Allison Brown’s Asparagus Rolls

Prep: 30 active, 3 hours inactive

Cook: 12-15 minutes

Serves: 1 dozen muffins

“We have a small asparagus patch on the farm, but dad was the only one who would eat any when we were growing up. I like asparagus now but didn’t at the time, so we always had more asparagus than mom knew what to do with. Everyone likes bread though, so when I saw this … Continue reading Allison Brown’s Asparagus Rolls

Asian Flavored Pork Chop

Prep: 5 minutes

Cook: 10 minutes

Serves: 1

This recipe is from Canteen Bistro in Manhattan and was featured in the November 2000 issue of In-Style magazine. It can easily be increased for more servings.

Niman Ranch Asian Pork Lettuce Wraps

Asian Pork Lettuce Wraps

Prep: 5 minutes

Cook: 5 minutes

Serves: 8 as an appetizer, 4 as an entree

These savory Asian pork lettuce wraps come together in just minutes, and can be served as either an appetizer or entrée. If you have any leftover filling, stir-fry cooked rice with an egg and the filling for a quick pork fried rice.

Beef & Pork Ragu with Creamy Mascarpone Polenta

Prep: 15 minutes

Cook: 1 hour

Serves: 8

Top this ragu recipe with a fried or poached egg for a great breakfast treat. Leftover sauce can also be served over pasta or frozen for later. This recipe was inspired by Chef Gio Osso of Nico Heirloom Kitchen in Gilbert, Arizona.

Oat and Vegetable Meatloaf Recipe

Beef and Pork Meatloaf

Prep: 15 minutes

Cook: 45 minutes

Serves: 6 - 8 people

The addition of finely minced vegetables in this meatloaf recipe adds flavor and keeps it super moist and juicy. We’ve used oats instead of breadcrumbs as a binder to make this recipe gluten-free. If you prefer breadcrumbs, substitute the same amount for the oats.

Bo’s Barbecue Sauce

Prep: 5 minutes

Cook: 2 1/2 hours

Serves: 8

This barbecue sauce is from Bo McSwine of Bo’s Barbecue and Catering in Lafayette, California. This barbecue sauce is great with Niman Ranch St. Louis-style pork ribs or any meat off the grill. Bo likes to serve his sauce on the side because he says, “The meat is too good to hide the flavor.” We … Continue reading Bo’s Barbecue Sauce

Boneless Pork Loin Roast with Herbed Pepper Rub

Prep: 10 minutes

Cook: 1 hour

Serves: 6-8

Braised Pork Confit with Quince Mustard

Prep: 15 minutes

Cook: 6 hours

Serves: 10

Braised pork confit with quince mustard hors d’oeuvres This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA‚s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with … Continue reading Braised Pork Confit with Quince Mustard

Bruce Binn’s Braised Beef Brisket

Prep: 10 minutes

Cook: 3 hours

Serves: 8

Café Rouge’s Denver Ribs with Salsa Verde

Prep: 1 day

Cook: 1 hour

Serves: 2

Marsha McBride is the chef/owner of Café Rouge, a restaurant and meat market in Berkeley that features Niman Ranch meats. Marsha made these ribs for our first Lamb Ranch Picnic last spring and they were a smashing success, so we thought we’d share the recipe with you.