Our instructions call for bread crumbs, but once you have this process down pat, feel free to substitute the bread crumbs by using crushed crackers, corn flakes, seasoned croutons, potato chips or anything else that you think would taste great!

Breading chicken helps to lock in the flavours while giving the outer layer a crispy and savoury coating. By following the steps outlined below, you’ll be well on your way to preparing delicious breaded chicken that your family and friends will enjoy.

How To Bread Chicken

Ingredients:

• 4-6 chicken breasts
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon milk
• 1 cup bread crumbs
• Salt, to taste
• Pepper, to taste

Directions:

1. Clean and prepare 4-6 chicken breasts by cutting off any fat or skin. Wipe the chicken dry so that the coatings will stick.
2. Prepare three dishes:
   1. First dish: 1 cup of all-purpose flour
   2. Second dish: 2 eggs that have been beaten with a dash of milk.
   3. Third dish: 1 cup of bread crumbs seasoned with salt and pepper
3. Dip a chicken breast in the flour. Cover the chicken breast completely.
4. Dip the floured chicken breast in the egg batter and coat completely.
5. Dip the floured and egg battered chicken breast in the bread crumbs and coat completely. It helps to pat the chicken breast into the bread crumbs so that they combine with the flour and egg. This will ensure that the bread crumbs stick to the chicken breast.
6. Set aside the breaded chicken breast for cooking.
7. Repeat the breading process with the remaining chicken breasts.

Ingredients:
1 lb Meridian flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Cooking Instructions:
To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. 

1. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. (Ask our butcher to do this step for you!)
2. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 
4. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
   (Makes 2 Servings)

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 whole Meridian pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight in a Ziploc bag. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest 10 minutes before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

(4 -6 servings)

• 3 tablespoons regular olive oil
• 12 Meridian Free Run chicken thighs (bone in, with skin)
• 1 ½ lbs Meridian Chorizo sausages, cut into 1” chunks
• 1 kilogram baby potatoes, half the larger ones
• 2 red onions, peeled and roughly chopped
• 2 teaspoons dried oregano
• grated zest of one orange
• salt to taste

Preheat the oven to 425°C and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting pans, about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 pans. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices. Continue cooking for about 30 minutes or till chicken is done.

(6 servings)

Herb Roasted Vegetables

INGREDIENTS
1 small red onion, chopped
1-2 red bell peppers, seeded and deveined and chopped
1 small sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
several small Yukon gold potatoes, cubed (I used a mix of gold, red, and purple potatoes)
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
1 Tbsp. balsamic vinegar (or freshly squeezed lemon juice)
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, toss to combine vegetables and herbs. Pour in vinegar and olive oil and toss to coat. Season with salt and pepper.

3. Spread on the prepared baking sheet and roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden.

Serves 6.

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A raw food diet will greatly improve, if not eliminate health ailments such as:

• Allergies
• Arthritis/Joint problems
• Bowel/Urinary problems
• Cancer
• Dental/Breath Problems
• Ear Ailments/Discharge
• Eye Ailments/Discharge
• Lack of Energy/Enthusiasm
• Obesity/Weight Problems
• Parasites/Fleas and Mites
• Poor Skin and Coat
• Weakened Immune System

Without a doubt, visits to the veterinary clinic diminish after switching to raw food.

Get more info on Raw Dog & Cat Food diets

Serves 8

Ingredients

• 1 (4 pound) Meridian boneless pork roast
• 1 cup applesauce
• 1/3 cup packed brown sugar
• 2 teaspoons vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon ground cloves
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper

Directions

1. Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
2. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

Makes 4+ servings.

Ingredients

• 1 pound Meridian Free Range extra lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed
  

  Preparation

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

  Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.