Tuscany Porkchops

2-4 pork chops
3 tbs oil (olive, coconut, butter, ghee)
4-6 cloves garlic, chopped
1-2 cups fresh tomatoes chopped or 1 can of tomatoes
1 onion
2 tsp orgegano
1 tsp sage
1 tsp basil

Heat oil in a large pan. Brown pork chops on each side. Reduce heat to medium and add onions. Stir onions and flip pork chops after 2-3 minutes on each side. Add tomatoes, garlic, oregano, sage, and basil. Simmer until tomatoes are soft and sauce has set up. Serve on a bed of pasta or zucchini noodles.
(cooking times vary depending on thickness of chops)

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Coconut Milk Baked Chicken

6 tbs canned coconut milk
2 tbs fresh lime juice
2 tbs brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp pepper
3-4 pound whole bone-in chicken (skin on), cut up

Preheat oven to 425.
Whisk together all ingredients, except chicken. Toss chicken in mixture until coated. Arrange in oven proof skillet or dutch oven. Bake uncovered 30 minutes or until chicken is done.

The recipe is from the website www.shewearsmanyhats.com.

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Roasted Cabbage

cabbage, sliced
oil

Slice cabbage. Place the sliced cabbage rounds in a single layer on a cookie sheet. Drizzle with olive oil, bacon fat, or leaf lard on each layer (aprox 1 tbs on each round). Salt and pepper to taste.
Bake on cookie sheet at 400 degrees for at least 20 minutes. It’s best golden around the edges.

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

We make homemade soup stock from our meats because the flavor is amazing and it’s healthier than store bought. If you need advice on how to make stock, contact us.

Place sliced beets in oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.

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Broccoli Soup

broccoli
onions, chopped
garlic, minced
butter
1-2 tbs flour or tapioca starch
1/2 cup whole milk or cream
chicken broth
salt and pepper

In a large boiler, steam broccoli, then drain. Add chicken broth to cooked broccoli and use an immersion blender to puree.
In a separate pan, saute onions and minced garlic in butter. Add 1-2 tbs flour and mix with fork. Add 1/2 cup whole milk or cream. Add this mixture to the broth/broccoli and continue cooking it on medium heat. The flour/starch mixture will help thicken the soup. Salt and pepper to taste. broccoli-soup

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Roasted Kohlrabi

4 kohlrabi bulbs, peeled and chopped
1 tbs oil
1 clove garlic, minced
salt and pepper
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450.
Cut the kohlrabi into pieces, then toss it in a bowl of the oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Bake 15-20 minutes, stirring occasionally.

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Meatballs ‘with a twist’

1 pound ground beef
1 pound mild pork sausage
2 eggs
1 cup chopped onion
1/4 cup flour or almond meal (optional)

Mix all ingredients together. These meatballs can be fried on the stovetop or baked in the oven at 350.
We like to add the meatballs to a sweet & sour sauce made with grape jelly, chili sauce, and a splash of lemon juice. Add sauce and cooked meatballs to crockpot for an easy make and take.

Or if you prefer a more southern style meatball and gravy, here’s a gravy recipe: Remove fried meatballs, add 1-2 tbs flour to your pan drippings and mix while on medium heat. Add 1 cup cold milk and continue stirring until desired consistency. The gravy will thicken as it warms.

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Eggplant Salad

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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