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Ancestral Roots Farm Recipe Library

Grilled Halloumi and Cherry Salad

Yield: serves 4

Time: 45 minutes


  • 1 cup pearl barley or taboulah or quinoa

  • 16 oz. halloumi ( damp dry with paper towel before grill)

  • 8 oz. cherries, pitted

  • 8 oz. cherry tomatoes

  • 1⁄4 cup olive oil extra virgin

  • Kosher salt and freshly ground black pepper

  • 1 large shallot, thinly sliced

  • 3 oz. baby spinach

  • 2 tbsp. apple cider vin

  • 2 tbsp. sliced almonds, toasted or crushed macadamia


  1. Bring a medium pot of water to a boil; add barley and cook until tender, about 25 minutes. Drain, and rinse barley under cold water to cool.

  2. Light a grill. Toss halloumi, cherries, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper; cook, turning as needed, until charred, 6-7 minutes for halloumi and cherries and 3 minutes for cherry tomatoes. Cut halloumi into 1 1⁄2-inch pieces.

  3. Soak shallot in water for 10 minutes, then drain. Toss in a large bowl with barley, halloumi, cherries, cherry tomatoes, remaining olive oil, spinach, vinegar, and almonds. Transfer to a serving platter and serve immediately


Charred Cabbage Slaw




What You Will Need

Yield: serves 4-6

Time: 25 minutes


  • 1/4 cup hemp hearts

  • 1⁄4 cup fish sauce

  • 2 tbsp. fresh lime juice

  • 1 tsp. sambal oelek

  • 1 clove garlic, finely chopped

  • 2 tbsp Olive oil extra virgin

  • 1 head green cabbage, cut into 8 wedges

  • Kosher salt and freshly ground black pepper

  • 2 red bird’s eye chiles, stemmed and finely chopped

  • 1 small red onion, thinly sliced

  • 1⁄4 head red cabbage, thinly sliced

  • Garnish option: Celery Heart leaves. or Micro Greens on top


  1. To a small pot over high heat, add the sugar, fish sauce, lime juice, sambal oelek, garlic, and 2 tablespoons water; bring to a simmer and cook, stirring occasionally, until the sugar dissolves, 2–3 minutes. Remove from heat and set aside.

  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush the oil over the green cabbage wedges and season with salt and pepper; grill, turning as needed, until charred all over, 18–20 minutes. Let cool slightly, then core and thinly slice. Transfer to a large bowl, add the reserved dressing, the chiles, onion, and red cabbage, and toss to combine. Transfer the slaw to a platter and serve warm or at room temperature.

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Sallad på Rostade Grönsaker (Grilled Vegetable Salad)




Yield: serves 6


  • 3 medium red beets, scrubbed or skin on

  • 2⁄3 cup olive oil extra virgin

  • Kosher salt and freshly ground black pepper, to taste

  • 1⁄2 head cauliflower, cut into medium florets

  • 1 sprig thyme

  • 2 bulbs fennel, cut into ½” wedges, ¼ cup fronds reserved

  • 1 small eggplant, sliced crosswise ½” thick

  • 1 bunch pencil asparagus, trimmed

  • Zest and juice of 1 lemon or a splash of apple cider vinegar


  1. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side to create an indirect zone. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Rub beets with 2 tbsp. oil, salt, and pepper; grill over indirect heat, turning as needed, until slightly charred and cooked through, about 45 minutes to an hour. Let beets cool slightly, then peel and cut into wedges; transfer to a serving platter and keep warm.

  2. Toss cauliflower with 3 tbsp. oil, thyme, salt, and pepper on a double thickness of aluminum foil; seal closed and grill over indirect heat until florets are tender, 18–20 minutes; unwrap, discard thyme, and transfer to platter with beets. Toss remaining oil with fennel, eggplant, asparagus, salt, and pepper in a bowl; working in batches, grill vegetables over direct heat until slightly charred and tender, 6–8 minutes for eggplant and asparagus, and 10–12 minutes for fennel. Transfer to platter with beets and florets. Drizzle with remaining oil and the lemon zest and juice; toss gently to combine and serve warm.


Thomas Kellar Roast Chicken​​



  • 3 pound whole chicken

  • 1 pinch kosher salt

  • 1 pint black pepper

  • 2 teaspoon minced thyme leaves optional

  • 2 unsalted butter

  • 2 tablespoon dijon mustard


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.


Beet Greens, Walnut and Parmesan Pasta

(no sauce)


Beet Greens Pasta with Walnuts and Parmesan Cheese

Prep time:  5 mins

Cook time:  12 mins

Total time:  17 mins

Yield: 1 serving



  • 2 oz Home made or gluten free  (or any pasta you like)

  • 1 tablespoon extra virgin organic olive oil

  • Greens from 3 medium-sized beets, stems removed and chopped (about 3 cups chopped)

  • ¼ cup water

  • 1 large clove garlic, minced

  • 2 tablespoons chopped walnuts, toasted

  • Fresh shaved Grass fedParmesan or Parmigiano-Reggiano cheese

  • Salt and pepper



  1. Cook the pasta to al dente according to package directions; drain and set aside.

  2. In a medium skillet with a lid, heat the oil over medium heat. Once hot, add the beat greens, water, and a pinch of salt and pepper; cover the skillet and cook until the greens are wilted, about 2 to 3 minutes. Add the garlic and sauté uncovered until the liquid is evaporated, about 1 to 2 minutes. Toss the greens into the pasta.

  3. Serve topped with walnuts and fresh shaved cheese.

  4. Shredded beets for garnish cold and hemp hearts/drizzle of apple cider vinegar



Spicy Cucumber Salsa


Spicy Cucumber Salsa

3 whole Organic cucumbers, chopped

2 Habaneros, chopped small seeds for a hotter salsa

1/2 red onion, chopped

1/4 cup packed cilantro, roughly chopped

a squeeze of 1/2 of a lime

1 tablespoon of apple cider vinegar

1 tbsp olive oil

salt to taste

Stir cucumber, habaneros, red onion and cilantro together. Add olive oil and lime juice/cider vin. Stir and let sit for 2 minutes. Taste, add salt, and adjust other ingredients as necessary.


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Thanksgiving Turkey

  • Active Time

    30 minutes

  • Total Time

    5 hours (plus brining and drying time)

This Thomas Keller roast turkey recipe is beloved for a reason. You'll brine the bird so it's evenly seasoned, then let air-dry in the fridge for crispier skin. This turkey roasts breast-side up, brushed with clarified butter. If you're using a frozen turkey, be sure to give it adequate time to safely thaw before brining. You'll need a very large pot (12-quarts or 20-quarts) and a roasting pan with a rack for this Thanksgiving turkey recipe.


For the brine:

1½ cups kosher salt

5 lemons, cut in half

½ cup honey

1 bunch thyme

1 bunch parsley

2 bay leaves

2 garlic heads, sliced in half crosswise

3 tablespoons whole black peppercorns

6 quarts ice water

18- to 20-pound turkey, thawed if frozen

For the turkey:

¾ cup (1½ sticks) unsalted butter, cut in pieces

4 medium yellow onions, peeled and cut into 2-inch wedges

6 medium carrots, cut into 2-inch pieces

4 celery ribs, cut into 2-inch pieces

3 tablespoons canola oil

3 tablespoons kosher salt

1 bunch rosemary

1 bunch thyme

2 bay leaves

1 garlic head, sliced in half crosswise

Special Equipment: 12-quart pot and a 20-quart food-safe container (or a 20-quart pot), large roasting pan with rack, kitchen twine

Make the brine:

Step 1

If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.

Step 2

If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.

Step 3

Lower the turkey into the brine and refrigerate for 24 hours.

Step 4

After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.

Roast the turkey:

Step 5

Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.

Step 6

In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl, leaving milky solids behind in the pot. Discard solids and reserve clarified butter in bowl.

Step 7

Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the bird with the rosemary, thyme, bay leaves, and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.

Step 8

Brush the turkey skin with the clarified butter and season the skin generously with salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1½ hours more.

Step 9

Allow the turkey to rest at room temperature for 30 minutes before carving. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F.

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