This recipe is sure to be a hit with dinner guests. Print Recipe Potato, Bacon & Cheese Gratin Course Main Dish Servings Ingredients 1/2 cup chicken or vegetable broth1 1/2 cups grass fed raw heavy cream1 clove garlic crushed1 bay leaf2 1/2 lbs Yukon Gold potatoes...
This is a fall recipe to use up a bunch of carrots from your share. Print Recipe Carrot Ginger Soup Course Main Dish Servings Ingredients 2 tbsp Kerry Gold sweet cream butter2 onions peeled and chopped6 cups chicken stock you can use vegetable stock if vegan2 lbs...
This is a flavorful and healthy way to use your eggplant. Print Recipe Garlicky Asian Eggplant Course Side Dish Servings Ingredients 3 tbsp coconut oil2 eggplants1 cup water1 tbsp crushed red pepper flakes4 cloves garlic minced5 tsp xylitol1 tsp arrowroot powder2 tbsp...
Freshly made ricotta is so good, you’ll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and cream, the better your cheese will be. I always use raw, grass-fed milk and cream. A high-quality sea...
These are amazing! Print Recipe Ricotta Stuffed Mushrooms Course Main Dish Servings Ingredients 2 cups pasta sauce4 large portabella mushrooms1 bunch kale1 cup ricotta1/2 cup mozarella grated1/4 cup parmesan4 slices tomato 1/2 inch thick4 leaves basilbalsamic...
