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New! Try our Frontier Blend Bone Broth Frontier Blend Broth

Here are just some of the great recipe ideas and serving suggestions that we've received so far from our customers. Thank you for all your wonderful ideas - please keep sending them in!!!

Gluten free stuffing

  Rhonda's Gluten Free Holiday Stuffing

  • 1 cup organic butter
  • 1 cup diced organic celery
  • 1 cup diced organic onion
  • 1 cup organic Chicken or Beef Bone Broth
  • 4 teaspoons poultry seasoning (or to taste)
  • Salt and pepper to taste
  • 1 loaf organic Gluten Free Bread, cut into cubes (choose your flavor, Ancient Grains shown here)
  • Giblets or other ingredients as desired

Melt butter in 2 or 3 qt saucepan. Add vegetables and sauté until slightly softened. Add broth and poultry seasoning. Stir in bread cubes and combine until all bread is coated. Turn into a 1 1/2 qt casserole dish and slide into a preheated 350° oven until lightly browned on top.

Serving size: approx 3/4 cup. Serves 8 

Red cabbage, beef & spinach

Colorful hot dinner

Raw cultured red cabbage with split blanched almonds, served with grass-fed beef, rice and steamed spinach.

Tip: Add the cabbage and almonds to the rice before serving.

Sent to us by: ML, California

Green salad with lemon & oil

Fresh and tangy

Green salad with raw cultured grated carrots and capers, topped with olive oil and lemon.

Tip: Vary using any other cultured veggie or a combination of several; add your favorite nuts and grains.

Sent to us by: Joanne, Nevada

Sauerkraut & beef sandwich

Wholesome packed lunch

Granary bread roll filled with corned beef, raw sauerkraut and salad.

Tip: Strain the sauerkraut before adding to the sandwich. Keep the juice and mix it with your favorite oil to make a delicious salad dressing.

Sent to us by: SC, Florida 

 Vegetarian delight

Vegetarian delight

Raw cultured grated beets and carrots with raw goats cheese and assorted nuts.

Tip: Serve with whole grain crackers.

Sent to us by: JH, Washington

Veggie stuffed potatoes

Veggie stuffed baked potatoes

Baked potatoes filled with sliced carrots and grated beets.

Tip: Add some grass-fed butter to bring out the flavors.

Sent to us by: Jim, Texas

Bison with steamed & fermented veggies

Paleo dinner

Ground bison patty topped with garlic flowers, with steamed broccoli and cauliflower, topped with grated carrots with red cabbage and grated beets.

Tip: Add cultured veggies just prior to serving.

Sent to us by: RN, Oregon