Mustard Rosemary Garlic Paste
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 4 tsps dried rosemary 2 tsps pure salt 2 tsps black pepper Blend in small food processor until thoroughly combined. _______________________________________________________________________ SIDE NOTES: ~ Adapted from The Grassfed Gourmet. Great on lamb — chops, ribs, or leg. ~ Covers about 8 chops, so scale up or down as needed....
Read MoreCarrot & Raisin Salad
2 TBSP lemon juice 1 TBSP extra virgin olive oil 2 TBSP chopped fresh mint leaves 1 TBSP minced fresh chives pure salt to taste 1 lb carrots (about 4 large), peeled & shredded 1/4 cup raisins (or a 1 oz box) In a salad bowl, whisk together the lemon juice, oil, mint, chives, and salt to taste. Add the carrots & raisins & toss well. __________________________________________________________________________________ SIDE NOTES: ~ I’m a big fan of carrot salads, and this is a good one! It’s very easy to throw together, especially if you shoot the carrots through a...
Read MoreFresh Cranberry Pecan Sauce
1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a baking sheet and toast for 8 – 10 mins, or until fragrant. Remove from oven, let cool for a few minutes, and roughly chop by hand (see notes). In a medium saucepan, combine the wine, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over....
Read MoreButternut Squash Bacon Soup
1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...
Read MoreButtery Rice w/ Greens
For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...
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