Backwoods Mustard Glazed Jake's Ham


Photo & Recipe: Alexis Johnson


-1 smoked ham from Jake's Country Meat (about 4#)

-1/2 cup Backwoods Mustard Sweet Jalapeño 

-1/3 cup local raw honey 



-Pre-heat oven to 350 degrees

-line dutch oven with foil

-On fat side of ham, cut about 1/4in deep diagonally across the whole ham to make a criss-cross pattern

-Put ham in dutch oven fat side up, layer foil on top of ham with the edges sealed and put the lid on

-Bake in the oven for about 1.5 hours. Until center of ham is at 140 degrees

-Take out of oven, peel back foil and brush the Backwoods Mustard onto your criss-cross pattern

-Following the mustard, drizzle honey along the pattern as well

-Raise the oven temp to 375 and put the ham back in for desired amount of glaze 

-Take out and let rest for about 10 min before cutting 


Posted on April 24, 2017 .


Photo & Recipe: Holly

Photo & Recipe: Holly


Green Harissa:

  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 2 serrano peppers, seeded for low heat. Keep seeds if you want it spicy. Remove stems
  • 2 small scallions, sliced
  • 1 small garlic clove, smashed
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves with tender stems
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt


  • 8oz Mattone, sliced
  • 1 Cup Arugula, sauteed
  • 2 boneless/skinless chicken breasts
  • 1tbs butter
  • Cooking twine


  1. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
  2. Lay 4oz of sliced mattone and 1/2 cup of sauteed arugula on top of the butterflied check breast and roll the breast tight, tuck in the sides and tie with chicken twine to keep rolled. Repeat the process with the other chicken breast.
  3. Pre-heat the oven to 450 degrees.
  4. Using a cast iron skillet, melt butter and add the stuffed chicken. Brown the chicken on all sides.
  5. Once the chicken is browned, place the skillet with chicken into the oven and bake it for about 8-10 minutes.
  6. While chicken is in the oven make the green harissa.
  7. Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool.
  8. Purée seeds with serrano pepper, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth.
  9. Once the chicken is cooked. Be sure to let it rest for 10 minutes before serving.
  10. Cut off the twine, plate, and drizzle the harissa over the chicken.
  11. Serve it with your favorite side dish!
Posted on December 8, 2016 and filed under Dinner.


Photo & Recipe: Alexis Johnson

Photo & Recipe: Alexis Johnson

Serving size- makes 1/ 10-12in thin pizza


1/2 cup Luke warm water
1/2 tsp active dry yeast
1/2 tsp honey
1 1/2 cups all purpose flour
1/2 tsp salt


1/2 sweet onion roughly chopped
2 tablespoons butter
6 cloves garlic roughly chopped
1/2 cup chopped Castel-Vetrano Olives
3 pieces La Quercia Prosciutto Americano
1 cup Evergreen Lane Mattone roughly chopped
2 tbl olive oil
1 tbl Pecorino Romano


  1. Pre-heat oven to 500 degrees
  2. Dissolve honey and yeast in water. Let sit for 10 minutes.
  3. While waiting, caramelize onions in a hot cast iron skillet with butter. Let them get fragrant and darken up and then add garlic. Reduce heat and let simmer.
  4. Add flour and salt to water mixture. Mix together with spoon first, then knead until dough doesn't stick to your hands. Gradually add a pinch flour until right consistency. Let sit for 5 minutes.
  5. Gradually stretch out dough from center outward until nice thin and about 10-12 in.
  6. Drizzle olive oil onto the dough first, then the caramelized onions and garlic.
  7. Then add chunks of Mattone, don't be shy! On top of the cheese sprinkle pieces of olives and torn pieces of prosciutto.
  9. Use pizza stone, grill, or sheet pan. Bake for 10-15 min at 500 degrees.
  10. Top with sprinkles of Pecorino Romano and dig in!!!
Posted on December 7, 2016 and filed under Dinner, Lunch.


Photo & Recipe: Brad Fuller

Photo & Recipe: Brad Fuller


2 pounds Brussels Sprouts

3/4 pound Mattone

1 tbsp butter

1.5 tbsp flour

1.5 c milk

3 tbsp olive oil

4 tbsp grated Bio Hombre Parmigiano Stagionato

Salt and White Pepper to taste



1. In sauce pan, melt butter

2. In cast Iron pan, heat oil

3. cut the Brussels Sprouts in half

4. cube Mattone

5. mix in flour to butter constantly stirring to make roux

6. add milk to roux in 1/2 c increments

7. add Brussels sprouts to cast iron and give a pinch salt and white pepper, saute to browned, or desired doneness

8. while sprouts are cooking, begin adding Mattone to milk a few pieces at a time. when cheese has melted, add more

9. when all the Mattone is melted, add a little white pepper and remove from heat.

10. Add Parmigiano to Mattone sauce and stir till incorporated.

11. pour over Brussels sprouts and serve. 

12. There will be extra sauce for left overs!!

Posted on December 5, 2016 and filed under Dinner.


Photo & Recipe: Aaron Kujawa

Photo & Recipe: Aaron Kujawa

Servings: 4


  • 2 Cup diced onlon
  • 1 Cup diced carrot
  • 1 Cup diced celery
  • 3 Tbs chopped garlic
  • 2 Cups Cascina Belvedere Carnaroli Italian Rice
  • 2 Cups white wine
  • 8 Cups chicken stock
  • 16ozEvergreen Lane Mattone diced
  • 2 Cups baby spinach
  • 3 /4 Cup julienned sundried tomato
  • 1 Tsp thyme
  • 2 Tbs finely chopped basil
  • 3 Tbs Olive oil
  • 3 Tbs room temperature butter


1. Over medium heat add olive oil into a 8 qt stock pot.

2. Sweat carrot, celery, garlic &onion.  Reduce to medium-low heat.

3. Add rice and toast until it smells slightly nutty...DON'T BURN!

4. Add your white wine, once the wine is almost absorbed add your chicken stock 1 cup at a time. Let the rice soak up stock add a cup at a time until your risotto is al dente.

5. When your risotto has the perfect consistency remove from heat. Add your basil, thyme, sundried tomatoes & mattone.

6. Gently stir until the mattone is melted throughout your rice, add your butter and cover. Let set for 10 mins.

7. Stir 1 final time and serve as is or pair it with the protein of your choice and enjoy!

Posted on December 4, 2016 and filed under Dinner.




Servings: 4


  • 1 cup all-purpose flour
  • ⅔ cup coarse-grind cornmeal
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 1 large egg
  • 1 large egg white
  • 1¼ cups milk
  • ¼ cup unsalted butter, melted; plus 2 teaspoons room temperature

Hoecake Directions:

1. Preheat oven to 350°

2. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl.

3. Whisk egg, egg white, and milk in another medium bowl to combine.

4. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.

5. Heat 1/2 tsp. butter in a small cast-iron skillet over medium, coat the pan.

6. Spoon in 1/4 of batter and cook until bubbles appear on top, about 3 minutes.

7. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat the process with remaining batter and butter.


  • 1/2 tablespoon butter
  • 1 heirloom tomato diced
  • tablespoon tomato paste
  • 2 small shallots
  • 1 tablespoon La Quercia Nduja
  • 1 tablespoon Backwoods Honey Habanero Mustard
  • Salt
  • Pepper

1. Heat skillet with 1/2 tablespoon butter

2. Add diced tomato, and thinly sliced shallots and saute until the shallots are clear and the tomato has broken down into a sauce.

3. Add the tomato paste, Nduja, and mustard and stir until the Nduja has melted and incorporated itself into the tomato base.

4. Taste and season with more salt and pepper if needed.

Bring it all together

1. Spoon the sauce over the hoecake.

2. Top with a fried egg, shredded Red Barn Monterey Jack cheese, and sliced scallions.



Posted on November 6, 2016 and filed under Breakfast, Lunch.

Pickled Strawberries w/ Evergreen Lane Fresh Chevre on Toast

Recipe & Photo: Holly Christopher

Recipe & Photo: Holly Christopher

Servings: 1


  • Evergreen Lane Fresh Chevre
  • Thai Basil leaves
  • 1 Scallion
  • Granulated Garlic
  • Kosher Salt
  • Black peppercorns
  • Pickled Strawberries (quick pickling recipe below)


  • 1 pint strawberries
  • 1 1/2 cups of White Balsamic Vinegar
  • 1/4 cup of sugar
  • 2 tablespoons Kosher Salt
  • 1 thick slice of country bread
  1. Hull 1 pint of strawberries and slice in 1/2 length-wise and put into glass jar

  2. Bring vinegar, sugar, salt, and 2/3 cups of water to a boil.

  3. Stir to dissolve sugar and salt.

  4. Pour over strawberries in the glass jar and chill.

  5. Strawberries will last 1 week.


  1. Toast bread

  2. Spread Evergreen Lane fresh chevre over cooled toast
  3. Season toast with salt, pepper, and granulated garlic to taste

  4. slice scallion (white & light green part only) and sprinkle over toast.

  5. Add pickled strawberries

  6. Add torn basil leaves


Posted on July 4, 2016 and filed under Breakfast, Lunch.

Jowl Bacon Risotto with Asiago

Photo & Recipe by Brad Fuller

Photo & Recipe by Brad Fuller

Servings: 6


  • 8oz Smoking Goose Jowl Bacon - diced
  • 1 Medium white onion - diced
  • 1 tbsp unsalted butter
  • 1&1/4 c arborio rice
  • 1&1/2c chopped. Asparagus
  • 32oz vegetable stock
  • 6oz water
  • 1/4c Kenny's reserve asiago
  • Cracked pepper to taste
  • 1 lemon


  1. In 12" cast iron pan, cook jowl bacon. Remove bacon. Drain grease leaving a little behind.

  2. Bring stock and water to boil and turn to simmer.

  3. In greased pan, add onion and saute to translucent

  4. On medium heat, Add butter. When butter melts, add rice and saute for 2 minutes

  5. Add 1c of stock. Stir constantly until the stock has been absorbed.  Repeat until all stock has been used.

  6. When adding the last cup of stock, mix in asparagus

  7. When liquid has been absorbed, remove from heat, add cooked bacon, lemon juice, cracked pepper, and Kenny's Reserve Asiago.

  8. Mix and serve


Posted on June 5, 2016 and filed under Dinner, Lunch.


It's what you want after a long run or a day playing in the sun.

Recipe & Photo by Brad Fuller

Recipe & Photo by Brad Fuller

Servings: 8


Peanut Sauce

  • 1 cup Coconut Milk
  • 1 cup Peanut butter
  • 1 tablesoop curry powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sriracha sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili flake
  • salt and pepper to taste


  1. Combine all of the ingredients listed above in a sauce pan over low heat until combined.
  2. Remove from heat


Spring Rolls

  • 16 spring roll skins
  • 2 cups greens of choice
  • 2 jalapenos, slicedvery thin
  • 1 cup of carrots, shredded
  • 1/2 cup red pepper, Julianne
  • 1/8 c ginger, grated
  • 1/2 cup of cilantro
  • 4 eggs
  • 1 Jar of Co-op Sauce Kimski Koji Kraut-Chi


  1.  Fry 4 eggs until whites are set and yolks are soft
  2. turn off heat and mix 1 jar of Kraut-Chi into the eggs
  3. get a plate with water
  4. take 2 spring rolls and wet them until they are pliable
  5. combine ingredients near the center edge closest to you
  6. turn in outside edges
  7. roll that sucker
  8. repeat





    Posted on January 19, 2016 and filed under Lunch, Dinner.


    A little sweet and savory...

    Recipe and photo by the Johnstophers

    Recipe and photo by the Johnstophers

    Servings: 12


    • 1 1/2 cups all-purpose flour
    • 1 cup whole wheat flour
    • 1 cup granulated sugar
    • 2 1/2 teaspoons baking powder
    • 2 teaspoons kosher salt
    • 1/2 teaspoon nutmeg
    • 2 cups of fresh blueberries, divided
    • 2 large eggs
    • 2 egg yolks, beaten
    • 1 1/2 cups plain whole milk yogurt
    • 3/4 cup Sequatchie Bellamy Blue Cheese
    • 1 stick of unsalted butter, melted
    • 1 teaspoon finely grated lemon zest
    • 2 teaspoons fresh lemon juice
    • 1 teaspoons vanilla extract
    • 2 tablespoons of sanding sugar


    1. Preheat oven to 425 degrees
    2. grease muffin pan
    3. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
    4. Add 1 1/2 cups of blueberries and stir
    5. Whisk eggs, yogurt, butter, lemon zest, lemon juice, vanilla, and Bellamy Blue cheese in a bowl and combine until creamy.
    6. Gently fold egg mixture into dry ingredients just to combine.
    7. Pour batter into muffin cups.
    8. Top with remaining blueberries
    9. Sprinkle with sanding sugar
    10. Bake muffins, rotating pan halfway thorugh
    11. Bake 25-30 minutes.
    12. Let cool on wire rack
    Posted on January 18, 2016 and filed under Breakfast, dessert.