High Vitamin Butter: Deep
yellow butter oil from cows eating rapidly growing green grass supplies not only vitamins A and D but also the X Factor, discovered by Weston Price (now believed to be vitamin K2).
The main thing is that both WAPF and Paleo / Primal have taught real people to eat real food — the whole animal, the natural fats,
the yellow butter oil (found in clarified butter from grass fed animals), foods cooked at home, bone broth, fermented foods, the list goes on and on.
Not exact matches
2 tablespoons peanut or vegetable
oil 1 large
yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 store bought pizza dough 1 tablespoon olive
oil 1 cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2
yellow onion, diced 3 tablespoons unsalted
butter, melted 1/3 cup mozzarella, shredded salt and pepper to taste
1 tablespoon unsalted
butter 1 tablespoon olive
oil 1 medium
yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Macaroni [Water, Enriched Semolina (Durum Wheat Semolina, Ferrous Sulfate, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid)-RSB-, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Sodium Phosphate, Sodium Hexametaphosphate, Salt, Artificial Color], Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable
Oil (Soybean And / Or Canola), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheese Sauce Mix [Dehydrated Blend of Cheese (Semisoft and Cheddar Cheeses (Pasteurized Milk, Cheese Culture, Salt, Enzymes)-RRB-, Food Starch - Modified, Whey, Salt, Cellulose Gum,
Butter, Sodium Phosphate, Silicon Dioxide, Lactic Acid, Citric Acid,
Yellow 5,
Yellow 6],
Yellow Corn Flour.
Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked
Butter or ghee — 1 tablespoon, substitute with light olive
oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted
butter 3 cups
yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1
yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed
oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
It is best to obtain vitamin A from natural sources like
yellow butter, egg yolks, organ meats, fish, shellfish and cod liver
oil as high amounts of synthetic vitamin A from supplements can be toxic, especially to those with impaired liver function and to those whose diets are otherwise poor.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large
yellow onion, sliced 3 tablespoons
butter 2 tablespoons extra virgin olive
oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
4 tablespoons
butter 1 tablespoon olive
oil 2-1/2 pounds
yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
2 tablespoons olive
oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small
yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
I take the long shaped
yellow squash and slice them thinly with the skin on, melt
butter, I use Smart Balance margarine w / olive
oil kind, in a large skillet..
apple,
butter, celery, chestnut, chicken, chicken stock, cider, fat, bacon, garlic, ham, parsley, salt, thyme, tomatoes, olive
oil, fresh thyme, onion,
oil, finely, water, sauce, pepper, flour, vinegar, rice, vegetable
oil,
yellow onion, chicken thighs, mustard, roux, olive, bay leaves, thighs, meat, game, grain, peanut
oil, seasoning, stew, stock, vegetables, peanut, bell peppers, leaves, peppers, kielbasa, hot sauce, apple cider vinegar, cider vinegar, apple cider
1 tablespoon unsalted
butter 2 tablespoons extra virgin olive
oil 1 medium
yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
1 tbsp cold pressed coconut
oil, ghee or olive
oil 1
yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked
butter beans
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive
oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped
yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted
butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted
butter (plus more for greasing dish) 1 medium
yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive
oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Extra Virgin Olive
Oil 1
Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted
Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium
Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery ro
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and
oil in large stock pot, add the onions, garlic, and celery ro
oil in large stock pot, add the onions, garlic, and celery root.
Southern - Style Cornbread: 2 cups
yellow cornmeal 1 tablespoon baking powder 1 teaspoon Kosher or sea salt 1 1/2 cups buttermilk 1 large egg, room temperature 4 tablespoons (1/2 stick) unsalted
butter, melted 1 tablespoon bacon fat (or neutral - flavored
oil)
Filling 2 tablespoons olive
oil 2 tablespoons unsalted
butter 1 cup red or
yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black pepper
balsamic vinegar, bread,
butter, cheese, cherry, cherry tomatoes, cloves, egg, garlic, milk, parsley, pesto, salt, sea salt, tomato sauce, tomatoes, walnuts, olive
oil, tomato, onion,
oil, finely, sauce, vinegar, eggs, parmesan,
yellow onion, cloves garlic, parmesan cheese, olive, sourdough bread, sourdough, ingredients, balsamic
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive
oil 2 tablespoons unsalted
butter 1 small
yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
1 teaspoon apple
butter 1/8 teaspoon of organic, non-hydrogenated shortening * 1/4 cup of unpopped
yellow or white popcorn kernels 2 teaspoons white truffle
oil, divided 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3/4 teaspoon stevia natural sugar substitute
butter (or coconut
oil) 1 Granny Smith apple, peeled, cored, and chopped 2 cloves garlic, minced 1/2
yellow onion, chopped 1 Tbsp.
Javanese Chicken Soup -------------- 2 tbsp peanut
oil 1/2 lb boneless chicken breast, diced 1
yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut
butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
2 tablespoons ghee (or clarified
butter, or olive
oil) 1
yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried
yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
Cheese Sauce: Water, pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, dehydrated cheese powder (corn syrup, American Cheese [milk, culture, salt, enzymes], food starch modified, whey, partially hydrogenated
oil [coconut and / or soybean], salt,
butter [milk fat], nonfat milk, buttermilk, di - sodium phosphate, sodium caseinate, mono & di - glycerides, citric acid, sodium stearoyl lactylate, sodium citrate, di - potassium phospate, natural flavor, natural and artificial colors [annatto, paprika, FD&C
yellow # 5, FD&C
yellow # 6, beta carotene], and carrageenan), modified food starch, contains 2 % or less of: vinegar, dehydrated onion.
The soothing and refreshing lavender essential
oil, the fragrant lemon, the sweet thyme, all combined with classic ingredients including fresh eggs, home - ground flour, and bright
yellow butter.
1 c of all purpose flour 1 tsp of salt 1 lb of chicken (I used breasts) 2 tbl of I Can't Believe It's Not
Butter 2 tbl olive
oil 1
yellow onion, diced 1 c of white wine 1 c of chicken stock 6 - 8 sprigs of tarragon
1/2 large
yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut
oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut
butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp
butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive
oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or
yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
ingredients SAUSAGE RAGU: 2 tablespoons olive
oil 1 pound sweet Italian sausage (removed from casing) 1/2
yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive
oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted
butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh basil leaves (thinly sliced)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive
oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1
yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted
butter (cold, cut into cubes) 2/3 cup plain yogurt
Soup 1 tablespoon canola
oil 1 tablespoon
butter 1 medium
yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or green bell pepper, chopped 1/2 jalapeño pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
1 tablespoon canola
oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food coloring (red, orange,
yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted
butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted
butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup
yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive
oil Kosher salt and freshly ground black pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive
oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive
oil 1
yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted
butter 1 small
yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive
oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients 4 tablespoons
butter 1 medium
yellow onion, diced 8oz cremini mushrooms, thinly sliced 4 scallions, white and green parts separated, thinly sliced 1 teaspoon soy sauce 1/4 cup white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed in olive
oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive
oil 1
yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted
butter (melted, divided) 1 cup frozen kernels (thawed)
1/2 cup water 1/4 cup peanut
butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral
oil (e.g., vegetable
oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large
yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour
Butter, ghee or coconut
oil (6 TBSP)-- where to buy coconut
oil Onion, white or
yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]
Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut
oil, (2 - 3 TBS)-- don't use
butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy fats Large
yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free, use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper
Ingredients: 2 tablespoons (1/4 stick)
butter 2 tablespoons olive
oil 1/2 large red bell pepper, diced 1/2 large
yellow bell pepper, diced 2 stalks celery, chopped 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all - purpose flour 2 cups chicken stock or canned low - salt chicken broth 3 tablespoons
butter 3 tablespoons all - purpose flour 2 cups half and half 4 ounces Pepperjack cheese, cubed 10 to 12 ounces sharp white cheddar cheese, grated (that's 10 - 12 ounces before grating.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1
yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted
butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola
oil (for frying) Kosher salt (to taste)
ingredients FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted
butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive
oil (divided) 1
yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)
ingredients SPAGHETTI PIE unsalted
butter (for greasing the pan) 2 tablespoons extra-virgin olive
oil 1 medium
yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp
yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Could I substitute the coconut
oil for melted
butter or ghee to give that
yellow look?
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups)
Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy
Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut
oil (4 tablespoons)-- where to buy
butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy
butter; where to buy ghee; where to buy coconut
oil Garlic (2 cloves) Onion,
yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese