Ricotta Stuffed Pasta Shells - FROZEN Rupert pure Kispiox birch syrup over

pure Kispiox birch syrup over a fresh salmon filet

and infrastructure which greatly improves the overall financial stability of our farm

Once they have their feathers it's out to the mobile coop where they are encouraged to eat and spend time outside on the pasture within a protective electric fence boundary

Vegetable Broth

Ricotta Stuffed Pasta Shells - FROZEN Rupert pure Kispiox birch syrup overDescription: Frozen. Serves 1 2. Ingredients: Ricotta, parmesan, organic eggs, parsley, mozzarella, semolina, durum wheat flour, tomatoes, garlic, olive oil, basil, onion, brown sugar, kosher salt, pepper. Instructions: Preheat oven to 375F. Cover with foil and bake shells from frozen until sauce is bubbling throughout, about 40 minutes. Uncover and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and drizzle with olive oil.