Dear Friends, With Love and Joy, jmisti, Christopher, Christopher Jr. ( CJ ), and Bryce White

Transcription

1 Dear Friends, Thank you for encouraging us to put this little book of some favorite recipes together! We are constantly being asked what is in our lunch dishes. It is our leftover dinner of course! Some of these recipes we came up with ourselves but most of them came from inspiration from other sources. A couple of our favorite places to find new dishes this year have been and the Clean Eating magazine. We hope you enjoy these dishes as much as we do! We love you and we thank you for making the world a better place by caring for yourselves and your families with delicious home cooked meals. With Love and Joy, jmisti, Christopher, Christopher Jr. ( CJ ), and Bryce White

2 Herb Pesto Salmon with Kale Quinoa Salad Nonstick aluminum foil Juice of 1/2 lemon 2 tbs basil pesto sauce (be sure it s olive oil based and clean ingredients!) 2 tbs dijon mustard 4 wild salmon fillets 1 tsp sea salt 1/2 tsp black pepper 5 cups fresh kale 1 cup quinoa 1 1/4 cups chicken stock or broth 1/2 cup clean or homemade caesar dressing, divided 1/2 cup crumbled feta cheese 1. Preheat oven to 375deg and line baking sheet wit foil 2. Combine pesto, mustard, and lemon juice. Season fish with 1/2 tsp salt and 1/4 tsp pepper, place on baking sheet 3. Top each fillet evenly with pesto mixture, bake about 20 minutes or until salmon separates easily. 4. Place stock and quinoa in large pot. Bring to a boil. Cover and reduce heat to low; simmer 15 min. 5. Remove kale from leaves, then chop leaves. Stir kale into quinoa and cover. Cook 8 more minutes. Transfer mixture to large serving bowl; fluff with a fork and let cool slightly. 6. Stir in 1/4 cup of dressing, 1/2 tsp salt, 1/4 tsp pepper. Drizzle remaining 1/4 cup dressing over top; sprinkle with feta 7. Serve salmon on top of salad or on the side

3 Simply Soaked Cinnamon Oatmeal 1/2 can full fat coconut milk or coconut creme 1 1/2 cups whole rolled oats 1-2 tbs ground cinnamon 1 tsp local honey Mix all ingredients in a bowl and keep in fridge a few hours or overnight. Can be eaten cold or heated using extra liquid. Mixture will last up to one week Add in fruit, nuts, etc for a breakfast or snack

4 Vegan Chocolate Chip Cookies 1 cup almond meal 1/4 tsp sea salt 1/8 tsp baking soda 1/2 tbs ground cinnamon 3 tbs melted coconut oil 2 tbs honey 1 1/2 tsp vanilla extract chocolate chips (as desired!) 1. Preheat oven 350deg 2. Mix all ingredients in a bowl. 3. Using a tbs, spoon out mixture into balls on cookie sheet and flatten a bit. 4. Bake minutes or until texture is to your liking (they are pretty yummy raw too!)

5 Sweet Pork & Pears With Goat Cheese On Quinoa 2 cups chicken broth 1 cup quinoa 2 tbs coconut oil 4-4oz boneless pork loin chops ( adjust cook time longer if using one in) 2 tsp dried tarragon 1.4 tsp each sea salt and black pepper 2 Bartlett pears, cored and chopped 1 tbs apple cider vinegar 1 tsp raw honey 2 tbs raw unsalted slivered almonds 2 tbs goat cheese 2 tbs chopped fresh parsley 1. In a saucepan, bring broth to a boil. Stir in quinoa, reduce heat to low and cover. Cook for 10 minutes, until liquid is absorbed. Fluff with a fork 2. Meanwhile, heat coconut oil in a large skillet on medium-high. Season both sides of pork with tarragon, sea salt, and pepper. Add to skillet and cook, turning once, until golden brown, 1-2 minutes. Add pears, vinegar, and honey and stir to combine. Cover skillet loosely with foil, reduce heat to low and cook, stirring occasionally, until pears begin to break down and pork is cooked through, 2-3 minutes. 3. Meanwhile, heat a small skillet on medium. Add almonds and cook, shaking pan frequently, until lightly toasted, 2-3 minutes. Divide quinoa among serving plates and top with pork, pear mixture, goat cheese, almonds, and parsley.

6 Tex Mex Casserole for the spice blend: 1 tbs chili powder 1 1/2 tsp ground cumin 1 tsp smoked paprika 1/4 tsp cayenne pepper 1 1/4 tsp sea salt 1/4 tsp ground coriander for the casserole: 1 1/2 tsp olive oil 1 red onion, diced 5 cloves garlic, minced 1 red bell pepper, diced 1 jalapeno, seeded, if desired, and diced sea salt and ground pepper 1/2 cup fresh or frozen corn 1 (14 oz) can diced tomatoes, with juices 1 cup tomato sauce or puree 1-3 cups chopped kale leaves or baby spinach 1 (15 oz) can black beans, drained and rinsed 3 cups brown rice (optional) 1/2 cup shredded cheese (optional) 1-2 avocados, sliced for topping (optional) 1. Combine all spice blend ingredients and set aside 2. Preheat oven to 375deg. oil a large casserole dish. 3. In a large wok or skillet, heat oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and saute for 7-8 minutes, until softened. Season with salt and black pepper. 4. Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice, and 1/4 cup shredded cheese. Sauce for a few minutes and season with more salt and pepper, if desired. 5. Pour the mixture into the prepared casserole dish and smooth out the top. If desired, sprinkle remaining cheese over casserole. Cover with lid or foil and bake for 15 minutes. A 6. Serve with freshly sliced avocado on top

7 Chicken Bacon Rice Bowl 4 pieces of bacon, diced 2 garlic cloves, minced ½ yellow onion, minced 1.5 pounds chicken, cut into 1 inch cubes (I used skinless, boneless breasts) 1 (14 ounce) can of diced tomatoes, drained 2 (6 ounce) cans of diced green chiles 1 small head of cauliflower, riced (use a shredding attachment on a food processor to rice the cauliflower) ½ teaspoon chili powder ½ teaspoon red pepper flakes salt and pepper, to taste avocado, to garnish green onions, to garnish Instructions 1. Place a large dutch oven or pot over medium heat. Add pieces of bacon and cook until crispy then remove and set aside on paper towel. 2. Remove some of the bacon fat from the pot if needed, leaving behind about 3-4 tablespoons. 3. Add garlic cloves, yellow onion and chicken. Sprinkle with a bit of salt. Cook until chicken is almost cooked through. 4. Add diced tomatoes, green chiles and cauliflower and mix well. Add a good amount of salt (the cauliflower will soak up a lot) then add chili powder and red pepper flakes. Mix well, place heat to medium-low and let simmer for about 10 minutes. 5. When done simmering, mix in bacon pieces into the rice mixture. 6. Place in bowl, garnish with a bit of salt and pepper, avocado and green onions.

8 Lamb Burgers 2 lb ground lamb(mix with ground beef if desired) 1 large bunch fresh curly parsley, leaves picked and chopped 1 sweet onion, diced 1/3 cup almond flour 2 eggs, beaten 1-2 red bell peppers, diced 1 1/2 tbs ground cumin 2 tsp ground coriander 1 tbs sea salt 1/2 tbs black pepper 2 tbs paprika 1/3 cup ketchup olive oil for drizzle 1. Preheat oven 350deg 2. With hands, mix all ingredients except olive oil in large bowl 3. Make football shaped mini meat loafs (the size of your hand) and place in glass baking dish 4. Drizzle burgers with olive oil and bake 1-1/2 hours 5. Top with honey garlic dressing (recipe in this book)

9 Simple Honey Garlic Dressing 1/2 cup olive oil 1/2 cup fresh lemon juice 1 tbs honey 1 tsp sea salt 1 tsp black pepper 3-8 cloves fresh pressed garlic (depends on your taste) 1. Mix all ingredients and serve immediately. You will need to stir each portion and be sure to scoop from the bottom if you love garlic :) Avocado Chicken Salad 6 cooked chicken breast, chopped or shredded 6 hard boiled eggs, chopped 2-3 large avocados, cored and chopped honey garlic dressing 1. Mix all ingredients in bowl and enjoy warm or cold

10 3-4 lb pork shoulder 1 tbs dried sage 1 tbs dried rosemary 2 tsp sea salt 1 tsp black pepper 10 whole cloves of garlic 1 tbs Worcestershire sauce 1/4 cup dijon mustard 1/4 cup honey 1/2 cup dried cranberries 3 bay leaves 1 cup chicken stock Crock Pot Cranberry Pork Roast 1. Rub pork with the dried spices and place in crockpot. 2. Mix the next seven ingredients and pour over the pork 3. Cook on low 8 hours

11 Almond Butter Fudge 1-16oz jar almond butter 1/2 cup coconut oil 1/2 cup coconut butter 1-3 tbs honey, depending on how sweet you d like 1/3 cup raw cocoa powder (optional) 1-2 tbs ground cinnamon (optional) 1/4 cup raw nuts, chopped (optional) 1/4 tsp sea salt 1 tsp vanilla extract 1. Mix all ingredients thoroughly in a bowl 2. Eat as is with fresh fruit or store in air-tight glass dish in the freezer 3. If frozen, allow to thaw slightly before cutting squares with knife

12 1 head cauliflower, roughly chopped 1 bag baby carrots 1/2 purple cabbage, roughly chopped 1/4 cup coconut oil sea salt and pepper to taste Diced Veggie Saute 1. Add small batches of vegetables to food processor or blender (I use my Ninja) and pulse until finely diced 2. Warm coconut oil over medium in saute pan 3. Add veggies and cook until tender, about 15 minutes 4. Add sea salt and pepper to taste

13 For the meatballs 2 small zucchinis, shredded 2 small carrots, shredded 1 pound ground pork ½ pound ground turkey 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 2 tablespoons minced fresh basil 2 garlic cloves, minced 1 tablespoon curry powder ½ teaspoon red pepper flakes salt and pepper, to taste For the sauce 1 (14 ounce) can of coconut milk ¼ cup smooth almond butter 1 tablespoon coconut aminos 1 tablespoon chili garlic sauce (or sriracha) 1 teaspoon sesame oil 1 teaspoon honey 2 tablespoons curry powder ½ teaspoon red pepper flakes pinch of salt To garnish chopped green onions chopped cilantro Thai Curry Veggie Meatballs Instructions 1. Preheat oven to 350 degrees. 2. Place zucchinis and carrots in a food processor using the shredding attachment 3. Remove shredded zucchini and carrots from the food processor and squeeze out excess water with some paper towels. 4. Place zucchini, carrots, pork, turkey, and the rest of the the meatball ingredients in a bowl and use your hands to combine. 5. Use an ice cream scoop to scoop out meatballs then shape in hands. Set aside on a plate. This should be large meatballs. 6. In a medium bowl, whisk together all sauce ingredients until completely combine. 7. Place a large oven safe saucepan or cast iron skillet over medium-high heat and add a teaspoon of sesame oil or other cooking oil (coconut oil). Once saucepan is hot, add meatballs to the pan and brown on all sides. Once browned, remove from heat, pour all of the sauce on top of meatballs. 8. Place saucepan in and bake for minutes, or until meatballs are cooked through. This time will range depending on the size of the meatballs. 9. Garnish meatballs with chopped cilantro and green onions.

14 Broccoli & Cashew Cheese-Quinoa Salad for the cashew cheese sauce: 3/4 cup raw cashews 1 clove garlic 1/2 cup unsweetened almond milk 1/4 nutritional yeast 1 1/2 tsp dijon mustard 1 tsp white wine vinegar or lemon juice 1/4 tsp onion powder 1/2 tsp sea salt for the salad: 3 chicken breast, chopped 1 cup uncooked quinoa 1 tsp olive oil 1 clove garlic, minced 1 1/2 cups diced sweet onions sea salt and black pepper 3/4 cup celery, diced 2 cups broccoli florets, diced 3-4 tbs oil-packed sun-dried tomatoes, chopped 1/4 tsp red pepper flakes (optional) large lettuce leaves (like romaine) 1. Cook chicken breast by baking or boiling until don 2. Make the cashew cheese sauce: Place the cashews in a bowl and add enough water to cover. Sao the cashews for at least 3 hours, and up to 6 hours. Drain and rinse cashews 3. In a food processor or blender, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth. The sauce should be very thick 4. Make the salad: Cook quinoa according to the instructions. Set aside 5. In a large wok or saute pan, heat the oil over medium. Add the garlic and onion and sauce for about 5 minutes, until the onion is translucent. Season with salt and pepper 6. Stir in the celery, broccoli, and sun-dried tomatoes, to taste. Sauce over medium-high heat until the broccoli is tender, minutes. 7. Add the cooked quinoa and cheese sauce and stir to combine with the vegetables. Add red pepper flakes, if desired. Cook until heated through, 5-10 minutes. Add cooked chicken breast. Spoon the mixture onto lettuce leaves for a wrap or on top of chopped leaves for a salad.

15 Hearty Sausage and Kale Soup 4-6 sausage links (try Italian or sun-dried tomato we like from Trader Joes) 1 tsp coconut oil or love oil 1 sweet onion, diced 2-4 cloves garlic, minced 3 stalks celery, diced 2 medium zucchinis 1 bay leaf 1 1/4 tsp ground cumin 2 tsp ground coriander 1/4-1/2 tsp smoked paprika, to taste 1/8 tsp cayenne pepper, or to tast 1-14 oz can diced tomatoes, with their juices 5-6 cups vegetable broth sea salt and black pepper 3-5 handfuls chopped kale or spinach leaves 1. In a large pot, heat oil over medium heat. Remove casing from the sausage and add sausage to pot along with the onion and garlic and saute until sausage is almost cooked through, about 10 minutes. 2. Add the celery and zucchini, season with salt, and saute a few minutes longer 3. Add the baby leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Saute for a couple minutes, until fragrant. 4. Stir in the tomatoes and broth. Bring the mixture to a boil, then reduce heat to medium and simmer, uncovered, for minutes. Season with salt and pepper. Remove and discard the bay leaf. 5. Stir in the kale and cook for a few minutes more, until it has wilted.

16 1 tsp olive oil 1 yellow onion, chopped 3-6 cloves garlic, chopped 14 1/2 oz can diced tomatoes 1 jar artichoke hearts, drained and halved 12 pitted kalamata olives, halved 4 boneless, skinless salmon fillets sea salt and fresh ground black pepper 1 cup fresh basil leaves, chopped 4 cups fresh spinach Salmon with Warm Greek Salad 1. In a large skillet, heat oil on medium. Add onion and sauce, stirring occasionally, until translucent. Add garlic and saute for 30 more seconds. Add tomatoes, stir to combine and bring to a simmer. Stir occasionally for 10 minutes. 2. Stir in artichoke hearts and olives and continue to simmer 10 more minutes. 3. Season salmon on all sides with salt and pepper. Slide salmon into tomato mixture. Add spinach and fresh basil. Cover and book for about 7 minutes. Carefully turn salmon, spooning mixture on top. Cover and cook until salmon is done, 7-10 minutes.

17 1 pound ground beef 1 pound ground chorizo 2 medium carrots, chopped 1 cup chopped button mushrooms 2 cups baby spinach, chopped ¼ white onion, minced 2 garlic cloves, minced 1 cup almond flour 1 teaspoon garlic powder ½ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon white pepper ½ pound bacon 2-3 tablespoons mayo chopped green onions, to garnish Bacon Chorizo Meatloaf 1. Preheat oven to 350 degrees 2. Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined. 3. Put all the mixture into a 9 5 baking dish. Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don t turn up while they bake. 4. Place in oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more. Keep an eye on it to make sure it doesn t burn. 5. Garnish with mayo and green onions.

18 Bacon Lime Sweet Potato Salad ½ pound bacon (225 grams) 3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes 4 garlic cloves, chopped 2 tablespoons coconut oil juice of 1 lime 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 green onions, chopped handful of fresh dill, roughly chopped dash of red pepper flakes dash of ground cinnamon salt and pepper, to taste 1. Preheat the oven to 375 F (190 C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop. 2. In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned. 3. While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well. 4. Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.

19 For the meatballs 2 small zucchinis, shredded 2 small carrots, shredded 1 pound ground pork ½ pound ground turkey 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 2 tablespoons minced fresh basil 2 garlic cloves, minced 1 tablespoon curry powder ½ teaspoon red pepper flakes salt and pepper, to taste For the sauce 1 (14 ounce) can of coconut milk ¼ cup smooth almond butter 1 tablespoon coconut aminos 1 tablespoon chili garlic sauce (or sriracha) 1 teaspoon sesame oil 1 teaspoon honey 2 tablespoons curry powder ½ teaspoon red pepper flakes pinch of salt To garnish chopped green onions chopped cilantro Thai Pork Meatballs 1. Preheat oven to 350 degrees. 2. Place zucchinis and carrots in a food processor using the shredding attachment. Remove shredded zucchini and carrots from the food processor and squeeze out excess water with some paper towels. 3. Place zucchini, carrots, pork, turkey, and the rest of the the meatball ingredients in a bowl and use your hands to combine. 4. Use an ice cream scoop to scoop out meatballs then shape in hands. Set aside on a plate. This should be large meatballs. 5. In a medium bowl, whisk together all sauce ingredients until completely combine. 6. Place a large oven safe saucepan or cast iron skillet over medium-high heat and add a teaspoon of sesame oil or other cooking oil (coconut oil). Once saucepan is hot, add meatballs to the pan and brown on all sides. Once browned, remove from heat, pour all of the sauce on top of meatballs. 7. Place saucepan in and bake for minutes, or until meatballs are cooked through. This time will range depending on the size of the meatballs. 8. Garnish meatballs with chopped cilantro and green onions.

20 Banana Muffins 4 ripe or over-ripe bananas, mashed with a fork 4 eggs 1/2 cup almond butter 2 tbs coconut oil, melted 1 tsp vanilla extract 1/2 cup coconut flour 2 tsp pumpkin spice 1 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1. Preheat oven to 350 deg. Line a muffin tin with cups. 2. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine. 3. Add in the coconut flour, cinnamon, pumpkin spice, baking powder, baking soda, and sea salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins. 4. Bake for minutes until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

21 3-4 lb roast beef (any works, ex: chuck roast) 1 medium onion, diced 6 cloves garlic, minced 1 cup chicken or beef broth 1/2 cup balsamic vinegar 2 tbs coconut aminos pinch or two of red pepper flakes generous sea salt and pepper, to taste fresh chopped chives and/or parsley, optional Crockpot Balsamic Roast Beef 1. Place whole roast in a crockpot, fat side down 2. Add remaining ingredients over the top of the roast. Add additional sea salt and pepper to the top of the roast. 3. Cover and cook on low for 8 hours. You know it is done when the top is browned and the meat shreds very easily with a fork 4. Remove the roast from the crockpot. 5. Blend remaining juices and onion/garlic in the crockpot with an immersion blender for your gravy until you reach desired consistency. 6. Serve gravy with roast beef. 7. Garnish with fresh chives and/or parsley, if desired

22 Beet, Goat Cheese, and Avocado Salad 3 large beets 1 tsp orange zest 1/4 cup fresh orange juice 2 tbs raspberry vinegar 1 tbs maple syrup 1/4 cup olive oil 1 (4-oz) package watercress, thoroughly washed 2 small avocados, sliced 1/2 (4oz) goat cheese log, crumbled 1/3 cup thinly sliced red onion freshly ground pepper to taste 1. Trim beet stems to 1 inch; gently wash and place in saucepan with water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer minutes or until tender. Remove beets from heat; drain, rinse, and cool completely 2. Whisk together orange zest and next 3 ingredients. Gradually add olive oil in a slow, steady stream, whisking until blended. 3. Line a serving platter with watercress. Arrange beets and avocado slices in alternating rows (2 each) on top of watercress. Sprinkle with goat cheese, onion, and freshly ground pepper to taste. Serve with orange vinaigrette

23 Creamy Sun-Dried Tomato Chicken Pasta 1 medium spaghetti squash 1 tablespoon butter or ghee 4 garlic cloves, minced 2 large shallots, thinly sliced 4 ounces of sun-dried tomatoes in oil 2 pound boneless, skinless chicken breast, diced small 1 teaspoon fine sea salt 1 teaspoon red pepper flakes ½ teaspoon dried basil ¾ cup canned coconut milk 1 cup chicken bone broth ½ 1 teaspoon fine sea salt ¼ cup pine nuts, toasted fresh parsley, to garnish sprinkle of black pepper 1. Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for minutes, until threads are easily removed from squash. 2. Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant. 3. Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides. 4. Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well. 5. Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt. 6. Toast pine nuts in a small saute pan over medium heat until fragrant and golden. 7. Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

24 Fresh Vegetable Hash 4 thick bacon slices 2 tbs. olive oil 1 medium-size sweet onion, chopped 1 medium-size sweet potato, cut into 1/2 inch cubes 2 medium turnips, peeled and cut into 1/2 inch cubes 1 tbs. small fresh brussel sprouts, quartered 4 cloves garlic, chopped 1 tbs white wine vinegar 1. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain, reserving 2 tbs. drippings in skillet. Coarsely chop bacon. 2. Add oil to hot drippings in skillet. Cook onion and sweet potato over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring often, about 8 minutes. 3. Combine vinegar and 2 tbs. water. Add brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.

25 Sausage n Beef with Bolognese Sauce 2 tbs olive oil, divided 1 lb hot italian sausage, casings removed 1 lb grass fed beef 6 slices bacon 1 large onion, diced 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/2 tsp sea salt 1/2 tsp black pepper 1 tbs garlic, chopped 3 tbs tomato paste 2 cans (28 oz each) diced tomatoes, drained slightly 3/4 cup red wine (optional) 1 medium spaghetti squash 1/2 cup grated parmesan cheese (optional) 1. Heat 1 tbs. olive oil in large skillet over medium heat. Add ground beef and sausage. Cook until browned, stirring to break up meat. Transfer to slow cooker with slotted spoon. Discard drippings and return to heat. 2. Add bacon to pan and cook until crisp and browned, stirring occasionally. Using slotted spoon, transfer to slow cooker. 3. Reduce heat to medium and add onion, carrots, celery, salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots and celery are just ender. Stir in garlic and tomato paste and cook 1 minute. Transfer to slow cooker. 4. Stir in tomatoes and optional wine. Cover and cook on low 6-8 hours. 5. About an hour before crock pot is ready preheat oven to 350deg. Slice spaghetti squash lengthwise and scrape seeds from the center. Place two halves on a roasting pan covered in foil and add enough water to cover the bottom of the pan. Cook squash minutes until it easily is raked with a fork and becomes a soft spaghetti noodle consistency. 6. Serve bowls layered with squash, bolognese, and optional parmesan cheese

26 Ground Lamb with Almond Butter 2 garlic cloves, finely chopped, and 2 garlic cloves fresh pressed, divided 1/4 cup almond butter 4 tablespoons fresh lemon juice, divided 6 tablespoons olive oil, divided 1 teaspoon kosher salt, plus more 1/2 teaspoon freshly ground black pepper, plus more 1 pound ground lamb, preferably shoulder 1/2 medium onion, finely chopped 1/4 cup chopped fresh parsley 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 small head of red cabbage, thinly sliced 1/4 English hothouse cucumber, halved lengthwise, thinly sliced 2 radishes, thinly sliced Mixed tender herb leaves (such as cilantro and mint; for serving) 1. Heat 3 tbs olive oil over medium heat. Add onion and cook until translucent, about 8 minutes. Add chopped garlic and cook another minute. Add lamb and cook through. 2. In a small bowl, combine almond butter, 2 tbs lemon juice, fresh pressed garlic, 1 tsp sea salt, 1/2 tsp pepper, fresh parsley, coriander, and cumin. 3. In separate bowl combine cabbage, cucumber, fresh cilantro and mint, radishes, 3 tbs olive oil, 2 tbs lemon juice, salt and pepper to taste 4. While lamb is warm in pan, stir in almond butter mixture and mix thoroughly. 5. Serve lamb with cabbage salad on the side.