Potato and Apple Hash with Canadian Bacon

Prep: 10

Cook: 20

Serves: 6

This easy breakfast hash is as beautiful as it is delicious. Serve for brunch topped with an egg cooked to your liking or as a side dish with Niman Ranch pork chops for dinner.

Radicchio Salad with Niman Ranch Applewood Smoked Bacon and Goat Cheese

Prep: 10 minutes

Cook: 10 minutes

Serves: 5

Chef Lance Dean Velasquez of John Frank Restaurant located in San Francisco’s popular Castro District was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.

Rib Roast with Red Wine Pan Sauce

Prep: 1 1/2 hour

Cook: 1 1/2 hour

Serves: 4-6

Recipe from Chef Ashley Christensen, Poole’s Diner, Raleigh, North Carolina

Ribeye with Shallot Thyme Butter

Prep: 5 minutes

Cook: 10 minutes

Serves: 12

Steve Johnson is the chef/owner of The Blue Room in Cambridge, Massachusetts. Steve was one of the principle organizers for the Boston chapter of Chefs Collaborative 2000, a national network of chef/activists who concentrate on political issues related to food. This recipe for Niman Ranch Rib Eye Steak with Shallot Butter was featured in the … Continue reading Ribeye with Shallot Thyme Butter

Roast Leg of Lamb in Red Wine Marinade

Prep: 10 hours

Cook: 1 1/2 hours

Serves: 4

Chef Mark Valentine has been the chef at Bucci’s in Emeryville, CA, (just over the Bay Bridge from San Francisco), since 1988. Valentine features Italian dishes on his menu, often blending them with other Mediterranean flavors.

Roast Leg of Lamb with Mustard-Rosemary Paste

Prep: 2 1/2 hours

Cook: 1 1/2 hours

Serves: 10

This recipe is from Bruce Aidells’ and Denis Kelly’s the Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.

Roast New York Strip with Herb Crust

Prep: 10 minutes

Cook: 2 1/2 hours

Serves: 10

This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Chef David Shalleck, a friend of Aidells and Kelly, learned this roasting technique while cooking in Italy.

Rosemary Pork Loin Roast Recipe

Roast Pork Loin with Rosemary and Fennel

Prep: 20 minutes

Cook: 1 hour and 15 minutes

Serves: 10

This recipe is from Alice Waters’ Chez Panisse Café Cookbook. Alice recommends cooking this rosemary pork loin over a bed of hardwood coals to add flavor, especially to roasts. For those unable to roast over an open fire, here is a method that approximates the results. Overnight seasoning cures the meat lightly, and the fennel and … Continue reading Roast Pork Loin with Rosemary and Fennel

Stuffed Pork Loin

Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Prep: 30 minutes

Cook: 1 1/2 hours

Serves: 4-5

This stuffed pork loin is made slightly sweet with figs and lavender, then balanced with savory blue cheese and sage. It’s the perfect gourmet holiday entree. Chef Leslie Remer lives in the San Francisco Bay Area. When she’s not catering for her own business, Salute Fine Catering, or teaching cooking classes to children, she works … Continue reading Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Rosemary Lamb Shank Stew

Rosemary Lamb Shank Stew

Prep: 15 minutes

Cook: 1.5 hours

Serves: 4 - 6 people

This stew is great served with rice or crusty bread. Leave out the potatoes and serve atop polenta or mashed potatoes, if you prefer. This stew is even better the next day, as the flavors really come together over time.