Recipes

8 ounces uncooked pasta I used bucatini 1 pound Italian sausage see note 1 tablespoon olive oil 1/2 medium onion chopped 1 medium red bell pepper chopped 1 medium yellow bell pepper chopped 1 tablespoon butter 2-3 cloves garlic minced 1 teaspoon flour 1 cup heavy/whipping cream 1/2 teaspoon Dijon mustard 2 cups (packed) fresh baby spinach Salt & pepper to taste Freshly grated parmesan cheese optional, to taste

Ingredients Marinade (optional): 1/3 cup soy sauce 1/4 cup extra virgin olive oil (or avocado oil) 2 tablespoons garlic, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon zest 2 tablespoons ketchup 1/4 cup apple cider vinegar pinch of kosher salt pinch of ground black pepper Grilled Ribs: 2 racks of baby back ribs (approx. 3–4 lbs each) 1 1/4 tablespoons kosher salt, more if desired 2 1/2 tablespoons smoked paprika 2 1/2 tablespoons lemon pepper 1/2 teaspoon cayenne pepper (optional) 1 tablespoon smoked garlic powder 1/2 tablespoon onion powder 1/2 tablespoon ground black pepper 1 cup your choice of bbq sauce

4 Boneless, Skinless Chicken Breasts 5 Tablespoons Avocado or Olive Oil, (divided) Juice of 1 Lemon, (approx 3 Tb) 1/2 teaspoon Sea Salt 2 teaspoons Fresh Cracked Pepper

2 large ham steaks, cut in half 8 small yellow potatoes, quartered 1 pound green beans, trimmed 3 tablespoons olive oil, divided 2 cloves garlic, grated 1/4 cup honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 2 tablespoons water 1/2 teaspoon finely chopped fresh rosemary 1 teaspoon garlic powder 1/2 teaspoon Kosher salt and freshly ground black pepper, to taste 1 teaspoon red chili pepper flakes, or to taste 1 tablespoon fresh chopped parsley, for garnish

1 pound ground beef (I used 80/20) 2 Tablespoons salted butter 2 cloves garlic, minced 1 Tablespoon dried minced onion ½ teaspoon black pepper 2 Tablespoons all-purpose flour 2 cups beef broth (can use low or no sodium) 1 Tablespoon Worcestershire sauce

2 tablespoons oil 1 pound steak (such as rib eye, t-bone, striploin, etc.) salt and pepper to taste 2 tablespoons butter 1 shallot, finely diced (or 1/4 cup onion) 1 clove garlic, chopped 1/2 cup beef broth 1/2 cup heavy cream 1/4 cup blue cheese, crumbled 1/2 teaspoon worcestershire sauce salt and pepper to taste

For the Beef Tenderloin: 2 (8-ounce) beef tenderloin filets 1 teaspoon salt ½ teaspoon coarse black pepper ¼ teaspoon garlic powder For the Crostini: ½ baguette loaf 2 tablespoons extra virgin olive oil ½ teaspoon salt For the Horseradish Cream: 1 tablespoon freshly grated horseradish ¼ cup sour cream 1 teaspoon Dijon mustard ¼ teaspoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon black pepper Garnish: ¼ cup pomegranate arils Freshly chopped parsley Freshly chopped chives

24 chicken wings with skin rinsed and patted dry (approx 3 pounds) Rub 2 tablespoons baking powder 2 tablespoons brown sugar 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground celery seed Traditional Buffalo Hot Wings Sauce (Hot sauce unites with a touch of molasses for the traditional hot wings flavor) 2/3 cup Frank’s ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch 1 tablespoon molasses 1 tablespoon butter Buffalo Honey Hot Wings Sauce (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce) 2-3 tablespoons Frank’s Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch 1/2 cup honey 2 tablespoons butter 1 tablespoons molasses Buffalo Mild Honey Hot Wings 2/3 cup Frank’s ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch 1/4 cup honey 1 tablespoon molasses 1 tablespoon butter 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Avocado Ranch Dipping Sauce 1/4 cup smashed fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 tablespoons white vinegar 1 tablespoon buttermilk 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash of dried dill weed dash of garlic powder dash of pepper Egg Rolls 1 tablespoon vegetable oil 1 1/2 lbs boneless skinless chicken breasts cut into small bite-sized pieces 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/2 cup frozen corn 1/4 cup canned black beans drained and rinsed 2 tablespoons frozen spinach thawed and drained 2 tablespoons diced jalapeños 1/2 tablespoon fresh parsley minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash of cayenne pepper 3/4 cup shredded Monterey Jack cheese 6 8-inch flour tortillas vegetable oil for frying

20 baby bell or cremini mushrooms 2 tablespoons butter 2 garlic cloves, minced ½ medium onion, finely diced ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces cream cheese, softened ⅓ cup freshly grated parmesan cheese, grated ⅓ cup whole pecans, roughly chopped ¼ cup finely chopped fresh parsley, plus more for garnish

2 pounds cross cut or canoe cut grass-fed beef marrow bones (if previously frozen, thaw them in the fridge overnight) flaky or coarse sea salt (fine sea salt will work if that’s what you have on hand) black pepper (preferably freshly ground) Optional Flavor Addition #1 – Fresh herbs Fresh rosemary, thyme, chives, parsley etc. Optional Flavor Addition #2 – Parsley Salad 1 cup finely minced fresh parsley 2 tsp olive oil 2 tsp lemon juice 1 tsp grated lemon zest 1 tsp minced garlic cloves ½-1 tsp capers

1/2 cups heavy cream 1 small lemon, zested & juiced 2 teaspoons cornstarch 4 boneless skinless chicken breasts, about 1.75 pounds 1 shallot, diced 1/2 cup sun dried tomatoes 8 cloves garlic 1 1/2 teaspoons Morton kosher salt 2 teaspoons Italian seasoning 1 teaspoon smoked paprika 1/2 teaspoons red pepper flakes Freshly ground black pepper 1 5- ounce clamshell baby spinach or kale 1 cup parmesan or mozzarella cheese