1. Combine all meatball ingredients in a bowl. Make sure not to “over combine”.
2. Roll meatball mixture into golf ball sized balls, bake on cookie sheet in preheated oven at 350 degrees for 20 minutes, until browned and cooked to correct internal temperature.
3. While meatballs are cooking, in a large bowl combine all sauce ingredients, except scallions, together stirring well.
4. Place the cooked meatballs in slow cooker, and pour sauce over top. Stir gently.
5. Cook for 4 hours on low, serve with chopped scallions.

1. Combine orange juice, oil, oregano, garlic powder, onion, parsley. In bottom of slow cooker, spread out butter pieces and torn basil. Set pork on top and pour juice mixture over top. Secure lid and cook on low for 6 hrs.
2. all ingredients for onions into a mason jar and secure lid. Shake vigorously to combine. Let marinate for at least 1 hour (up to 3 days).
3. Prepare remaining ingredients. Preheat oven to 425deg.
4. In a bowl combine ricotta cheese, mustard and pickle juice.
5. Remove pork from slow cooker and chop up, then return to slow cooker.
6. Prepare the pizza dough up to the first cook level.
7. Build 1 pizza: spread with half of ricotta mixture, 1 cup swiss cheese, half of pork, half of ham and second cup of swiss cheese. Repeat on second pizza. Place both in oven to cook for 15 minutes.
8. Sprinkle each pizza with red onions, chopped pickles and cilantro.

Place lamb shank (with bone), chicken stock and water in a large pot. Bundle the parsley, thyme, parmesan cheese heel, and prosciutto end in cheese cloth. Add it to the pot along with the garlic and onion. Bring it to a low boil slowly – it should take about an hour. You don’t want it to boil too fast/quickly, or broth will become cloudy. Reduce to a simmer and allow to cook for 2 hours at a minimum (alternatively, you can cook this in a crock pot on low heat all day). Remove the cheese cloth bundle.

Toss cherry tomatoes with olive oil. Line a baking sheet with parchment paper. Place the tomatoes on the paper, spread them out, and broil until slightly blistered, then remove from the over and let rest.

Remove the lamb shank from the pot and cut the meat into bite-sized pieces (or, just allow it to pull apart with a fork). Add it back to the pot. Stir in chickpeas, blistered tomatoes and kale. Simmer until kale is wilted, but still bright green, about 5 minutes. Salt and pepper to taste.

1. Make a roux. Heat bacon drippings/lard in a large cast iron skillet or dutch oven. Slowly stir in almond flour until a smooth paste forms. Whisk until it turns into a dark amber color.
2. Make the trinity. Combine the chopped celery, onion, and bell pepper. Once mixed, stir in garlic.
3. When the roux is ready, add the trinity and sliced sausage. Slowly add water to this until desired consistency (not too thick, but not too thin). Bring mixture to a slow simmer until the vegetables have softened.
4. Bring the bone broth to a boil in a medium sized pot. Pour the bone broth into the roux mix. Add the coconut aminos, garlic salt, hot sauce, bay leaves, and cajun seasoning.
5. Using the same pot to heat the chicken broth, season the pot with the olive oil and cook the okra until slightly sticky. Stir into gumbo with shrimp and crabmeat.
6. Cook for 45 minutes over low heat.
7. Serve with cauliflower rice (optional).
8. Let the good times roll!

For Curry:
1. Heat an instant pot or pressure cooker in a medium flame. Do not close the lid until instructed to do.
2. Add the lentils (Green gram+Pigeon Pea) and add enough water till the lentils are fully covered.
3. Add a pinch of turmeric powder, and bring to boil for 5- 7 mins approximately.
4. Add chopped baby spinach on top of boiling lentils.
5. Add garlic cloves on top of spinach and sprinkle water.
6. Now, close the lid and cook for 8-10 mins in a medium flame.

For Tempering :
1. Heat oil in a small pan in a lower flame, add in mustard seeds.
2. Once the mustard seeds starts to splutter, add split black gram, cumin seeds, asafoetida powder and saute until the ingredients turn to golden in color.
3. Now add curry leaves and red chilies or red chili flakes.
4. Switch off the flame and set aside.

Final touch and finishing :
1. Open the instant pot or pressure cooker lid when it is safe to do so (Tip: Allow the pressure cooker to cool down after you switch off the flame).
2. Now, add salt and smash the cooked spinach and lentils using wooden ladle to mix well.
3. Pour the tempered ingredients on top of the cooked spinach and lentils.
4. Mix gently and adjust salt as needed.

Enjoy the Spinach Curry with all kinds of Chapathi or Roti or a bowl of hot rice. This delightful Spinach Curry tastes best with mild flavored coconut rice.

Thank you!

Spray inside of slow cooker pot with non-stick spray or use a liner. Place beef in slow cooker pot. Sprinkle with kosher salt, cumin, oregano and black pepper. Add tomatoes, black beans, onion, garlic, bay leaf, carrots, jalapenos and bell pepper strips. Cover and cook on Low for 9-10 hours, until meat and carrots are tender. During last 15 minutes of cooking stir in beef boullion granules. In a cup stir together flour and water and stir into liquid in slow cooker. Finish cooking until thickened. Remove meat to a serving platter and slice. Spoon vegetables and sauce over and around meat on platter. Place slices of Guac Compound Butter (recipe follows) over top and sprinkle with chopped cilantro.

For Guac Compound Butter:
In a medium bowl, mash avocado. Mix in butter, garlic, kosher salt, lime juice and chopped tomatoes. On a piece of plastic wrap, shape into a 6-inch cylinder. Refrigerate for several hours until firm. Slice and serve over beef slices.