Recipes : 6 recipes from my Social Media Recipe Takeover at S&B Bell Farms
Updated: Feb 3
In April 2020, I did a social media recipe takeover for S&B Bell Farms. Owners Brian & Susan provide lamb, pork, microgreens, eggs, mushrooms, gluten free baked goods, and more! Go to https://sbbellfarms.com to learn how you can get fresh, local food!
RECIPE 1 : Pan Fried Lamb Chops
This simple meal prep comes fresh from the Farmer’s Market, and is kid friendly. It’s also a family favorite, as well as Whole30, Paleo, and Gluten Free. The easy homemade marinade was made with spices on hand. My Pan Fried Lamb Chop recipe is sourced from https://cafedelites.com/greek-lamb-chops/.
4 lamb chops from S&B Bell Farms
Marinade : 1/4 cup olive oil, 1/4 cup lemon juice, 2 tsp dried oregano, 2 tsp dried garlic
1-2 Tablespoons of olive oil
The night before : de-thaw lamb chops in refrigerator overnight. Place lamb chops in a disposal bag to reduce possible leakage from the sealed chops into the refrigerator. Also de-thaw chops away from fresh veggies and fruits, meal prepped foods, and any other foods that will consumed without cooking. TIP: I keep a designated “meat draw” in my refrigerator for eggs, raw meats, and for de-thawing meats. This “meat draw” is located at the bottom of the refrigerator to reduce the risk of contamination to other foods.
The next morning : In a large bowl, combine marinade ingredients and mix. Add de-thawed lamb chops and mix with marinade. Cover bowl with foil and place back in the refrigerator for a full day.
The same afternoon : After lamb chops have marinaded all day, place a large skillet on stovetop. Add 1-2 Tablespoons of olive oil to pan and turn stove to medium heat.
Once the olive oil is warm, add marinaded lamb chops to the pan. For extra flavor, spoon extra marinade on top of the lamb chops.
Allow lamb chops to simmer for 3-4 minutes before flipping. Again for extra flavor, spoon extra marinade on top of the lamb chops.
Continue to pan fry lamb chops. Flipping every 3-4 minutes until throughly cooked. Use a food thermometer to ensure meat is throughly cooked to 145 degrees Fahrenheit before consuming
Serve these pan fried lamb chops with your favorite side dishes, and enjoy! Salt and pepper to taste.
RECIPE 2 : Easy Meatballs with Sautéed Greens & Lion’s Mane Mushrooms
This easy meatballs with sautéed Greens & Lion’s Mane Mushrooms recipe was inspired by my local farmers market & the following recipe : https://www.paleopowderseasoning.com/blogs/recipes/one-pan-meatballs-and-cauliflower-rice. This recipe is a simple meal prep, kid friendly, and family favorite! Plus it’s Whole30, Paleo & Gluten Free!
1 lb. of ground lamb from S&B Bell Farmers (or ground beef from Living Waters Ranch KY)
1-2 Tablespoon avocado oil
3 Tablespoons Paleo Powder Seasoned Coating Cassava + Paleo Powder AIP
1 bunch of lion’s mane mushrooms (8 oz) from Prayer Mountain Mushrooms, sold by S&B Bell Farms
2 bunches of kale
1 red onion
2 Tablespoons ghee
Preheat oven to 375 degrees.
Place a cooking dish that is stove top and oven safe onto medium high stove top. Add 1-2 tablespoon of avocado oil.
Place de-thawed lamb sausage in a large bowl with 1 Tablespoon of Paleo Powder Seasoned Coating. Mix meat with Paleo Powder.
Roll meat into golf ball sized balls. Transfer meatballs to another bowl that has the remaining 2 Tablespoons Paleo Powder Seasoned Coating, and roll meatballs until they are completely covered in the Paleo Powder Seasoned Coating.
Transfer meatballs to a third bowl for holding. Continue to make golf sized meatballs and roll in the extra Paleo Powder Seasoned Coating.
Once all the meat have been rolled into meatballs and covered with Paleo Powder Seasoned Coating, transfer meatballs into cooking dish atop the stove. Cook meatballs for 1-2 minutes on each side, or until outside becomes brown. TIP: Tongs are a great tool to move meatballs around. The tongs ensure browning on all sides without breaking the ball forms.
Once meatballs are seared on the outside, transfer cooking dish from stove top into the preheated oven for 20-25 minutes.
While meatballs are baking, wash the lion’s mane mushrooms. Pat dry, and thinly slice the mushrooms. Lay to the side.
Next wash and dice the onion. Place diced onion into large sauce pan with ghee. Place the large sauce pan on a medium high stove top.
De-stem, wash and dry kale. Add kale to large sauce pan with onion and ghee. Cover large sauce pan with top. Turn oven burner off. Stir occasionally until kale is dark green and saturated with ghee.
When the meatballs are throughly cooked, remove the cooking dish from the oven. Place the cooking dish back onto a medium high stove top. Transfer meatballs to large sauce pan with sautéed kale. Cover large sauce pan with top.
Place lion’s mane mushrooms into cooking dish that baked meatballs. Sauté the mushrooms in the dripping from the meatballs. Once mushrooms are brown turn off heat.
Serve sautéed kale, meatballs and mushrooms, and enjoy!
RECIPE 3 : Lamb Sausage Egg Muffins
These egg muffins are a 4 ingredient meal, and 100% purchased from the Hardin County Farmer’s Market.
This recipe is perfect for a simple prep meal, are kid friendly, and make a satisfying snack. These egg muffins are also an easy meal prep add-on which means that they can be prepped while you are making dinner, refrigerated over night, and enjoyed the next morning for a proactive breakfast.
This recipe can also be made Whole30, Paleo and Keto compliant by switching out the lamb sausage with your own homemade sausage! Yes, make your own sausage with ground lamb or ground pork, also available by S&B Bell Farms; here’s a compliant sausage recipe using ground pork https://www.wholefoodbeliever.net/post/grow-your-blog-community
1 lb. Lamb Sausage, from S&B Bell Farms
1 dozen Eggs, from S&B Bell Farms
1/2 cup Salsa, from Padgett’s Produce
2 cups Spinach, from Modern Heritage Farm
Preheat oven to 375 degrees.
Place de-thawed lamb sausage in non stick skillet on medium heat. With a cooking utensil break up the lamb sausage into large chunks. Allow the lamb sausage to cook.
Grab a large bowl and break the eggs into the bowl. Mix the eggs until the yokes and egg whites are combine.
Check on the lamb sausage. Break up the lamb sausage into medium and smaller chunks with cooking utensil. Allow the lamb sausage to continue to cook.
Grab a measuring cup and salsa. Measure the salsa, add it to the egg mixture.
Next wash and dry the spinach. Shred and tear full spinach leaves with hands in half. (TIP: I tear handfuls of spinach one at a time. The tearing allows for more manageable bites of spinach.)
Add spinach to egg and salsa mixture. Mix all ingredients together.
Check on lamb sausage. Continue to break lamb sausage into smaller and smaller chunks with cooking utensil. Allow the lamb sausage to continue to cook.
Grab a non stick muffin pan. Add the egg/salsa/spinach mixture to each muffin cup. Using a ladle is a great way to fill up each up evenly without a mess.
Check on lamb sausage. When it’s fully cooked, add lamb sausage to the tops of the egg mixture muffin cups.
Place muffin tin into oven. Bake for 15-20 minutes.
When the eggs are fully baked remove muffin tin from oven, carefully remove the egg muffins with a small spatula.
Salt and pepper to taste, and enjoy!
For more easy egg recipes, visit...
RECIPE 4 : Easy Crockpot Lamb Roast
This crockpot lamb roast is a simple meal prep seasoned perfectly with spices on hand. By allowing your your crockpot do the heavy lifting, you will have a proactive meal prepped that is kid friendly and a family favorite. Not only is this crockpot lamb roast simple, it’s also Whole30, Paleo, and Keto compliant.
1 Leg of Lamb Roast (average wt 2.2 lbs), from S&B Bell Farms
Spices : 4 Tablespoons minced, dried garlic, 4 Tablespoons minced, dried onion, 2 Tablespoons dried rosemary, 2 Tablespoon dried thyme, salt & pepper to taste
De-thaw leg of lamb roast in refrigerator over night. Place the roast in a disposal bag to reduce possible leakage from the sealed roast into the refrigerator. Also de-thaw lamb roast away from fresh veggies and fruits, meal prepped foods, and any other foods that will consumed without cooking. TIP: I keep a designated “meat drawer” in my refrigerator for eggs, raw meats, and for de-thawing meats. This “meat draw” is located at the bottom of the refrigerator to reduce the risk of contamination to other foods.
Once the leg of lamb roast is de-thawed, place it in a crockpot with 3-4 cups of water. Add garlic and onion into the water. Sprinkle the roast with 1 tablespoon of rosemary and thyme, and then add the remaining rosemary and thyme to the water.
Cook on low overnight, or at least 8-10 hours. Use a food thermometer to ensure meat is throughly cooked to 145 degrees Fahrenheit before consuming
Serve the roast with smashed potatoes, butternut squash microgreen pureed soup (recipe below) or any family friendly side. Salt and pepper to taste, and enjoy!
RECIPE 5 : Butternut Squash Microgreen Pureed Soup
This butternut squash microgreen pureed soup is a simple side dish and easy meal prep add-on. With only 4 ingredients this pureed soup can be sipped as a soup or used as a delicious sauce. This butternut squash micro green soup is Whole30, Paleo, and Keto friendly!
2 lbs. Butternut Squash, fresh or frozen
1, 16.9 oz carton Kettle & Fire Turmeric Ginger Bone Broth
1, 13.5 oz can Coconut Milk
2 bags (or 2 cups) of Basic Salad Microgreens, from S&B Bell Farms
Place cubed butternut squash, Kettle & Fire Turmeric Ginger Bone Broth and only the coconut cream from the can of coconut milk into a crockpot. Cover and place the coconut milk from the can of coconut milk in refrigerator for future recipe.
Cook butternut squash, bone broth and coconut cream in crockpot on low for 4-6 hours, or until butternut squash is tender and can be pierced by fork.
Once butternut squash is cooked, use a ladle to transfer the contents of the crock pot into a blender.
Wash and dry the microgreens. Add 1 1/2 cups of the microgreens into the blender. Reserve the last 1/2 cup microgreens for a finishing garnish.
Turn on blender, and blend ingredients until preferred consistency is achieved.
Pour out pureed soup into bowls or onto plate. Salt and pepper to taste, and garnish with reserved microgreens, other veggies and cooked meats. Enjoy!
RECIPE 6 : Farmer’s Market Lamb Chili
Even though I had planned to make something else from my Hardin County Farmer’s Market finds, I was inspired to make a pot of chili to pair with our recent cool snap this spring.
Also, note the farmers I purchased ingredients from at our Farmer’s Market. Our local farmers are heroes, and I’m thankful that they are on a mission to bring our community healthy, delicious food.
2 lbs. Ground Lamb, from S&B Bell Farms
3/4 cup minced Green Onions, from Modern Heritage Farm
3/4 cup minced Garlic Onions, from Modern Heritage Farm
1, 16.9 oz cartons of bone broth
Dried Spices: 1 teaspoon Onion, 1 teaspoons garlic, 4 teaspoons paprika, 4 teaspoons cumin, 2 teaspoons cinnamon, 1 teaspoon turmeric, 1/2 teaspoon red pepper flakes, 1 dash of cayenne pepper
1 1/2, 24 oz jar of marinara sauce
1/2 jar (or about 8 oz) of Mild Salsa, from Padgett’s Produce
1 bag Spinach (or about 3-4 cups), from Modern Heritage Farm
1 Handful of Microgreens, from S&B Bells Farms
Salt & Pepper to Taste
In a large stock pot, place ground lamb, bone broth, and dried spices. Place large stock pot on stove over medium to high heat. Cover with lid.
Wash, dry, and mince green onions and green garlic. Add to stock pot. Cover with lid.
Allow the ingredients in the stock pot to continue to cook until lamb is completely cooked. Mixing ingredients and breaking up the ground lamb will allow ingredients to thoroughly cook without sticking to the bottom of the pot.
Once lamb is throughly cooked, add marinara sauce and salsa. Mix and cover with lid.
While the chili is cooking, add spinach to a blender with 1/4 cup water. Blend spinach and water until spinach is finely minced. Add spinach to stock pot. Mix, turn down heat to low, cover with lid. Allow the chili to simmer until all ingredients are throughly cooked.
Wash and dry microgreens.
Once chili is fully cooked, use a ladle to serve into bowls. Garnish with microgreens. Salt and pepper to taste.
TIP : Top smashed potatoes with the lamb chili and microgreens. This makes for a larger meal to best suit those healthy eaters in the family.
For my Pumpkin Chili recipe, visit https://www.wholefoodbeliever.net/post/recipes-2-chili-recipes
Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.
For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.