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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Recipes

Find inspiration with Palmer’s collection of chef-inspired recipes. Whether you’re looking for meat dishes, seafood specialties, or seasonal favorites, our recipes make cooking at home easy and delicious. Perfect for quick meals or special occasions.

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Irish Braised Corned Beef Brisket
Featured Recipe

Irish Braised Corned Beef Brisket

Experience the rich and savory flavors of our Irish Braised Corned Beef Brisket, a perfect centerpiece for any family meal. This tender corned beef is slowly braised with a blend of aromatic spices, hearty vegetables, and fresh herbs, resulting in a melt-in-your-mouth dish that will leave everyone asking for seconds. Ideal for a special occasion
Corned Beef Meatballs and Cabbage
Featured Recipe

Corned Beef Meatballs and Cabbage

Enjoy a hearty and comforting dish with our Corned Beef Meatballs and Cabbage. This recipe combines Certified Angus Beef ® ground beef and corned beef brisket to create flavorful meatballs, simmered with tender cabbage and carrots in a savory beef stock. Perfect for a family dinner, this dish is both satisfying and delicious.
Corned Beef and Egg Biscuit Sandwiches
Featured Recipe

Corned Beef and Egg Biscuit Sandwiches

Enjoy the hearty and savory flavors of Corned Beef and Egg Biscuit Sandwiches, a perfect breakfast or brunch option. This delicious sandwich features Certified Angus Beef ® corned beef, fluffy eggs, sharp cheddar cheese, and fresh vegetables all nestled between warm buttermilk biscuits. It's a satisfying meal that's easy to prepare and sure to please.

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steak and lobster plated

Filet Mignon & Lobster Tail — Classic Surf & Turf

Entree
Seared Certified Angus Beef® filet mignon and broiled Canadian lobster tails served with garlic herb butter for a classic surf-and-turf dinner.
frenched rack of lamb

Frenched Rack of Lamb with Herb Crust

Entree
Looking for a dinner that feels impressive but cooks faster than you think? Rack of lamb brings big flavor, beautiful presentation, and just the right amount of “special occasion.”

Seared Scallops & Lobster Tail — Surf & Turf

Entree
Seared scallops and broiled Canadian lobster tails served with garlic herb butter. A simple seafood dinner for two or appetizer for four.
Osso Buco with Gremolata Garnish

Osso Bucco with Gremolata

Entree
Slow-braised veal osso buco with San Marzano tomatoes, white wine and beef stock, finished with a fresh lemon, parsley and garlic gremolata.
baby back ribs on the grill

Baby Back Ribs with Cajun Rub and Honey-Butter BBQ Glaze

Entree
Baby back ribs seasoned with Palmer’s Nearly Famous Cajun Rub, slowly cooked over indirect heat, wrapped with honey and butter, then finished with Dinosaur Bar-B-Que Sensuous Slather Sauce for a tender, caramelized finish.
slow smoked brisket

Slow-Smoked Whole Brisket

Entree
A classic whole Certified Angus Beef® brisket smoked low and slow with Palmer’s Nearly Famous Coarse Sea Salt, Palmer’s Nearly Famous Black Pepper, lump charcoal, and post oak or hickory.
duck breast sliced and plated with cherry sauce

Duck Breast with Cherry Pan Sauce

Entree
Crisp-skinned duck breast, sliced and served over fresh greens with a bright sour cherry balsamic sauce on the side. The cold-pan method slowly renders the duck fat, helping the skin turn golden while keeping the meat tender.

Bison Smash Burger with Candied Bacon

Entree
A rich double smash burger made with Fossil Farms bison, melted smoked gouda, Palmer’s Candied Bacon, and a simple mayo spread on a toasted Costanzo’s slider bun.
cooked salmon with capers

Salmon with Lemon & Capers

Entree
Bright, simple, and ready in minutes, this pan-seared Norwegian salmon is finished with garlic, capers, fresh lemon, and herbs for an easy weeknight seafood dinner.
St.Luis Ribs with Pamers Hickory Rub

St. Louis Ribs with Palmer’s Hickory Rub

Entree
St. Louis style pork ribs slow-smoked with Palmer’s Nearly Famous Hickory Seasoning and finished with Dinosaur Bar-B-Que sauce using the 3-2-1 method.