1. Heat ghee in a pan over medium high heat. Once the oil is hot add the chopped peppers and onions. Cook for a few minutes until tender and fragrant. Add garlic and continue cooking for one minute.
2. Add the ground beef, salt, and spices to the pot. Brown the beef, breaking it up with a wooden spatula as it cooks.
3. Add the tomatoes, beef bone broth, carrots and beans (if using). Stir ingredients until well combined.
4. Bring the chili to a boil and then reduce to low heat. Simmer for 30 minutes.
5. Ladle chili into bowls and serve with your favorite toppings such as sour cream, shredded cheese, red onions, jalapeño slices and fresh chopped cilantro.

1. Mix the paprika, chili powder, garlic powder, onion powder, cumin, cinnamon, salt and pepper in a small bowl. Add the lime juice and stir. 
2. Place the pork in a 6 quart slow cooker and rub evenly with the spice mixture.
3. Add the sweet potato cubes, tomatoes, and broth. 
4. Cook on low for 8 hours. 
5. After cooking, shred the pork with two forks and return to the pot. 
6. Stir in the cup of cilantro and season with additional salt and pepper if desired. 
7. Serve with a dollop of Greek yogurt and lime juice. 

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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).

• Preheat your oven to 350F.
• Chop up your vegetables.
• In a Dutch oven or cast iron skillet combine 3 tablespoons of butter, 1/2 diced onion, 2 cloves of minced garlic, cook on medium heat.
• Cook until translucent. 
• Add in your lamb shanks & brown on all sides on medium heat. 
• Add in your beef bone broth, diced carrots, cubed potatoes, 4 tablespoons of butter and salt and pepper to taste.
• Cover with a lid & bake for 2.5-3 hours or until the meat is tender and falls off the bone.
• Serve with some microgreens on top!

This dish pairs well with a warm slice of sourdough bread & grass-fed butter!

Garlic Mayo

• 1 stalk green garlic, minced (or 1 clove of garlic)
• 1 cup home-made mayo or store-bought

1. Combine all the ingredients for the patties in a large bowl. Use your hands to form the mixture into 6 small patties. This mixture is pretty wet so if need be, wet your hands or place the mixture in the freezer for a few minutes.
2. Heat a little ghee in a large cast iron skillet over medium-high heat. Add the patties and cook for about 4-6 minutes per side or until cooked through.
3. Mix the garlic with the mayo. Serve with the chicken patties and enjoy!

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

Put the thawed steak in a skillet and sprinkle with your favorite seasoning. The farmer’s wife uses paprika, celery salt, nutritional yeast, and salt. 

Add water or broth until almost covered. Cook and cook on low heat for 2-3 hours.

Serve Philly Cheesesteak as a main dish or on a sourdough bun with melted cheese, sauteed peppers, and fermented ketchup.

1 - Slice bread and toast it.

2 - Smear mustard on one side of bread and avocado on the other.

3 - Stack slices of cheese, bologna, and sliced onions on top of the avocado.

4 - Cover the stack with the other slice of bread, mustard side down.

Cost Breakdown

Estimated with no shipping/driving costs included

4 slices Einkorn bread --> $3.88

1/4 lb sweet bologna --> $1.04

1 Tbsp whole grain mustard, organic --> $0.13

6 slices colby cheese --> $2.76

2 slices of onion --> $0.21

1/2 avocado, organic --> $0.75

TOTAL --> $8.76 ($9.80 per serving)

1 - Warm 3 Tbs ghee in a large Dutch oven or pot over medium heat. Add onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the onions are translucent. This should take around 7 minutes.

2 - Add the seasonal vegetables, garlic, oregano, and thyme. Cook two minutes until fragrant.

3 - Pour in diced tomatoes, broth, and water. Add salt, bay leaves, red pepper flakes, and black pepper.

4 - Raise heat and bring to a boil. Partially cover the pot with a lid, and let simmer for 15 minutes.

5 - While the soup is simmering, put a skillet with 1 Tbs ghee on the stove over medium high heat. When skillet is hot, brown the sausages on all sides. This should take about 5-10 minutes. Remove sausages from pan and let rest on cutting board.

6 - Add the beans, pasta, and greens to the soup. Cook until pasta is al dente and the greens are tender, about 20 minutes. 

7 - Slice the sausage and add to soup. Stir in lemon juice and season with salt and pepper to taste.

Serve in bowls garnished with grated sheep rind-ripened cheese.

*Photo by Katrin Morenz from Aachen, Deutschland [CC BY-SA 2.0]

1 - Mix all ingredients. Use your hands. Do not over mix. It should be just about evenly incorporated.

2 - Shape into patties and chill. The patties should be about 1/2" thick and much larger than the bun. Chill for at least 30 minutes until you're ready to cook.

3 - Heat and prepare your grill. The grill should be hot and clean. It is recommended to oil the grill with vegetable oil, lard, or tallow before cooking to prevent sticking.

4 - Season and grill the burgers. Season with salt and pepper. Grill for about 5 minutes per side. Do not press down on the burgers.

5 - Serve on a bun. Maybe you'd like to give the gluten-free hamburger rolls a try.

Some notes:

*These burgers are so flavorful on their own and don’t need an abundance of toppings. The standard lettuce, tomato, onions, and ketchup is plenty. But… you could go over the top with caramelized onions and bacon, too.

**If you prefer a milder flavor, I recommend subbing with feta or chèvre.

***If you don't want to make your own burgers from scratch, you can simply top a burger with blue cheese.

1. Heat oil in a 12-inch skillet over medium-high heat.

2. Add ground pork and seasonings (paprika, garlic powder, oregano, chili powder, onion powder, cumin powder, crushed red pepper, and Celtic sea salt).  

3. Cook until completely browned and no longer pink.   

4. Add 1/2 cup chicken bone broth (or beef bone broth) and stir.

5. Reduce the heat to low and simmer for 5-10 minutes.

6. Fill the taco shells with the cooked pork and toppings.

Fry Tortillas

Add 1/4 cup oil or lard to pan to heat. Carefully dip a tortilla, if the oil sizzles and bubbles then it's hot enough. Gently lay the tortilla in the oil and fry each side for about 10-20 seconds, just enough to give some color and add some crispness. (You can also brush the tortillas with oil then cook). Once fried on both sides, remove and fold in half to form the shape. Rest tortillas on paper towels to absorb excess oil. 

Notes

*1lb cooked meat serves 4. This is approximately 2 Tbs of meat per 5"-6" taco shell.

*Yellow corn tortillas fry up perfectly to make a crisp taco shell.  

*Double the recipe if cooking for more than 4.

*Fried tortillas can be made while pork is simmering. If they sit too long they will lose their crispness. Avoid making them too far in advance. 

*If using store bought taco seasoning, follow instructions on package or add to taste.

Recommendations

*Use a high smoke point oil to fry (avocado, tallow or ghee).

*Serve with Mexican rice, refried beans or chips with guacamole or salsa.

*Additional topping suggestions: Shredded lettuce, tomatoes, roasted corn, pico de gallo.

*Add 1/8 – 1/4 tsp cayenne pepper to the filling if you want some extra heat.

*For added flavor, saute 3/4 cup chopped yellow onion with pork. Omit the onion powder.

*Serve with lime wedges for a nice spritz of bright zesty flavor.

Directions

1. Pound chicken to an even thickness.
   
2. Season with poultry seasoning, salt and pepper.
   
3. In a large skillet, add ghee and chicken. 
   
4. Cook over medium-high heat for 5 minutes on each side. Chicken should have a medium golden color. For thicker chicken sear for 6-7 minutes on each side or until cooked through.
   
5. Once done, remove chicken and let it rest on a plate.
   
6. Deglaze the skillet by adding the chicken broth and allow the liquid to bubble up and steam for a few seconds.
   
7. Add butter and stir until melted.
   
8. Add garlic and cook until fragrant, about 1 minute stirring continuously.
   
9. Turn the heat off and add the chicken back into the skillet and spoon the garlic butter sauce over the chicken.
   
10. Garnish with parsley and serve immediately.

Notes

Skin on or skinless chicken works great for this recipe.  

Substitute chicken breasts with chicken thighs - cooking time will be different.

White wine can be used instead of chicken broth for extra flavor. 

Prep and chop ingredients. Arrange all the yummy foods in a stainless steel Lunch Bots container (like pictured here) or use whatever containers you love best. 

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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:

• Chop your veggies: Onion-diced, garlic-minced, potatoes- medium cube, kale-remove from stem and rough chop.
• In a medium size soup/Dutch oven toss in your butter, onion and garlic. Sauté on medium heat until they become translucent. 

• Add in your thawed out ground pork and salt and pepper
• While the pork is cooking, make sure you mash it up into smaller pieces with a spatula or wooden spoon or if you have one of those fancy hamburger smashers use that! This is necessary so you don't have larger chunks in your soup. 

• Add in your beef bone broth and milk, cover with a lid and let sit for 5 minutes.
• Add in your cubed potatoes, cover and cook for 20 minutes

• Remove the lid and add in your kale, cover with lid for another 20 minutes.

• Serve with your favorite crusty bread & A2/A2 butter
  
  *Crumbled bacon is also a yummy addition to this soup!
  

1. In a 6-quart slow cooker with a sauté option (if you don't have a sauté option you can do this part on the stove-top and then transfer to your slow cooker) melt the butter. Once melted add the onion and sweet potatoes and cook, stirring occasionally, until the veggies are softened. 
2. Stir in the garlic, tomato paste, spices and salt, and cook, stirring, until fragrant, about 1 minute. 
3. Add 1 quart of beef bone broth and scrape up any browned bits. Stir in the beef, then distribute in an even layer. Select "slow cook" and set the time for 7-8 hours. The stew is done when the meat easily shreds.
4. Stir in the chickpeas, cilantro and lime juice. Serve with yogurt.

Notes

If you choose to do this in your oven I would place it in a 300F oven for 4 1/2 hours.

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

Preparation

• Preheat the oven to 350F. 
• Lightly grease a baking sheet and set it aside. 
• Combine all the ingredients together in a large bowl and mix well. 
• Form the mixture into 2 Tablespoon size meatballs. 
• Bake for 20 minutes or until cooked through. 
• Serve meatballs with yogurt or your favorite condiment. 

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

• Prepare the pasta according to package directions. During the last 3 minutes of cooking add the green beans. 
• Drain the pasta and beans, reserving ½ cup of the cooking liquid.
• Heat a large cast iron skillet over medium heat. 
• Add the pork and cook, breaking up the meat a bit, until lightly browned and cooked through. Remove with a slotted spoon to a plate and keep to the side. 
• Add the shallot and mushrooms to the skillet with the leftover drippings. If need be add a touch of ghee or butter to the pan. Cook until the veggies are tender, about 8 minutes.
• Add the sausage back to the pan with the veggies and stir in the pasta and beans. 
• Add the reserved cooking liquid along with the grated cheese. 
• Season to taste with salt and pepper.

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