use more than one color for a more vibrant dish.

1. Preheat over to 350 degrees and lightly toast 1/4 cup walnuts for 8 to 10 minutes. Let cool and coarsely chop.

2. Trim the ends from 1 pound summer squash.

3. Cut into julienne strips with a knife or mandoline.

4. Heat in a heavy pan 2 tablespoons olive oil.

5. Add the julienned squash and saute over medium-high, tossing the squash in the pan, until tender and lightly browned. Season with salt, fresh-ground black pepper, 3 tablespoons chopped leaves from Old Farm Truck celery or marjoram, basil, parsley.

6. Cube an 8 ounce piece of Heritage Oaks Grange ham steak and set aside.

7. Cook in abundant salted boiling water.

8. Toss the noodles with the seasoned squash, cubed ham, a splash of the cooking water, and toasted walnuts or pine nuts.

9. Taste and correct the seasoning, and add more pasta water if needed.

10. Plate and garnish, if desired, with freshly grated Parmesan cheese.

This would be wonderful with a mixed green salad, balsamic vinaigrette, fresh berries, and a sprinkle of bleu cheese. Toast some extra walnuts for the top!

Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. Visit: chezpanisse.com

+Old Farm Truck Strawberries with Athena Vineyards Tawny Port

Yield: Makes 10 to 12 servings
Active Time: 10 min
Total Time: 1 hr

1 (750-ml) bottle Tawny Port*
1 cup sugar
2 to 3 lb whole medium strawberries, stems left intact and berries rinsed and patted dry

Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.

Cooks' note:
Port-wine dip can be made 1 day ahead and cooled to room temperature, uncovered, then chilled, covered. Bring to room temperature before serving.

*Athena Vineyards has a wonderful tawny port
3138 Jessie Ball Dupont Memorial Highway
Heathsville, VA 22473
(804) 580-4944

+Jean Koon's Garlicky Kale

1 1/2 lbs of fresh kale, any variety
2 tablespoons olive oil
4 cloves finely minced garlic
Yield: 4 servings

  1. Wash and trim kale, removing thick stems. Chop coarsely and set aside in a
    large bowl
  2. Steam over boiling water for 4 minutes.
  3. Heat oil in a skillet. Add garlic and crushed red pepper flakes and cook 1 to 2
    minutes or until you can just begin to smell the fragrance of the garlic.
  4. Toss with steamed kale.
  5. Serve warm or cold. Is nice with a grating of Parmigiano-Reggiano

Bet you didn’t know...

  • Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming.
  • Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risklowering benefits.
  • Kale plays a leading dietary role with respect to avoidance of chronic inflammation and oxidative
+Send us your recipes!

We'd love to share more recipes from the Northern Neck region -- send them over.