pork and veggies

Masa Harina Pork Chops with Roasted Vegetables

Pan fried masa harina breaded pork chops that fry up crispy on the outside and juicy and tender on the inside.

Look up Masa Harina and you’ll probably get a thousand tamale recipes to pop up. That’s fair. Masa Harina and corn tortillas go hand-in-hand, But don’t stop there. There are so many other ways to use masa harina. A 50/50 blend of all-purpose flour and masa harina in your bread recipes will bake up a slightly sweet and nutty loaf. Like flour it can be used as a thickener which adds another layer of texture and flavor. Champurrado, the traditional Mexican hot chocolate, is made with masa harina. I’m not going lie, this both appalls and intrigues me at the same time. Yet, hands down, my favorite way to use it is as a breading. Masa harina’s gritty texture and rich corn flavor makes it ideal for dredging.

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Southwestern Style Chowder

A farm-to-table Southwestern style chowder filled with farm fresh chicken, corn, and chile.

This is one of those beautiful one pot meals filled with intense flavor that alternates between savory and spicy. I really love the Southwestern flavor infusion in a chowder, and I think you will to. Hearty, yet healthy, it will leave you feeling a bit sad because your full belly is going to tell you to put the spoon down and you’re not going to want to. Thankfully it makes a large batch so you can have leftovers for lunch. That is if someone doesn’t beat you to them. When it comes to this chowder, it’s every man for himself.

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Roasted Corn & Mascarpone Ravioli

Spring awakens the gardens here on the farm and we are excited to share some of our favorite garden-fresh recipes. April’s farm-to-table recipe is handmade ravioli stuffed with a roasted corn filling, fresh herbs, with a lightly sweet wine cream sauce.

Roasted Corn & Mascarpone Ravioli

Cedar Oak Farms
Course Main Course
Cuisine Italian



  • 4 eggs3 ½ cups flour1 tsp salt1-2 tablespoons water


  • 4 ears of corn shucked and desilked
  • 2/3 cup mascarpone
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh lemon thyme chopped
  • 1 teaspoon fresh oregano chopped
  • Salt and Pepper to taste


  • 1/2 sweet onion diced
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1/4 cup sweet white wine
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/4 cup half-and-half
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano destemmed


  • Crack the eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
  • Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to the mixer. Mix on low gradually adding the eggs. Mix for 30 seconds.
  • Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
  • Heat some olive oil in a heavy skillet over medium-high heat for about a minute, until shimmering. Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, repeating until all four sides are cooked and nicely seasoned. This will take approximately 8 – 10 minutes.
  • Remove corn and let cool slightly just until able to handle. Cut the corn off the cobs and place in a medium bowl. Add the mascarpone and let melt slightly before adding the egg, heavy cream, thyme, and oregano. Season with salt and pepper, to taste. Mix well.
  • Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work the dough through the 5 settings. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
  • Evenly position a teaspoon of corn filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
  • Evenly cut the pasta with a pizza cutter or ravioli form. Using fork twine press the edges of the past to seal.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Melt the butter in a large skillet. Add the onion and shallot and sauté until soft, about 3 – 4 minutes. Add the garlic and sauté 1 minute, or until garlic is fragrant. Stir in the wine and let simmer until reduced to about 2 tablespoons of liquid. Add the heavy cream, half-and-half, thyme, and oregano. Season with salt and pepper. Add the pasta and stir to cover.
  • Remove from heat. Garnish with fresh chopped herbs and freshly grated parmesan cheese.
Keyword Pasta

Tavern Burger

A juicy, perfectly seasoned burger better than your favorite pub, or go-to burger shop.

Tavern Burger

Cedar Oak Farms
Course Main Course
Cuisine American


Pimiento Cheese:

  • 1 cup mayonnaise
  • 1 jar 4 ounces diced pimientos, drained
  • 1/2 jalapeno, finely diced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion, finely diced
  • 4 cups sharp cheddar cheese, shredded


  • 2 pounds grass-fed ground beef
  • 2 tablespoons COFarms steak seasoning
  • Onion straws:
  • 1/2 Vandalia onion, thinly sliced
  • 1 cup flour
  • 1 – 2 flavored salt
  • 1 cup half-and-half
  • Oil for frying
  • Dill Pickles, if desired


  • In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
  • Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on a hot grill for 20 minutes, or to the desired doneness.
  • Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
  • In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
  • Heat the cheese into a thick sauce.
  • Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over a burger, add onion straws and serve immediately.
Keyword Burgers, Steak Seasoning

Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
Course Appetizer, Main Course
Cuisine American


  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt


  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt