Ingredients

• 2 Tablespoon oil
• 1 medium yellow onion
• 3 garlic cloves, minced
• 2 celery stalks
• ½ fennel bulb, diced
• 2-3 medium carrots, peeled
• 1-2 Yukon gold potatoes
• 1 28 oz can fire roasted diced tomatoes
• 2 Tablespoon tomato paste
• 6 cups vegetable broth
• 3 Tbs Worcestershire sauce
• 1 cup good red wine
• 2 15 oz can cannellini beans, drained and rinsed
• 1 parmesan cheese rind
• 1 cup freshly grated parmesan
• 2 cups cooked pasta
• 2 cups spinach
• 2 Tablespoons fresh basil, chopped
• 1 large fresh rosemary sprig
• 1 teaspoon dried oregano
• 1 Tablespoon dried Italian Seasoning
• pinch of red pepper flakes
• 1/2 teaspoon black pepper

Instructions

1. Peel skin off onions and garlic. Mince the garlic into small pieces and chop onions, fennel, carrots, and celery into diced pieces. Then peel potatoes and cube into 1-inch thick pieces.
2. In a large pot or Dutch oven, sauté the onion, fennel, celery, and carrot in olive oil with a pinch of salt until soft, about 4-5 minutes. Add the garlic last, and let it cook for around a minute with the vegetables.
3. In the same pot as vegetables, add the broth, wine, Worcestershire, tomatoes, tomato paste, diced potatoes, white beans, a pinch of red pepper flakes, fresh basil, oregano, Italian seasoning, salt & black pepper, rosemary sprig, and parmesan rind. Stir together and partly cover. Let the soup gently simmer for 25-30 minutes, stirring occasionally.
4. Finally, add the cooked pasta. Stir in the chopped chard and cook in the hot soup for several minutes. Before serving, taste the soup, and adjust with additional salt if needed, then serve with extra fresh basil and parmesan cheese if desired.

Ingredients

• 6 chicken legs, thawed
• 2 cups spaghetti sauce
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• Salt & pepper

Instructions

1. Preheat oven to 375°F.
2. Toss chicken with oil, garlic, seasoning, salt, and pepper.
3. Place in a baking dish and pour spaghetti sauce over.
4. Cover with foil and bake 30 minutes.
5. Uncover and bake another 20–25 minutes until browned and cooked through.

Notes:

Serve over pasta, rice, or with crusty bread.

Yields 1-2 cups

Ingredients

• 1 8 oz block cream cheese, room temperature
• 2 TBLS sour cream
• 3 TBLS buttermilk
• 1/3 cup fresh basil leaves, plus extra for garnish
• 1/4 LB bacon, cooked and crumbled, plus extra for garnish
• 1/3 cup cherry tomatoes, minced and drained, plus extra for garnish

Instructions

1. In a food processor (or by hand), process cream cheese, sour cream and buttermilk.
2. Pulse basil, bacon and tomatoes until blended but not completely pureed. Spoon into a
   serving bowl.
3. Roughly chop extra basil leaves, tomatoes and bacon to garnish the top of the spread.
4. Chill and serve with crackers or crostini.

Yield: ~2 cups

Ingredients

• 1½ cups fresh blueberries (lightly chopped)
• 2 tbsp finely minced red onion
• ¼ cup fresh basil, torn
• 1 tbsp fresh lemon zest
• 1 tbsp lemon juice
• 1½ tbsp extra virgin olive oil
• ½–¾ tsp freshly cracked black pepper
• Pinch sea salt

Instructions

1. Gently fold all ingredients together. Let sit 15 minutes before serving.

Ingredients

• 1 large bunch Swiss chard (stems removed, leaves chopped)
• ½ cup toasted walnuts
• 1½ tbsp preserved lemon (rind only, minced)
• 1 small garlic clove
• 2 tbsp grated Parmesan (optional)
• ¼ cup extra virgin olive oil (plus more as needed)
• 1 tsp white miso (optional but recommended)
• ½ tsp freshly cracked black pepper
• Pinch sea salt
• Squeeze fresh lemon juice

Instructions

1. Heat a dry cast iron skillet over medium-high. Add chard and char lightly (2–3 minutes) until just wilted with some browning. Cool slightly.
2. In a food processor combine walnuts, garlic, preserved lemon, miso, and Parmesan. Pulse.
3. Add chard and pulse while streaming in olive oil.
4. Adjust salt, pepper, and lemon juice.
5. Serve over Grilled Chicken Breast

Ingredients

• 1 lb ground chicken
• 1 ½ cups finely chopped green cabbage
• 3 green onions, finely sliced
• 3 cloves garlic, minced
• 2 tbsp fresh grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• ½ tsp sugar
• ¼ tsp white pepper
• ½ tsp salt
• Wonton wrappers

Instructions

1. Toss cabbage with a pinch of salt and let sit 10 minutes. Squeeze out excess liquid thoroughly.
2. Combine chicken, cabbage, and remaining ingredients.
3. Mix vigorously in one direction for 2–3 minutes until slightly sticky (this improves texture).
4. Chill 30 minutes before filling wrappers.
5. Pan fry in ¼ inch vegetable oil until light brown, crispy and cooked through.

Serves 6

Ingredients

• 1 tbsp olive oil
• 1 bunch collard greens, stems removed, sliced thin
• 1 onion, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 potato, diced (adds creaminess without heaviness)
• 2 cups cooked white beans
• 1 lb. ground sausage
• ¼ cup mild salsa
• 1 Tbs Soy sauce
• 4 cups chicken stock (more if needed)
• ½ cup cream
• Pinch nutmeg
• Salt & black pepper
• 2 Heaping Tablespoons Masa
• 2 Tablespoons Lemon zest

Instructions

1. Heat olive oil; cook onion and garlic until fragrant. Season with a pinch of salt and pepper.
2. Crumble sausage into pan and cook through.
3. Add potatoes, collards, pepper, carrot, salsa, and soy sauce.
4. Cook for 25 minutes, until collards and potatoes are very tender.
5. Add cream & masa, simmer for 5 more minutes, season with salt, pepper, lemon zest and a small pinch of nutmeg.

Ingredients

• 1 ½ pounds baby potatoes, washed and cut in half
• 1 tablespoon extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons minced fresh dill, extra to garnish
• 1 ½ tablespoons juice

Instructions

1. Preheat oven to 425°F.
2. On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
3. Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
4. Drizzle lemon juice over potatoes and garnish with additional dill. Serve immediately.

Yields 1+ cups

Ingredients

• 1 15 oz can chickpeas, rinsed and drained
• 1/4 cup fresh lemon juice (1 large lemon)
• 1/4 cup well-stirred tahini
• 2 TBLS olive oil, plus more for serving
• 1 garlic clove, minced
• 1/2 tsp ground cumin (optional)
• salt to taste
• 2 to 6 TBLS water
• paprika, for serving

Instructions

1. In bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl. Process for 30 seconds more. This extra time helps to make the hummus smooth and creamy.
2. Add olive oil, garlic, cumin and a 1/2 tsp of salt to whipped tahini and lemon juice.
   Process for 30 seconds. Scrape sides and bottom of bowl. Process another 30 seconds or until well blended. Add half the chickpeas and process for 1 minute. Scrape sides and bottom of bowl. Add remaining chickpeas. Process until thick and smooth (1 to 2 minutes).
3. Most likely the hummus will be thick or still have tiny bits of chickpea. With the food processor running, slowly add 4 TBLS of water and process for 4 to 5 minutes. Add more water, 1 TBL at a time, until hummus reaches a smooth consistency.
4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate.
5. Serve with carrot & celery sticks, sliced cucumbers, or your favorite pita chips!

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pounds onions (about 4 medium onions), chopped
• 2 cups garlic cloves (about 4 large heads), chopped
• 2 quarts chicken stock or broth
• 1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
• 1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 dried bay leaf
• 1 1/2 teaspoons kosher salt
• 2 cups half-and-half
• 1/4 teaspoon freshly-ground black pepper
• Croutons, optional

Instructions

1. Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
2. Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.
3. Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn’t force the lid off the top). Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.

Ingredients

For the chicken marinade:

• 2 lemons
• 1/4 cup extra virgin olive oil
• 5 large garlic cloves crushed or minced
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped Italian parsley, plus more for garnish

For the chicken:

• 2 pounds boneless skinless chicken breasts (about 4 large chicken breasts)
• Kosher salt
• Black pepper
• Extra virgin olive oil

Instructions

1. Make the marinade: Zest and juice one of the lemons into a large bowl (save the other lemon for later). To the bowl, add olive oil, garlic, Italian seasoning, red pepper flakes, and parsley and whisk to combine. Set aside.
2. Slice the breasts into cutlets: Place the chicken breast flat on a cutting board and position your non-dominant hand on top to hold it firmly. Using a sharp knife in your dominant hand, carefully slice the chicken breast horizontally starting with the thicker end and all the way through to the thin end. You should end up with two thin cutlets for each chicken breast. If the cutlets still need to flatten a bit, cover with plastic wrap and pound with a kitchen mallet (optional).
3. Dry and season the chicken: Use a paper towel to pat the chicken dry. Season with a big pinch of kosher salt and black pepper on both sides. Add the chicken to the marinade and turn to coat. Cover the bowl and place in the fridge for 30 minutes and up to 2 hours.
4. Cook the chicken: In a large cast iron skillet set over medium heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, arrange the chicken pieces in the skillet. Do this in batches if you need to, as you do not want to crowd the pan. Sear for about 4 minutes on each side, or until both sides are golden brown and the chicken is nearly cooked through. (Its juices should run clear.)
5. Rest: When the internal temperature reaches 160°F, remove from the heat. Tent with foil and let the chicken rest for another 5 minutes. The chicken will come up to 165°F while it’s under the foil. There should be no pink on the inside. While it rests, slice the remaining lemon.
6. Garnish and serve: Garnish the chicken with chopped parsley and lemon slices. Serve.

Ingredients

• 6 unpeeled organic carrots
• 2 unpeeled medium organic yellow onions
• 1 organic leek, both white and green parts
• 1 stalk organic celery
• 4 unpeeled organic cloves garlic, halved
• ½ bunch organic parsley
• 4 medium organic red potatoes, quartered with skins on
• 2 organic sweet potatoes, quartered with skins on
• 1 organic Garnet yam, quartered with skin on
• 1 T sea salt
• 2 organic bay leaves
• 12 organic peppercorns
• 4 organic whole allspice

Instructions

1. Cut the above ingredients into large chunks and place in a 12 quart stockpot.
2. Fill pot (two inches below rim) with filtered water, then cover and bring to a boil.
3. Turn down to a simmer and cook uncovered for 2 – 6 hours until vegetables are tender and stock is a medium caramel color. Strain broth and serve hot or refrigerate/freeze, then reheat as needed.

This magic mineral broth is great to drink on its own, seasoned to taste with salt and pepper. It also makes an excellent base for soups, stews, sauces, and as a cooking liquid for grains and braised dishes.

Ingredients

• Lemon Vinaigrette
  •  1/4 cup olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoons balsamic vinegar
  • 1 scallion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
• For the Salad
  • 1 small head iceberg lettuce
  • 1 head romaine lettuce
  • 1/2 small red onion, thinly sliced
  •  2 cups chopped tomatoes
  • 1 cucumber, peeled, seeded and chopped
  • 1 can chickpeas, rinsed and drained
  • 4 ounces fresh mozzarella cheese, diced
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced (optional)
  • 1 teaspoons oregano, for garnish
  • sea salt and freshly ground black pepper

Instructions

1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, scallion, garlic, oregano, salt, and pepper, and set aside.
2. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips.
3.  In a large bowl, combine the lettuce, tomatoes, cucumber, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano and serve.

Dough

Ingredients

• 4 cups flour plus ¼ cup extra flour for kneading
• 2 eggs
• 1 cup lukewarm water
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Mix flour and salt, place into a bowl and make well in the center.
2. Add oil, crack the eggs into the flour. Using a fork, stir the eggs into the flour.
3. Slowly add the water while kneading, until the dough forms a sticky ball.
4. Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
5. Cover the dough with a bowl and allow to rest for about an hour. If you’re in a hurry you can use after 30 minutes of rest, but an hour is best.
6. You now have the perfect Pierogi dough.
7. Roll out to 1/8 inch thick. Cut into 3 inch circles.

Filling:

Ingredients (fills ~35–40 pierogi)

• 2 cups mashed russet potatoes (dry, not loose)
• 1 cup sharp cheddar, shredded
• 1 large onion, finely diced
• 2 tbsp butter
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
• 1 tsp carraway seeds
• Salt and black pepper to taste

Instructions

1. Caramelize onions slowly in butter (15–20 minutes until golden).
2. Add sugar and vinegar, saute 5 more minutes.
3. Combine warm potatoes, cheddar, onions and carraway.
4. Season generously (it should taste slightly more seasoned than you think).
5. Cool completely before filling dough.
6. Roll out each 3 inch circle a little bit more.
7. Fill and fold pierogi by placing 1 tablespoons of cooled filling onto the center of a 3-inch, 1/8-inch thick dough circle. Fold the dough into a half-moon, pressing out air pockets. Pinch edges tightly together using your thumb and index finger, or a fork, to seal securely.
8. Pan fry in ¼ inch vegetable oil until light brown and crispy.

Ingredients

• 4 large carrots, chopped
• 1 tbsp olive oil
• 1 cup cannellini beans (drained)
• 1 tbsp fresh grated ginger
• 1 tbsp lemon juice
• ¼ tsp cumin
• ½ tsp sea salt
• 2–3 tbsp olive oil (for blending)

Instructions

1. Roast carrots at 400°F with 1 tbsp oil for 25 minutes until tender.
2. Blend carrots, beans, ginger, lemon, cumin, salt.
3. Stream in olive oil until silky.
4. Serve with Pita Chips, Crackers or Crudites

Yield: 6 Servings

Ingredients

• 2 pounds cauliflower (approx.1 head)  cut into medium florets
• 3 tablespoons extra virgin olive oil, separated
• ¾ teaspoon ground turmeric, separated
• kosher salt – ½ teaspoon plus 1 teaspoon for later
• freshly ground black pepper
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 2 teaspoons Thai Roasted Red Curry Paste
• 1 teaspoon sesame oil
• 1 quart (4 cups) low-sodium chicken broth plus more if needed
• 1 (15 oz) can full-fat coconut milk
• 2 tablespoons grated fresh ginger
• ½ juicy lime plus more if needed
• small handful cilantro and mint leaves finely chopped

Instructions

1. Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 minutes, flipping halfway through, or until florets are tender and caramelized.
2. Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai curry paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, sesame oil, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce the heat to low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
3. Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, (or use an immersion blender) and puree until smooth – adding additional broth if necessary.
4. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice, cilantro and mint and season to taste with salt and pepper.

Yields 15-18 croquettes

Ingredients

• 1 TBL olive oil
• 1/4 cup onion, minced
• 2 TBLS red bell pepper, minced
• 2 TBLS celery, minced
• pinch of salt
• 1 TBL drained capers
• 1 1/4 LB fresh uncooked salmon, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup plain panko bread crumbs (1/4 cup for croquettes, 1/4 cup for dredging)
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• pinch of cayenne pepper
• pinch of Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup flour (for dredging )
• 1/4 cup olive oil
• lemon slices and tartar sauce for serving

Instructions

1. Heat 1 TBL olive oil over medium heat in a medium sized skillet. Cook onion, pepper, celery and salt for 4 to 5 minutes. Add capers and cook for 2 minutes. Remove from heat. Cool to room temperature.
2. In bowl mix salmon, onion mixture, mayonnaise, 1/4 cup panko crumbs, garlic, mustard, cayenne, Old Bay seasoning, salt and pepper. Cover bowl and refrigerate until firm (approximately 1 hour).
3. Remove salmon mixture from refrigerator. Form croquette patties by measuring out one heaping TBL at a time. Using your hands, shape into patty form. Patties should be 1/3 to 1/2 inch thick.
4. Heat 1/4 cup olive oil in skillet over medium heat. Dredge croquettes one at a time in flour. Coat each one with the remaining panko bread crumbs. Cook croquettes until golden brown and cooked through (3 to 4 minutes per side).
5. Serve with sliced lemons and your favorite tartar sauce.

Yields 36-40 crackers

Ingredients

• 1 sleeve salted saltines
• 2 sticks salted butter, melted

Instructions

• Preheat oven to 400 degrees.
• Brush melted butter on rimmed baking sheet and set aside.
• Float crackers in ice water until they have absorbed as much water as possible and start to swell, but not to the point of breaking apart.
• Gently lift crackers out of water. A slotted spatula will work but your fingers are the best tool. Place on the buttered rimmed baking sheet. Once the pan is filled, drain any accumulated water from the pan. Brush or drizzle a liberal amount of melted butter on top of the crackers.
• Bake at 400 degrees for 15 minutes. Reduce heat to 300 degrees for 45 minutes until saltines are golden and firm.
• Cool and store in an airtight container.

Ingredients

• 1 ½ cups whole milk ricotta (well-drained)
• ½ cup freshly grated Parmesan
• 1 egg yolk
• ¼ tsp nutmeg
• ¾ Tbs dry basil
• ½ tsp lemon zest
• Salt and black pepper to taste
• Large Pasta shells

Instructions

1. Ensure spinach is extremely dry (press in towel).
2. Mix all ingredients until smooth.
3. Taste and adjust seasoning.
4. Chill before piping or spooning into cooked pasta shells.
5. Place filled shells in casserole pan and top with your favorite sauce. Bake @350 for 30 minutes or until sauce is beginning to bubble.

Serves 6

Ingredients

Marinade

• 1/4 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 1/4 cup canola or vegetable oil
• 1/2 TBL honey
• 1/2 tsp sesame oil
• 1 small garlic clove, grated
• 1/2 tsp grated fresh ginger

Mix all together and set aside.

Shrimp

• 1 LB uncooked medium to large shrimp (approximately 24), peeled and deveined

Slaw

• 2 cups shredded cabbage
• 1/2 shallot, cut into long slivers
• 3/4 cup fresh lime juice
• 1 TBL honey
• 5 drops hot sauce (or more, if you like it spicy)

Mix all together and set aside.

Crema

• 1/2 cup mayonnaise
• 2 tsp fresh lime juice
• 5 drops hot sauce
• 2 TBLS milk or buttermilk

Mix all together and set aside.

Flour tortillas for serving.

Instructions

1. Marinate shrimp for at least 30 minutes. Drain shrimp. Over medium-high heat, sear
2. shrimp on grill or sauté in lightly greased pan for approximately 8 minutes.
3. Warm tortillas on a griddle or fry pan. Cover with towel to keep warm.
4. Assemble the tacos: On a tortilla, place a portion of slaw, 3 to 5 shrimp, and drizzle with crema. Don’t over stuff!

Ingredients

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 carrots, peeled and cut into 1” pieces
• 2 tbsp olive oil
• 1½ tsp ground turmeric
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ cup tahini
• Juice of ½ lemon
• 2–3 tbsp warm water (to thin tahini)
• 1 tbsp pomegranate molasses
• 2 tbsp pomegranate seeds
• 1 tbsp chopped mint or parsley

Instructions

1. Preheat oven to 425°F.
2. Toss vegetables with oil, turmeric, cumin, paprika, salt.
3. Roast 25–30 minutes until caramelized.
4. Whisk tahini + lemon + water until smooth.
5. Plate vegetables, drizzle tahini, then pom molasses. Finish with seeds and herbs

Serves 6

Ingredients

• 1 lb mixed mushrooms (shiitake, oyster, cremini)
• 8 oz ground sirloin
• 1 cup farro
• 1 onion, minced
• 2 cloves garlic, minced
• 6 cups beef or chicken stock
• 1 tbsp butter + 1 tbsp olive oil
• 1 tsp chopped rosemary
• Salt & black pepper
• Optional: rosemary-infused olive oil for drizzling

Instructions

1. Cook farro: Simmer farro separately until tender; drain and set aside.
2. Sear beef: Heat oil, sear beef until well browned; remove and reserve.
3. Build the base: Add butter; sauté onions and garlic until soft.
4. Add mushrooms: Cook until browned and their liquid has evaporated.
5. Add stock: Pour in stock along with the seared beef. Simmer 15 minutes.
6. Finish: Stir in cooked farro and chopped rosemary. Adjust seasoning.
7. Serve: Drizzle with rosemary oil for an elegant finish.

Ingredients:

• 1 lb elbow macaroni
• 2 eggs
• 2 tsp. Dried mustard
• 1 tsp. salt
• ½ tsp. pepper
• 3 cups half & half
• 8 oz. Velveeta Cheese
• 1 stick butter
• 4 cups grated cheddar cheese plus extra for topping

Instructions:

1. Preheat oven 350 degrees.
2. Cook macaroni al dente as directed on the package. Be sure to salt the water!
3. As macaroni is cooking beat the eggs, mustard, salt and pepper with half & half in bowl and set aside.
4. When macaroni is cooked drain in colander.
5. Add butter and Velvetta to warm pot and allow both to melt while on a low/simmer heat.
6. Add hot, drained macaroni back into the pot. This will help butter and cheese to melt.
7. Stir in the grated cheese. Mix well.
8. Pour the prepared egg/half & half mixture into the macaroni. Mix well.
9. Pour the macaroni into a 2 quart or 9”x13” greased casserole dish. Top with extra shredded cheese.
10. Bake for 30-35 minutes until top begins to brown and bubble.

Serves 4-6

Ingredients:

• 2 pounds small red potatoes, cut into wedges
• 2 TBS extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp paprika

Instructions:

1. Heat oven to 450 degrees. Line baking sheet with parchment paper.
2. In a large bowl, combine potatoes, oil and seasonings. Use your hands to toss potatoes and coat evenly with oil and seasonings.
3. Transfer potatoes to baking sheet. Place each potato cut side down and spread into a single layer.
4. Place baking sheet in oven and bake until skins are wrinkled and spotty brown, 30-35 minutes.
5. Use oven mitts to remove tray from oven (ask adult for help). Put tray on cooling rack and let cool for 5 minutes. Use spatula to carefully transfer potatoes to serving platter. Serve.

Makes 8 Sliders

Ingredients:

• 1 lb ground beef
• ½ tsp Salt
• ½ tsp garlic powder
• ¼ tsp pepper
• ½ tsp each: Yellow Mustard, Ketchup, and Worcestershire Sauce
• 8 Slider burger buns
• 4 slices cheese (cut into quarters)
• 1 tbsp oil or butter

Instructions:

1. Wash hands.
2. In a medium sized bowl, place beef, salt, pepper, garlic powder, ketchup, mustard and Worcestershire. Mix well with your hands until all ingredients are combined
3.  Divide beef into 8 balls.
4. Heat skillet over medium-high heat.
5. Place balls in pan and press flat. (Approx 4 burgers at a time)
6. Cook 2–3 minutes, flip, cook 1–2 more minutes.
7. Add cheese if desired. Serve on buns.

Makes: ½ cup

Ingredients:

• ¼ cup mustard
• ¼ cup honey
• 2 tbsp mayonnaise

Instructions:

Mix all ingredients.

Refrigerate until ready to use.

Serves: 4

Ingredients:

• Marinade:
  • ¼ cup pickle juice plus ¼ cup water
  • 1 TBS. sugar
  • ½ tsp each salt, pepper, garlic powder and paprika
• Chicken:
  • 4  chicken cutlets
  • 1 cup panko breadcrumbs
  • 4 tbsp melted butter
• 4 buns

Instructions:

1. Combine pickle juice, water and spices. Marinate chicken breast cutlets for 2 hours or overnight.
2. Preheat oven to 400°F.
3. Pour butter into baking dish.
4. Coat chicken in panko and place in buttered dish.
5. Bake 15–20 minutes until cooked through.
6. Serve on buns.

Serves: 4

Ingredients:

• 1 cucumber, sliced
• ½ cup vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt

Instructions:

1. Mix vinegar, water, sugar, and salt.
2. Add cucumbers.
3. Let sit at least 30 minutes.