If you want a new twist on an old favorite this chili recipe is a must! Grass-fed bison gives this chili a healthy lean twist that is really yummy. You can make this a day ahead, reheat, and serve. In fact it tastes better when the flavors are allowed to sit for at least one day. I have also made this chili with beer instead of wine, your choice! If you serve this for a large party, accompany it with a simple salad, like our Roasted Organic Beet Salad with Aged Goat Cheese Recipe.

Servings: 6

Ingredients:

¼ cup extra virgin olive oil
1 medium onion, coarsely chopped
2 -3 garlic cloves, peeled and coarsely chopped
1 leek, white and pale green parts coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
2 1/2 pounds of fresh organic tomatoes chopped
¼ cup flat leaf Italian parsley, chopped
1/4 cup chopped fresh marjoram
¼ cup milk
¼ red organic wine like a cabernet or syrah
¼ cup freshly grated Parmesan cheese
1/4-1/2 teaspoon of dried red peppers or more to taste, or 1 jalepeno chopped fine (seeds and vein removed if desired)
Salt and fresh ground black pepper
10oz Orecchiette pasta

INGREDIENTS:

Fondue:
1 fondue recipe or leftover fondue
¼ cup of cream
¼ cup of white wine

Caramelized Shallots:
2 – 3 tablespoons of butter
12 shallots sliced thin
Kosher Salt or Sea Salt
Pepper

This recipe is great to make with your leftover turkey from the holidays! When you shop for your holiday dinner, go ahead and pick up the ingredients for this recipe so you have everything you need for this recipe.

Ingredients:

Stuffing:

1 onion, diced
2 cloves of garlic, smashed and chopped fine
1 pound zucchini or summer squash, grated
1/4 cup ricotta cheese
1 cup pine nuts
4 tablespoons soft butter
2-3 sprigs each of fresh marjoram, thyme and Italian parsley leaves chopped
1 egg
1 cup parmesan cheese
Salt and pepper to taste

Make this tasty dish with wild mushroom, black truffle risotto and osso bucco. With just a little parsley, lemon zest and a touch of seasoning, this meal will be ready to serve

Serves 6

Ingredients:

5 1/2 lbs of grassfed bison osso buco shank or other grassfed or certified organic shank meat of choice
1 tablespoon of butter
1 tablespoon olive oil
1 cup of flour
2 cups diced brown onion
2 carrots diced
6 cloves of garlic smashed and minced
2 medium leeks washed and sliced
2 bay leafs
2 1/2 lbs of fresh tomatoes roughly chopped
1/2 cup of red wine
1/2 cup of pomegranate juice
1 cup of beef stock
Zest of 1 lemon
2 tablespoons of chopped parsley
Salt
Fresh cracked pepper

Cooking chicken under a brick or heavy weight produces a deliciously crisp yet tender bird. The recipe is simple and this method quickly cooks the chicken.

Serves 3-4

Ingredients:

1 organic chicken
1/3 cup of olive oil
16 garlic cloves smashed with the back of a knife, skins removed
2 branches of thyme
grey sea salt with Herbs de Provence
fresh cracked pepper
3 lemons halved

I love this recipe because it is an easy do-ahead recipe that I start the day before I serve it. I then cook it, sometimes all day, on a low temperature the day I serve it.

Ingredients:

Marinade:

1 1/4 cup red wine
1 cup of olive oil
1/4 cup lemon juice
5 garlic cloves minced
1-2 teaspoons of chopped fresh thyme
1-2 teaspoons of chopped fresh marjoram

Placing the stuffing underneath the skin makes this turkey come out deliciously moist and flavorful! The butter in the stuffing acts as a baster keeping the meat nice and moist. The chestnut stuffing has a deep rich flavor similar to a pate.

Ingredients:

Stuffed Turkey