beef and mushroom split pea soup with cara cara orange zest and dill

beef and mushroom split pea soup with cara cara orange zest and dill

 

servings: 12
cost per serving: $4.50

1.2 lb top sirloin
.5 lb crimini mushrooms
.8 lb shiitake mushrooms
1 bunch baby carrots
1 lb spring onions
5 stalks celery
.4 lb  green garlic
2.7 lb dried split peas
chicken gravy (leftover from roasted lemon pepper chicken recipe)
water
butter
salt
pepper
½ bunch fresh dill
zest of 4 cara cara oranges

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Roasted Lemon Pepper Chicken, Walnut Parsley Dressing, and Gravy’d Root Vegetables

roasted lemon pepper chicken, walnut parsley dressing, and gravy’d root vegetables

serves: 5
cost per serving: $11.15

1 3 lb. Marin Sun Farms whole chicken
1 stick of butter
salt
pepper
1 c. chicken stock
¼-⅓  c. sprouted wheat flour
1 yellow onion
3 purple carrots
1 bunch baby carrots
1 celery root
7 ruby crescent fingerling potatoes
3 parsnips
1 lb. jerusalem artichokes
4 red and white cipollini onions
2 shallots
1 c. raw walnuts
1 bunch parsley
2 meyer lemons
1 garlic clove
olive oil

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Rabbit, Chanterelle, and Fingerling Stew

rabbit, chanterelle, and fingerling stew

serves: 10
cost per serving: $7.70

1 rabbit (2-3 lb)
ghee
corn meal
sprouted wheat flour
4 c chicken stock
1 bottle red wine
6-8 shallots
1 head garlic
1 leek
4 celery stalks
6 carrots
.4 lb yellowfoot chanterelle mushrooms
1 bunch of rainbow chard
1.5 lb  ruby crescent fingerling potatoes
rosemary
marjoram
thyme
parsley
salt
pepper

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Steak and Eggs

steak and eggs

serves: 2
cost per serving: $9.50

.6 lb top sirloin
1 red onion
1 purple spring onion
1 cup cooked vallarta beans (left over from orecchiette and vallarta bean salad)
2 sprouted wheat tortillas
½ c. shredded beemster  vlaskaas cheese (left over from tombo tuna melt)
2 heads of garlic
4 eggs
parsley
salt
pepper
⅓ c. chicken stock (or water)
ghee

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