Instructions

Preheat the oven to 350

Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.

To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.

Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.

Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.

Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.

Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.

Instructions

Boil your eggs gently for 12:00 to 15:00 minutes.

When cool enough to handle, peel your eggs and add them to your mixing bowl. If you find some or all of your eggs difficult to peal, crack the shells and submerge in cool water for peeling. During the peeling process water works its way under the shell membrane making it easier to peel your eggs. You’ll find you’re able to easily remove pieces of shell still attached to the membrane.

Now, dice your boiled eggs, I enjoy a fine dice and actually create the consistency you see in the above photo with the tines of a fork.

Fine dice a single stalk of fresh celery and add it to your eggs.

Add three tablespoons of fine-diced onions.

Now add a scant quarter cup of mayo.

And a teaspoon of Dijon mustard.

Add the juice of half a lemon.

And a healthy dose of fresh ground pepper. Combined and season to taste with salt. Classic. Enjoy!

Instructions

Preheat Oven to 325*

Pour olive oil into the baking dish and swirl to coat.

Slice tomatoes and place them in the dish overlapping as you
go.

When the dish is full, sprinkle with herbs, salt and pepper.

Place into the preheated oven and cook for 1½ hours

Remove and sprinkle top liberally with Parmesan cheese and
return to oven.

When the cheese has melted to you satisfaction, remove and
serve with hearty dark bread and good red wine.

Instructions

Melt butter in a nonstick skillet over medium heat.
Add the poblano, apple and onion to the pan, season with a little salt and add fennel seeds. Gently sauté the mixture about 5-minutes until onions are soft and translucent. Remove from heat to cool.
Preheat your oven to 350 degrees.
Place the ground chicken in a large bowl and add the poultry seasoning, thyme, allspice and paprika. Add a healthy drizzle of extra-virgin olive oil. This will moisten the mixture.

Add the apple, poblano, onion mixture to the chicken and combine. Add more olive oil if mixture seems dry.

Use the cookie scoop, or spoons, to place the sausage balls on a parchment covered sheet pan.

Top each ball with a little olive oil and use the back of a spoon to flatten the balls into patties.

Pop the sheet pan into your preheated oven and bake for 10-minutes. You may also pan fry the sausages but we found baking was the easiest way to cook so many at once.

When your sausage patties cool you can freeze them or place in the fridge if you’re going to use them right away. We layer the sausage in a freezer container with parchment between the layers. That makes it easier to remove sausages as you need them.

When you’re ready for sausage, heat a little oil in your favorite skillet and cook over low-ish heat until the tops are golden brown. (Since the sausage is already cooked, you only want to brown them a bit.) Serve with your favorite egg dish, sweet cantaloupe and grainy bread. Enjoy.

Instructions

First, hit your local farmer’s market or grocery and bag up some fresh okra. When you get ready to cook your okra, pre-heat your oven to 350 or 375 degrees, depending on your oven. Some ovens run hotter or colder than others so, until you figure out roasting okra in your own oven, be prepared to keep an eye on the process and, you’re going to want to be flexible with your cooking time in the beginning too. Some ovens will produce perfect roast okra in twenty-minutes, other I’ve seen have taken thirty or longer to achieve that crispy crunch of happiness.

Next, prepare a sheet pan with parchment paper. While your over is pre-heating, wash your okra under running water.

Then, pat dry with a clean kitchen towel.

When you’re finished, head over to the cutting board.

Top and tail your okra then dice it into bite size pieces. Keep in mind that smaller pieces will cook much quicker than fatter ones so cut longer piece from smaller okras so it all cooks evenly. On a personal note, I like my okra to char on the ends. I enjoy the charred flavor and am convinced it contributes to my love of this recipe.

After you’ve got your okra chopped, dribble in olive oil and stir to coat, then add salt to taste.

We like the taste of large grain sea-salt and frankly, think it looks nice too. Once you’ve got your okra cut and ready for the oven, pour it onto your prepared sheet pan and pop it into the oven.

If you’re new to this recipe and not sure you want your okra to be the oven-dried salty snack we love so much, take your okra out early if you want to maintain a chewier consistency. Enjoy!

Instructions

Heat
the olive oil in the skillet and sauté the onion and green pepper until they
just begin to caramelize. Add the minced garlic and stir for a minute or
two.  Remove from the heat and set aside.

In a medium bowl, mix the eggs, milk, salt, black pepper, cayenne pepper, rosemary,
chives and ham together.

Generously coat your cast-iron skillet with butter then pour half the egg mixture to coat the bottom.

Add a layer of potatoes, top with a sprinkling of cheese and half the onion, green
pepper, garlic mixture.  Add another layer of potatoes another sprinkling of cheese and the remaining onion, green pepper mixture then pour the rest of the egg mixture over the top and cover with the remaining cheese.

Bake for 25:00 to 30:00

Instructions

Cut the round steak into 4 to 6 pieces and pound the pieces 1/4” thick for rolling. (We’re fortunate, we have a butcher here that offers round steak already sliced and packaged for rouladen.). You need enough for four servings.

Lay your sliced beef onto a cutting board, add a thin coating of mustard and top with a slice of bacon.

Roll the beef and bacon around the pickle slices and secure with toothpicks. Combine flour, salt and pepper, and dredge the rolled beef in the flour mixture.

Brown the rolls in a little olive oil in a large deep skillet.

Then pour off the fat, add water, pickle juice and bay leaf. Cover tightly and simmer on low for 90 minutes. (Should the liquid cook down, add another quarter cup each of water and pickle juice.)

Remove the rolls from the pan to a serving platter. In a small mixing bowl add the cornstarch and mix with a little pickle juice blending well. Add the cornstarch mixture to the water/pickle juice mixture in your skillet. Heat to bubbling and spoon the gravy over rouladens. If you’re serving with spätzle or potatoes, reserve some of the gravy. Enjoy.

Instructions

Instructions
Saute diced poblano in olive oil for about 1 minute, add zuchinni and saute another minute, add diced onion and saute for about 8 additional minutes until onions look opaque and vegetables are just starting to brown. Vegetables should be crisp tender. Stir in the ground cumin and cook another minute. Add chicken broth and as much of the tomatoes as you like. We typically use 3/4s of the can or all of it. Stir in the thyme and oregano, add the chicken and bring to a low boil. Stir, lower heat, cover and simmer for about 30 minutes. Then salt to taste, add lime juice and 2 T chopped cilantro. Serve with remaining cilantro, grated cheese, lime wedges and tortilla chips.

Instructions

Preheat the oven to 350 °F

Add the butter to the skillet and either melt it in the preheating oven
or on the range until the water has burned off and the butter just starts to
brown.  Be careful not to let it burn.

In one of your medium bowls mix together the almond flour, Lakanto
Monkfruit sweetener, baking powder, sea salt and chocolate chips.

In your other bowl beat an egg until well blended, fold in the almond
butter and mix until smooth.

Combine the ingredients and
mix until smooth.

Swirl the melted butter in your skillet to coat and pour in the batter,
top with pecan halves and sprinkle with course salt.

Bake for 12:00 or until set, allow to cool 10:00.

Serve as is or top with vanilla ice cream, yummy!

Enjoy!

Instructions

Preheat the oven to 350 Fahrenheit.

Coat your pan with olive oil or line it with parchment
paper.
Mix together the dry ingredients, mix in the beaten eggs,
fold in the peanut butter adding enough water to the mixture to bring the dough
together. 
Roll or hand press the dough if you’re cutting out your
cookies to about ¼” thick or drop about a tablespoon worth of dough onto your cookie sheet and press it with the palm of your hand into a flat(ish) ¼” disk.

Bake 50:00 to 60:00 minutes. 

Instructions

Preheat your oven to 350 degrees.

Line the bottom and sides of a 9 x 9 casserole dish with bacon.

Combine and drain both the jar and the tin of sauerkraut. Using half, arrange the kraut in a layer in the bottom of your casserole dish.

Sprinkle with 2 cloves garlic, coarsely chopped, and pepper to taste.

Add second layer sauerkraut and season with 2 more cloves of coarsely chopped garlic and pepper to taste.

Pour two bottles of beer over the casserole and cook in your over for two-hours.

Remove and add the pancetta, returning the casserole to the oven and baking for an additional hour at 275 degrees

Remove and add your sausage, returning the casserole to the oven for an additional hour.

Instructions

Preheat the oven to 350 degrees.

Butter the bread pan.

Mix the spelt, sugar and salt together. Cream the butter and sugar, add the eggs and the lemon rind and combine, add the spelt mixture, mix together then add the bananas and combine until smooth, then fold in the walnuts and chocolate chips

Bake for 45:00 to 50:00 minutes. Use a toothpick inserted into the middle of the loaf to test for doneness. If the toothpick comes out dry and clean, your bread is done. Allow the bread to rest 10:00 in the pan then remove to a cooling rack and let it rest another 10:00 minutes before cutting, if you can resist. Enjoy

Instructions

First, heat olive oil in a large Dutch oven; add the onions and sauté gently until soft.

Add the sliced red and green peppers, garlic and ginger and sauté for a couple of minutes more.

Mix together your curry paste and when well blended add it to your sauté mixture for two more minutes letting the heat bring out the flavors of the spice blend.

Use your nose, you want the most from your spices without burning your spices, so when fully fragrant, pour in the coconut and water mixture stirring to combine.

Add the soy sauce and bring the pot to a simmer, add the diced potatoes and the roasted kabocha squash, bring to an easy simmer and cook for 30-minutes.

Add the juice of a lime, combine and serve over hearty organic brown rice. Enjoy!

Instructions

Melt butter in a nonstick skillet over medium heat.
Add the poblano, apple and onion to the pan, season with a little salt and add fennel seeds. Gently sauté the mixture about 5-minutes until onions are soft and translucent. Remove from heat to cool.
Preheat your oven to 350 degrees.
Place the ground chicken in a large bowl and add the poultry seasoning, thyme, allspice and paprika. Add a healthy drizzle of extra-virgin olive oil. This will moisten the mixture.

Add the apple, poblano, onion mixture to the chicken and combine. Add more olive oil if mixture seems dry.

Use the cookie scoop, or spoons, to place the sausage balls on a parchment covered sheet pan.

Top each ball with a little olive oil and use the back of a spoon to flatten the balls into patties.

Pop the sheet pan into your preheated oven and bake for 10-minutes. You may also pan fry the sausages but we found baking was the easiest way to cook so many at once.

When your sausage patties cool you can freeze them or place in the fridge if you’re going to use them right away. We layer the sausage in a freezer container with parchment between the layers. That makes it easier to remove sausages as you need them.

When you’re ready for sausage, heat a little oil in your favorite skillet and cook over low-ish heat until the tops are golden brown. (Since the sausage is already cooked, you only want to brown them a bit.) Serve with your favorite egg dish, sweet cantaloupe and grainy bread. Enjoy.

Instructions

You can prepare the veggies while waiting for the pasta water to come to a boil.

After you’ve put the pasta into the boiling water, begin sautéing veggies in the order listed above, adding each next veggie after about one minute of cooking time.

After adding the peas cover and cook about 3 minutes, then add broth and continue to cook while you are waiting for the pasta to finish cooking. If you are using brown rice pasta, it will take about 18 minutes for the pasta to cook. If you are using regular pasta, then you might need to keep the pasta warm until the veggies are cooked. You want your veggies and the pasta to be al dente.

Add the cooked pasta to the pan with the veggies and then stir in the fresh spinach.

Top each serving with pine nuts and Parmesan cheese. Enjoy!

Instructions

Preheat your oven to 350 degrees.

Line the bottom and sides of a 9 x 9 casserole dish with bacon.

Combine and drain both the jar and the tin of sauerkraut. Using half, arrange the kraut in a layer in the bottom of your casserole dish.

Sprinkle with 2 cloves garlic, coarsely chopped, and pepper to taste.

Add second layer sauerkraut and season with 2 more cloves of coarsely chopped garlic and pepper to taste.

Pour two bottles of beer over the casserole and cook in your over for two-hours.

Remove and add the pancetta, returning the casserole to the oven and baking for an additional hour at 275 degrees

Remove and add your sausage, returning the casserole to the oven for an additional hour.

Instructions

Preheat the oven to 350 degrees.

In a mixing bowl crack and whisk the egg then add the cottage cheese and nutmeg. Blend well.

In your 9” x 9” pan, add a layer the sauce, then noodles, ricotta/egg mixture and mozzarella.

Repeat with the desired number of layers you prefer but be careful you might need more cheese and sauce.

Top with Parmesan cheese.

Bake for 45-50 minutes. Enjoy!

Instructions

Heat the olive oil and sauté the ground turkey 5 or 6 minutes until the pink of the meat is gone.

Sprinkle the turkey with the taco seasoning and continue to stir-fry until the herbs are fragrant, be careful not to burn the herbs.

Add the water, stir and cover to simmer for twenty-minutes.

While the tacos simmer, grab a sheet pan, oil up your tortillas and pop them into a 300-degree oven.

We enjoy roasting our tortillas until they have an almost brittle on the outside yet chewy on the inside texture but that’s us, we know you’ll do what’s right for you.