1. Add breadcrumbs to a small bowl and pour the milk over. Soak for 5 minutes.
2. Add egg yolk, cheese, garlic, onion, basil, salt, and pepper to the bowl and mash together to form a paste.
3. Use a cookie scoop to portion the mixture and roll lightly into balls (approximately 12-14 meatballs).
4. Add 1 Tbsp Ghee to a skillet over medium-high heat. Once the pan is hot, add as many meatballs as will fit in the pan without crowding.
5. Brown the meatballs on all sides. Cover the pan. Lower the heat and continue cooking until the meatballs are firm and cooked through (155-160°on an instant read thermometer) which should take about 15 minutes total.
6. Serve warm meatballs over your favorite pasta with marinara. These can also be served as appetizers with your favorite sauce or added to soup.

1. Place the butter in a small pot. Melt over low heat until foamy. Let it cool for 1-2 minutes to allow the layers to separate. Using a spoon, gently remove the foamy top layer of the butter and discard it. Set the clarified butter aside.
2. In a large pot with a lid, melt the ghee over medium-high heat. Add the popcorn kernels, swirling the pot to coat all the kernels evenly with ghee.
3. Shake the pot frequently to prevent the kernels from burning. Once the first kernel pops, cover the pot with a lid, leaving it slightly ajar to let steam escape.
4. Keep shaking the pot until the popping sound slows down. Once it slows, take the pot off the heat and let it sit for a few minutes to allow the remaining kernels to pop.
5. Drizzle the prepared butter over the popcorn slowly, stopping when you reach the opaque part of the melted butter. Discard the remaining butter or save it for another use.
6. Stir the popcorn to ensure even butter distribution, then season with salt to your liking.

Notes/Tips

This recipe is delicious as is, but for an extra gourmet touch, consider sprinkling some of our shredded A2/A2 cheese over the top. And for those who love a sweet and salty combo, tossing in a few chocolate bark thins will do the trick. To round off this delightful snack, pair it with a refreshing glass of milk or a bubbly kombucha!

(Recipe adapted from Cassie Johnston, Wholefully)

Directions

1. Preheat the oven to 400°F
2. Whisk the sauce ingredients together in a small bowl and set aside. (Taste and adjust to your liking). 
3. Dry the chicken wings thoroughly with paper towels to remove as much excess moisture as possible.
4. Add wings to a baking sheet 1" apart and brush lightly with melted ghee. 
5. Bake for 50-55 mins. 
6. Carefully remove the wings from the oven and brush with sauce (reserve some sauce for dipping or to drizzle over the wings when serving). 
7. Set the oven to broil and cook wings for a few more minutes. Watch closely and remove once caramelized (4-5 mins). 

Sauce Ingredients

4 Tbsp maple syrup

2 Tbsp A2/A2 butter, melted

1/2-1 tsp cayenne powder

2 tsp arrowroot powder

1 Tbsp lime juice

2 tsp tamari

1 tsp hot sauce

1 tsp garlic powder

1 tsp ginger powder

1 tsp sea salt

1 tsp black pepper

Notes

• Garnish with cilantro, green onions, or sesame seeds.

• If you prefer a less spicy sauce, reduce the cayenne pepper.

Instructions

1. Combine raw eggs in a food processor until smooth.
2. Keep the food processor running and drizzle in the melted ghee slowly. (This will take a few minutes).
3. Once all the ghee is combined add all the other ingredients until smooth.
4. Refrigerate for 1 hour to thicken before serving. If too thick add a little water and whisk.

Notes

Add extra dijon, lemon, cheese or Worcestershire sauce for a richer flavor.

Store in a glass mason jar with lid for up to 7 days in the fridge.

1. Prepare Ingredients 

• Gather all your ingredients and prep them in advance to make the process smoother and minimize mess
• Preheat your oven to 325F 

2. Make the dough 

• In a food processor, combine the einkorn flour, butter, shredded cheese, salt, and paprika. 
• Pulse until the mixture resembles coarse crumbs 
• Add 2 tbsp of water and pulse until the dough comes together. It should have a consistency of playdough. If it's too dry, add a little more water, 1 tsp at at a time. 

3. Roll and cut the dough 

• On a lightly floured surface, roll out the dough
• Use a knife or pizza cutter to cut the dough into small squares
• use the end of your knife, fork, or toothpick to poke a small hole in the center of each square 
   

4. Bake 

• Line your baking sheet with parchment paper 
• place squares on the baking sheet (leave some wiggle room) 
• Bake for 15 minutes 

5. Cool and Enjoy

• Allow the cheese its to cool for a few minutes 
• Enjoy your homemade cheese its! Store any leftovers in a Ziploc bag or airtight container! 

Tips for Customization:

• Cheese Variations: You can use different cheeses like cheddar or Gouda! It's whatever you prefer or have on hand! 

• Butter: You can use whatever butter you like! In this recipe, I used salted butter, but if you want to use unsalted butter, go ahead! 
• Water: I used water in this recipe, but that's only because I didn't have milk on hand. I definitely recommend using some A2 milk! 
• Shapes: You don't have to do boring old squares! You can do whatever shapes you want! I had my kids make their shapes. One did a heart shape and the other did a triangle! Have fun with it! 

And there you have it, mama (or papa)! A quick and easy recipe for homemade einkorn cheese its that you can feel good about giving it to your kids! Delicious, customizable, and free from unwanted additives. Happy Snacking! 

• In a saucepan over medium heat add your milk, egg yolks, maple syrup, arrowroot powder, salt and cardamom. Whisk constantly until the mixture thickens and coats the back of a wooden spoon. This will take about 8-10 minutes. Be patient and don’t stop whisking as you don’t want any of the milk to burn on the bottom of the pot. Just when you think the mixture isn’t going to thicken, it will. Trust me!
• When the mixture has thickened and coats the back of a spoon, remove it from the heat. Stir in the vanilla and butter. 
• Divide the pudding into individual ramekins and enjoy warm or place in the fridge to cool and firm up a bit.

*Can store in the fridge for 5 days.

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*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

Preparation:

• In a small mixing bowl, combine the yogurt, minced garlic, chopped up fresh dill, a good pinch of Celtic sea salt and whisk well.

• Bring a medium saucepan full of water to a boil. Stir in the vinegar.
• Meanwhile, crack both eggs into a small bowl. 

• When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the eggs to the middle of vortex and cook for 2 to 3 minutes, 4 to 5 if you want jammy eggs. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
• In a small skillet, warm the butter and Aleppo pepper over medium heat.

• Immediately transfer the poached eggs to the prepared yogurt bowls (simply place the eggs on top of the yogurt mixture) and drizzle with the heated pepper butter and the rest of the Celtic sea salt. 

• Serve immediately with your favorite crusty bread.

1. Place 3 cups milk and 4 tablespoons of butter in a medium saucepan and bring to a boil over medium heat.
2. Meanwhile, grate 4 oz of raw cheddar cheese on the large holes of a box grater. 
3. While stirring constantly, slowly pour 1 cup old-fashioned grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.
4. While the grits are cooking, cook your thawed ground pork.
5. Drain any excess fat off.
   
6. Add in your maple syrup once the meat and set aside.
7. Prepare your eggs over easy or to your liking.
8. Add the cheese, remaining 4 tablespoons of butter into the grits. Stir until the cheese and butter are melted. Taste and season with Celtic sea salt & ground black pepper as needed. Serve immediately or transfer to a baking dish and keep warm in the oven.
9. On a plate add your grits, sausage, and top with an egg and sprinkle on some fresh microgreens. 

*For an extra flavor packed punch sprinkle crushed red pepper on top or a drizzle of maple syrup!*

Directions

1. Fire up your oven to 400°F and roast the wings for 45-50 minutes, flipping halfway, until they're golden and crackling.
2. Pop 'em on a wire rack in a sheet pan for max crunch. 
3. Want that extra snap? Crank to broil for the final 5-7 minutes until the skin turns irresistibly golden-brown.
4. Baste the wings during cooking to lock in juicy, mouthwatering flavor.
5. Once they're sizzling and done, toss 'em in the rich, herb-loaded Cowboy Butter-or dunk, drizzle, or drench to your heart's content. 

Cowboy Butter 

Ingredients

1 cup A2/A2 butter, melted

Juice from half a lemon (about 1-2 tablespoons)

2 garlic cloves, finely chopped

1 small shallot, finely diced

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

1/4 teaspoon paprika  

A dash of cayenne pepper (optional)

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, snipped

2 teaspoons fresh thyme, minced

Sea salt, adjusted to taste

Freshly cracked black pepper, to taste

Directions

1. In a medium bowl, mix the melted butter with lemon juice, garlic, shallot, Dijon mustard, horseradish, cayenne, and paprika until well mixed.
2. Fold in the parsley, chives, and thyme, then season with sea salt and cracked black pepper to enhance the flavors.
3. Toss the wings in this rich, herb-loaded Cowboy Butter or dunk, drizzle, or drench to your heart's content.    

Instructions:

1. Warm the Crockpot:
   Set it to low and let it preheat.
   
2. Add the Ingredients:
   Place the tallow into the crockpot. Add the salt and water until the tallow is completely covered.
   
3. Let It Melt:
   Allow the mixture to melt slowly. This helps separate the fat from any impurities.
   
4. Prepare to Strain:
   While it melts, set up your straining station: place a strainer lined with cheesecloth over a large bowl.
   
5. Strain the Tallow:
   Once melted, ladle the liquid fat through the strainer into the bowl. Repeat until all the tallow is strained.
   
6. Solidify:
   Place the bowl in the fridge for a few hours (don’t leave it overnight. It’ll get too hard to remove easily).
   
7. Remove and Clean:
   Once solid, lift the tallow out of the bowl. Use a knife to scrape off the brown, grainy layer from the bottom. This is where most of the impurities collect.
   
8. Repeat if Needed:
   If there's still a strong smell or discoloration, repeat the melting and straining steps with fresh water and salt.
   
9. Final Melt:
   Gently melt the cleaned tallow using a double boiler method (place a glass bowl over a pot of boiling water).
   
10. Store:
    Pour the fully melted tallow into a clean glass jar or heat-safe container. If using plastic, be careful. Hot tallow can cause it to leach chemicals.

Tips:

• Watch for Water Bubbles:
  If any water sneaks into your final tallow, it will separate and settle at the bottom. Water in your finished product can cause spoilage or mold over time. To avoid this, pour slowly and stop if you see liquid separating.
  
• Smell Test:
  If the tallow still smells meaty, do another round of salt + water purification.
  
  

• Thaw your salmon portions ahead of time by pulling them from the freezer and leave in the fridge overnight or place in a bowl of cold water until completely thawed.
• Preheat your oven to 350F, and line a sheet pan with parchment paper.
• Wash your asparagus & sweet potatoes.
• Chop your sweet potatoes into 1/4s, little cubes.
• Place the sweet potatoes and asparagus on the sheet pan and drizzle with 1/2 of the melted butter.
• Sprinkle with Celtic sea salt & ground black pepper, to taste.
• Bake for 20 minutes.
• In a bowl combine 2 spoonful's of raw honey and 2 minced cloves of garlic. 
• Place your salmon skin side down on the sheet pan with the veggies, drizzle with the rest of the melted butter and then drizzle on the garlic honey and bake for 20 minutes.
• Top with a sprinkle of microgreens & drizzle with any extra garlic honey before serving!

FUN FACT ABOUT GARLIC HONEY:
***Lots of hype surrounds the foods that can boost your immune system and fight off colds and flu. And, honey garlic is no exception. Honey garlic, especially when fermented, is frequently consumed because of its potential health benefits, particularly in terms of boosting the immune system and fighting off colds and flu. Garlic is known for its ability to support the immune system, and honey adds soothing and antibacterial qualities. When combined and fermented, they create a natural remedy with a range of benefits.

1. Mix yogurt, dried herbs, and sea salt together.
2. Once mixed well, store the dip in the refrigerator for 1 hour to let the dried herbs soften. 
3. While waiting, cut your veggies or bread and fry the onion.
4. Add 1/2 Tbsp Ghee and 1 Tbsp chopped green onion (white bulbs) and fry over medium-high heat, stirring often until crispy and browned.
5. Once the yogurt is ready, remove from the fridge and taste. Add salt if desired. 
6. Top with crispy fried onion and garnish with diced green onion (top parts). 
7. Serve chilled dip with your favorite veggies, crackers, chips or bread. 

Notes/Tips

*This dip can also be used as a sauce for a chicken pita, a dip for chicken wings or can replace your mayo on your lunch sandwich. 

*For a large party double or triple the recipe. 

*Love onion? Mix extra fried onion in the dip right before serving. 

• Remove the rind from your oranges, cut them in 1/2 if you have a small blender.
• In a blender add in all of your ingredients.
• Blend until smooth, or if you like it a little chunky blend for less time.
• *You can either strain it to remove the pulp or drink it as is*
• Serve with a slice or orange and watch your kids faces light up drinking this delightful drink!?
• This drink makes around 3-10 ounce glasses!

**Don't like pasteurized kefir? Use raw mild kefir in place of it!

• Pre-heat the oven to 350 degrees, and line a sheet 9x13 pan with parchment paper or spray with avocado oil, or butter the sides.
• Soak your beef liver in kefir--preferably overnight to get rid of some of the metallic taste OR do a quick soak while you are preparing the other ingredients.
• Cut up your beef heart in small chunks and run them through a meat grinder.
• Cut up the presoaked beef liver and place it through the meat grinder.
• Add the ground liver, heart and ground beef into a bowl together.
• Add in 1 egg, minced garlic, minced onion, salt and pepper, and coconut aminos. Mix until ingredients are fully incorporated. 
• **Brush ketchup or BBQ sauce over the top of the meatloaf before baking. This is optional!**
• Bake the meatloaf at 350 degrees for 40 minutes. Let the meat loaf rest for 5-10 minutes before slicing to eat.

Serve with your favorite veggies!

Why You'll Love It

• Rich in nutrients: It's packed with protein, iron, zinc, B12, Choline, and collagen. 
• Great for your body: Supports brain health, skin, and energy levels.
• Amazing texture: When cooked right, beef tongue is soft, tender, and juicy with a slight chew. Perfect for tacos! 

How To Make Beef Tongue Tacos

1. Rinse & Prep the tongue
2. Cut them into large chunks: This helps cook it faster.
3. Add to pot: Add the tongue to a large pot of water. Toss in the garlic, bay leaves, onion, and a generous amount of salt. 
4. Bring to a boil & Simmer: Then lower the heat and simmer for about 1.5 to 2 hours or until meat is tender. 
5. Peel the Tongue: Once fully cooked, remove a few chunks at a time. (keep the rest warm in the pot). While still hot, carefully peel off the thick outer skin. It’s easier when hot, but be careful not to burn your fingers! (Heat-resistant gloves help.)
6. Slice or Shred: Once peeled, slice the tongue thinly or shred it with a fork. (Both are yummy!)
7. Heat Pan To Medium Heat: Add a bit of ghee, oil, or butter. 
8. Crisp Meat: Add tongue and saute until edges are crispy or golden brown. 
9. Sprinkle Salt: I used a pinch of Salt.
10. Build Your Tacos: Warm your tortillas, add the tongue, add your fav toppings
11. Serve & enjoy!
    

How To Make Mango Pico De Gallo

1. Thinly dice Mangos 
2. Thinly dice Roma tomatoes 
3. Thinly dice red onion 
4. Thinly dice jalapeño
5. Chop up cilantro 
6. Add salt & lime juice to your liking