Recipes

The menu and recipes were carefully created by Amanda Love, The Barefoot Cook, and Sally Fallon Morell to underscore the educational messages presented at the Honoring the Sacred Foods Conference.

The nutrient-dense foods that will be used to create these delicious meals have been masterfully grown, raised, produced, and donated by many generous farmers, producers, and vendors.

The meals will be skillfully prepared and presented by Chef Jack Delby and his culinary team. Chef Jack is the American Federation Culinary Institute’s Central Region Chef of the Year Award Winner for 2009 and Renaissance Marriott’s own Head Chef.

For the first time in our 10-year history, we’re providing these recipes for you to try at home.

Friday Lunch

Antipasto Platter with Organ Sausages and Artisanal Cheeses

Braunsweiger, Head Cheese, Liverwurst (US Wellness Meats)
Salami
Artisan Cheeses
Olives
Artichoke Hearts

Tuscan White Bean Soup with Basil, Sun-Dried Tomatoes, Artichokes And Black Olives
(Serves 4)

2 cups soaked and rinsed baby lima beans
2 quarts chicken broth
1/4 cup sliced sun dried tomatoes
1/4 cup sliced Kalamata olives
1/2 cup artichoke hearts
1/2 cup sliced fresh basil
1 tablespoon capers
2 tablespoons olive oil
2 teaspoons sea salt (Selina Naturally)
fresh cracked pepper

Soak beans overnight. Rinse well. Slowly simmer beans in water or broth until tender. Stir in all other ingredients. Top with 2 tablespoons of olive oil, fresh basil and serve. Add salt and pepper to taste. (Note: Do not add salt until beans are cooked or it will prevent the beans from cooking.)

Chicken Cacciatore
(Serves 6)

1 free range chicken cut into parts (Grassway Organics)
1 medium onion – diced
3 garlic cloves – minced
½ cup Shitake, Crimini or Button mushrooms – sliced
1 large red bell pepper, diced
1 28 oz. can organic diced Tomatoes
3/4 cup dry red or white wine
3/4 cup organic chicken broth
3 tablespoons fresh rosemary – minced
1 tablespoon fresh thyme – minced
1 teaspoon fresh sage
½ teaspoon dry oregano (Starwest Botanicals)
2 bay leaves (Starwest Botanicals)
sea salt (Selina Naturally) and ground white pepper to taste (Starwest Botanicals)
2 tablespoons extra virgin organic olive oil
(Garnish with Parmesan cheese and parsley)

Wash and pat dry chicken. Rub 1 tablespoon minced rosemary, salt and pepper all over the chicken. Heat olive oil in a large deep skillet at medium high heat and sauté chicken parts for 7 minutes on each side or until browned. Remove chicken and set aside. Sauté onion, garlic, mushrooms, bell pepper and remaining herbs for about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice and broth. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

Garnish with Parmesan cheese and parsley.

Bob’s Red Mill Herbed Gluten-Free Corn Polenta Triangles
(Serves 8-12)

2 cups freshly ground cornmeal (Bob’s Red Mill)
1 cup lime water
4 tablespoons apple cider vinegar
3 cups chicken broth or water
2 teaspoons sea salt (Selina Naturally)
1 medium onion, finely chopped
4 cloves garlic, finely minced
1/2 teaspoon dried thyme (Starwest Botanicals)
1 teaspoon minced fresh rosemary
2 tablespoons lard for frying (Lucky Pig Berkshire Pork)

Soak cornmeal in lime water for about 7 hours. Add vinegar, cover and leave in a warm place at least 12 hours. Bring chicken stock or water and salt to a boil. Slowly add soaked cornmeal, stirring constantly with a whisk. Lower heat and continue stirring for another 15 to 30 minutes until liquid is reduced and polenta is so thick it comes away from the sides of the pan. Stir in additional ingredients and pour into a greased 9-inch by 13-inch Pyrex dish. Bake at 350 degrees for about 1 hour.

Polenta Triangles: Cut chilled leftover polenta into triangles and sauté in lard.

Arugula Salad with Zukay’s Sweet Onion Basil Dressing

Arugula
Zukay’s Sweet Onion Basil Dressing
Hotel recipe for Rosemary and Fennel Ranch Dressing

Toasted Garlic Sourdough Bread
(Serves 4-6)

2 sticks or 1/2 pound butter
2 cloves garlic, minced
1 tablespoon finely chopped parsley leaves
sea salt (Selina Naturally) and freshly cracked black pepper
1 sourdough French baguette

In a small bowl, mix softened butter together with garlic, parsley, salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread mixture on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Toasted Garlic Bread-GF/CF
(Serves 4-6)

1 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon finely chopped parsley leaves
sea salt (Selina Naturally) and freshly cracked black pepper
1 gluten-free sourdough French baguette or similar bread

In a small bowl, mix oil together with garlic, parsley, salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread mixture on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Earth First Farms Warm Organic Apple Crisp with Whipped Cream
(Serves 6)

8 tart apples (Earth First Farms)
juice of 1-2 lemons
grated rind of 1 lemon
1 tablespoon arrowroot
2 tablespoons Rapadura sugar
1/2 teaspoon cinnamon (Starwest Botanicals)
3/4 cup crispy almonds
3/4 cup arrowroot
6 tablespoons butter, softened
1/4 cup Rapadura sugar
1/4 teaspoon sea salt (Selina Naturally)
1 teaspoon vanilla extract
1/2 teaspoon nutmeg

Peel and core apples and cut into slices. Toss with lemon juice. Mix Rapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss with the apples. Place in a buttered baking or soufflé dish. Place almonds in food processor and process to a powder. Add cold butter, arrowroot, Rapadura, vanilla and salt and process until smooth. Crumble this mixture on top of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream (see recipe below).

Whipped Cream

2 cups heavy whipping cream
1 teaspoon vanilla
1 teaspoon maple syrup or stevia drops to taste

Whip cream with other ingredients until it forms soft peaks. Keep cold until ready to serve.

Earth First Farms Baked Organic Apple Chunks–GF/CF
(Serves 4)

2 apples, peeled and cut into chunks (Earth First Farms)
2 tablespoons coconut oil (Green Pasture’s)
2 tablespoons Rapadura sugar
1 teaspoon cinnamon (Starwest Botanicals)
½ teaspoon ground nutmeg
Pinch of salt (Selina Naturally)

Heat oven to 375 degrees. Toss apple chunks with other ingredients. Place in a casserole dish and bake for about 35-45 minutes or until tender. (Optional) – top with walnuts and mix in the last 15 minutes of baking.

Friday Dinner

Meatloaf with Wisconsin Meadows Organ Meats
(Serves 6-8)

1 pound grass-fed beef (chuck) 85/15 (Wisconsin Meadows, Grassway Organics)
1/4 pound pureed grass-fed beef liver (Wisconsin Meadows)
1/8 pound pureed grass-fed beef tongue (Wisconsin Meadows)
2 eggs – lightly beaten (Copper Creek Farms)
1/2 cup sourdough breadcrumbs
1 cup yogurt
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons butter
1 cup small diced onion
1/2 cup small diced celery
1/2 cup small diced carrots
1/2 cup minced parsley
1-1/2 tablespoon fresh rosemary
1 tablespoon dried thyme (Starwest Botanicals)
1 tablespoon ground coriander (Starwest Botanicals)
1 teaspoon ground white pepper (Starwest Botanicals)
1/4 teaspoon sea salt (Selina Naturally)
1/4 teaspoon fresh ground pepper
Optional: 1/2 cup organic ketchup or tomato paste divided into 2 (1/4 cup) portions

Preheat oven to 350 degrees. Melt butter in medium size sauté pan. Sauté onions on medium heat for about 7–8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7–8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer.

While veggies are sautéing, combine eggs, yogurt, bread crumbs, Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt, and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don’t have time, don’t worry, it will still be delicious).

Pour mixture into a greased 9×5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15–30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center.

Meatloaf with Wisconsin Meadows Grass-Fed Beef Organ Meats (GF/CF)
(Serves 6-8)

1 pound grass-fed beef (chuck) 85/15 (Wisconsin Meadows, Grassway Organics)
1/4 pound pureed grass-fed beef liver (Wisconsin Meadows)
1/8 pound pureed grass-fed beef tongue (Wisconsin Meadows)
2 eggs – lightly beaten (Copper Creek Farms)
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons olive oil
1 cup small diced onion
1/2 cup small diced celery
1/2 cup small diced carrots
1/2 cup minced parsley
1-1/2 tablespoon fresh rosemary
1 tablespoon dried thyme (Starwest Botanicals)
1 tablespoon fresh ground coriander (Starwest Botanicals)
1 teaspoon ground white pepper (Starwest Botanicals)
1/4 teaspoon sea salt (Selina Naturally)
1/4 teaspoon fresh ground pepper
Optional: 1/2 cup organic ketchup or tomato paste divided into 2 (1/4 cup) portions

Preheat oven to 350 degrees. Heat oil over low heat in medium size sauté pan. Sauté onions on medium heat for about 7–8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7–8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer.

Meanwhile, while veggies are sautéing, combine eggs, Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt, and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don’t have time, don’t worry, it will still be delicious.)

Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove, and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15-30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center.

Roasted Garlic Rosemary Mashed Potatoes
(Serves 6)

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 large Yukon gold potatoes, unpeeled and quartered
1 tablespoon sea salt (Selina Naturally)
1 cup whole milk, warm
1 stick butter, softened
1 tablespoon fresh minced rosemary
sea salt (Selina Naturally) and black pepper, to taste

Preheat oven to 400 degrees F. Place cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the aluminum foil packet and bake the garlic in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, whip in the warm milk and softened butter until incorporated and fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with rosemary, salt and pepper.

Roasted Garlic Rosemary Mashed Potatoes with Green Pasture’s Organic Virgin Coconut Oil–GF/CF
(Serves 6)

1 head garlic, top sliced off
2 tablespoons olive oil
6 Yukon potatoes
1 tablespoon fresh minced rosemary
1/4 cup coconut oil (Green Pasture) or olive oil
sea salt (Selina Naturally) and pepper to taste

Wisconsin Meadows Bone Broth Gravy

butter
sprouted spelt flour (To Your Health…Sprouted Bread & Flour Company)
fresh sage
salt (Selina Naturally)
pepper
beef broth (Wisconsin Meadows)

Wisconsin Meadows Bone Broth Gravy-GF/CF

coconut oil (Green Pasture’s)
arrowroot
fresh sage
salt (Selina Naturally)
pepper
beef broth (Wisconsin Meadows)

Green Beans with Lucky Pig Berkshire Pork Bacon
(Serves 6)

1 1/2 pounds string beans, French cut
1/4 pound bacon, save fat to sauté green beans (Lucky Pig Berkshire Pork)
sea salt (Selina Naturally) and pepper to taste

Steam beans until tender but still bright green. In another pan, cook bacon. Remove to cool and slice into small pieces or crumble. Save bacon fat. Add the green beans back to the pan with the bacon fat and sauté for 1 minute tossing with bacon fat. Add salt and pepper to taste.

Lacto-Fermented Ketchup by the Nourishing Traditional Cook
(Makes 1 quart)

3 cups canned tomato paste, preferably organic
1/4 cup whey
1 tablespoon sea salt (Selina Naturally)
1/2 cup maple syrup
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed
1/2 cup homemade fish sauce or commercial fish sauce

Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to refrigerator.

Salad with Hazelnut Vinaigrette
(Recipe Coming Soon)

Grass-Fed Butter

Pumpkin Squares With Whipped Cream
(Serves 8)

1 recipe flaky pie crust (see below)
1 15-ounce can pumpkin purée or 2 cups fresh cooked pumpkin
2 eggs (Copper Creek Farms)
3/4 cup Rapadura
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt (Selina Naturally)
grated rind of 1 lemon
1 cup sour cream

Line a 9-inch pie pan with flaky piecrust dough and pinch edge to make a border. Cream eggs with Rapadura. Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 35 to 45 minutes. Serve with whipped cream (see recipe above).

Flaky Pie Crust

1 1/3 cups sprouted spelt flour (To Your Health…Sprouted Bread & Flour Company)
pinch of sea salt (Selina Naturally)
pinch of stevia powder (Radiant Life Company)
1/2 cup butter or leaf lard,* frozen (Lucky Pig Berkshire Pork)
3 rounded tablespoons cold water

(*Regular lard will work, but leaf lard is particularly good for pie crust. A mixture of butter and leaf lard or lard also works.)

Sift flour, sea salt and stevia powder into food processor. Place butter or leaf lard on a board and cut into about 16 pieces using a sharp knife. Distribute butter or leaf lard over flour. Pulse processor several times until butter or leaf lard is broken into pea-sized pieces and is well distributed. Beat egg yolks briefly with a fork, dribble over flour mixture and pulse once or twice. Have water ready. Turn on processor and immediately pour water in. Stop processor at once. (Butter or leaf lard should still be visible as pea-sized and seed-sized pieces.) Turn crust onto waxed paper, wrap up and squeeze together, forming a ball. Refrigerate several hours.

Roll out dough and line a 9-inch pie pan with flaky pie crust dough and pinch edge to make a border. Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry.

Pumpkin Squares with Tropical Traditions Coconut Crust–GF/CF
(Serves 8)

1 recipe coconut crust (see recipe below)
1 15-ounce can pumpkin purée
2 eggs (Copper Creek Farms)
3/4 cup Rapadura
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt (Selina Naturally)
grated rind of 1 lemon
1 cup coconut cream

Cream eggs with Rapadura. Gradually blend in other ingredients. Pour into prebaked coconut crust pie shell and bake at 350 degrees for 35 to 45 minutes.

Coconut Crust For Pumpkin Squares–GF/CF

2 cups desiccated coconut (Tropical Traditions)
1/4 cup Rapadura, Sucanat or maple sugar
1/2 cup coconut oil (Green Pasture’s)

Preheat oven to 300 degrees. Mix all ingredients together and transfer to a 9 inch pie pan and press firmly and evenly against sides and bottom. Bake for 30 minutes or until crust is a dark golden color. Allow to cool to room temperature.

Saturday Lunch

Artisanal Cheese Sampler

Borscht – Russian Beet Soup
(Serves 6)

2 tablespoons butter
1 medium onion, sliced thinly
6 medium beets, peeled and sliced thinly
1 quart chicken stock (see recipe below)
1/4 teaspoon nutmeg
sea salt (Selina Naturally) and pepper
2 tablespoons finely chopped chives
sour cream for garnish

This easy soup brings out the exquisite sweet flavor of beets. Sauté onion and beets very gently in butter for 15 minutes or until tender. Add stock, bring to a boil and turn down to simmer for 5 minutes. Add nutmeg, salt and pepper. Season to taste, ladle into heated bowls and serve with cultured cream and chives.

Sausages

Fields of Athenry Farm Hot Pork Sausage
Fields of Athenry Farm Lamb Sausage

Chicken Stock
Recipe courtesy of Nourishing Traditions, pages 124-125

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
feet from the chicken (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them—they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours.The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Red Cabbage Kale Sauté
(Serves 6)

1/2 head purple cabbage – thinly sliced
1/2 white onion – thinly sliced
1 bunch kale, washed and sliced, stems removed
1 tablespoon coconut oil (Green Pasture’s)
1 teaspoon dried tarragon
sea salt (Selina Naturally) and pepper

Heat coconut oil and slowly braise cabbage and onion with tarragon until tender. Add kale and cook for a few minutes longer until tender but still bright green. Season with salt and pepper.

Dilled Potato Salad
(Serves 8)

16 small red potatoes
2 red onions, finely chopped
1 bunch fresh dill, snipped
3-4 tablespoons raw red wine vinegar
1 1/4 cups mayonnaise
sea salt (Selina Naturally) and pepper to taste

Wash potatoes, but do not peel. Bring a large pot of water to boil. Plunge in the potatoes and cook until still slightly firm. Remove with slotted spoon.

While potatoes are still warm, cut lengthwise into quarters, slice thinly and toss with vinegar. Mix with onions and dill and toss with mayonnaise. Add salt and pepper to taste. (Note: Potatoes require more salt than most vegetables.)

WAPF Raw Cheesecake with Raspberry Coulis
(Serves 12-16)

2 cups crispy almonds
1 cup pitted dates
4 cups organic cream cheese, softened
4 eggs, separated, at room temperature (Copper Creek Farms)
1 1/4 cups milk, preferably raw
2 tablespoons gelatin (Radiant Life Company)
1/2 cup raw honey
1 tablespoon vanilla
pinch sea salt (Selina Naturally)

In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9-inch by 13-inch Pyrex pan to form a crust.

Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor, combine cream cheese, honey and vanilla and process until smooth. Add yolk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating eggs. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust. Chill several hours before serving.

Raspberry Coulis
(Makes 4 cups)

1 12-ounce package fresh or frozen raspberries
1/8 cup maple syrup
1-2 cups water

Place partially thawed raspberries in food processor with maple syrup and process to make a thick paste. Gradually add water until desired consistency is obtained.

Tropical Traditions Coconut Macaroons
(Makes 2 dozen)

4 egg whites (Copper Creek Farms)
pinch of sea salt (Selina Naturally)
2 tablespoons arrowroot
1/2 cup maple syrup
1 tablespoon vanilla extract
2 cups commercial dried unsweetened coconut meat, finely cut (Tropical Traditions)

Line a baking sheet with buttered parchment paper. Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper. Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in an airtight container.

Saturday Dinner

Vital Choice Wild Alaskan Keta Salmon Caviar and Smoke Sockeye Salmon Slices atop Cucumber Slices with Fresh Dill
(Serves 4-6)

1 cucumber, sliced into 1/2 inch slices
2 tablespoons wild Alaskan Keta salmon caviar (Vital Choice)
1/4 pound smoked wild Sockeye salmon (Vital Choice)
1/4 cup fresh dill sprigs
1/2 teaspoon sea salt (Selina Naturally)

Slice cucumbers into 1/2 into thick slices. Add salt. Place small strip of cured salmon on top. Place sprig of dill on top of cured salmon and top with 1/4 teaspoon of salmon caviar.

Chicken Liver Paté Served With Endive
(Serves 12-18)

3 tablespoons lard or bacon fat
1 pound chicken livers
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard (Starwest Botanicals)
1/4 teaspoon dried dill (Starwest Botanicals)
1/4 teaspoon dried rosemary (Starwest Botanicals)
1 tablespoon lemon juice
4 oz lard or bacon fat, softened
sea salt (Selina Naturally)

Garnish:

1 red bell pepper small diced
2 tablespoons capers

Melt lard or bacon fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with additional softened lard or bacon fat. Season to taste. Place in a crock or mold and chill well. Serve with a dollop on top of endive. Top with small diced red bell peppers and capers.

Cream of Mushroom Soup with Coconut Milk
(Serves 4)

2 tablespoons coconut oil (Green Pasture’s) or lard
1 cup diced shallots
2 cloves garlic – minced
3 cups chopped assorted mushrooms (crimini, shitake, porcini, button, oyster, chantrelle or other)
1/4 cup Sherry or Red (Sweet) Vermouth
3 cups beef stock (see recipe below) (or chicken stock, recipe above) (Wisconsin Meadows)
1 cup coconut milk
2 tablespoons fresh thyme
3 bay leaves (Starwest Botanicals)
1 teaspoon sea salt or more to taste (Selina Naturally)
1 teaspoon fresh cracked pepper

Heat butter, coconut oil or lard in a soup pot and saute shallots over medium heat for 5-8 minutes until golden. Add chopped mushrooms and 1 tablespoon of thyme and sauté for about 15 minutes until soft and tender. Add bay leaves, garlic and sherry or vermouth and simmer for 1-2 minutes. Add broth and simmer for 10 minutes more at a very low heat. Remove bay leaves. Add coconut milk, and remaining 1 tablespoon of fresh thyme. With a slotted spoon, remove half of the mushrooms and set aside. Puree the remaining soup. Add mushrooms back into soup, heat and serve.

Beef Stock
Recipe courtesy of Nourishing Traditions, pg 122-123

about 4 pounds beef femur bones
1 calf’s foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery sticks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
1 bunch parsley

Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor. Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.

Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.

You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top.

US Wellness Meats Grassland Beef Braised Short Ribs with Wisconsin Meadows Demi-Glaze
(Serves 6-8)

5 pounds (3-inch thick cut) bone-in beef short ribs
1 bunch rosemary, chopped
1 bunch fresh thyme, chopped
1 bunch sage leaves, chopped
2 tablespoons Celtic Sea salt (Selina Naturally)
2 tablespoons freshly ground black pepper
1 (750-ml) bottle Cabernet Sauvignon, Merlot or other dry red wine
Olive oil, for searing ribs
1 yellow onion, medium dice
2 ribs celery, medium dice
2 carrots, peeled and medium dice
3 cloves garlic
4 quarts beef stock
3 bay leaves (Starwest Botanicals)

Rub the ribs with herbs, salt and pepper. Place in a large ceramic or glass bowl and cover with wine. Marinate for 12 hours in the refrigerator.

Preheat oven to 375 degrees F.

Remove ribs from marinade, pour all the wine into a saucepan, and reduce by half. Heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock and bay leaves. Cover the pan with a lid or with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce-pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve. (Serve ribs with bone in.)

Herb Roasted Root Vegetables
(Serves 6-8)

1 pound heirloom potatoes
2 medium size carrots
1 medium size onion
2 medium size parsnips
2 tablespoons olive oil
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
sea salt (Selina Naturally) and pepper

Preheat oven to 450 degrees. Slice vegetables into 1 inch chunks. Toss with minced herbs, olive oil, salt and pepper. Place on sheet pan and bake for 10-15 minutes till slightly caramelized. Toss half way through cooking.

Brussels Sprouts with Pure Indian Foods Ghee
(Serves 4)

2 cups organic Brussels sprouts
1 tablespoon ghee
Salt (Selina Naturally) and pepper to taste

Cut tough ends off the sprouts and remove loose outer leaves. Cut Brussels sprouts in half. Steam for 5 to 10 minutes until bright green and just tender—do not overcook! Sauté with ghee, salt and pepper and transfer to serving dish.

Nourishing Traditional Cook Artisanal Bread with Chaffin Family Orchards Extra Virgin Olive Oil
(12-15 slices)

1 lb. organic sprouted spelt flour To Your Health…Sprouted Bread & Flour Company)
More to come

Key Lime Pie with JoshEWEa’s Garden Crispy Nuts and Whipped Cream on the Side
(Serves 8)

Pie Crust:

1 cup macadamia nuts (ideally soaked crispy nuts) (JoshEWEa’s Garden)
1 cup pecans (ideally soaked crispy nuts) (JoshEWEa’s Garden)
6 pitted dates
½ teaspoon vanilla
Pinch of salt (Selina Naturally)

Filling:

¾ cup lime juice
½ cup maple syrup or honey
1/4 organic coconut milk
1 cup avocado
2 teaspoons vanilla
Pinch of salt (Selina Naturally)
½ cup coconut oil (Green Pasture’s)

Top Cream Layer: Lime and Honey Coconut Cream – place a dollop on each slice or a thin layer of lime honey coconut cream on top of pie before slicing.

Garnish: (optional)

Lime Slices
Raspberries
Mint Sprigs

Place dates in the food processor and process until they become a paste. Add nuts and remaining ingredients and process until crumbly. Pat this mixture down in the spring form pan and up the sides creating a thick crust. (Can be placed into sheet pans and served in squares).

Blend filling ingredients in blender until smooth. Pour into pie crust. Place in freezer and freeze for 1 hour. Remove from freezer and place thin layer of lime honey coconut cream on top or simply place a dollop of coconut cream on top before serving. When you are ready to serve, remove from freezer and let sit 1 hour before serving to soften. Slice and serve. Garnish with lime slices, raspberries and mint leaves.

Sunday Brunch

Artisanal Cheese Sampler

Fields of Athenry Farm White Cheddar Cheese Reel

Chicken Liver Paté With Bacon Fat
(Serves 12-18)

3 tablespoons lard or bacon fat
1 pound chicken livers
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard (Starwest Botanicals)
1/4 teaspoon dried dill (Starwest Botanicals)
1/4 teaspoon dried rosemary (Starwest Botanicals)
1 tablespoon lemon juice
4 oz lard or bacon fat, softened
sea salt (Selina Naturally)

Garnish:

1 red bell pepper small diced
2 tablespoons capers

Artisanal Bread

Vegetable Frittata with Copper Creek Farms Eggs and Pastureland Cooperative Cheddar Chese
(Serves 4)

1 cup broccoli flowerets, steamed until tender and broken into small pieces
1 red bell pepper, seeded and cut into a julienne
1 medium onion, peeled and finely chopped
2 tablespoons butter
6 eggs (Copper Creek Farms)
1/3 cup cream
pinch dried basil (Starwest Botanicals)
sea salt (Selina Naturally) and pepper
1 cup grated cheddar cheese (Pastureland Cooperative)

In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon of butter until soft. Remove with a slotted spoon. Stir in broccoli, peppers, onion and basil. Beat eggs with cream, salt and pepper. Melt the remaining butter in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.

Vegetable Frittatta with Copper Creek Farms Eggs – Gf/Cf
(Serves 4)

1 cup broccoli flowerets, steamed until tender and broken into small pieces
1 red bell pepper, seeded and cut into a julienne
1 medium onion, peeled and finely chopped
2 tablespoons olive oil
6 eggs (Copper Creek Farms)
pinch dried basil (Starwest Botanicals)
sea salt (Selina Naturally) and pepper

In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon each of butter and olive oil until soft. Remove with a slotted spoon. Beat eggs with cream and seasonings. Stir in broccoli, peppers and onion. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.

Sourdough French Toast
(Serves 8)

2 loaves sourdough baguette
4 eggs beaten (Copper Creek Farms)
1/2 teaspoon cinnamon (Starwest Botanicals)
melted butter, for brushing griddle, optional

Preheat a large griddle or large skillet over medium high heat. Slice the bread on a diagonal into 1-inch slices. Soak the bread in the egg mixture for about 1-2 minutes on each side. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with maple and butter.

Gluten-Free Coconut French Toast
(Serves 2)

4 eggs (Copper Creek Farms)
1/2 cup coconut milk
1 teaspoon cinnamon (Starwest Botanicals)
pinch of sea salt (Selina Naturally)
4 slices gluten-free bread
2 tablespoons coconut oil (Green Pasture’s)

In a medium size bowl, beat eggs with coconut milk. Add cinnamon and a pinch of salt. Soak a slice of gluten free bread in the egg mixture for 1-2 minutes on each side. Fry in coconut oil over medium heat for several minutes on each side till golden. Top with maple syrup.

Home Fried Potatoes In Lucky Pig Berkshire Pork Lard
(Serves 4)

4 medium potatoes, washed but not peeled
1 onion, diced
6 tablespoons lard (Lucky Pig Berkshire Pork)
sea salt (Selina Naturally) and pepper

Use the food processor to cut potatoes into a small julienne. Melt lard in a large, heavy skillet. Place onions and potatoes in the pan and press down firmly. Sprinkle with salt and pepper, cover pan and cook over medium heat about 5 minutes. Turn potatoes and cook, covered, another 5 or so minutes or until potatoes are well browned.

Lucky Pig Berkshire Pork Slab Bacon

Lucky Pig Berkshire Pork Breakfast Sausage Patties

Fundraising Breakfast (Friday, Saturday and Sunday)

Yoghurt Soaked Organic Oatmeal With Cinnamon
(Serves 4)

1 cup organic oats, rolled or cracked
1 cup warm filtered water plus 2 tablespoons whey, yoghurt, kefir or buttermilk
1/2 teaspoon sea salt (Selina Naturally)
ground cinnamon to taste (Starwest Botanicals)
1 cup filtered water

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes—truly a fast food.

Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with salt. Add soaked oats, reduce heat, cover and simmer several minutes. Remove from heat and let stand for a few minutes.

Slow Cooked Quinoa with Coconut Milk Porridge
(Serves 2)

1 cup quinoa
2 cups water
1 tablespoon apple cider vinegar
2 cups coconut milk
2 tablespoon coconut oil (Green Pasture’s)
1/2 teaspoon sea salt (Selina Naturally)
1/4 teaspoon ground nutmeg

Soak quinoa over night with 2 cups water and vinegar. In the morning, rinse quinoa. Bring 2 cups water to a boil and add quinoa with salt. Slowly simmer while stirring for about 15-20 minutes. Add coconut milk, oil more salt to taste and ground nutmeg.

Provide maple syrup and butter for toppings.

Children’s Lunch Menus

Friday: Picnic Par-tay (No Ants Invited)

Roasted Chicken Leg
Copper Creek Farms Hard-Boiled Pastured Egg
Hummus Dip
Carrot and Celery Sticks
Potato Chips cooked in Lard
Raw Cheese Sticks
Fab Ferments Apple Cinnamon Cranberry Kraut
Macaroons

Saturday: Fiesta Fun 4 U

Trautman Family Farm Mini Meat Taco Burgers with Ground Organ Meats

1 pound grassfed ground beef
½ pound ground organ meats (mixture of heart, liver, tongue)
2 small cloves garlic, minced
1 small onion, minced
1 teaspoon sea salt (Selina Naturally)
2 teaspoons chili powder
1 teaspoon ground cumin

Preheat oven to 400˚. Combine all of the ingredients in a large bowl. Press the meat mixture into a 15 X 10 stoneware bar pan. Bake for 15 – 17 minutes or until no longer pink in the middle. Cool slightly before slicing into 24 mini burgers.

Black Bean Dip

Coming soon!

Black beans from Wright Way Farm

Yogurt Cream Dip with Zukay Mild Salsa Viva

3 quarts yogurt, drained overnight in fridge
1 pint Zukay Mild Salsa Viva

Mix the drained yogurt with the salsa until creamy. Serve with veggies for dipping.

Sunday: Fab Finger Food Feast

Sourdough Bread with JoshEWEa’s Garden Soaked Cashew Butter with Pastureland Butter and Savanna Farms Raw Honey

2 slices sourdough bread
1 tablespoon cashew butter (JoshEWEa’s Garden)
1 tablespoon pastured butter (Pastureland)
1 teaspoon raw honey (Savanna Farms)

Spread the cashew butter on one slice of bread, followed by the honey. Spread the other slice of bread with butter. Sandwich the two slices together and cut as desired for serving.

Soaked Oatmeal Apple Bars

2 cups rolled oats
½ cup yogurt
½ cup butter, softened
1/3 cup maple sugar or Rapadura
¾ cup JoshEWEa’s Garden sprouted spelt flour
1 teaspoon cinnamon (Starwest Botanicals)
½ teaspoon sea salt (Selina Naturally)
1 teaspoon vanilla extract
½ cup dried apples
½ cup raisins

Combine the oats with the yogurt and softened butter. Cover and leave at room temperature for 12 – 24 hours. Preheat the oven to 350˚. Stir in the rest of the ingredients until well-mixed. Spread the mixture in a 9 X 13 pan. Bake for 20 minutes or until edges are just beginning to brown. Cut into 24 small bars.