OCTOBER | Apple Stuffed Chicken Breast

Prep time: 15 Minutes

Cook time: 25 Minutes


2 skinless, boneless chicken breasts

1/2 cup chopped apple

2 tablespoons shredded Cheddar cheese

1 tablespoon Italian-style dried bread crumbs

1 tablespoon butter

1/4 cup dry white wine

1/4 cup water

1 1/2 teaspoons cornstarch

1 tablespoon chopped fresh parsley, for garnish


1. Combine apple, cheese, and bread crumbs. Set aside.

2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Please welcome our newest calf, socks!

He loves wandering and exploring his new home.

JULY | Grilled Caponata

Prep time: 35 Minutes

Cook time: 15 Minutes


• 1 medium eggplant, cut in rounds

• 1 large red onion, cut into 1/4-inch thick slices

• 4 plum tomatoes, cut in rounds

• Olive oil

• Salt and freshly ground black pepper

• 1/4 cup pitted kalamata olives

• 2 tablespoons capers, drained

• 2 tablespoons golden raisins

• 2 tablespoons pine nuts, toasted

• 1 tablespoon chopped garlic

• 1/4 teaspoon red pepper flakes

• 1/4 cup red wine vinegar

• 2 teaspoons honey

• 1/4 cup finely chopped flat-leaf parsley


1. Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.

2. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.

3. Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.

4. Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.

5. Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.


Prep time: 10 minutes

Cook time: 3 to 4 hours


• 1-½ pounds bone-in skin-on chicken thighs
(about 6 to 8 thighs)

• 1 pound baby red potatoes, halved

• 1 pound small whole carrots, cleaned and
stems removed

• 1 pound green beans, trimmed

• ½ cup soy sauce

• ½ cup honey

• 1-½ teaspoons dried basil

• ½ teaspoon chili flakes

•  ½ teaspoons black pepper, plus more to taste

• 8 cloves garlic, minced


1. In a medium bowl, combine the soy sauce, honey, garlic, basil, chili flakes and black pepper. Set aside.

2. Place the potatoes, carrots and half of the chicken thighs in a 6-quart slow cooker. Season with pepper, and pour half of the sauce over the chicken and veggies.

3. Place the remaining chicken on top of the seasoned chicken and pour the remaining sauce evenly over everything. Season again with black pepper.

4. Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally. Add the green beans during the last 30 minutes of cooking.



APRIL | Simple Cucumber Salad

Prep time: 10 minutes

Cook time: None


• 1½ large English cucumbers

• 1-2 tsp Salt  (for salting the cucumber)

• 4 large green onions

• 2 Tbsp fresh cilantro, chopped

• ¼ cup fresh lemon juice
  (or use a good quality bottled Lemon Juice )

• ¼ cup Extra Virgin Olive Oil

• 1 tsp lemon zest

• 1/8 tsp fresh cracked Pepper


1. Slice cucumber very finely.  Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.

2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off).  Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.

3. Slice green onions.  Finely chop cilantro.  Finely zest lemon.  Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.

4. Pour dressing over the cucumber, stir to incorporate and serve!  You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.


NOVEMBER | Onion & Cornbread Stuffing

Prep time: 5 minutes

Cook time: 40 minutes


• 2 tablespoons butter

• 2 onions, chopped

• 6 large cornmeal muffins, cubed

• Handful fresh sage leaves, chopped

• 1 egg

• 1/4 cup heavy cream

• 1/4 cup chicken stock

• Salt and freshly ground black pepper



Preheat the oven to 375 degrees F.

1. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.

2. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.

3. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey.

4. Bake until hot and crusty on top, about 30 minutes.


September | Apple Tomato Salsa

Prep time: 10 minutes

Cook time: 10 minutes


• 1/2 teaspoon minced garlic

• 1 cup diced fresh tomatoes

• 1/2 cup thinly chopped apples (such as Honeycrisp)

• 2 tablespoons chopped jicama

• 2 teaspoons coarsely chopped cilantro

• 1 teaspoon chopped fresh chives

• 1/2 teaspoon finely chopped fresh basil

• 1/2 teaspoon salt, or to taste

• 1 tablespoon lime juice

• 1 1/2 teaspoons white vinegar


1. Cook and stir garlic in a skillet over medium-low heat until fragrant, about 1 minute. Stir tomatoes, apples, and jicama into garlic; cook and stir until tomatoes are hot, 3 to 5 minutes.


2. Stir cilantro, chives, basil, and salt into tomato mixture; drizzle limejuice and vinegar over the top. Cook and stir until apples are juicy but still crisp and tomatoes are warm but still firm, 3 to 5 minutes. Drain some of the accumulated juices and transfer salsa to a bowl; refrigerate until chilled.


AUGUST | Roast Chicken with Rosemary

Prep time: 10 minutes

Cook time: 2 Hours


• 1 (3 pound) Whole Chicken, rinsed

• 1 Small Onion, quartered

• Salt and Pepper to taste

• 1/4 cup chopped Fresh Rosemary



1. Preheat oven to 350 degrees F (175 degrees C).


2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9 x 13 inch baking dish or roasting dish.


3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.


AUGUST | Caprese Corn Salad


1 Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.

2 In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.

3 In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.

4 Right before serving, stir in the freshly sliced basil.


• 5 to 6 ears of sweet corn (still in husks, do not shuck)

• 1/4 cup olive oil

• 3 Tbsp sherry vinegar or white wine vinegar

• Freshly ground black pepper

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon sugar (optional)

• 3 cups roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes

• 1/2 cup sliced scallions, including light green parts

• 8 ounces fresh mozzarella, cut into 1/4-inch cubes

• 1/2 cup to 1 cup of fresh basil leaves, thinly sliced

Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.


Prep time: 10 minutes

Cook time: 20 minutes

Yield: Serves 6 to 8




• 4 corn cobs, husked

• 2 pounds small white potatoes

• 4 green onions, sliced

• 2 tablespoons dijonnaise

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup white wine vinegar

• 2 tablespoons chopped fresh dill

• Extra fresh dill for garnish (optional)


1. Boil water in a large pot, add the potatoes, and cook until tender, about 15-18 minutes.

2. While the potatoes are cooking, preheat grill to medium high, place the corn on the grill and cook about 8-10 minutes, turning occasionally, until corn is tender.

3. Remove the corn from the grill. Handling carefully because they are hot, cut the kernels from the cobs. Place into a large bowl and set aside.

4. Remove the potatoes from the pot and cut into bite-sized chunks. Place in the bowl with the corn kernels.

5. In a small bowl, combine the green onions, dijonnaise, salt, black pepper, vinegar, and dill.

6. Add the dressing to the large bowl with the corn and potatoes and toss to coat.

7. Garnish with additional fresh dill (if desired) and serve.


July | Roasted Beets with Balsamic Glaze


• 2 pounds red beets, medium sized, scrubbed clean,    green tops removed

• Olive oil

• Salt

• 1/2 cup balsamic vinegar

• 2 teaspoons sugar

• 1 teaspoon grated orange zest

• Freshly ground black pepper


1.  Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve

July | New Potato and Green Been Salad


1 (3-pound) bag new potatoes, quartered

1 pound fresh green beans, cut into bite-sized pieces

1/3 cup olive oil

2 1/2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon dried dill

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1) In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.


2) Place potatoes and green beans in a serving bowl.


3) In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.


JUNE | Penne with Zucchini, Fresh Herbs & Lemon Zest

Serves four. (serving size, 2-1/4 cups)

This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream or butter required.



Kosher salt

3/4 lb. whole wheat penne

1/4 cup extra-virgin olive oil

2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons

4 large cloves garlic, thinly sliced

2 tsp. finely grated lemon zest

Freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

3 Tbs. coarsely chopped fresh mint

3 Tbs. coarsely chopped fresh basil

3 Tbs. coarsely chopped fresh flat-leaf parsley

1. Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.

2. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.

3. Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

JUNE | Summer Squash

1. Preheat grill to medium/high

2. Place mixed squash and onion in center of drizzle with oil and salt and pepper, seal in packet and grill for approximately 20 minutes.

   *I have made many variations with this recipe and have included in the packet potatoes, peppers, turnips, parsnips and shredded carrots.




3 Summer Squash (Pipiano, zephyr, patty pan, yellow summer squash or zucchini) cut in ¼ inch slices

1 small onion or spring onion, diced or sliced your preference

Gremolata Oil enough to drizzle (you can get at Lebherz Oil and Vinegar Emporium)

Salt and pepper

Aluminum Foil




1.  Preheat the oven to 350 degrees, place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating.  Remove as soon as butter has melted, about 5 minutes.

2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder.  Mix in the milk until well blended, then pour the batter into the pan over the butter.  Do not stir.

3. Rinse out the bowl from the batter, and dry, place cherries into the bowl, and toss with the remaining ¾ cup of sugar and 1 tablespoon of flour.  Distribute the cherry mixture evenly over the batter.  Do not stir.

4. Bake for 50 – 60 minutes in the preheated oven, until golden brown.  A toothpick inserted into the cobbler should come out clean



½ cup of butter

2 cups pitted sour cherries

1 cup of all-purpose flour

¾ cup white sugar

1 cup of white sugar

1 tablespoon of all-purpose flour

1 teaspoon baking powder

1 cup of milk

“This is a delicious Cherry Cobbler made with fresh cherries instead of canned.  It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.”

Recipe of the Week was found on
Submitted by:  Miranda Williams




• 6-Skinless, boneless Chicken Breast halves

• 1/4 cup butter

• 1  oz. package of dry italian-style salad dressing mix

• 1/2 cup white wine

• 1  (10.75 oz.) can of condensed golden mushroom soup

• 4 oz. cream cheese with chives

• 1 pound of angel hair pasta

• salt and pepper to taste

1. Preheat oven to 325 degrees

2. In a large saucepan, melt butter over low heat.  Stir in the package of dry Italian dressing mix. Blend in wine and golden mushroom soup, mix in cream cheese and chives blend until smooth.  Heat through, but do not boil.  Arrange chicken breasts in a single layer in a 9 x 13 inch baking dish.  Pour sauce over.

3. Bake for 60 minutes in the preheated oven.  Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil.  Cook pasta until al’ dente, about 5 minutes.  Drain.  Serve chicken over pasta.




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Twin Hills Farm, LLC, an independent legal entity, is not acting as a partner, agent, representative, or subcontractor of Natelli Communities or any of its affiliated entities.  None of the agents, employees, officers, directors, partners, managers or owners of Natelli Communities makes any representation or warranty of any kind relating to the products or services provided by Twin Hills Farm, LLC, and shall not be responsible or liable for any loss, damage or claim related to any product or services rendered to customers by Twin Hills Farm, LLC or its agents, employees, officers, directors, partners, managers or owners.