Fire Up the Grill: A Summer Menu That Puts Regenerative Meat Center Stage

A Day at Roam Ranch with Whole Foods Market

We recently had the honor of hosting the Whole Foods Market team out at Roam Ranch for a day that reminded all of us why we do what we do. The goal was simple: to show regenerative agriculture in action and to share a meal in celebration of great food and thoughtful land stewardship.

We took Whole Foods to see firsthand what regeneration looks like in real life. We walked the land, explored the vibrant pastures, and visited the animals that are part of this ecosystem. They saw bison roaming freely, grazing on nutrient-rich summer grasses, and creating positive impact through holistic planned grazing. They met our heritage breed turkeys and ducks, and witnessed how these animals play a role in the bigger picture. We showed them rich, dark soil samples that tell the story of renewal, and pointed out the wildlife that has returned to Roam Ranch because of the way we steward the land as a living, breathing ecosystem.

The cherry on top? We shared a farm-to-table lunch featuring our brand-new chicken—an offering we spent over a year developing, working with the absolute best producers, and getting back on shelf at Whole Foods. After all, they wanted to taste it themselves! And because this is a bison ranch, we had to include bison on the menu too. The spread was built for the heat of summer: light, fresh, and seasonal, designed to nourish and refresh while letting the quality of the meat shine.

Having Whole Foods come out to experience this firsthand meant the world to us. Their curiosity, care, and commitment to learning more about the regenerative movement gives us hope. Together, we are helping to reshape our food system from the ground up.

This day and this menu are ones we’ll remember. We’re proud to share these recipes with you, each one a taste of the land, the season, and the movement we’re building together.

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A bright, family-style spread built for backyard gatherings.

• Centerpiece: smoky, gochujang-lacquered spatchcock chicken over charred bok choy, paired with a crisp, herb-laden rice-noodle salad.
  

• Handhelds: juicy ancestral-blend chicken lettuce cups with sweet-heat grilled-peach sauce, plus golden-bottomed chicken gyoza for nibbling.
  

• Weeknight Workhorse: teriyaki-style bison & broccoli served over jasmine rice.
  

• Finish: a three-minute mango-lime sorbet that needs nothing but a blender.
  

The menu scales easily, repeats key produce (green onions, mint, lettuce), and balances protein-rich mains with fresh textures and a tangy, dairy-free dessert.
 

Why This Menu Works

1. One Grill, Many Wins
    With smart sequencing (peaches and veggies first, chicken last), you light the coals once and coast through the evening.
   

2. Overlapping Ingredients
    Green onions, mint, and lettuce show up in several dishes, trimming your shopping list and food waste.
   

3. Protein-Rich & Produce-Packed
    Every entrée pairs responsibly raised meat with peak-season produce for balanced plates—no side-eye from nutrition-minded guests.
   

4. Scalable & Shareable
   Recipes are written for six but double easily; most can be prepped ahead so hosts can mingle.
   

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The Line-Up

 

Behind the Flavors

• Gochujang on the Grill
  Korean fermented chile paste meets Texas smoke in the chicken glaze and peach sauce, adding depth without marathon ingredient lists.
• Ancestral Blend, Explained
  Force of Nature’s ground-chicken blend includes nutrient-dense organs for richer flavor and a lighter footprint—proof that “nose-to-tail” can be weeknight simple.
• Bachan’s Shortcut
  Instead of simmering your own teriyaki, a generous splash of Bachan’s Japanese BBQ Sauce caramelizes ground bison in minutes while broccoli chars nearby.
• Dairy-Free Dessert on Demand
  Keep frozen mango and coconut water on standby; the blender does the rest. No custards, churners, or store runs required.

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Timing Roadmap for a Stress-Free Cookout

• | T-60 min | Spatchcock and season chicken; soak wooden skewers if using. |
• | T-45 min | Light grill. Prep bok choy, broccoli, peaches. Make sorbet base (freeze in blender jar). |
• | T-30 min | Grill peaches; set aside. Char bok choy; tent with foil. Start broccoli on cooler side of grill. |
• | T-20 min | Chicken goes on—skin-side down first. While it cooks, blend peach sauce, assemble noodle salad, fold gyoza. |
• | T-10 min | Flip chicken, glaze, sauté gyoza indoors. Keep bison skillet ready. |
• | T-0 | Carve chicken; finish bison & broccoli. Buzz sorbet just before serving. |

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Serving Tips & Pairings

• Drinks: Sparkling yuzu lemonade for kids; pét-nat rosé or a crisp pilsner for adults.
  

• Set-Up: Arrange everything on large platters with serving tongs; let guests build plates—fewer dishes, more fun.
  

• Leftover Magic: Extra chicken and bok choy make killer banh mi; bison & broccoli folds neatly into next-day tacos.
  

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Sourcing the Good Stuff

Force of Nature meats support soil health and biodiversity on partner ranches nationwide. Pick them up at your local Whole Foods Market—or order online—and taste the difference better sourcing makes.

Force of Nature. Better for you. Better for the animal. Better for the planet. 

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Ready to Cook?

Grab the full recipes, fire up the grill, and tag @forceofnaturemeats and @wholefoods with your feast. We’ll share our favorites—because good food tastes even better when the story behind it travels farther than the smoke drifting from your backyard.

Happy summer!