Recipes

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Brown the Pancetta and render the fat before browning the ribs which have been seasoned with salt and pepper.

Remove the ribs and let rest. Add onions, celery tops, garlic and dried herbs and saute until onion is translucent. Be sure to salt the veggies!

Crush the whole tomatoes by hand into the pot, add the juices from the can and put the ribs back in the pot. 

Add the water, beef BTB, and parmesan rind.

Add the carrots, celery, and zucchini then let simmer with lid on until veggies are tender and meat is easily removed from the bones.

Remove the ribs from the pot to separate and the meat. Turn up the heat to medium high and when boiling, add the pasta, beans, green beans and fresh herb bundle. Cook until pasta is done, but not mushy. Test for seasoning and salt if necessary.

A little bit of oil could help get these started. Your goal is to render the flavor of the sausage with the fat.

Be sure to salt the onions while sauteeing so that they release their water and use that liquid to scrape-up the browned bits.

Once again, a little salt will help with the wilting of the chard.

No need to cook these long, just a bit of salt and a quick saute is needed.

Using the remaining rendered fat that envelopes the veggies, saute the rice a few minutes and ensure all pieces of rice are coated before adding paprika, BtB, and water. Cover and cook until rice is tender (about 20 minutes).

When the rice is tender and water is absorbed, place the shrimp on top, cover and continue to cook until shrimp are pink and rice begins to crackle. Sprinkle with chopped parsley and serve!

Finely dice the onion, tomatoes, poblano pepper and eggplant. Mince the garlic. Drain and rinse 2 cans of beans, reserving the liquid from the 3rd.

Heat the oil in a deep skillet over medium-high heat. Add the onion and pepper, sprinkle with salt and saute until they 'sweat,' about 5 minutes. 

Add the garlic, tomatillos, oregano and spices, stirring until fragrant, about 1-2 minutes. Add the eggplant and toss to coat then cover and allow to cook on medium-low for 3-5 minutes.

Remove the lid and stir before adding the tomatoes. Stir well and simmer over medium-low heat until the sauce thickens, about 7-8 minutes.

Stir in the beans and reserved liquid then simmer until the mixture thickens further, about 20 minutes.

Turn the heat off, stir in the corn and le the chili sit at least an hour before reheating and serving with sides of cheese, cilantro, sour cream, onions and mushroom bacon!