Fall Recipes

Nothing is more gratifying that the fresh, aliveness of the tender greens of early spring. Our bodies have been craving the enzymes, cholorophil, and crunch all winter long. Here are some of our favorite Spring Recipes for you to enjoy.

Lemon, Garlic & Herbed Chicken by Chef Spencer at Locavore

If you don’t know how to break down a whole chicken, look up a video on Youtube! You’ll save money in the long run, and you can save the back to make stock.  All you need are some good kitchen shears and a sharp knife.


1 Whole chicken – cut into leg/thigh and breast/wing

1 Lemon – Juiced and peeled (a potato peeler works fine)

½ head of garlic – crushed and roughly chopped

1 shallot – roughly chopped

½ bunch parsley – roughly chopped (flat leaf or curly is fine)

¼ bunch dill – roughly chopped (Dried dill can be subbed, use 1 tsp)

1 tbsp black pepper – course grind

1 tbsp salt – or more

¼ cup olive oil – you may need up to ½ cup

¼ cup white wine – this can be subbed for sake, white wine vinegar, red wine vinegar, apple cider vinegar, white vinegar or even mirin

2 tbsp stoneground mustard

1 tsp chili flakes – or 1 dried red chili, roughly chopped.

½ stick of butter

TIP: When preparing the marinade, keep in mind you will be removing as much of the herbs, garlic and shallot as possible from the surface of the meat, if chopped small it will be much more difficult to remove. Emphasis on rough chop!


Combine ingredients (excluding chicken) in a mixing bowl and mix until everything is incorporated. Marinade the chicken overnight.

Heat oven to 425F

Remove chicken from marinade, remove any bits of the marinade from the chicken to prevent burning during the cooking process.

TIP: Allow the chicken to temper by letting it warm to room temperature, this will reduce the cook time. Shorter cook time means a juicier final product!

Heat a pan (preferably cast iron, at the least the pan must be oven safe) over medium heat. When the pan is heated, melt half of your butter in the pan before placing your chicken skin side down. Have patience until the skin is deep golden brown.

TIP: If the breast/wing cut is larger than the leg/thigh cut, add to the pan first, wait for a minute before adding the smaller pieces. This will help even the cook time so the chicken comes to temp at the same time.

Once you’ve achieved a deep golden brown, turn the chicken skin side up and place even slices of the remainder of your butter on top, then move the pan to the heated oven.

After seven minutes, remove to stovetop, tilt the pan, and using a spoon, baste the chicken all over with melted butter/drippings.

TIP: The butter will sizzle/bubble as you baste, when it starts to sizzle less, you can stop basting. Approximately 30 seconds of basting.

TIP: Cover the tips of the wings with some aluminum foil to prevent burning.

Return the pan to the oven, check again after seven minutes. Baste every time you check the temp. Cook time varies depending on the size of the bird. The chicken is finished cooking when it reaches an internal temperature of 165F. Always probe the thickest part of the meat.

 TIP: Don’t neglect to temp the smaller pieces as well. If your legs/thighs are up to temp before the breast – remove them to a plate to rest. Baste the chicken a final time before resting and ALWAYS rest for a few minutes before enjoying!

Spring Recipes

Nothing is more gratifying that the fresh, aliveness of the tender greens of early spring. Our bodies have been craving the enzymes, cholorophil, and crunch all winter long. Here are some of our favorite Spring Recipes for you to enjoy.

Tangy Spring Salad

Dressing Ingredients: (*indicates local farm/product available)

fresh ground salt and pepper
1 bunch of chive*
1 shallot
4 cloves garlic
1 bunch parsley*
1 lemon, zest/juice of
1/2 cup – 1 cup Seven Ridges olive oil*
1 tbsp stone-ground mustard*
2 – 4 tbsp apple cider vinegar or red wine vinegar* (or both!)
Salad Ingredients:
butter lettuce*
spring onion*
salad turnip*
English cucumber*
cherry tomatoes*
Preface to method:
Measurements are for bakers. In my opinion, cooking is an art not a science. I strongly believe you will prepare a better dish if you employ your creativity instead of finite measurements. I have listed some rough measurements; start with less and then add more, taste as you go.
Crush garlic with the flat of your knife, then set aside. Allowing the crushed garlic to rest will deepen it’s flavor but also release it’s health benefits in the form of Allicin. While resting the garlic, finely mince the chive, shallot and parsley. Now you can mince the garlic. Add everything to a mixing bowl (big enough for your whole salad).
Using a zester or the fine side of a box grater, zest your lemon into the mixing bowl, then halve the lemon and collect the juice, use a strainer to catch seeds, adding juice to the mixing bowl. Add the mustard, oil and vinegar; I like using two types of vinegar. Freshly grind salt and pepper. Use a whisk to emulsify the dressing. Is it too thin? Add more oil. Is it too thick? Add more vinegar.
Rinse and spin your lettuce until thoroughly dry; if your lettuce is wet, the dressing will not stick. I tear my lettuce but you can cut it into bite size pieces. Use a culinary mandolin or practice your knife skills by thinly slicing the onion, radish, turnip and cucumber. Halve your cherry tomatoes. 
Give your dressing another quick whisk before adding all your veggies. Mix it with your hands to make sure the dressing coats everything. Taste for additional salt and pepper before serving!

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