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Recipes & Stories

Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.

Tres Leches Roulade

This cake is such a stunner for presentation, when you want to impress. It can all be done ahead of time. I love a cake with whipped cream and fruit

Peachy Gingery Jam

Now is the perfect time to start canning some Summer Peaches. I love the warm undertones the three kinds of ginger adds to this yummy jam.

Boneless Pork Ribs

These are great for entertaining, as they feed a crowd and are super simple. Use any sauce and any rub you like.

Ranch Style Beans

Every good Mexican restaurant in Texas has a good Ranchero Bean version on their menu. I usually order it just to try the different takes on it.

Hill Country Peach BBQ Sauce

My favorite BBQ sauce and my go to for BBQ Chicken! So quick and easy!

Herb Crusted Roasted Pork Loin

Pork loin is the perfect meat to serve a crowd on a budget. It's quite lean so take care not to overcook. Pork loin will carry lots of flavor, as

Hill Country Peach BBQ Sauce

My favorite BBQ sauce and my go to for BBQ Chicken! So quick and easy!

Farro, Roasted Tomatoes, Olives, Mint and Basil Salad

This salad is so good leftover, as the flavors just get better as it has time for the flavors to bloom. Farro is a blank slate for all the wonderful

Honey Recipes

I have a class coming up in early October that I’m excited about. “The Secret Live of Bees and Cooking with Honey”. If you are interested in learning more about

Farmer’s Market Zucchini and Corn Fritters

Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market–on the fly–using whatever I found in the stalls on arrival. These fritters are

Arugula Pesto

Another great use for leftover hearty greens that you are afraid you can’t use before they go bad. You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens,

Natural Pectin Green Apple Jelly

We have several apple trees on the farm so every summer we are faced with buckets and buckets of apples! Anyone

Sriracha Shrimp Cocktail with Avocado Sauce

Sriracha Shrimp Cocktail with Avocado Sauce serves 8 Avocado sauce: 4 avocados, halved, seeded, peeled and chopped 14.5 ounce can diced tomatoes, undrained 1 handful fresh cilantro 2 tablespoons lime

Tomato Olive Caper Salsa

Tomato Olive Caper Salsa 3 large tomatoes, chopped 1 cup chopped mixed olives ½ cup red onion chopped 4 green onions sliced 1/3 cup capers 1/3 cup olive oil

Roasted Shallot Vinaigrette

3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper