Prep Time: 5 mins | Cook time: 20 mins

Ingredients

4 tbsp butter, or ghee

1 tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 pound mushrooms, cleaned

2 tbsp beef or chicken broth

1 tsp fresh thyme leaves, chopped

2 tbsp fresh parsley, chopped

4 cloves garlic, minced

Salt and Pepper, to taste

Instructions

1. Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
2. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
5. Add thyme, 1 tbsp of parsley, and garlic. Cook the mushrooms and cauliflower for half a minutes, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

Prep Time: 15 mins | Cook Time: 5 hrs | Total: 5 hrs 15 mins

Ingredients

1 tsp vegetable oil

1 (4-pound) pork shoulder roast

1 cup barbecue sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tbsp prepared yellow mustard

1 tbsp Worcestershire

1 tbsp chili powder

1 extra-large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tbsp butter, or as needed

Instructions

1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10-12 hours or High for 5-6 hours until pork shreds easily with a fork.
2. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and sir to combine juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

Yield: 12 servings | Prep: 20 min | Cook: 5 hrs 20 min | Total: 5 hrs 40 mins

Ingredients

1 2/2 cup heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

Pinch nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch slices

Kosher salt and freshly ground back pepper, to taste

1 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1/2 tsp fresh thyme leaves (for garnish)

Instructions

1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers. (Fill dish with potatoes)
3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
5. Serve, garnished with thyme, if desired.

Ingredients

6 cups chicken broth, or as needed

3 tbsp olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 medium shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 tbsp butter

3 tbsp finely grated Parmesan cheese

sea salt and freshly ground black pepper to taste

Instructions

1. Gather all ingredients.
2. Warm broth in a saucepan over low heat.
3. Meanwhile, warm 2 tbsp olive oil in a large saucepan over medium-high heat. Add mushrooms, cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
4. Add remaining 1 tbsp olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
5. Pour in wine, stirring constantly, until the broth is absorbed.
6. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15-20 minutes.
7. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
8. Season with salt and pepper and serve immediately.

Prep Time: 35 min | Serves: 8

Ingredients

2 cups cooked rice

2 tbsp sesame oil

1 small white onion, chopped (optional)

1/2 cup frozen peas and carrots, thawed

2-3 tbsp soy sauce (or coconut aminos, same flavor, without the soy)

2 eggs, lightly beaten

2 tbsp chopped green onion

Instructions

1. Preheat a large skillet to medium heat. pour oil in the bottom. Add onion, peas and carrots and fry until tender.
2. Push veggie mix to the side and scramble eggs in same skillet. Combine eggs with veggies. Add rice to mixture in skillet. Pour soy sauce on top. Stir and fry rice and veggie mixture until heated through and thoroughly combined. Add chopped green onion, if desired.

Serves: approximately 6

Ingredients

1 cup plain flour

1 tsp salt

1 tsp baking powder

1 rounded tbsp butter (or shortening)

Milk

3 cups chicken broth

Instructions

1. Sift together first three ingredients. Add butter. Add milk until it forms a dough the consistency of pastry. Mix well. Roll dough out very thin and cut into strips (approx. 3/4″ wide). Drop strips into boiling broth. Cover and cook 15 minutes. (You may add butter to the stock if a richer broth is desired). Sprinkle with black pepper before serving.

Total time: 25 minutes | Yield: 12 servings (3 quarts)

Ingredients

2 quarts water

8 tsp chicken bouillon granules

6 1/2 cups uncooked wide egg noodles

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Minced fresh parsley

Instructions

1. In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
2. Remove from heat; stir in the sour cream. Sprinkle with minced parsley.

Prep time: 1 1/2-2 hours

Ingredients

2 cups dried lentils

1 cup diced onions

2 cups (2 cans) diced tomatoes with juice

2 tsp+ chili powder

1 tsp salt

1/2 tsp ground cumin

1 bay leaf

Instructions

1. In large pan, sauté onion in butter or oil until tender. Add remaining ingredients and stir to combine. Bring to a boil. Reduce heat and simmer, stirring occasionally until mixture thickens and flavors blend; about 45-60 minutes. Remove and discard bay leaf before serving.
2. Serve over brown rice, topped with cheese, hot sauce and sour cream, if desired.

Ingredients

7-8 potatoes

Balsamic vinegar

Salt

Pepper (black)

1 lb. ground beef

1 onion

5 garlic cloves

Butter

Red (cayenne) pepper

White pepper

Sage

Cardamom

Herbs de Provence

Coriander

Cajun seasoning

Milk (2 cups)

Sour cream (3/4 cup)

Sharp cheddar 1/3 cup

Instructions

1. Boil potatoes in water with vinegar and salt, drain reserving broth. Remove 6 and blend until mostly smooth, then add back to potato broth. Cut remaining potatoes in chunks.
2. Sauté onion and garlic in butter until nearly caramelized. Add meat and brown. Add to soup base.
3. Add remaining ingredients and heat through.