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Review Contest for Bloggers: Beef Edition

June 17, 2013

Seattle, we want to know: what do you think of our New Zealand Angus grass-fed beef? We love our New Zealand Angus grass-fed beef for a lot of reasons…but it’s always good to get some fresh perspective and hear new
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Cherry Chutney Chard with Rice & Beans

June 09, 2013

Hearty, satisfying and vegetarian/vegan!  This recipe is really more of an example designed to show you how easy it is to jazz up old standbys with the addition of a few dollops of fine preserves.  Just a little bit of
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Plum-Glazed Kurobuta Pork Tenderloin

May 29, 2013

This is an easy, weeknight meal that’s sure to wow.  Artisanal jam is already packed full of flavor, pork tenderloins are simple to prepare and practically ready to cook right out of the package. Don’t discount the onions as filler
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Cocktail Recipe: “Lovage in the Morning”

May 20, 2013

Gin and the celery-like flavor of lovage pair together beautifully in this simple yet complex cocktail. Ingredients:    (Makes 1 Drink) 1 oz Lovage Soda Syrup 1 1/2oz Gin (we used Aviation) 1 dash Scrappy’s Aromatic Bitters 1/2 oz Lime Juice
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Traditional Danish Elderflower Recipes

June 17, 2013

Elderflowers are an edible flower variety prized for their culinary applications in Europe. Marx Foods customer Mimi Lytje was kind enough to share traditional Danish recipes for elderflower fritters and elderflower cordial so you can enjoy them too!  If you’re
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Merino Shoulder Racks w/ Fattoush & Yogurt Sauce

June 05, 2013

Here Merino shoulder racks are roasted and sliced into elegant bone-in chops, then served with  fattoush salad and a creamy, dilly yogurt sauce. Fattoush is a Lebanese salad made with pita bread that has been toasted until crispy, then crumbled. 
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Guanciale Pasta Carbonara

May 26, 2013

Take carbonara to new heights with intensely flavorful guanciale (cured pork jowl) instead of bacon.  This version is creamy, cheesy, very lemony and porky. Wine Pairing: Chardonnay Ingredients:             Makes 4 Servings 1/4 lb Guanciale, diced 8.8oz Dry Tagliatelle (we used
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Vietnamese Bun w/ Caramel Glazed Kurobuta Pork

May 17, 2013

This Vietnamese noodle salad offers big flavors and a variety of textures. On the plate you’ll find cool noodles, fresh cilantro and Thai basil, crisp vegetables, crunchy peanuts and rich, sweet caramel pork with just enough heat and brightness from
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How to Adapt Plain Lamb Recipes for Merino

June 13, 2013

Alpine Origin Merino is leaner than conventional lamb, so we recommend treating it a little bit differently – more like game meat – by using lower heat and cooking for less time. Searing Merino: When a lamb recipe calls for
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Cocktail Recipe “Cherry Chutney Cordial”

June 01, 2013

A cocktail made with chutney!  Really!  Our tasters described this one as being “like an evening Bloody Mary.”  You’ve got to try it. Ingredients:             Makes 1 Drink 1 ½ oz Tequila           (we used Milagro Silver) 2 tsp Bing
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Pheasant Sausages w/ Pear Butter Mostarda

May 23, 2013

Specialty game sausages bring a lot of flavor to the table, but do benefit from a little bit of sauce, jus, or mustard.  If you have artisanal jam and mustard handy, a mostarda-style sauce is just moments away. While we’ve
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Cocktail Recipe “The Vanilla Pyrus”

May 14, 2013

The bourbon in this cocktail really emphasizes the vanilla in the pear butter, drawing it forward while reserving the pear’s subtle fruitiness for the finish. Ingredients:             Makes 1 Drink 1 1/2 oz Bourbon (we used Maker’s Mark) ½ oz Vanilla
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