1/4 cup butter 2 tablespoons olive oil 1 onion, diced 4-6 garlic cloves, minced 1 lemon, halved 2 pounds boneless skinless chicken thighs 1 1/2 pounds carrots, sliced 1 bunch of celery, sliced 10 cups chicken stock 1 tablespoon fine sea salt, plus more to taste Freshly cracked black pepper 1 bay leaf 8 ounces orzo Additional broth or water, as needed 2 ounces of dill, finely chopped Melt the butter in a Dutch oven or large pot over medium heat. Add the oil followed by the onion and garlic; saute for 3-4 minutes. Add the lemon - pulp side down - and cook just until it starts to brown. Move all ..read more

FOR THE ROASTED GARLIC SPREAD 1 head garlic 2 tablespoon olive oil, divided Pinch of sea salt FOR THE PIZZA SAUCE 4 ounces tomato sauce 1/4 teaspoon balsamic glaze 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil Pinch of sea salt FOR THE PIZZAS 2 loaves French bread Meat (I used salami and ground sausage) Fresh mozzarella Sliced onions YOU’LL ALSO NEED Fresh basil, finely chopped Grated parmesan Red chili flakes Pizza oil To make the roasted garlic spread, preheat the oven to 375˚F. Slice 1/4” off the top of the head of garlic. Place on foil then drizzle the exp ..read more

2-3 tablespoons olive oil 2.5 pounds grass fed short ribs, patted dry and lightly salted 1 white onion, minced 2 celery stalks, minced 2 carrots, minced 1/2 teaspoon fine sea salt, plus more to taste 4-6 garlic cloves, minced 1 teaspoon balsamic glaze 1 tablespoon tomato paste 2 cups beef bone broth, plus more if necessary 14-28 ounces crushed tomatoes 2-3 bay leaves YOU’LL ALSO NEED Salt and pepper Freshly grated parmesan Chopped parsley Heat the oil in a 4-quart Dutch oven set over medium heat. Lightly brown the short ribs, working in batches as necessary. Transfer the browned short ribs to ..read more

FOR THE BURGER 1 pound grass fed ground beef 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon red pepper flakes 1 teaspoon fine sea salt FOR THE SPECIAL SAUCE 1/2 cup mayonnaise 2 teaspoons tomato paste 1/2 teaspoon yellow mustard 1 tablespoon pickle juice 1 tablespoon minced pickle 1/4 teaspoon garlic powder 1/4 teaspoon chipotle powder, optional Pinch of fine sea salt YOU’LL ALSO NEED Fresh greens Roasted potato wedges Cherry tomatoes Pickles Pickled onions Avocado Salt and pepper Heat a large skillet over medium heat. Add the beef and break up into lar ..read more

1/2 cup (113g) butter, melted and cooled 1/2 cup (111g) light brown sugar 2 teaspoons pure vanilla extract 1 large brown egg, beaten 3/4 cup (105g) unbleached flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 1/2 cups (150g) regular rolled oats 3.2 ounces (90g) dark chocolate, roughly chopped Preheat oven to 350ºF. Line a large baking sheet with a silicone mat (or parchment paper). Combine the butter and sugar in a large mixing bowl. Stir in the vanilla extract and egg. Add the flour, baking soda, and sea salt; stir to combine then fold in the rolled oats ..read more

2 large brown eggs 1/3 cup waffle mix 2 scoops collagen peptide powder YOU’LL ALSO NEED Good butter Nut butter Fresh fruit Maple syrup or honey, optional Preheat you waffle maker. Grease if necessary. Beat the eggs in a small bowl then whisk in the waffle mix and collagen peptide powder. Once your waffle maker is preheated, cook the batter in halves the waffle is golden brown. Top with butter, nut butter, and fresh fruit. Eat immediately. Yield: 2 waffles / 1 serving Notes: You can use whatever waffle mix or collagen peptide powder you have on hand. The batter does not need to be thinned unle ..read more

YO! How’s everyone holding up? It’s day who the hell knows of lockdown and I’m here with a recipe that’s probably more suitable for a more gloomy time of year (like in the fall, when everything is dying) (or in the winter, when everything is dead) but it’s a recipe for something I consider straight up comfort food and I kinda think that’s what we all need right now. Yes I know we should be eating vegetables and soluble fiber and things that nourish our bodies and yadda yadda yadda but it’s also important to be eating things that feel like a warm hug. And you know what feels like a warm hug? D ..read more

I was going to put this recipe up as a JUST THE RECIPE post but then I realized it’s been a while since I’ve come here to have a proper chat so - since it’s the weekend - I figured WHY THE HELL NOT! But, I’m not gonna lie, there’s a little (and by little I mean big) part of me that is absolutely certain there are far more productive ways we could all be spending our time right now.. you know? Anyway, let’s address the elephant in the room first. I’ve not been as present in this space as much as I’d like but it’s because, as it turns out, running a company (err, two companies) is demanding and ..read more

This post was created in partnership with Bob's Red Mill. I originally planned on coming here with a chocolate peppermint tart (because tart = more aesthetically pleasing than fudge) (now that I see this fudge I’m not so sure about that) but then I tried aforementioned tart and realized how much I do not like copious amounts of chocolate and peppermint, together. So instead I’m here with nutty dark chocolate fudge, which is a lot more delicious than the tart and also a lot easier to make. When you’re crunched for time next week, it’ll be nothing for you to whip up this fudge and pop it in the ..read more

This post was created in partnership with Bob's Red Mill. Thanksgiving is in two days. I repeat: THANKSGIVING IS IN TWO DAYS. Can you believe it? There’s a good chance your Thanksgiving dessert spread is already planned. And that it contains copious amounts of pie.. which is why I’m here with cookies. Because there’s always room for (more) cookies, right? These cranberry orange babes are Thom’s favorite and I think it has a lot to do with the fact that they’re light and refreshing while also being satisfying and delicious. Though I tend to be a chocolate/nuts kinda cookie person, I cannot de ..read more