1. Add breadcrumbs, milk, egg, cheese, oregano, garlic, salt and pepper in a large bowl. Stir until well blended.
2. Add the ground pork meat and use your fingers or mixing spoon to gently mix everything until combined.
3. Mix gently or the meat can become tough when cooked. 
4. Form the mixture into small balls (1.5-inch to 2”-inch balls). You should get about 24 meatballs. You can also make them smaller if you prefer.
5. Bake or cook on stovetop (see below instructions).

BAKED MEATBALLS

1. Heat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Place meatballs onto the baking sheet, leaving a little space in between each meatball.
3. Brush the top of the meatballs with melted butter.
4. Bake until they are cooked through and lightly browned.
5. Using a digital meat thermometer, cook until internal temperature reaches 145F.
6. Bake time will be approximately 15-20mins.

MEATBALLS ON STOVETOP

1. Heat 2 tablespoons of tallow or ghee in a Dutch oven or pan over medium heat.
2. Place the meatballs into the hot oil and cook until they are cooked through, the outsides are browned, and they register 145°F in the middle using a digital meat thermometer, about 15 minutes. 
3. Depending on the shape or size of the pot, this might need to be done in two separate batches.
4. Optional - Brush top of meatballs with melted butter.

Serving Suggestions

Serve meatballs over your favorite pasta and sauce, add barbecue sauce and serve as appetizers, add to bread for meatball sandwiches or serve with mashed potatoes and gravy. 

Notes/Tips

• Raw meatballs can be refrigerated overnight and baked the next day.
• You can also freeze the raw meatballs and store for up to three months. To freeze them, form the meatballs and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm (slightly frozen). Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months. This makes it convenient to lay out and make a quick homemade dinner. 
• Cooked meatballs will last in the fridge when stored in an airtight container for three days and can be frozen up to three months. 

1. Add the tongue, ghee, stock, garlic, half of a chopped red onion and spices to a crockpot. Turn to high and braise for 5 hours. 
2. After 5 hours remove pork tongue with tongs, and remove the thin outer skin. The skin will already be separating. Make a small incision with kitchen scissors, and the skin will peel right off. 
3. Once the skin is removed, slice the pork tongue thinly or into bite size pieces. 
4. Place the meat back into the pot of stock and braise for another half hour or so. 
5. Remove the meat with a slotted spoon into a bowl and set aide. 
6. Warm the tortillas on a hot plate or flat skillet with a little ghee until browned and toasty. 
7. Fill each tortilla with meat, grated cheese, cilantro, red onion, tomato or your favorite taco toppings.

Tips/Notes

Love heat? Add in extra pepper or top your tacos with hot salsa or hot sauce.

Not a fan of spicy? Omit the peppers and add your favorite herbs.

Serve with Mexican rice, beans or guacamole.

**Pork tongue can also be turned into a delicious savory soup!

1. Season short ribs with salt and pepper and allow to become room temperature before browning (30-45mins).
2. Heat 1 Tbsp ghee or tallow in a skillet. Add the short ribs and sear until browned on all sides (4 to 5 minutes per side). 
3. You may need to so this in batches depending on the size of your skillet. 
4. Once complete, transfer the browned ribs to a dish and set aside.
   Reduce heat to medium and add the onion to the drippings in the skillet. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes. 
5. Add the garlic, stirring constantly, until fragrant, about 1-2 minutes. 
6. Add the maple syrup and bourbon and scrape the bottom of pan to deglaze. 
7. Cook liquid until reduced by half, about 3 to 4 minutes. 
8. Stir in the beef broth, tomato paste, herbs, and Worcestershire sauce. 
9. Cook for a few minutes until combined and transfer all the liquid to a crock pot. 
10. Add the short ribs to the sauce and set temperature to low. 
11. The ribs should be almost completely covered with the  liquid. Add a bit more broth if needed. 
12. Cook on low for 6-8 hours or until tender. 
    
    

Glaze Ingredients

• 2/3 cup Maple Syrup
•  2 tbsp Worcestershire Sauce
• Salt and Pepper, to taste

Glaze Instructions

1. Combine the maple syrup and Worcestershire sauce in a small saucepan and bring to a boil. Stir until reduced to a thick glaze, about 5-6 minutes and add a pinch of salt.
2. Divide among plates and drizzle the glaze over the ribs. Serve and enjoy right away. 
3. Optional Step- Add the ribs with sauce under the broiler for a few minutes. This will allow the sauce to caramelize leaving a yummy crust.

Notes/Tips

The bourbon will burn off during the long cooking process leaving a mild, smokey flavor that pairs beautifully with the sweet maple syrup.

Side Dish Suggestions

Mashed potatoes, pureed veggies, roasted veggies, mushrooms or potato wedge

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
2. Add ghee, maple syrup, salt, and cinnamon to a medium pan over low heat. 
3. Whisk and warm lightly until evenly combined (1-2 minutes).
4. Add walnuts and vanilla and stir well so the nuts are evenly coated (1-2 minutes).
5. Spread the nuts on the baking sheet in a single layer, drizzling over any syrup that’s left in the pan.
6. Roast on the middle rack for 8 to 12 minutes, stirring every 2 to 3 minutes (it’a very important to stir them or they will easily burn).
7. Bake until browned, shiny and deliciously fragrant. 
8. Let the walnuts cool completely. They will get crispy as they cool.
9. Enjoy!

*These walnuts can be refrigerated in an airtight container for up to 2 weeks and one month in the freezer in a tightly sealed jar or bag.

**Pecans can be substituted for walnuts. Baking times may vary if substituting. 

1. In a medium saucepan, place one cup of the broth. Add the squash. Bring to a boil over medium high heat. Reduce the heat to low. Cover and cook on low heat for 20 minutes, or until the squash is fork-tender. Use a potato masher to mash the sauce, or purée the sauce in a blender. Add a little more broth if needed to thin the sauce.
2. In a medium saucepan over medium heat, melt the butter. Add the onion. Cook and stir for 5 minutes. Add the garlic. Cook for another 30 seconds. Add the squash sauce, salt,  pepper, brown sugar, and apple cider vinegar. Cook for 10 minutes, stirring occasionally.
3. Bring a large pot of water to boil over high heat. Meanwhile, remove the core from the head of cabbage. Some of the outer leaves may fall off. Put them aside. Once the water comes to a boil, add the cabbage leaves. Cook for three minutes then remove to cool in a colander. Carefully place the cabbage head in the boiling water. Cook for about 5 minutes or until the cabbage leaves are easily separated. Peel off some outer leaves from the cabbage. You will need a total of 12 cabbage leaves.
4. To make the filling, in a large bowl place the ground beef, ground pork, white rice, minced garlic, sea salt, pepper, parsley, egg, raisins and onion. You can either add the uncooked or you can sauté it in a teaspoon of butter before adding it to the beef mixture. Just be sure to let it cool before adding it to the meat. Add a couple of tablespoons of the squash sauce to the beef mixture. Stir well.
5. Lay one cabbage leaf on a flat surface. Use a knife to carefully cut the thick part of the cabbage rib to make it thinner. The leaf will be more pliable this way. Spoon a couple of tablespoons of the beef mixture onto the cabbage leaf. Bring one end of the cabbage leaf over the mixture, then tuck in the sides as you roll it up securely. Repeat this process with the remaining cabbage leaves and filling.
6. Place the cabbage rolls in a large skillet. Pour the remaining squash sauce over the rolls. Add ¼ cup of the broth around the edges of the pan. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 minutes. Add a little more broth if needed if the  liquid begins to dry. Baste the rolls occasionally with the sauce. 

Watch Video Instructions

Notes

• If you prefer to bake the cabbage rolls you could place them in a casserole dish, cover them with foil and bake in a 350°F oven for 60 to 90 minutes.
• Serve the cabbage rolls hot.
• VEGETARIAN: If you prefer to make a vegetarian version of this recipe, just replace the one and a half pounds of meat with an equivalent amount of cooked lentils.

Made with Miller's Bio Farm Ingredients

1. Preheat oven to 400F.
   
2. In a small saucepan melt 3Tbsp butter over medium heat. Constantly stir until it starts to foam. Keep stirring until the butter starts to brown and smells toasty and nutty. Be careful not to burn it. Remove from heat and set aside (reserve 1TB for drizzle after pork is plated).
3. Cook bacon until crispy and reserve the leftover drippings in a small heat safe dish.
4. In the same pan sauté the onion, garlic and fresh sage for a few minutes until fragrant and lightly browned (the pan should still have some oil in it from the bacon, but if not add a tsp or two of oil). Mix constantly to avoid burning the garlic.
5. Transfer to a bowl and add breadcrumbs, parmesan, pear, 2 Tbsp browned butter, 1 Tbsp bacon grease (leftover from cooking the bacon), salt, and pepper. Mix well and set aside.
6. Slice the pork tenderloin horizontally down the center. Slice almost all the way through the tenderloin, and then lay it flat. 
7. Stuff pork tenderloin with approx. half or 3/4ths of the stuffing mixture. There will be some stuffing leftover to add over top or served on the side. 
8. Season both sides of the tenderloin lightly with salt and pepper and tie with food safe twine a few times around the tenderloin to hold the stuffing in place. The twine should be spaced about 1.5 inches or so apart. 
9. Add 1-2 Tbsp of oil to a large oven-safe skillet and sear each side for about 2 minutes. Then, add the entire skillet to the pre-heated oven. Depending on how thick your tenderloin is it can take 12-20mins to completely cook. Check frequently on a digital meat thermometer until it reaches 145F. Please be sure you thermometer is inserted into the meat and not the stuffing. 
10. Slice the pork tenderloin crosswise 1/2- 1 inch thick and arrange on plates. Spoon the remaining 1-Tbsp browned butter over the meat and veggies and serve.

Side Dish Suggestions - Buttery turnips, cauliflower, mashed potatoes, macaroni and cheese, dinner rolls or your favorite veggies. 

Notes/Tips

• Lay out pork and allow to become room temperature before stuffing. 
• Stuffing can be made the night before and refrigerated.
• Small sage leaves can be added to the butter while browning. This will make them crispy and perfect for garnishing. 
• Pork tenderloin can also be cooked without stuffing it. Stuffing can be served over top or on the side. Cook until internal digital meat thermometer reads 145F.
• Melted butter can substitute bacon drippings. 

1. Mix mayo, Dijon mustard, and lemon juice well with salt and pepper. 
2. Add in celery and onion. Mix well. 
3. Add chopped eggs and mix until combined.
4. Adjust mayo, mustard, and salt/pepper to your liking (if needed).

Optional - Top with paprika or cayenne and green onions. Add a little horseradish for an extra kick! 

Sides - Serve over toasted sourdough bread, crackers or wrapped in lettuce. This can even be enjoyed by the spoonful or made into a tasty sandwich!

Instructions/Tips for Boiling Farm Fresh Eggs

1. Add water and eggs to a saucepan with 1tsp of salt or 1/2 Tbsp apple cider vinegar.
2. Bring water to a rapid boil.
3. Remove pan from the heat and cover with a tight lid. 
4. Let the eggs sit in the hot water 10-15mins for fully set eggs (Extra large, Jumbo or Duck eggs may need to sit a few extra minutes).
5. Once ready, drain the hot water and transfer eggs to an ice bath for a few minutes and gently peel.

1. Preheat the oven to 425°F.  
2. Wash the radishes and pat them dry. Slice off the stems and the ends. Cut the radishes into bite-size pieces. Place the chopped radishes in a bowl. Add 1 tablespoon of coconut oil (or avocado oil, melted butter or ghee). Add 1/2 teaspoon of sea salt, about an eighth of a teaspoon of white pepper, and 1/2 teaspoon of dried dill. Stir to combine.
3. Place the radishes on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove the radishes from the oven. Give them a stir and return them to the oven to bake for 10 more minutes or until the radishes are fork-tender.
4. Search the roasted radishes with your favorite dressing or a squeeze a fresh lemon juice. 

1. Start heating water in a pot for boiling/steaming trimmed asparagus.
2. Make Lemon Buerre Sauce (see below for exact ingredients)
3. Over med-high heat boil wine, vinegar and shallots until reduced to 1 Tbsp liquid. 
4. Add heavy cream and lemon, boil for 1 minute. 
5. Reduce heat to low and add a few cold cubes of butter whisking constantly.
6. Add the remaining butter cubes little by little whisking the entire time until sauce thickens and coats the back of a spoon.
7. Remove from heat and add salt and pepper to taste. 
8. Strain shallots and set aside with a lid or foil top to stay warm.
9. Add the asparagus to the boiling water or in the steamer. This can take 5-10mins to cook depending on the thickness and if you prefer al dente or well done. 
10. Add 1 Tbsp ghee to a medium pan or skillet on high heat.
11. Score the skin side of salmon to allow the fish to cook more evenly.
12. Season with salt and pepper on both sides.  
13. Add salmon to the hot skillet and sear the skin on high for about 20 seconds, flip and brown the other side for 20 seconds. 
14. Turn skillet to low and add 5 tsps of butter.
15. Cook for about 6-8mins basting the salmon several times with the melted butter. 
16. Keep an eye on the asparagus while the salmon finishes cooking. When done to your liking remove from heat and arrange on a plate with sauce.
17. Remove salmon from skillet and place over the asparagus and sauce. 
18. Garnish with additional sauce, capers or lemon zest (optional).

Sauce Ingredients

• 8oz butter, cubed and chilled
• 2 Tbsp Dry White Wine
• 2 Tbsp White Wine Vinegar
• 2.5 Tbsp Heavy Cream
• 1 TB Lemon Juice, fresh
• 1 Tbsp shallot, chopped
• Salt and pepper, to taste

Notes/Tips

Double or triple the recipe if you are cooking for more than two. Be sure to use a larger pan or skillet.

1. In a small bowl whisk all ingredients (except the wings) together.
2. Pour marinade into a large plastic storage bag or a glass bowl with lid and add in the chicken wings. Seal the bag and let the chicken marinate in the refrigerator for 1-4 hours, turning the chicken once. When ready, reserve and strain the marinade into a small saucepan. 
3. Preheat the oven to 425 degrees, add chicken to a large baking sheet or dish. 
4. Bake for 25-30mins or until an internal meat thermometer reads 165F in the thickest part of the wing. Be sure to flip the wings over half way though cooking. 
5. While the wings are cooking, reduce the sauce by half over medium heat, stirring often or until thick enough to glaze the wings (10mins or so). Taste and add salt and pepper if needed.
6. Remove wings from the oven when ready, let cool a few minutes, glaze and serve.

Notes

If you’re not a maple syrup fan or do not have any on hand you can also use honey, coconut nectar, date syrup or keto sugars to replace it and still keep the glaze healthier and free from refined sugars. 

The glaze can also be put on shortly before the chicken is done and set to broil for 5 minutes. 

Optional - sprinkle with sesame seeds and chopped green onion or serve with celery sticks. 

1. Add the slightly crushed garlic cloves to a sterilized wide-mouth mason jar. Add the honey, and completely cover the garlic cloves. Make sure they are completely covered and coated in honey.
2. Put the lid on the jar loosely, and place it in a cool dark spot.
3. Every day: tighten the lid on the jar and flip it upside down to coat the garlic cloves with honey. Loosen the lid when you return it to the upright position.
4. Within a few days to a week, you should see small bubbles start to form on the surface of the honey.
5. The honey garlic will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will have a thinner consistency.
6. Store in a cool place for many months or even a year, if not longer.

Notes: Once the garlic is fully coated, you no longer need to turn the jar over every day. You can do this from time to time.

Some say honey garlic must be fermented for at least one year to develop the real deal umami flavor. We say it’s ready when your taste buds say it is!

Recipe courtesy of: www.growforagecookferment.com

1. Add the peach (and ginger if using it) to the mason jar. Add the honey, and completely cover the peach (and ginger). Make sure they are completely covered and coated in honey.
2. Put the lid on the jar loosely, and place it in a cool dark spot.
3. Every day: tighten the lid on the jar and flip it upside down to coat the peaches with honey. Loosen the lid when you return it to the upright position.
4. Within a few days to a week, you should see small bubbles start to form on the surface of the honey.
5. The honey peach will ferment for about a month, but you can eat it at any time.
6. Store in a cool place or in the fridge once you reach a flavor you enjoy.

Note: Fermented fruit honey, such as peach, can be eaten in a day or a few weeks. You should sample it from time to time to see how the flavors develop and change. If, after two weeks, you no longer want your honey to ferment, you can place it in the fridge to stop the fermentation process.

1. Pour the honey into a sterilized mason jar. Stir the water into the honey.
2. Put the lid on the jar loosely, and place it in a cool dark spot.
3. Every day: tighten the lid on the jar and flip it upside down. Loosen the lid when you return it to the upright position.
4. The honey should start to bubble/foam after two weeks and have a sour smell. The honey will be sweet and tangy, and have a whipped texture.

Recipe adapted from: www.myfermentation.com

1. Whisk the egg yolks in a small saucepan until combined. Stir in the lemon juice and zest.
2. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. 
3. Add the melted butter in after 5 minutes of cooking and whisk to fully incorporate.  
4. The curd takes about 10-12 mins to thicken. It’s ready when reduced by about half and the curd coats the back of a wooden spoon.
5. Once ready, remove from heat and let the lemon curd cool for 10 minutes before mixing in the raw honey. 
6. Once cooled, pour the lemon curd into a glass jar. Seal tightly and refrigerate.
7. After refrigerating, the curd should be set and the consistency of yogurt. 
8. This lemon curd will be less thick than traditional curd because honey is used instead of refined sugars. 

Notes/Tips

• Low heat and constant stirring are both very important. If the heat is too high, it will turn to scrambled eggs. Not stirring enough will create a cooked layer at the bottom. Constant stirring will create a smooth and velvety curd. 
• It's best to use organic unwaxed lemons because the zest is required for this recipe. Wash the lemons well in warm water before zesting.
  
• Lemon curd is not typically eaten on its own (unless you LOVE lemons) because it's tart and very rich. It's best to mix into other foods or use as a glaze.

Storage: Lemon curd should keep for up to two weeks in the refrigerator if stored in a covered jar.

Freezing: Freeze for up to three months, and thaw in the refrigerator.

Swirl Method

1. Put blueberries and honey in a blender or food processor and blend until liquified, like the consistency of a smoothie.
2. Add the blueberry honey puree into a bowl. Add the yogurt. Very gently mix. It should not be fully combined -- this is how you get a swirly look!
3. Pour into popsicle molds evenly.
4. Freeze 6-8 hours or overnight.
5. When ready to serve, run popsicle molds under warm water for easy removal.

Smooth & Easy Method

1. Put all ingredients in a blender. Blend until smooth and liquified. It should be the consistency of a smoothie.
2. Pour into popsicle molds evenly.
3. Freeze 6-8 hours or overnight.
4. When ready to serve, run popsicle molds under warm water for easy removal.

No popsicle molds? No problem! 

All you need is small disposable cups and popsicle sticks. Pour mixture into cups. And then, there are 2 methods for getting the sticks to stay in the middle:

1. Freeze for about 2 hours, until partially frozen. Then, add the popsicle sticks to the middle of each cup. Put back in the freezer until completely frozen.
2. Put a small square of tinfoil over the top of the filled cup. Secure on as tightly as possible. Make a slit in the middle of the tinfoil, and insert the popsicle stick.



Tips

• To make easier to pour, add a few Tablespoons of milk to thin out the mixture.
• Prefer a less sweet or more sweet ice pop? You can adjust the amount of honey to your liking.
• For some added texture, add some whole or crushed blueberries to the mix.
• Blueberries not in season? You can add any kind of fruit to this recipe!