These lentil tostadas are a yummy alternative to your meat options. They also make for a quick and easy meal.

For this recipe we took our Beef Taco Bowls and tweaked them to come up with a yummy version that included chicken. For example, by adding the farro instead of quinoa it give the bowl a little more substance and the bigger grain does not get lost.

We love using pasture raised chicken and homemade chicken broth. Not only will you notice a difference in flavor but because there is not the extra water in pasture raised chicken it is a lot more dense and fills you up faster.  Wholly cow has come great pasture chicken you can check out.

I also love using Yet Yet salsa in these because their salsa is so flavorful. I personally like the spicier salsas he makes but he has some for all spice levels.

Feel free to get creative and add your favorite toppings at the end! I love a little avocado and cilantro on top of mine personally.

So many pesto recipes involve chicken that we went on a mission to develop one with beef. With that we wanted to keep the healthy factor of our grass fed and finished beef we use from Wholly Cow but add some seasoning to make it more like an Italian sausage blend without all the extra grease of pork sausage. And thus this recipe was born. It is pretty straight forward but creates a  healthy recipe for those Italian food lovers out there. Want to try your hand at making your own pesto? Try our basil pesto recipe.

Just found out a couple weeks ago that Wholly Cow‘s roasts may be my new favorite cut of meat from them. I love how easy it is to throw a roast in the crock pot to cook all day. Then you can just shred it to use in all kinds of dishes. This recipe turned out absolutely delicious. It has the perfect juicy flavor with the beef.  If you love Asian food it has a great blend of spices. And if you like a little kick, that sriracha on top at the end is perfect. It was also so easy to prepare after the meat got all tender from cooking all day.

Growing up I was not a huge chili fan but as I have gotten older I have learn to really love it, especially as we move into colder fall weather. This year our group here decided to participant in a local chili cook off and this meant coming up with a homemade recipe that really kicked butt.

For the base of this recipe we actually used a lot of the same ingredients we use in our Beef Mexican Bowls. I wanted something that focused on the beef we have here because our Grass Fed and Finished Ground Beef from Wholly Cow has phenomenal flavor. To add a pop of color and get those vegetables in, we added lots of different colored peppers to the mixture. The jalapenos and spices add enough heat to build and give it a kick without burning off your taste buds. If you are not a fan of spice you may want to omit the jalapenos and decrease the chili powder and chipotle chili powder. We included fire roasted tomatoes because I personally like the extra flavor they bring but you can always use just diced tomatoes.

The order you cook in is really important. Cooking your vegetables first will make sure they are done where they are not too crunchy. Then browning the meat will insure it is cooked all the way through. You want to add the spices next so they really coat your vegetables and meat and seals the flavor in. This helps it from getting diluted when you add the tomatoes, beans and broth next. Making sure you bring to a boil and then simmer for at least 30 minutes will make sure all the flavors cook together and the beans soften. You can definitely simmer longer. The balsamic vinegar at the end helps to balance out the acidic flavor of the chili.

We have found with this recipe that if it sits a couple days in the refrigerator after making it the flavor just gets better. It is like all the flavors have more of a chance to marinate and blend. Hope you love it as much as us. Let me know your thoughts!