Author: Oregon Valley Farm

Sausage and Veggie Breakfast Casserole

Posted on August 2, 2021 by Oregon Valley Farm - Health & Wellness, Pork

This casserole made with our pasture raised pork is a great one to make ahead and have in the fridge for busy mornings. It’s also a great “breakfast for dinner” meal! I used heavy whipping cream in this recipe, but you could easily swap that out for full fat coconut milk (or whatever dairy free milk you prefer) if you need this to be dairy free. There is no other dairy in the recipe (although you could absolutely add some cheese on top if you like).

This recipe is a little more involved than others…but it is SO worth it! The flavors are amazing! You could absolutely ditch the bun and have the coleslaw on the side if you would prefer to have a more low carb meal. You could even add a lettuce wrap. The sauces are a must and really make the burger, so you might want to eat it with a fork!

INGREDIENTS

Hamburgers:

1 lb grass fed and finished ground beef
INGREDIENTS
- 2 Tbsp avocado oil
- 1 lb pasture raised pork sausage (plain or breakfast)
- 4 cloves garlic
- ½ large onion, diced
- 1 cup red bell pepper, chopped
- 1 cup cauliflower, cut into small florets
- 1 Tbsp fresh rosemary, minced
- 1 Tbsp fresh thyme, minced
- 10 eggs
- ½ cup heavy whipping cream (or full fat coconut milk)
- 1 ¼ pink Himalayan salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Heat one Tbsp of avocado oil in a skillet over medium-high heat. Add the garlic and sauté about 30 seconds.
Add the turkey sausage and cook until browned. Transfer the meat to a large bowl and set aside.

Add the other Tbsp of oil to the skillet. Add the onion and cook until browned, about 10-15 minutes.
Add the red peppers, cauliflower, rosemary and thyme. Cook about 10 minutes, until the veggies are soft.
Combine the veggies in the bowl with the meat. Once mixed well, spread into an 8×8 inch casserole dish. Whisk together the eggs, coconut cream, and sea salt. Pour over the meat and veggie mixture.
Bake for 45-55 minutes, until the eggs are set.

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Ground Beef Box

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

Ground Beef Subscription

We have 2 different subscription box sizes available for our delicious ground beef.

15 lbs: $125
25 lbs: $199

Instant Pot Brisket

Posted on July 26, 2021 by Oregon Valley Farm - Beef

Brisket is so easy in the instant pot! This recipe is simple and takes less than 2 hours to make. Great to make ahead for the week!

I made some cauliflower mash and keto ranch biscuits to go along with this brisket. This is kind of a comfort food type of meal…but it’s so nutrient dense and low carb (especially if you use bone broth instead of regular broth).

INGREDIENTS

1- 2 ½ to 3 pound brisket (excess fat trimmed)
2-3 Tbsp olive or avocado oil
1 yellow onion, sliced into thin strips
3 cloves garlic chopped
1 cup beef bone broth canned or homemade
1 cup beer (substitute with more beef broth if preferred)
Pink Himalayan Salt
Pepper
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 bay leaf

DIRECTIONS

Set Instant Pot to Sauté.

Generously sprinkle salt and pepper over entire brisket.

Once the Instant Pot has warmed up, add 2 tablespoon oil. Place brisket in the pot. Let meat sear for 5 minutes per side.

Remove seared brisket and set on a plate. Meanwhile, add onions to the Instant Pot and cook until softened, about 5 minutes. Add chopped garlic and cook, stirring for about 30 seconds.

Add beer, beef broth, tomato paste, Worcestershire sauce, and the bay leaf. Stir, making sure to loosen up anything sticking to bottom of the pan.

Return seared brisket to the Instant Pot into the liquid.

Lock the lid and set to cook on high pressure for 1 hour and 15 minutes. Use natural release.

When the pressure has been released, unlock the lid and remove the brisket to a large platter.

Set the Instant Pot to sauté and let the broth simmer until slightly reduced (about 10 minutes). If you want to thicken the sauce, mix 1 tablespoon of cornstarch with two tablespoon cold water in a small bowl. Slowly add the cornstarch slurry into the hot liquid, stirring constantly with a whisk.

Slice the brisket against the grain or shred with two forks. Pour sauce over brisket. Refrigerator leftovers for up to 5 days.

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Beef Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals which consists of a lot of connective tissue.

Beef Bones

Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

Asian Burger

Posted on July 12, 2021 by Oregon Valley Farm - Beef

INGREDIENTS

Hamburgers:

1 lb grass fed and finished ground beef
1 egg
1/2 cup panko bread crumbs (for keto use crushed pork rinds)
1/2 cup chopped red onion
1-3 tsp Asian chili garlic sauce
1 Tbsp coconut aminos
1 Tbsp quality hoisin (Lee Kum Kee or Kikkoman)
1 Tbsp fresh lime juice
1/2 Tbsp brown sugar (use a keto friendly version as an alternative)
1 tsp EACH salt, dried basil, garlic powder
1/2 tsp ground ginger
1/4 tsp pepper

Chili Garlic Mayonnaise:

1/2 cup mayonnaise (go for mayo made with avocado or olive oil ONLY. NO canola, soy, corn oil as these are highly inflammatory)
1 tsp Asian chili garlic sauce

Hoisin Ketchup:

1/4 cup ketchup
1 Tbsp hoisin sauce
1 Tbsp coconut aminos
1/2 Tbsp lime juice

Asian Slaw:

4 cups angel hair coleslaw
1 cup matchstick carrots
2 tsp rice vinegar
1 tsp coconut aminos
1 tsp lime juice
1/2 tsp sugar (I use monk fruit sweetener for a low carb/keto option)
1/2 tsp sesame oil

DIRECTIONS

Add egg to a large bowl and whisk. Add remaining hamburger ingredients and mix with your hands just until combined. Form 4 equal patties and set aside.

Whisk the hoisin ketchup ingredients together in a small bowl. Refrigerate.

Whisk the chili garlic mayonnaise ingredients together in a small bowl. Refrigerate.

Add coleslaw and carrots to a large bowl and toss with remaining Asian slaw ingredients. Refrigerate.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add patties and cook until brown on one side, about 3-4 minutes, flip, reduce heat to medium and cover. Cook an addition 3-5 minutes or to desired doneness.

Assemble in whichever order you prefer with the slaw right on the burger, or have it on the side! Enjoy!

Buy Beef for this Recipe

Ground Beef Box

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

Ground Beef Subscription

We have 2 different subscription box sizes available for our delicious ground beef.

15 lbs: $125
25 lbs: $199

Rosemary Romano Pork Loin Chops

Posted on June 29, 2021 by Oregon Valley Farm - Pork

The flavor of this recipe is rich and delicious! This is a great one if you want something really flavorful without marinating it for hours. You get just enough spice with the horseradish. The combination of these simple ingredients that you cover the loin chops with is amazing! It would be great on chicken too!

Ingredients:

4 pork loin chops
2 Tbsp whole grain dijon mustard
2 Tbsp horseradish
2 Tbsp grated romano cheese
2 Tbsp chopped fresh rosemary
1 Tbsp avocado oil
1/2 tsp sea salt

Directions:

Preheat oven to 350 F.

Let the meat to come to room temperature (about 15 minutes) before cooking.

In a small bowl, mix together the mustard, horseradish, cheese, rosemary, oil, and salt to form a paste; then spread it on the pork chops.

Bake for 40-50 minutes, depending on your desired doneness and the thickness of the pork chop.

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Pork Chops

Purchase individual pork chops or packs of 5! All of our pork is pasture raised with zero antibiotics or added hormones.

Bulk Pork

Get bulk pasture raised pork delivered frozen to your door! OR (if you are local) you can schedule to pick it up!

Sausage Rolls (Keto/Low Carb)

Posted on June 25, 2021 by Oregon Valley Farm - Pasta, Pastry

I have made these for breakfast, but they would be great for any meal (or having small portions for a snack). Low carb, gluten free, keto: these make for a nutritious but also super delicious option! Next time I might even use some “Everything But the Bagel” seasoning just because I love it so much! The flavor as is is amazing!

INGREDIENTS:

2 eggs (one whole, one separated)
1.5 cups almond flour
1 cup mozzarella cheese, shredded
3 Tbsp butter, softened
4 uncooked sausages/brats
1/2 tsp sea salt

DIRECTIONS:

Separate one of the eggs and set the yoke aside for glazing the pastry later.

Add the white of the egg + the other whole egg to the almond flour, mozzarella, butter and salt. Mix well.

Form a ball with the dough, using your hands. Flatten the ball slightly, wrap it in parchment paper and chill in the fridge for an hour.

Preheat the oven to 400F. Line a baking tray with parchment paper or use a silicone mat.

Once the pastry has chilled for an hour, divide it into 2. Put each half of the dough between two pieces of parchment paper and roll them out so they become rectangles (about 12″x4.5″) that are around 1/8″ thick.

Place 2 sausages next to each other, lengthwise on one of the rectangles of rolled out dough. Wrap the dough around so the sausages are completely covered inside the dough, pressing any lose edges together to seal the dough. Do this with the other sausages and dough then place on the prepared baking sheet.

Brush both sausage rolls with the egg yoke you have set aside.

Bake for 20-25 minutes, until the pastry is golden brown. Serve warm!

You can absolutely freeze these for later!

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Beef Brats

These 100% Beef Brats are delicious! And just like all of our beef, they are grass fed + finished with no added hormones or antibiotics!

Pork Brats

These all pork brats have amazing flavor! Pasture raised, no antibiotics or added hormones. Raised on non gmo feed with no corn or soy!

Spicy Pork Cups

Posted on June 2, 2021 by Oregon Valley Farm - Pork

This recipe has the best flavor!! Full of so much healthy goodness (starting with the pasture raised pork, of course!). It’s great right away or even as leftovers (and this is coming from someone who is not a leftover fan).

Dishes like this that you eat in a lettuce wrap or cup are really great for summer meals. It’s hardy enough that you feel satisfied, but refreshing too with the array of veggies. It also is not overly spicy. In fact, if you really like a lot of heat to yours, I would suggest adding more serrano chili than just the 1/2.

If you want some rice on the side, it would be an excellent addition; or if you are following a low carb or ketogenic protocol than I would suggest riced cauliflower cooked with butter or ghee (or even coconut oil) with some fresh lime squeezed over it.

Ingredients:

1 lb ground pork
1 Tbsp fresh ginger, peeled, grated
6 garlic cloves, minced
1 ½ cups diced, seeded cucumber
1 cup diced red bell pepper
½ cup diced carrot
¼ cup fresh, chopped cilantro
¼ cup salted, dry-roasted peanuts, chopped
½ serrano chili, thinly sliced
3 Tbsp fresh lime juice
1 Tbsp fish sauce
16 Boston lettuce leaves

Directions:

Combine pork, ginger and garlic and let stand at room temperature for about 15 minutes.
Heat a large skillet over med-high. Add pork mixture to skillet and cook until pork is crumbled and browned (about 5 minutes).
Put the cooked pork in a large bowl. Add the cucumber, bell pepper, carrot, cilantro, chopped peanuts and chili; stir to combine.
Combine lime juice and fish sauce in a small bowl. Add the juice mixture to the pork mixture and mix well.
Divide the pork mixture evenly between each lettuce leaf.

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Ground Pork

Get pasture raised pork delivered to your door. Zero antibiotics. Zero added hormones. Raised on non-GMO feed!

Pork Chops

Check out some of the other pasture raised pork options that we offer! We have individual items to choose from as well as boxes and bulk orders.

Pork Stir Fry

Posted on March 17, 2021 by Oregon Valley Farm - Pork

This is the perfect, fast, but nutritious and filling, one bowl meal! As an option, you could even add some riced cauliflower. However, it’s great as is! This is also a good one to make a big batch of and eat throughout the week as lunches and even some great low carb, high protein snacks!

I use coconut aminos instead of soy sauce because it is a healthier option (no soy or gluten). In my opinion it tastes essentially the same!

INGREDIENTS

1 lb ground pork
4 cups broccoli florets
½ cup beef broth (I use homemade bone broth)
3 scallions, sliced
1 Tbsp corn starch
1 Tbsp olive or avocado oil

SAUCE

¼ cup coconut aminos
1.5 Tbsp keto friendly sweetener (I use monk fruit)
5 cloves garlic, minced

DIRECTIONS

In a large bowl, combine the pork and corn starch (you might need to use your hand to make sure it mixes evenly).

Heat the oil in a skillet over medium-high heat until it gets hot. Add the ground pork and cook (breaking it up and crumbling) until it is no longer pink. Add the broccoli and beef broth and cook for about 5 minutes until broccoli starts to get tender.

While the broccoli is cooking , stir together all sauce ingredients in a small saucepan over medium-low heat until starting to simmer, about 5 minutes.

Pour the sauce over the pork and broccoli mixture in the skillet, stirring until everything is well-coated with sauce. Cook for another few minutes. Turn off heat and stir in scallions. Add salt, pepper, and sweetener as needed. Enjoy!

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Pork

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

Ground Pork

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

Keto Cabbage Beef Soup

Posted on March 12, 2021 by Oregon Valley Farm - Beef, Soup

I LOVE easy but SUPER nutritious soups! The base of this is homemade bone broth. Head here for directions and some specifics on the benefits!

This is great if you like to make soup ahead of time and have it for the next few days. It’s a very filling and flavorful soup! I made some keto cheddar and jalapeño bread to go along with it. Perfect combo!

INGREDIENTS

1 Tbsp olive or avocado oil
6 cups cabbage, shredded
1 lb ground beef
15 oz canned, diced tomatoes (I like fire roasted)
1 onion, chopped
2 cloves garlic
1 tsp pink Himalayan or sea salt
½ tsp ground black pepper
5 cups beef bone broth
½ tsp thyme
½ tsp paprika
½ tsp oregano
1 bay leaf

DIRECTIONS

Heat olive oil in a large soup pot. Add the chopped onion and cook for 2-3 minutes, stirring until translucent.

Add garlic, ground beef, and pepper; cook on med-high until beef is cooked through and crumbled.

Add tomatoes, cabbage, herbs and spices and broth.

Simmer for about 25 minutes, until the cabbage starts to soften.

Add additional salt and pepper as needed.

Buy Beef for this Recipe

Ground Beef

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin. This gives our ground beef a superior taste compared to other grass fed/finished ground beef.

Bone Broth Recipe

Bone broth is FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin. It’s super easy to make but there are also a lot of good bone broth on the market these days.

Cheeseburger Bacon Soup (Low Carb/Keto)

Posted on February 19, 2021 by Oregon Valley Farm - Beef, Soup

Cheeseburger Bacon Soup in Cream Sauce (Low Carb) Recipe from Oregon Valley Farm

This soup recipe is one I make often at our house! It is filling, delicious and so good for you with our grass fed and finished beef but I also love to use homemade bone broth in the recipe (full of micronutrients, electrolytes, collagen, etc). Plus, it’s great to make a bunch of and heat up throughout the week if you are busy and want something easy that everyone loves!

INGREDIENTS

5 slices of bacon, cooked
2 lbs ground beef
1/2 cup onion, chopped
1 Tbsp garlic, minced
15 oz diced canned tomatoes, drained
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 Tbsp Worcestershire sauce
32 oz beef broth
3 Tbsp tomato paste
2 tsp mustard
8 oz cream cheese
1 cup cheddar cheese, shredded

DIRECTIONS

Cook your bacon, let it cool then chop and set aside. (I prefer to cook my bacon on a cookie sheet lined with parchment paper at 350F for 15-20 minutes, depending on how crispy you like your bacon.) Save one Tbsp bacon grease for your ground beef.

In a large soup pot add the ground beef, bacon grease, onion garlic; cook over med-high heat until the meat is browned. Drain off excess grease.

Add the tomato paste, mustard, broth, tomatoes, Worcestershire sauce, and spices; stir and bring to a simmer. Let simmer, uncovered, over medium heat for 10 minutes.

Reduce the heat to low and stir in the cream cheese, cheddar cheese and cooked bacon. Once the cheeses have completely melted, it’s ready!

Buy Meat for this Recipe

Ground Beef

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

Bacon

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

Bacon and Mushroom Pork Chops in Cream Sauce (Low Carb)

Posted on January 25, 2021 by Oregon Valley Farm - Pork

Pork chop lovers, this is for you!! Actually, I was NOT a pork chop lover until recently and this recipe is to die for! Not only is it super delicious, it’s also low carb! It is very rich and feels like quite a treat with the heavy cream and bacon (are you drooling yet?).

We use organic heavy cream, and of course pasture raised pork (including our bacon). Quality is SO important when it comes to our health! All our meat is raised without antibiotics or added hormones. Enjoy this amazing recipe!

INGREDIENTS

6 strips bacon, uncooked
2 lb pork loin chops
salt and pepper
8 oz mushrooms, sliced
2 garlic cloves, minced
5 sprigs fresh thyme (leaves only)
1 tablespoon olive oil *if needed
2 tablespoons flour (omit for KETO friendly version)
2/3 cup chicken broth
1/2 cup heavy cream

DIRECTIONS
1. Chop bacon into small pieces. Place bacon in a large skillet, cook on medium heat until cooked thoroughly. Remove bacon from to a plate, leaving the fat in.

2. Season pork chops with salt and pepper. In the same pan, with the bacon grease, (on high-medium heat), cook the pork chops 4 minutes on each side, until seared. Remove the pork chops from the pan to a plate.

3. Add sliced mushrooms and minced garlic to the bacon grease in the pan. (If needed, add 1 tablespoon olive oil.) Season with salt, to taste. Sprinkle with fresh thyme leaves. Cook on medium heat for about 5 minutes, stirring, until mushrooms soften. Sprinkle 2 tablespoons of flour all over the mushrooms and stir the flour in.

4. Add chicken broth and raise the heat to bring to boil, stirring consistently. Once the flour and broth is smooth, add heavy cream and stir it in allowing to boil until everything is smooth again; reduce heat to low.

5. Add the pork chops and the bacon into the pan. Cook on low heat, covered, until the pork chops are cooked through.

6. To serve, top pork chops with mushroom and bacon mixture and with more fresh thyme leaves.

Enjoy!

Buy Meat for this Recipe

Pork

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

Bacon

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

Hamburgers:

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Hamburgers:

Chili Garlic Mayonnaise:

Hoisin Ketchup:

Asian Slaw:

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