Leftover Ham and Sweet Potato Empanadas
A twist on a classic Spanish recipe! This empanada takes your favorite thanksgiving flavors and wraps them in a warm hug of dough with a sweet brown sugar kiss.
What Makes Paradise Different?
We source ethically raised animals and meats from local farms we trust—because if it’s not good enough for our table, it’s not going on yours.
Smoked Ham Hock, Goat Cheese, Black Walnut and Dried Cherry Dressing
The recipe initially appeared in The Kansas City Star and starts with quality bread.
We like Farm to Market's country white bread. The plumpness of dried cherries
complements the ham hocks, but you could substitute craisins, if you prefer. The
original recipe called for pine nuts but added a uniquely Missouri twist by swapping them out for Hammond's black walnuts. Top the dressing with a locally
made goat cheese and you've got a recipe that has been on the recipe tester's
table for nearly two decades and shared by request with numerous family
members.
Andouille Croque Monsieur
This decadent grilled cheese sandwich features the punch of our award-winning andouille sausage. the bechamel sauce is made from evaporated milk and Habanero Jack Cheese. We also used local Farm to Market sourdough bread. During the Fall, you could also try the chile cheese sourdough.