3-4 Anchovies
3 garlic cloves, peeled and minced
2 tbsp. olive oil
1/2 cup water
1 tbsp. tomato paste
1 red onion, peeled and cut into thin crescents
1/2 head cauliflower, florets
6-7 black olives, pitted and sliced thin
1 tbsp. capers
3 tbsp. fresh basil, minced
Sea Salt
Whole grain pasta (quinoa pasta)

Saute anchovies, garlic and onion in olive oil for 2-3 minutes.  Combine tomato paste and water and add to the pan.  Toss in cauliflower florets, capers, basil, olives, and a pinch of sea salt.  Cover and cook on a medium heat until cauliflower is soft (5-7 minutes).  Pour sauce and vegetables over cooked pasta. 

5 cups of chicken stock (or water)
1 onion, peeled and diced
1/2 celeriac root, diced
2 carrots, cut inot thin rounds
1 small red potatoe, diced
Organic, free range chicken pieces with bones (wings, drumsticks)
2 tsp. herbed sea salt
1/4 cup parsley
2 garlic cloves, peeled and minced

Bring water, onion, celeraic root, potato, carrots, chicken pieces and herbed sea salt to a boil.  Reduce flame, cover and simmer for 35 minutes.  Add parsley and garlic and continue cooking for 3-5 minutes.

2 delicata squash, seeds removed and quartered (can use other squash)
1 tbsp. olive oil
1 garlic clove, peeled and minced
1 onion, peeled and diced
2-3 celery sticks, diced
1/2 cup quinoa (whole grain)
1 cup water or vegetable stock
2-3 tsp. lima herbed salt or other herbed salt
1/4 cup raisins
2 links organic, free range turkey sausage


Pre heat oven to 375.  Lightly oil a baking pan, place squash in and cover.  Bake 40 minutes or until squash is soft.  Add olive oil to a frying pan and saute garlic and onion for 2-3 minutes.  Add celery and cook 3-5 minutes or until vegetables are wilted.  Add quinoa, water, raisins, turkey and seasoning.  Bring to a boil, cover and cook for 15 minutes.  Spoon into baked squash and serve.

2 tbsp. peanut oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
3-4 button mushrooms, sliced thin
1 stalk broccoli, florets
1/4 cup green peas
1/2 tsp. sea salt
2 eggs, beaten
1 cup cooked long grain brown rice
1 tbsp. toasted sesame oil
2-3 tbsp. shoyu
1 tbsp. mirin (optional)
1/4 cup water
2 scallions, minced


In 1 tbsp. peanut oil saute onion, garlic, mushrooms, broccoli and green peas for 3-5 minutes.  Add sea salt.  Remove vegetables from the pan.  Add 2nd tbsp. peanut oil and scramble the eggs.  Add the cooked vegetables with the cooked rice back into the pan.  Season with toasted sesame oil, shoyu and water.  Cook for 3-5 minutes.  Garnish with scallions.

1/4 cup water
1 red onion, sliced thin
1 bunch broccoli, florets and stems (cut stems into thin rounds)
1 carrot, thin diagonals
1/2 pound wild shrimp, peeled

Add water and red onion to frying pan and cook for 1-2 minutes.  Add broccoli stems and carrot and cook for 2 minutes.  Add broccoli florets, shrimp, and cover and steam for 2-3 minutes.  Mix ingredients for Spicy Garlic Sauce and add to the pan. Cover and cook on medium heat for 5 minutes.

Spicy Garlic Sauce
2-3 garlic cloves, peeled and minced
1 cup water
1/3 cup toasted sesame oil
1 tbsp. hot pepper sesame oil
2 tbsp. maple syrup
3 tbsp. shoyu
1 tsp. hot pepper flakes
1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)

Mix all ingredients except kuzu and cook on medium heat for 3 minutes.  Dilute kuzu in water and slowly add to the pan. The sauce will begin to thicken.  Cook for 3-5 minutes or until kuzu becomes clear.

5 cups water
1 red potato, diced small
1 cup fresh or frozen corn kernels
1 onion, peeled and diced
1/2 tbsp. vegetable seasoning or sea salt seasoning
6-9 ounces wild salmon, cut into chunks
1 bunch chives, minced

Bring water, potato, corn, onion, and seasoning to a boil.  Cover and cook on medium heat for 10 minutes.  Remove half the vegetables and puree in a blender or food processor.  Add pureed vegetables back to soup and add the fish too.  Cover and cook on medium heat for 7-10 minutes.  Garnish with chives.

8 ounces of halibut or other white meat fish like cod, scrod, etc.
1 red potato, diced
1 onion, peeled and diced
1 rutabaga, diced
1/2 celeraic root, peeled and diced
1 carrot, diced
1/2 tbsp. herbed sea salt
6 cups water

Bring all ingredients to a boil.  Cover, lower heat and simmer for 15-20 minutes.

1 tbsp. olive oil
1 leek, sliced thin
2-3 cremini mushrooms, sliced thin
2 leaves of spinach, kale, swiss chard or collard, finely chopped
4 organic eggs, beaten
2 tbsp. water
1 ounce. grated raw milk cheddar cheese
Sea salt
Black pepper

Saute leek and mushroom in olive oil until soft.  Add 2 tbsp. water and the finely chopped spinach.  Cook on a high heat for 2 minutes.  Remove vegetables from the skilleet and set aside.  Put a little more olive oil or organic butter into the pan and add the beaten eggs.  Cook on a low flame and roll the pan around allowing the egg to spread out inside the skillet.  Return the vegetables to the pan and top with grated cheddar cheese.  Add sea salt and black pepper.  Cook for 2-3 minutes and fold the egg over the vegetables and continue cooking for 1-2 minutes. 

1 cup whole grain elbow noodles (spelt, kamut, quinoa, etc.)
Water
1 pound naturally raised turkey (about 2 cups), cooked and cut into bite-sized pieces (can use leftover turkey from Thanksgiving or Christmas dinner)
3-4 celery stalks, diced small
1/3 cup dried cranberries
2 tsp. fresh sage, minced
3 tbsp. herbed mayo (see below)
Sea salt and pepper to taste

Cook pasta according to directions on package.  Drain cooked pasta and put into a mixing bowl.  Combine pasta with cooked diced turkey, celery, cranberries, sage and herbed mayo.  Sea salt and pepper to taste.  Makes 4-6 servings. 

Herbed Mayo
	1 organic egg + 1 egg yolk 1 tsp. prepared mustard 1 tbsp. lemon juice 1/4 tsp. salt 2-3 tbsp. parsley, chopped 3/4 cup vegetable oil (safflower, olive) Eggs must be at room temperature.  Put eggs, mustard, lemon juice, sea salt and parsley into a food processor and puree on high speed.  Slowly add vegetable oil a little bit at a time while the processor is on high.  Continue until all the oil is gone and the mayo is thick and creamy.  Store in a jar - can keep in the fridge for 2 weeks.

Sauteed Black Eyes Peas with Turkey Bacon  1 cup black eyed peas, soaked overnight 2 bay leaves 2 cups water 1/2 tsp. sea salt 1 tbsp. olive oil 1 onion, peeled and diced 1/4 cup water 2-3 collard green leaves, sliced thin 3 strips turkey bacon, cooked and diced Sea salt Bring black eyed peas, bay leaves and water to a boil.  Cover, lower flame to simmer for 1 1/2 hours. Add sea salt and continue cooking for 20-30 minutes.  In a separate frying pan, saute onion in olive oil for 2 minutes on medium heat.  Add 1/4 cup water, collard greens and thyme.  Cover and cook for 3-4 minutes. Add diced turkey bacon, two cups cooked black eyed peas, and sea salt.  Cover and continue cooking for 5-7 minutes. Stuffed Acorn Squash with Wild Rice and Duck 1/4 duck (leg and thigh or wing and breast) 3 acorn squash, cut in half and deseeded 1/2 cup wild rice 1 cup water 2 tbsp. olive oil 1 medium onion, peeled and diced 2 celery stalks, diced 1 apple, cored and diced 1/2 tsp. sea salt 1 tsp. poultry seasoning 1 tsp. orange zest Preheat oven to 375.  Place duck and acorn squash into separate roasting pans (lightly oil the squash skin) and into the oven.  Bake 45 minutes.  While duck is baking rinse wild rice and put into a pot with water.  Bring to a boil, add a pinch of sea salt, cover and simmer for 40 minutes.  In a frying pan saute onion for 2-3 minutes.  Add celery, apple, sea salt and poultry seasoning and continue cooking for 3-4 minutes.  In a mixing bowl combine cooked wild rice, sauteed veggies, orange zest and cooked duck (dice duck into small pieces).  Spoon wild rice mixture inot squash and top with a dollop of Duck a'la Orange Gravy.  Serves six. Duck a'la Orange Gravy 3-4 tbsp. duck fat from roasting pan (can use butter, olive oil or other fat) 1 1/2 tbsp. whole grain flour 1 cup orange juice 1 tbsp. maple syrup Sea salt and black pepper to taste In a small pot heat duck fat and add flour until combined.  Slowly add orange juice and maple syrup and bring to a boil.  Add sea salt and black pepper to taste.  Cook until slightly thickened.   Marinated Grass Fed Beef and Vegetables 16 ounces grass fed steak cut into thin strips 1/3 cup Mirin 2 tbsp. shoyu 1 tsp. maple syrup Corn meal 2 tbsp. sesame oil 1 onion, peeled and sliced into thin crescents 1 inch ginger, peeled and minced 1 bunch broccoli, florets and stem 1/2 cup purple cabbage, cut into thick strips 1/3 cup water Cut steak into thin strips and place into a mixing bowl.  Combine mirin, shoyu and maple syru and marinate 35-40 minutes.  Remove steak from the marinade and coat with corn meal. Save the marinade.  Add 1 tbsp. oil into a frying pan.  On medium/high heat cook steak one minute on each side. Remove from the pan and set aside.  Add remaining oil into the pan an saute onion and ginger for 1-2 minutes.  Add broccoli stems and florets, and cabbage and cook 3-4 minutes.  Return cooked beef back into the pan, with the leftover marinade, and cook on medium high heat for 2-3 minutes.     Hearty Lentil Stew 1 tbsp. olive oil 1 leek, cleaned and chopped (use both white and green) 2 garlic cloves, peeled and minced 1 cup lentils (brown or green) 2 bay leaves 5 cups water (or chicken or veggie stock) 1 rutabaga, diced 2 yukon gold potatoes, diced 1 heaping tbsp. fresh thyme 2 turkey sausage links, diced 1 tsp. sea salt 3-4 kale or spinach leaves, chopped 2 scallions, minced In a soup pot, saute leek and garlic in olive oil for 2-3 minutes.  Add lentils, bay leaves, water, rutabaga, potatoes, thyme and turkey sausage.  Bring to a boil, reduce heat to low and simmer 45 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return ingredients back to soup.  Add sea salt and spinach/kale and continue cooking 10-15 minutes.  Garnish with minced scallions.