Recipes
Take a bite out of Sicily! Chef Micah’s Spiedini Siciliana are here—rolled, stuffed, and roasted to golden perfection with our Eureka Lemon & Herb heirloom chicken.
Turn yesterday’s dinner into today’s star with this crisp, colorful salad featuring Pasture Project’s Spicy Bomba Chicken. Tossed with shaved veggies, creamy avocado, homemade croutons, and a zippy lemon-Dijon vinaigrette, it’s the perfect way to eat clean and clean out the fridge.
Meet your new go-to sandwich: crispy, cheesy, spicy, and impossibly satisfying. This Spicy Bomba Chicken Panini starts with our tender, flavorful chicken breasts, layered into golden skillet-cooked pizza dough stuffed with melted Fontina.
A bright, refreshing salad that’s full of texture and flavor. Nutty quinoa forms the base, while fresh herbs, lemon zest, and crunchy toasted almonds bring it to life. It’s perfect as a side or light lunch topped with your Pasture Project chickenÂ
A crisp, colorful side that’s perfect for spring—and even better with croutons made from that last slice of sourdough and baked in the juices from your Pasture Project spatchcock!
There’s something timeless about a Greek salad. No leafy filler, no fussy dressing—just bold, honest ingredients that speak for themselves. This is a salad that doesn’t try too hard, and yet, it’s unforgettable. The secret lies in its simplicity: ripe tomatoes, cool cucumber, briny olives, creamy feta, and a drizzle of the best olive oil you can find. It’s a dish that tastes like summer, no matter the season.
A nourishing, flavor-packed salad that’s just as perfect for a weeknight dinner as it is for your next weekend lunch al fresco.
There’s something deeply satisfying about a salad that eats like a meal — one with warm, caramelized vegetables, juicy grilled chicken, and a tangy dressing that ties everything together.
I love to use up every last bit of chicken, so using these bones to make a comforting and nourishing chicken soup is the best. The roasting and seasoning from the chicken adds a lovely flavor when you boil up the bones to make the broth.Â
Bringing recipe #2 from our guest chef Caroline Artiss. A perfect recipe for using up leftover roast chicken meat. Use the dark leg meat and any left over chicken breast, cut into chunks and make a whole new meal.
