In our home, we are always looking for a healthy alternative to grain based pasta in our recipes.  Fresh, local, in season zucchini is just the thing to make a tasty lasagna without pasta.  Our forest raised pork sausage seasoned with just the right sweet Italian spices (msg and sugar free) is the perfect accompaniment to this family favorite.

Ingredients:

• 1lb sweet Italian sausage
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• salt and pepper to taste
• 2 medium zucchini squash, sliced lengthwise into 1/4 thick strips
• 1 container ricotta cheese (Organic Valley is our preference)
• 1 cup cheese (cheddar or mozzarella – again we like Organic Valley)
• 1/2 cup chopped shiitake mushrooms (optional)

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a medium baking dish (we prefer organic coconut oil).
2. In a skillet over medium heat, cook the sausage until evenly brown and drain juices.  Mix the onion, garlic and tomato sauce into the skillet and season with salt and pepper.  Bring the mixture to a boil, reduce heat to low and simmer 10 minutes.
3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips.  In a bowl, beat together the ricotta cheese and egg, and spread over the zucchini.  Scoop about 1/2 of the sausage mixture over the ricotta and egg mix, then sprinkle with 1/2 the shredded cheese.  Layer the remaining zucchini, sausage and shredded cheese.
4. Bake 45 minutes in a preheated oven.
5. Allow to sit 10 minutes before slicing to serve.

This simple recipe is great anytime of the year, and it’s very easy to put together.  And even though it is a soup, it is very hardy and filling!

• 1 package chicken frames
• 1 tsp salt
• 1 package frozen sweet corn
• 1 jar salsa
• 2 cans black and/or pinto beans
• seasoning to taste (chili powder, cumin and mineral or sea salt)
• corn tortilla chips
• shredded cheese
• sour cream (optional)

Directions:

Bring the chicken frames to a boil, then reduce heat and let simmer in a large pot of water for 2-3 hours to make a great stock.  Strain and remove frames to a 13×9 pan and let cool.  Add 1 tsp salt to the stock.  Combine all other ingredients in the pot and bring to a boil and let simmer 20 minutes.  While mixture is simmering, remove meat from chicken frames and add to the pot.  Serve in a bowl over corn tortilla chips and top with cheese and sour cream.  Enjoy!

This is a super easy, super quick meal you can make any night of the week.  We use organic hard taco shells and top the meat off with some freshly shredded organic raw cheese, salsa, fresh lettuce mix and a bit of sour cream.  This will make 8 servings and with a small side dish can feed a family of four.  It’s a great way to stretch just one pound of meat into a dinner meal!

To 1lb browned ground meat (beef or pork) add:

• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp mineral or sea salt

This is about as simple as it gets, and even the most novice chef can produce excellent results with this can’t miss recipe.

Ingredients:

• One whole roasting chicken
• Fresh herbs of your choice (we suggest sage and/or basil)
• One stick of organic butter (room temperature)
• Sea salt
• Coconut oil (can substitute olive oil)
• Fresh ground black pepper (optional)
• One lemon, quartered (optional)

Directions:

1. Thaw chicken completely
2. Chop about 1/3-1/2 cup fresh herbs
3. Mix 2/3 of the herbs with the fresh butter thoroughly
4. Using a spoon, place herb butter mix under skin of the breast, thigh and drums
5. Place remaining herbs (and unused herb butter) into cavity with the quartered lemon (optional)
6. Rub oil over entire exterior of chicken, then coat with sea salt and fresh black pepper (optional)
7. Place in roasting pan breast side down
8. Bake at 400 degrees for 15-20 minutes per pound (ovens will very)
9. Turn to breast side up halfway thru roasting
10. Broil as required to crisp the skin and enjoy!

This is our new favorite recipe!  The first time Brandy made this, she was absent during dinner and almost didn’t get any when she got home.  It’s really simple to throw together and is a perfect slow cooker meal.

Ingredients:

1 Boston butt pork shoulder roast 2-3lbs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons coconut oil (or olive oil)
1 tablespoon butter
1 large onion
2 tsp fresh ginger – diced
1 ½ cups apple cider
¼ cup apple cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
fresh sage to taste (or dried if you don’t have fresh)
1 ½-2 cups chopped apples

Directions:

1. Rub salt and pepper over pork roast. Heat coconut oil in large skilled. Brown pork roast over high heat.

2. Remove from skillet and place in bottom of slow cooker.

3. Return skillet to stovetop and reduce heat to medium to melt butter. Add onion and cook until they begin to soften. Add ginger and cook a few minutes until fragrant.

4. Pour in apple cider and apple cider vinegar. Add nutmeg, sage, and cinnamon. Bring to a simmer for 1-2 minutes.

5. While simmering, place chopped apples over the pork roast in crock pot.

6. Pour the contents of skillet over roast and apples.

7. Cook on low for 6 hours or high for 3 hours.

* Brandy adapted this from a recipe in the Paleo Comfort Foods cookbook which called for pork chops and also apricots.