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.
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.
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!