Pear Sauce

3 lb. pears, cored, peeled and quartered 1/2 c. water 1 t. cinnamon Combine all ingredients in a stockpot.  Cover and cook on medium-low for 30-60 minutes, depending on how soft your pears are.  Mash with a potato masher if desired.  Store in the refrigerator for up to a week, frozen up to a year.

Meatballs with Mushrooms

Meatballs: 1 lb. grass fed ground beef 1/2 c. crimini mushrooms, chopped 3-6 cloves Roasted Garlic 1 egg 1/2 t. dried oregano 1/2 t. dried basil 2 T. fresh parsley, finely chopped 1/2 t. sea salt 1/4 t. black pepper Sauce: 1 T. olive oil, ghee or duck fat 1/2 c. Carmelized Onions 8 oz. […]

Hollandaise Sauce

1 egg yolk 1 t. sea salt black pepper 1/2 t. yellow mustard powder Juice of one lemon 1/2 c. duckfat or ghee Place first five ingredients in blender.  Heat the fat in a small saucepan until very hot (just boiling).  Carefully dump it into your blender and immediately puree the mixture until smooth.  Serve warm, […]

Caesar Dressing

1 clove garlic, minced 1/2 t. Dijon mustard 1 T. fresh lemon juice 1/4 t. Worcestershire sauce 1/4 c. olive oil 2 T. Mayonaise salt and pepper to taste Combine all ingredients in blender and blend about 30 seconds.  Refrigerate.  Serve over romaine lettuce.

Mayonnaise

This comes from Sally Fallon’s cookbook, Nourishing Traditions.  I used avacado oil instead of her suggested oils. 1 whole egg, at room temperature 1 egg yolk, at room temperature 1 t. dijon mustard 1 1/2 T. lemon juice 1 T. Whey (optional) 3/4 – 1 c. avacado oil generous pinch of salt Combine all ingredients […]

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