Buffalo Ranch Party Wings

White Oak Pastures Team
This recipe for pasture-raised chicken wings in a spicy buffalo ranch sauce comes to us from Justin Beggs, who manages our online order fulfillment center at White Oak Pastures. A resident of downtown Bluffton, Georgia, Justin has cooked his famous wing recipe for all our White Oak Pastures friends and visitors.

Pasture-Raised Grilled Pesto Turkey Burgers Recipe

Monica McLendon

Pasture-Raised Grilled Pesto Turkey Burgers Recipe

By

Mouth-watering Grilled Turkey Burgers topped with fresh pesto, spicy arugula, and creamy mozzarella cheese. How does that sound for The Big Game? The Super Bowl is upon us, but that doesn’t begin to describe what is around the corner. Some may travel to Atlanta on “The Midnight Train to Georgia” and be front and center watching the Georgia-born Gladys Knight perform “The Star-Spangled Banner” while MILLIONS will be tuning in from home. Either way, this traditional event will include food, booze, and fellowship while we enjoy this Battle for the Pigskin! There are those who are not football fans but let’s face it, they will watch specifically for the amusing, humorous, or sometimes heart-warming commercials and a...

Easy & Quick Grilled Dinner: Our Homemade Poultry Spice On Our Chicken Breasts

Laura Mortelliti

 Our Homemade Poultry Spice Rub makes it easy to grill up a delicious dinner! Smoother our Boneless, Skinless Chicken Breasts in this delicious rub and serve up with some grilled veggies from the garden! Stay tuned for Chef Reid Harrison's in-depth video on the tips and tricks of grilling. From what kind of charcoal to use, how to keep your veggies from sticking- the natural way, the best way to season meat, and the best way to grill different cuts, it helps to take advice from our on-farm, Le Cordon Bleu Culinary School-trained chef! Check our YouTube Page for detailed cooking tips from Chef Reid. 

Lemon, Garlic & Herb Grilled Boneless Leg of Lamb

Laura Mortelliti

This is a delicious and fresh tasting recipe for juicy and flavorful leg of lamb, but the marinade could be used for any cut. It is also great once cooled, sliced and served as a sandwich with pesto mayo.

Versatile Beef Chuck Roast - Sandwich or Entrée

Laura Mortelliti

There isn’t much better to make a quality sandwich with than a top notch roast beef. Roast it a day or two ahead, slice it hot or allow it to cool and slice as needed to make some mouthwateringly delicious roast beef sandwiches!

Herb & Garlic Roasted Whole Guinea

Laura Mortelliti

Our on-farm, Le Cordon Bleu Culinary School-trained Chef Reid Harrison says: "I like guinea, because they say you are what you eat and these are some smart resourceful birds! They have a great flavor and are beautiful with their purpled-hued skin. When it’s all said and done, if I could only have guinea instead of chicken, I wouldn’t complain a bit".

Duck Leg Confit with Asian Slaw

Laura Mortelliti

This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label, date and refrigerate then use as needed for roasted potatoes (OMG!), scrambled potatoes or substitute it into a savory pie dough for the Crisco/lard).

Roasted Canoe Marrow Bones

Laura Mortelliti

This is a supple and deliciously elegant treat. The Marrow has an amazing umami flavor that is rich and delicate. Some marrow is actually good for you, but like all things: everything in moderation – even moderation!

Chicken Picatta

Laura Mortelliti

Pastured Chicken Burger with Cajun Mayo

Laura Mortelliti
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