Three Lily Farm recipes

Put that Pizza on the Grill!

Put that Pizza on the Grill!

The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!

Egg Week ~ Sunken Eggs

Egg Week ~ Sunken Eggs

Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.

Egg Week ~ Put an Egg on It!

Egg Week ~ Put an Egg on It!

For those of you who raise chickens in your backyard, you may know what it's like to have heaps of eggs in the pantry at all times. Since I began raising chickens, I have become accustomed to consuming eggs nearly every day, and sometimes, at multiple meals. Eggs are quick to prepare, packed with quality fats, and the perfect delivery system for various sauces and condiments.

3 Wild Foods to Eat this Spring

3 Wild Foods to Eat this Spring

As I anxiously await a visual of bare ground, I can't help but think of all the new ways I want to use the first few edible plants that will soon be available. A seasonal favorite, nettle chimichurri is a welcomed addition to our dinner table as well as fresh dandelion greens, which in the early part of spring, lack the intense bitterness that comes later in the season.

5 Minute Miso Soup!

5 Minute Miso Soup!

I've been making various versions of this recipe for years and it's still one of my go-to savory soup/beverage when I want something quick, nutritious, and easy to digest. This simple soup combines the health benefits of bone broth, raw butter, miso, and sea vegetables all in one glass.

Traditional Irish "Corned" Beef

Traditional Irish "Corned" Beef

This is the original corned beef. "Corned" is a English term for small bits and in this recipe the small bits are the Salt. It was posted in 1968 in the "Irish Times" to show the care Irish take with corned beef in order to be avoid being confused with English Corned beef, it is call "Spiced Beef". It was served with cabbage for Christmas, Easter, and St. Patrick's day. 

Coriander Roasted Carrots

Coriander Roasted Carrots

Last summer I took a liking to whole roasted carrots. Besides making prep time a lot easier, I find they look quite sexy on the plate alongside a piece of roasted fish or grilled chicken. While the carrots can be seasoned with a wide variety of herbs and spices, the lemony flavor of the coriander seed is one of my favorites!

Winter Vegetable Hash

Winter Vegetable Hash

Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year.  Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful. 

Striped Bass w/ Chili Relish

Striped Bass w/ Chili Relish

This recipe is about as simple as it gets and combines the rich, mild flavored stripped bass and current seasonal condiment, chili pepper relish. A quick sear, or grilled on an open fire makes for a perfect summer or fall meal.