1 1/2 lbs pastured/grass fed ground beef (80/20)
2 large pastured eggs
1/2 cup toasted pine nuts
4 cloves roasted garlic
1/2 cup organic pumpkin pureé
Crushed red pepper
1/2 tbsp Thyme
2 small onions, diced
4 cloves of roasted garlic, sliced
2 cans of organic fire roasted tomatoes (I use Muir Glen)
1 tbsp Oregano
1 tbsp Thyme
Crushed red pepper
1/4 cup Italian (flat leaf) parsley, chopped
1. Combine all the meatball ingredients until thoroughly incorporated, but not overworked.
2. Roll the mixture into 1 1/2-inch balls. You can also use an ice cream scoop to form the balls.
3. Heat the oil in a large pan and brown meatballs until golden brown, but not cooked through. Remove them with a slotted spoon.
4. Add onions and cook until soft. Add tomatoes with their juices, oregano, thyme, and roasted garlic and crushed red pepper.
5.Season, to taste, with sea salt. Reduce heat and cook until slightly thickened, about 15 minutes.
6.Add meatballs, bring it to a boil and add 1/2 cup of water. Lower temperature and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender.
7. Serve it with freshly chopped parsley and grated pecorino romano.
2 lbs bison ribs
1 cup onion, diced
1/4 cup garlic, chopped
4 bay leaves
4 tbsp balsamic vinegar
1/2 bottle dry red wine
1. Season ribs with cayenne and thyme, cover and let it rest in the fridge overnight.
2. Take ribs out of the fridge, season it liberally with sea salt and let it come to room temperature.
3. Pre-heat the oven to 325F. Coat the bottom of a large Dutch oven with plenty of olive oil and let it heat up to a smoking point.
4. Searing the meat is the most important step of this process, so don't rush it and don't crowd the pan. Sear the meat in batches, and on all four sides.
5.Remove browned ribs from the pan and add the diced onions and garlic to the pan. Cook until soft and translucent.
6.Add the bay leaves, vinegar, 4 sprigs of thyme, sea salt, cayenne pepper and the red wine.
7. Add the ribs back in, meaty side down. Cover the pan, and put it in the oven.
8. Check them for doneness in about 3 hours. The meat should yield to a fork easily.
9. You can let the meat rest for 10 minutes and serve it as is, or place ribs in a cookie sheet and broil them for a few minutes.
Servings: 20 silver dollar pancakes
1 1/2 cups of hazelnut meal
1/2 tbsp baking soda (aluminum free)
Pinch of sea salt
3 large pastured eggs
1/4 cup homemade buttermilk* or coconut milk
1 tbsp real maple syrup
1 tbsp pure vanilla extract
1 tbsp of coconut oil or grass fed butter melted +enough to fry the pancakes in.
1. Add the juice of half a lemon to 1/4 cup of raw organic milk, stir it and let it sit for a couple of minutes.
2. Add 1 tbsp of Natural Hazelnut Extract and 1/4 cup of 100% cocoa powder to turn these unto Nutella Pancakes.
3. Separate the eggs. Whip the yolks with the (cooled) fat until they are creamy.
4. Incorporate the milk, vanilla and maple syrup.
5.Add in the almond flour, salt and baking soda, and mix until baatter is smooth.
6.Whip the egg whites until they form soft peaks, and then *slowly* incorporate them into the batter, taking care not to deflate them.
7. Grease a griddle or frying pan and heat it up. Drop batter onto griddle by the spoonful, enough to make 3'' pancakes.
8.Cook them for 2-3 minutes, keeping an eye on them, as nut flours tend to burn the second you look away.
9.Gently flip and cook for another 2-3 minutes until done.
Servings: 10 small or 5 large muffins
6 oz of cubed pancetta (nitrate-free, no antibiotics)
1 bunch of broccoli rabe, trimmed
1. Pre-heat oven to 350F. Use a silicon or non-stick muffin tin and distribute the pancetta evenly into the cups. Bake in the oven until fragrant, and fat starts to render.
2. Remove the pancetta with fork or slotted spoon, and add the rabe.
3. Season with salt, pepper and thyme, and bake it for about 10 minutes.
4. Remove the rabe, and carefully add the eggs. One for the small muffins, and two for the large. Season it with salt and pepper.
5.Evenly distribute the rabe and pancetta into the cups, and bake for 10-15 min., until the whites are thoroughly cooked, and the yolks are still bright yellow.