From the Fyr 1.22.2026

Dishin’ On the Cafe: This Week 

We’re keeping things simple this week in a very intentional, very delicious way. Comfort classics, bold flavors, and a menu that knows exactly what it’s doing. Still operating with full BDE (Big Delicious Energy) and absolutely no interest in underfeeding you. If you’re hungry, tired, cold, or avoiding making lunch at home. . .welcome.

As always, BDE starts at the source. 8 Hands Farm eggs, thoughtfully raised meats, and sourdough baked fresh daily with the highest-quality organic flours. All of our sauces, mayos, and dressings are made from scratch using farm eggs, no seed oils, and carefully chosen flavors that actually belong on the plate. No shortcuts. No weird ingredients. Just really good, real food.

Egg Sandwich Farm eggs layered with beef hash that will knock your socks off (trust me I snuck into the kitchen for a taste) and a hit of our housemade thousand island (I’m not drooling. You’re drooling!) for that rich, nostalgic bite. Built on our OG housemade sourdough schiacciata. Breakfast-for-lunch energy, perfected (and it will keep you full that long too!).

Roasted Beef Sammie

Hot, tender roast beef layered with melted cheddar, peppery arugula, pickled white onions, and our house horseradish mayo. A classic for a reason. Comforting, bold, and always satisfying.

Tomato Soup & Grilled Cheese Creamy tomato soup, crispy golden grilled cheddar cheese, finished with bacon because we care and because bacon makes everything better. 

Bánh Mì Crunchy, bright, herb-forward, and bold. Made with our own pork and loaded properly. A forever favorite that refuses to be ignored.

Tacos Seasoned beef, crisp cabbage slaw, cotija. A little messy, fully worth it, and absolutely not something you eat politely.

Lamb Sandwich Rich, savory lamb, stacked on fresh bread with tzatziki, pickled peppers and onions and built to feel special without being fussy. This one’s getting a little extra love from the kitchen this week. If you’re stuck choosing, definitely start here.

Made with Love in the Market

Some very real, very comforting take-home BDE happening in the market this week. These are the kinds of meals we lean on when feeding a family, stretching ingredients, and still wanting dinner to feel nourishing and satisfying, not like a compromise. Everything is made in-house by our crew using farm meats, thoughtfully sourced ingredients, and flavors that are meant to work hard for you. Heat, serve, build it out, and make it your own.

Bolognese: Our classic mix of farm-raised pork and beef, slow-simmered and deeply comforting.  A staple around here for years. My kids are obsessed, which tells you everything you need to know. This one is incredibly flexible: serve it over our pasta, spoon it over spaghetti squash, pile it onto toasted bread for a sloppy-joe-ish moment, or stretch it into a big family meal with a side salad and plenty of bread for dipping. Grab some parm and you’re set for multiple dinners.

Curry Chicken Over Rice  (Chef Devin & Eric’s Fyr Pick of the Week): One of our personal favorites. Curried chicken gently spiced, studded with toasted almonds, sweet roasted carrots, and bejeweled with currants, then topped with our housemade za’atar for that perfect sweet-savory balance. Warming, deeply satisfying, and the kind of meal that quietly feeds a crowd with ease. We love re-sautéing leftovers — it almost turns into a curry fried rice situation. Finish with a dollop of yogurt to balance the spice and call it a very good night. Bonus: we created our own curried spice blend (available in the market!), so you can play with these flavors at home too.

Tomato, Chicken, Rice & Dill Soup: This one is doing real work for us right now. Broth-based and easy to digest, rice for gentle energy, chicken for protein, and tomatoes for vitamin C and immune support. It’s warming without being heavy. It’s perfect for this slower, colder time of year when our digestion naturally needs a little extra care.

Beef Bourguignon with Duchess Potatoes: This one’s rich, cozy, and deeply satisfying.  Slow-cooked beef with all that savory depth, paired with creamy duchess potatoes to make it feel like a full, special-occasion meal. It’s also very much giving Mrs. Doubtfire energy: the kind of dinner you plate beautifully, serve with confidence, and let everyone assume you cooked all day. No need to correct them. Add a simple green salad or some bread on the side and suddenly it’s a “wow” dinner with minimal effort.

Thai Carrot Soup: Bright, smooth, and warming, with just enough spice to wake things up. Carrots bring natural sweetness and beta-carotene, making this a nourishing option that still feels exciting. Great on its own or paired with some fresh fish for a heart-healthy protein option. Throw in some sourdough and hummus and now you’re talkin’ next level vibes.

Hummus: Our usual, and for good reason. Made with organic chickpeas, organic olive oil, and really good za’atar. This is one of the easiest ways to stretch meals on a budget: build a platter with hummus, bread, roasted veggies, beans, or leftovers from the fridge and call it dinner. Simple, filling, and endlessly adaptable.

White Bean, Sweet Potato, Red Onion & Feta Salad: This is a big, hearty, herb-forward salad that eats like a meal. White beans bring protein and fiber, sweet potatoes add slow-burning carbohydrates, feta gives richness, and fresh herbs keep it bright. Finished with a light vinegar dressing, it’s perfect as-is or as a base. Maybe add some eggs, leftover meat, or bread on the side to feed more people without spending more money. Wanna make it a complete protein? Beans and rice, baby! 

These are meals designed to work with you! To stretch, to nourish, to simplify your week, and to help shift the way we think about feeding ourselves and our families. Good food doesn’t have to be complicated or expensive to be deeply satisfying.

Market Grabs: I can’t stop talking about Hot Crispy Oil  a handmade chili-infused EVOO that has quietly become one of my favorite pantry staples. And honestly? It’s basically the savory, spicy counterpart to the Smithereen Farms blueberry topping I was raving about last week. If I’m not putting one on my meal, it’s almost always the other. Or, and hear me out here…sometimes both at one time😉.

This isn’t your average hot sauce. It’s a small-batch blend of extra virgin olive oil with fresh fried garlic, shallots, and chili peppers that delivers heat, crunch, and deep savory flavor all in one jar.

I first picked this up thinking it would be a fun topping and then promptly started putting it on everything. Eggs? Yes. Pizza? Absolutely. Pasta, bread for dipping (always), salads, sandwiches, I could go on. It makes every dish a little more exciting without overpowering.

What I love most (besides the flavor) is what it’s actually made from. Extra virgin olive oil is rich in heart-healthy monounsaturated fats and polyphenols that support cardiovascular health and help reduce inflammation. Garlic and shallots bring natural antimicrobial and immune-supporting compounds, and chili peppers contain capsaicin which is known to boost circulation, support metabolism, and help with digestion. So not only is this making your food taste better, it’s quietly doing your body a few favors too.

What I also adore is how versatile it is. It blurs the line between condiment, finishing oil, and flavor booster, which is exactly how I like to cook. It’s all-natural, made with real ingredients, and one of those jars that quietly earns permanent counter space.

How I’m Using It This Week (and What to Pair It With)

Right now, this jar is living on my counter and getting used daily.

• A drizzle over eggs in the morning 

• Swirled into yogurt (sorry not sorry for my current yogurt obsession) for a quick spicy sauce for power bowls or roasted veggies

• Spoonful on warm sourdough with butter or cottage cheese (dangerously good)

• Finished over lentils and stews for a little heat and texture bomb

And if you’re grabbing dinner from the market this week, this one plays especially well with:

• Curry Chicken Over Rice: adds crunch and a little extra heat to lean into the spice

• Beef Bourguignon: just a tiny drizzle wakes up all that richness beautifully

• Tomato, Chicken & Rice Soup:  swirl it in at the end for warmth and depth

• White Bean, Sweet Potato & Feta Salad:  turns it into a full, bold, satisfying meal

If you loved the blueberry topping last week, consider this its bold, spicy sibling. Sweet or savory, I apparently like my food finished with something that makes me pause mid-bite.

Kitchen Spark: We all find ourselves in food ruts, so here’s a little spark to light the fyr in your kitchen!  

One-Pan Paprika Chicken with Lentils, Squash, and Daqa

This week’s Kitchen Spark comes from a recipe I discovered on the NYT Cooking app One-Pan Paprika Chicken with Lentils, Squash, and Daqa by Yotam Ottolenghi. If you haven’t cooked much from Ottolenghi before, here’s the quick rundown. He’s a British-based chef and writer known for rich, layered Mediterranean and Middle Eastern flavors that feel elegant but are surprisingly easy to prepare. This dish in particular has that cozy, vibrant vibe with all those delish middle-eastern flavors I always gravitate toward.

I love Ottolenghi’s style because it’s rooted in simple techniques and bright, thoughtful (and basic) seasoning and this one-pan roast is no exception. It’s minimal fuss, minimal clean-up, and maximal flavor.

How to Make It 

Serves 4–6 

You’ll need:

• Bone-in, skin-on chicken thighs (about 6 pieces, but you can use another cuts if you prefer)

• Winter squash (Cinderella, butternut, kabocha, sweet potato,carrot or whatever!)

• EVOO

• Paprika

•  2 onions thinly sliced and as much garlic as you prefer

• Cumin or cumin seeds (I used lightly toasted cumin seeds)

• 1 heaping cupful french green lentils (or any lentil you have)

• 2 cups Chicken stock (I used bone broth) 

• 1 cup water

• Apple cider vinegar and a touch of sweetener (sugar, maple, syrup, or honey work fine) for daqa

• Yogurt 

•  Fresh herbs (parsley/cilantro/dill or whatever you have, dried works too!)

• Salt and pepper, to taste

• Optional but totally do-it finish: our new HCO EVOO chili crisp

How I did it:

1. Preheat oven to 400℉

2. Toss chicken with paprika, EVOO, salt, and pepper. Set aside. Roast the onions, garlic, and spices for about 10 minutes to get that perfect golden crisp and flavor.

3. Add the lentils and stock then nestle in the squash and chicken skin-side-up, and roast until the chicken crisps and everything is tender. (another 40 minutes does it just right)

4. Make a quick daqa by mixing a little vinegar, garlic, cumin, salt, and a touch of sweetener.

5. Remove the chicken once crispy and drizzle the daqa over the dish.

6. Dollops of yogurt and herbs add cool creaminess. A drizzle of HCO EVOO chili crisp gives  bright, spicy cherry-on-top kinda vibes.

Like the idea of that one-stop-shop? Here is your grocery list (I put an F next to all items we have at the farm)

• Chicken thighs (or any cut you love like bone-in, boneless, skin-on, skin-off all work) (F)

• Lentils (F)

• Garlic (F)

• Extra virgin olive oil (F)

• Paprika (F)

• Cumin (F)

• Yogurt (F)

• Chicken stock (F)

• Vinegar for brightness ( Sideyard Shrubs or Little Long Ears Provisions apple cider vinegar) (F)

• HCO EVOO Chili Crisp

RFT (Random Fridge Trash) Swaps:

• Winter squash of any kind (kabocha, Cinderella, butternut, delicata, or even sweet potatoes)

• Fresh or dried herbs (dill, parsley, cilantro or any combo you have)

• Greens to stir in at the end (kale, chard, spinach, beet greens total fridge-trash win and a regular sig-move of mine)

• Chili crisp (our new HCO EVOO chili crisp is so good here, but anything you love works)

Stretch This Meal (Because Feeding People Is Real Life)

You know how they say “Work smarter, not harder.”? Well with four kids, and a tight schedule, I’m a huge fan of taking what you’ve got and stretching it out to cover at least two nights of food. With lentils, squash, and a little protein, it’s already built to stretch, here are a few easy ways to make it go even further without buying more:

• Night One: Serve as-is with yogurt, herbs, and bread. Everyone’s happy.

• Night Two: Chop up leftover chicken and stir everything together like a warm lentil stew. Use the extra stock leftover from the first night

• Lunch the Next Day: Spoon over rice, farro, or leftover roasted potatoes. Finish with chili crisp or vinegar.

• Stretch It Further: Add a big handful of greens (kale, chard, spinach, beet greens) right at the end they wilt down and bulk it up without changing the flavor much.

If you’re feeding picky kids, this is also a great one to separate components: lentils and rice, chicken and squash on the side, yogurt for dipping. Same meal, different vibes.

Budget Breakdown (How This Actually Saves You Money)

This recipe looks impressive, but it’s quietly very economical.

• Lentils are a superfood powerhouse!  And most of us aren’t getting enough legumes in our diet. They’re inexpensive, filling, high in protein and fiber, and help stretch the chicken across multiple meals.

• Winter squash is one of the best budget vegetables this time of year: long-lasting, nutrient-dense, and flexible.

• Chicken thighs (or mixed cuts) give you more flavor for less money than breasts.

• Stock, vinegar, spices, and yogurt add depth without needing more meat.

By building the dish around lentils and squash and using chicken as a supporting player, this becomes a protein-forward but budget-conscious meal that can realistically feed a family for 2–3 sittings.