Ingredients

8 oz butter (softened)

6 cloves garlic, minced

3 sprigs rosemary, destemmed and minced

2 tsp fresh parsley, minced

2 tsp salt

1 tsp black pepper

1 Tbsp white wine vinegar

Cooking Directions

1. Preheat oven to 350 
2. In a bowl or stand mixer whisk together the butter, garlic, herbs, salt, pepper, and vinegar until well combined
3. Gently separate the skin of the chicken from the meat just enough to rub the butter under the skin. Then rub butter mix inside the chicken thoroughly until all the meat under the skin is coated with butter
4. In a roasting pan place vegetables down and drizzle with olive oil salt and pepper. Then place wire rack in the roasting pan and place chicken on it. Place in the middle rack of the oven.
5. Cook at 350 for one hour, basting the chicken 2-3 times. After one hour in the oven increase temp to 400 degrees and cook chicken for 20 more minutes. (Chicken should be 160 degrees in the thickest part)
6. After cooking, let chicken rest for 10 minutes, Place on a Serving tray and surround with vegetables. 
7. Serve and Enjoy!

Ingredients

1 Tbsp Salt

1 Tbsp Pepper

2 Bay Leaves

4 Garlic clove

2 sprigs Rosemary or Thyme

Cooking Directions

1. Combine all ingredients in stockpot and simmer on medium low heat for two hours.
2. Strain and chill. After fat solidifies, skim or take off. Reserve broth for use

Ingredients

Tangy Spinach Pesto 

1/2 Lbs Spinach

3/4 C Extra Virgin Olive Oil

1/2 Avocado

4 Cloves Garlic, peeled 

1/2 Lime, zested and juiced

1/2 tsp Salt

1/2 tsp Pepper

Cooking Directions

1. Heat a Sauce pan over high heat until hot.
2. Add Cocunut milk streaming until the can is empty, being careful of boiling liquid.
3. After the coconut milk is boiling rapidly add the Lemongrass wedges, Thai Basil, Curry, Cinnamon, and Cayenne.
4. Stir in a figure 8 motion while the sauce cooks, then turn down to a medium low heat.
5. Add Peanuts and cook for 5 min or until sauce is thick enough to coat the back of a spoon, Nappe. 
6. Season with salt and pepper to taste. 
7. In a Blender, combine all the ingredients for the Spinach Pesto and blend until smooth.
8. Coat the tuna steaks in sesame seeds and reserve for cooking.
9. Heat a Skillet 0n high heat, and add Sesame oil until smoking.
10. Add Tuna Steaks in carefully, and when they start turning white (1-2 min) flip and redo on the reverse side.
11. Take off heat and let sit for 1 min and slice to desired thickness. Dip in sauces and enjoy!

Ingredients

 Beef Bone Broth
4# Beef bones
1.5qt Beef stock (see Beef stock recipe)
2 bay leaves
4 cloves of garlic
1 tsp whole black peppercorns

Cooking Directions

1. In a large stock pot add beef broth and bones. Bring to a simmer then add bay leaves, garlic and peppercorns. Simmer another 45 minutes.
2. While broth is cooking, heat a large saucepan over medium heat. Add oil and butter.
3. When butter is melted add onions and cook until soft and tender. About an hour, onions should be brown and carmelized.
4. Add salt, pepper and sugar.
5. Deglaze pan with beer. Cook until liquid is reduced by ½.
6. When broth is ready, strain and return broth to stockpot. Add onions and simmer another 30-45 minutes until flavor come together.
7. To serve, put soup in bowl or cup. Add cheese to top and broil for 4-5 minutes or until cheese bubbles.

Ingredients

1/3c canola oil (or other hi smoke point oil)
2/3c red wine
1 tsp Ancho powder
2 tsp dry oregano
½ tsp Allspice
2 tsp Zatar (roasted thyme)
1 qt beef stock

Cooking Directions

1. Heat oil in a medium Stock Pot over medium heat.
2. Saute onions until translucent in color, and start to become soft (About 5 min).
3. Add Carrots, Celery, and Garlic, cook for another 5-7 minutes, or until they start softening.
4. Add Mushrooms and cook down until water is rendered out and all the vegetables start caramelizing.
5. Next, add the beef and potatoes, stirring while cooking, making sure nothing sticks to the bottom.
6. Put seasonings in with all the ingredients with about a tablespoon of salt and a 1 1/2 teaspoons of black pepper, or to taste. 
7. Deglaze the pan by adding the red wine and reduce liquid by about half, then add the beef stock (see recipe) or you can use a store bought box low in sodium.
8. Cook on a low heat until meat is tender about 2 hours. Potatoes will thicken the soup a bit.
9. Reserve for a different night, or enjoy hot for a delicious hearty meal!

Ingredients

 2 stalks celery
2 carrots
1tbl salt
4qt water

Cooking Directions

Combine all ingredients in stockpot and simmer on medium low heat for two hours.

Strain and chill. When chilled, skim off fat. (Reserve for other use)