Try this delicious, kid-friendly vegetarian recipe for your meatless Monday! The garlic, pine nuts, and white wine pump up the flavor in this dish. And the parmesan cheese disguises the broccoli flavor for the kids.
These steaks are incredibly easy to do with a few simple ingredients that are available year round and full of big flavor. This is probably a 15 minute main dish. Serve with a delicious salad, like my Organic Arugula Radicchio Salad and you have a whole meal.
Lobster Mac N Cheese is one of my favorite winter dishes. It can get expensive in restaurants, so I like to make it at home for a treat. You can now buy just the lobster tail in stores if you don't want to deal with a whole live lobster, which is what I use for this recipe. If you want to pump up the flavor even more in this recipe, use truffle butter or oil.
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.
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, organic, grass-fed beef (We love our friends at Rocky Mountain Organic Meats) 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
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.
Top tips: When roasting a turkey, figure 12 minutes per pound for a 15-pound unstuffed turkey. If you decide to stuff the turkey add about 5 minutes more per pound. Rotate the bird one third of the way through cooking time, starting with breast side up, then rotate breast side down, then finish breast side up. This will help distribute the juices evenly throughout the bird to help keep it moist.
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
These steaks are incredibly easy to do with a few simple ingredients that are available year round and full of big flavor. This is probably a 15 minute main dish. Serve with a delicious salad, like my 
Servings: 6
Top tips: When roasting a turkey, figure 12 minutes per pound for a 15-pound unstuffed turkey. If you decide to stuff the turkey add about 5 minutes more per pound. Rotate the bird one third of the way through cooking time, starting with breast side up, then rotate breast side down, then finish breast side up. This will help distribute the juices evenly throughout the bird to help keep it moist. 
Serves 3-4
