Spaghetti & Meatballs | Bacon & Poached Egg Salad 


  • 1-2 tbl butter from grass fed milk
  • 1-2 local candy onions, small dice
  • 6-12 cloves of organic garlic, mince
  • 1-2 stalks of local celery, small dice
  • 1-2 organic carrots, small dice
  • 1/2-2 local bell pepper, large dice
  • 1 cup local mushrooms, gourmet mix, large dice
  • 1-2 sprigs of local oregano (no stems), mince
  • fresh basil from your garden if you have:), chiffonade 
  • 1/4-1/2 cup white wine (i like sav blanc, but feel free 2 cook with your favorite white wine:)
  • 1-2 tbl organic chicken stock, paste or powder
  • 2-4 local big beef tomatoes, grated
  • 1 tbl local raw honey
  • 1/2 tbl organic sugar
  • s/p to taste (sea salt and freshly ground pepper)
  • 1-2 tbl extra virgin olive oil
  • organic liquid chicken stock as needed
  • 1 can organic tomato paste

In a large pot set heat on med-high(if you need to turn down feel free but I like to cook on higher heat) and throw in the butter.  Sautee the onions till translucent (till they turn clear) (I am going to start teaching you chef terminology for the every day kitchen, if you have a question please contact us and we will be more than happy to help) then add minced garlic along with celery, carrots and bell pepper.  Sautee for about 2-6 minutes.  Add mushrooms and oregano and basil if you have it.  Sautee for 2-6 minutes and then deglaze (add wine to hot pan with ingredients for that amazing sound) with the wine and reduce to sec (till it’s almost gone).  Grate tomatoes into a separate bowl and discard skins (yes use a cheese grater, it works amazing).   Add grated tomatoes and chicken stock along with honey and sugar.  Stir everything together and season with about 1-2 tsp of sea salt and 1-2 tsp of pepper.  You can leave uncovered and stir constantly not to burn and should be ready in 10-20 min.  Or you can cover and put on med-low and cook for hours stirring every once in a while.  The methods will produce different results and for an even more intense flavor do the covered approach.  Then cool and store over night and use the next day for maximum flavor!  But the quick recipe has a nice fresh flavor the that tomatoes deserve.  Always season at the end to taste with Sea Salt.  Also when you are about 10 min from being done add 1-2 tbl olive oil to create that authentic flavor of Italy.  (I don’t usually cook with Extra Virgin Olive Oil from the beginning stages of a dish when I am sauteing at high heat because it has a low heat point.  When cooking I love the following fats:  Coconut Oil, Peanut Oil and Butter) 



  • 1-2 tbl butter, grass fed
  • 1/2-1 local candy onions, small dice
  • 1 stalk local celery, small dice
  • 1/4-1/2 cup local zucchini, small dice
  • 2-4 cloves of organic garlic, minced
  • 1/2 local bell pepper, small dice
  • 1/4 cup white wine, sav blanc
  • 1/2-1 tbl organic chicken stock, paste or powder
  • 1-2 cups bread crumbs (i prefer left over challah bread or a white bread, break in little pieces with your fingers)
  • 1-2 pounds of local grass fed ground beef
  • 1-2 pounds of local ground pork
  • 2-4 tbl organic ketchup
  • 1-2 tbl fresh or dry oregano
  • 1-2 tbl fresh or dry basil
  • s/p to taste (sea salt and freshly cracked pepper)

In a large sautee pan add butter on med-high heat.  Add onions and sautee till translucent.  Add celery and zucchini.  Sautee till all ingredients are soft to the touch about 6-8 minutes.  Add garlic and bell pepper and sautee till all ingredients are soft about 6-8 minutes.  Deglaze with white wine and chicken stock. Reduce to sec.  Remove from heat and pour mixture into a very large mixing bowl.  Let cool and then add all remaining ingredients and mix together by hand.  (the most important tool in the kitchen is your hands, use them as much as possible instead of fancy gadgets, nothing works better than your amazing hands)  Form the size you would like (I like a size between a golf ball and baseball and put on a pan with a preheated oven of 400 degrees.  (you can always sautee a little sample to make sure flavor is there) Cook till done about 14-24 minutes.  (I like a golden brown on top and then I like to add to my sauce and cook for another hour or so.  Its also a good place to keep your meatballs so they stay moist.  I under cooker my meatballs and let them finish in the sauce till i am ready to plate up)  

Always know you are the chef of your kitchen.  Improvise, make mistakes, have fun, drink wine and listen to music!  If you learn to cook with ground beef, you can cook with ground pork, ground veal, ground turkey, ground chicken…………..the sky is the limit!  Have fun and ask questions if you need to.  


BACON & POACHED EGG SALAD by: Vintage Cookery

Are you ready for a salad that could be a meal? Well ITS HERE! Vintage Cookery has put together some summer time veggies and Farm2Counter extras (available to add to any bag!) and made a kick-butt salad.

At Farm2counter we want to start stocking your kitchen with everything you need to create delicious meals as well those ingredients being organic, non-gmo, local, or the best quality we can find. Check out our members only page and see what we have to offer, we can customize your weekly bag to stock up your pantry with things like Local Eggs (cheaper than at the store!), Raw Sugar, Local Honey, Sea Salt, Vanilla, Coconut Oil and more!

This is a salad of compliments. We’ve paired savory smokey bacon, and sweet candied honey pecans. Tangy powerful balsamic dressing and rich & silky poached egg. All on delicate Boston Bibb lettuce. This salad is guaranteed to please! Also check out the bottom of this recipe for How to Poach an Egg.

Salad Ingredients

  • Local Boston Bibb Lettuce, chopped
  • Amish Grown Tomato, diced
  • Local Onion, very thin sliced
  • Bacon, cooked and crumbled
  • Poached Farm Fresh Egg(s), See video below
  • Shaved Organic Parmesan
  • cracked black pepper

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon (or more)

Balsamic & Thyme Vinaigrette

  • 1/4 cup high quality Balsamic Vinegar (we recommend from Dove Olive Oil Company, at the Branson Landing)
  • 1 tablespoon of thyme leaves, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon salt

Candied Pecans:
Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Balsamic & Thyme Vinaigrette:
In a bowl, combine balsamic vinegar, thyme, and salt and whisk together. Slowly pour olive oil into bowl while whisking continually until combined.

Salad Assembly
On a plate, lay down a pile of lettuce. Sprinkle over diced tomato, crumbled bacon, and some thin sliced onion. Strategically place candied pecans around salad. Add a couple slices of shaved Parmesan.  Place poached egg in center of salad. Drizzle over balsamic dressing, sprinkle with freshly cracked pepper. As a garnish, add a toasted triangle of Legacy Bagelry’s Freshly Baked Bread.

How to Poach an Egg

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