Vietnamese Noodle Soup

Vietnamese Noodle Soup

Prep: 20 minutes

Cook: 15 minutes

Serves: 6-8 people

Almost nothing is as comforting as the combination of flavors in this Vietnamese Noodle Soup recipe, each ingredient so simple and straightforward. It looks like a long grocery list, but it’s actually quite quick and easy to make and well worth the effort!

Pan Fried Pork Chops recipe

Pan Fried Pork Chops with Tangy Mustard and Pickle Sauce

Prep: 5 minutes

Cook: 20 minutes

Serves: 6

Pan fried pork chops with tangy mustard and pickle sauce may sound like an odd combination of flavors, but if you think more French bistro than Portlandia, you’ll get the right idea. The fact that it’s such a quick meal makes it perfect for any night of the week.

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.

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.

Garden Relish Fearless Franks

Prep: 15 minutes

Cook: 20 minutes

Serves: 12

Our Garden Relish uses peppers instead of pickles but keeps a unique, subtle brightness with the addition of fennel. Top it on our Fearless Franks at your next barbecue and you might never back to the pickle version again. You can keep your Garden Relish in the fridge for up to one week. It’s also great on burgers and sandwiches. BBQ and Grilling … Continue reading Garden Relish Fearless Franks

Dan’s Pork Burgers and Slaw

Prep: 2 hours

Cook: 10

Serves: 4

A couple years ago, I was trying to find a way to sell some of our ground pork.  I ended up making these burgers and took them to different restaurants to cook up and try. The burgers were so good, they ended up on the menu at one restaurant. Hope you enjoy! ~ Dan Smith, Niman … Continue reading Dan’s Pork Burgers and Slaw

Uncle Rich’s Plum Glazed Ribs

Prep: 20 minutes

Cook: 1 hour and 45 minutes

Serves: 4-6

Every spring I look at last year’s plum jam in the cupboard and think of how I’m going to use it up to make room for this year’s harvest. One of my favorites is this plum jam glaze for pork. I like to serve these ribs with fried rice.

Leftover Ham and Bean Soup

Prep: 30 minutes

Cook: 3 hours

Serves: 8

When Christmas is over and the guests are gone, you might find yourself with more leftovers than you know what to do with!

If you find that ham is one of those leftovers, then we have the soup for you! This is a wonderful fall or winter meal, regardless of the holiday. It’s best served with thick slices of warm, crusty bread and butter or crescent rolls.

Southwestern Eggs Benedict

Prep: 30

Cook: 20

Serves: 6

We’ve updated the classic Eggs Benedict recipe with cheddar corn biscuits and Southwestern flavors, an easy and foolproof technique for blender hollandaise sauce, and make ahead tips for cooking the biscuits and poaching the eggs. Don’t have time to make the biscuits? Use your favorite biscuit dough instead!