Juice and zest from 3 lemons
1 tbsp of fresh oregano (dry is okay)
1 tbsp of thyme
1 tsp of garlic powder (or 1 tbsp of fresh minced)
Healthy pinch of sea salt
3 tbsp of olive oil
1. Rub the drumsticks, and make sure the marinate gets under the skin. Let them rest in the fridge anywhere from 2 to 24hrs.
2. Pre-heat the oven to 400F, and heat up a cast iron skillet on the stove top.
3. Place the drumsticks skin side down, and cook them on high for about 2 minutes. Lower the temperature, and cook for another 5 minutes.
4. Place the chicken in the oven, and cook for another 20 min, before flipping it. Flip it and cook for another 10 minutes, or until the drumsticks are cooked through.
5.Drizzle with fresh lemon juice before enjoying.
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.
8 oz organic salami, thinly sliced
Crushed Red Pepper
1. Pre-heat the oven to 375F. Cover the bottom of a plate with crushed red pepper.
2. Stack up the slices of salami and roll them in the pepper.
3. Line two (or one and do it in batches) baking sheets with parchment or silicone baking mats.
4. Lay salami down in single layer and bake it until browned and rigid, about 10-12 minutes. They will become crispier as they cool!
Servings: 1 to 6
3 tbsp olive oil
3 cloves of garlic, thinly sliced
3 or more anchovy fillets
1 28oz can of whole organic plum tomatoes, BPA-Free
2 tbsp capers
Crushed red pepper to taste
1/2 c Kalamata olives, pitted and sliced
Flat leaf parsley for garnish
Leftover cooked broccolini, swiss chard, lacinto kale, or other hearty greens
1. Sauté garlic and anchovies in olive oil until the garlic is fragrant.
2. Drain and crush tomatoes with hands or fork and add them to the skillet.
3. Add salt and crushed red pepper to taste.
4. Cook over medium heat until tomatoes break down, about 10 minutes.
5.Add olives and capers and continue to simmer.
6. Make a well on the sauce and carefully add in the eggs, one at a time.
7.Cover and cook for about 20 min.
8.Add in leftover greens, if using.
9.Cook for 5 or 10 additional minutes, or until yolks are cooked as desired.
10. Garnish with chopped parsley and crushed red pepper.
11. If making less than 6 eggs, set aside some of the sauce for use with spaghetti squash, or over steak Sauce will keep for up to a week in a mason jar in the fridge.