Recipes

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

1 4-pound top round roast or eye round or rump roast 2 tablespoons neutral oil 1 1/2 tablespoons (15g) Diamond Crystal Kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper 1 large white or yellow onion sliced 1/4" thick For the onion gravy 1/2 cup dry white wine 3 tablespoons all-purpose flour 2 1/2 cups low-sodium beef stock 1 tablespoon Worcestershire sauce 1 sprig Rosemary salt and pepper to taste

3 pounds ground beef chuck 1 (14-ounce) can evaporated milk 1⁄4 cup dry breadcrumbs 2 tablespoons Worcestershire sauce, divided 1 (1 ounce) packet onion soup mix 2 cups ketchup 1 cup brown sugar 1⁄2 cup port wine or other sweet red wine 1 cup fresh cranberries, optional

16 chicken wing pieces, patted dry vegetable oil butter 2 ounces regular, thick hot sauce (like Frank's) 1/4 teaspoon seasoned salt 1/2 teaspoon crushed red pepper 1/2 teaspoon hot paprika a few dashes a few dashes of a very hot, thin hot sauce (like Magma) optional 1/2 teaspoon cayenne pepper

ingredients 1 tablespoon ghee 2 cloves garlic, minced 1 heaping cup diced yellow onion (140 grams) 1 heaping cup diced carrot (150 grams) 1 cup diced celery (120 grams) 2 1/2 heaping cups diced yukon gold potatoes (cut into 1-1 1/2 inch pieces) – see notes* 1 1/2 cups peeled and quartered yukon gold potatoes (cut into about 2-2 1/2 inches pieces) – see notes* 1 1/2 pounds chicken breasts 3 cups chicken broth 1/2 cups buffalo sauce ** 1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)*** 1/8 teaspoon cayenne 1 tablespoon lemon juice salt and pepper, to taste optional toppings: green onion, coconut cream, hot sauce, cheese

1 pound maple pork sausage (or your favorite variety) ▢½ cup onion diced ▢½ cup celery diced ▢1 Tablespoon minced garlic ▢2 Tablespoons salted butter ▢¼ teaspoon sea salt ▢¼ teaspoon black pepper ▢1 Tablespoon minced fresh rosemary ▢1 Tablespoon minced fresh sage leaves ▢1 Tablespoon minced fresh parsley ▢12 ounces package herb seasoned stuffing ▢4 cups chicken broth

Ingredients 1.75 - 2 kg / 3.5 - 4lb whole chicken , patted dry Salt and pepper 2 tsp olive oil 1 lemon, quartered 3 rosemary sprigs Butter: 100 g / 1 stick unsalted butter , melted 3 garlic cloves , minced 1 tbsp sage , finely chopped (Note 1) 2 tsp rosemary , finely chopped (Note 1) 1 tbsp parsley , finely chopped (Note 1) 1/2 tsp each salt and black pepper Under Chook: 1 cup / 250 ml dry white wine , or low sodium chicken broth 1 onion , quartered (Note 2) 1 garlic bulb , halved horizontally (Note 2)

2 tablespoon honey 2 teaspoon brown sugar ⅓ cup olive oil 2 tablespoon lemon juice (freshly squeezed) 2 teaspoon salt 1 teaspoon pepper 4 cloves garlic (crushed) 2 teaspoon paprika 2 tablespoon oregano 1 tablespoon yellow mustard 2 teaspoon sriracha 1 teaspoon liquid smoke 2 racks pork ribs (3 to 4 lbs)

1 Large Golden Apple 1 Cup Less-Sodium Chicken Broth 4 Tablespoons Unsalted Butter 1 Package (6 Ounces) Stove Top Unprepared Stuffing Mix for Pork 3/4 Cup Dried Cranberries 6 Thick-Cut Bone-In Pork Loin Rib Chops 1/2 Teaspoon Salt 1/2 Teaspoon Ground Black Pepper