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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup 1 small leek, finely sliced, white and light green parts only 1 small onion, chopped 3 cloves garlic, chopped 2-2.5 lbs carrots, peeled and chopped 1 lb potatoes, scrubbed, chopped (don't bother peeling them!) 1/2 cup olive oil 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chile flakes, or ancho chile powder 6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk Sea salt and pepper 1/2- 1 cup 18% cream, optional Carrot Top Pesto 2 cups carrot top leaves, packed 1 cup basil 3/4 cup olive oil 2 cloves garlic 1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts) 2 tbsp parmesan cheese 1 tbsp red wine vinegar or lemon juice Good pinch of sea salt and pepper
  Roasted Carrot and Cumin Soup This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!! 1. Preheat oven to 400 degrees. 2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile. 3. Toss to combine, and pour on a parchment lined baking sheet. 4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven. 5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant. 6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft. 7. Add the carrots, and simmer another 10 minutes. 8. With a hand blender or stand blender, blend until smooth and creamy. 9. Add cream if desired. (This adds another level of creaminess, but not necessary) 10. Reheat slightly and season with salt and pepper. Serve with pesto!   Carrot Top Pesto 1. Combine all ingredients in a food processor, and pulse until a nice paste forms. 2. Add more olive oil if needed, and season with salt and pepper. 3. Serve on soup as a garnish!