Farm-To-Table - Fried Potatoes with Beef
This is not just your regular "fried potatoes with beef", this is ✨D E L U X E✨.

Step 1: Ingredients

• Grass-Fed Beef Liver - 1 lb.
• Onions - thinly sliced: 2 large
• Red potatoes - peeled and cut into small cubes: 2-3 large
• All-purpose flour - 1/2 cup
• Salt and pepper - to taste
• Butter - 2 Tbsp
• Garlic, minced - 2 cloves
• Beef broth or water- 1/4 cup
• Fresh parsley - chopped (for garnish, optional)

Step 2: Utensils

• Skillet
• Shallow Dish
• Plate Lines and Paper Towels

Step 3: Cook it!

• Rinse the beef liver slices under cold water and pat them dry with paper towels. Season the liver slices with salt and pepper and let them sit for about 10-15 minutes.
• In a shallow dish, place the all-purpose flour and season it with salt and pepper. Lightly coat each liver slice with flour, shaking off excess. Set aside.
•  
• Heat a separate skillet over medium heat and add a tablespoon of butter.
• Add the diced potatoes to the skillet and fry them until they are golden brown and crispy, stirring occasionally. This usually takes about 15-20 minutes.
• Once cooked, transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Season with salt and set aside.
• In a large skillet, melt the remaining butter (or use more oil) over medium heat.
• Add the thinly sliced onions to the skillet and sauté until soft, translucent, and slightly caramelized. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes.
• Push the sautéed onions to the sides of the skillet. Place the flour-coated liver slices in the center of the skillet and cook for about 2-3 minutes on each side, until nicely browned.
• Pour the beef broth or water into the skillet to deglaze the pan and create a flavorful sauce.
• Gently stir the onions and liver slices together, allowing them to cook for an additional 2-3 minutes.
• Add the fried potatoes to the skillet with the liver and onions. Gently combine everything together, allowing the flavors to meld for a minute or two.
• Remove the skillet from heat and transfer the beef liver, onion, and fried potato mixture to serving plates.
• Garnish with parsley.
• Dig In! If you follow directions correctly, it should come out like the image below! (Not exactly, the beef is not included there.)

Organic Snack - Seasoned Chickpeas

You're craving a snack... but want to be healthy... Well, you are in the right place!

Step 1: Ingredients

• Chickpeas - You'll use one can of chickpeas for this recipe. You can use any brand, but they should be plain chickpeas (no added spices, salt, etc).
• Olive Oil - You'll use 1 tablespoon of olive oil. You can also sub this for coconut oil or vegetable oil as well.
• Paprika - You'll use 1 teaspoon of paprika.
• Sea Salt - You'll use ½ teaspoon of sea salt or 1 teaspoon of kosher salt.
• Cumin - You'll use ½ teaspoon of ground cumin.
• Coriander - You'll use ¼ teaspoon of ground coriander.
• Cinnamon - You'll use ¼ teaspoon of ground cinnamon.
• Cardamom - You'll use ¼ teaspoon of ground cardamom.
• Garlic Powder - You'll use ¼ teaspoon of garlic powder.
• Allspice - You'll use ¼ teaspoon of allspice.

Step 2: Cook it!

• Preheat the oven to 400 degrees F.
• Lay the chickpeas out on a paper towel and thoroughly dry them. Toss with the tablespoon of olive oil and then lay them flat in a single layer on a parchment-lined baking sheet.
• Bake the chickpeas for 25 minutes.
• Combine the paprika, sea salt, turmeric, cinnamon, cardamom, and garlic powder in a small bowl and stir to combine.
• Remove the chickpeas from the oven and toss with the spices.
• Return the chickpeas to the oven and bake for an additional 5 minutes or until they are very crispy.
• Dig In! If you follow directions correctly, it should come out like the image below!

Artisan Food - Healthy Blueberry Pie

Artisan food is high-quality, handcrafted food made using traditional methods and local ingredients, emphasizing unique flavors and craftsmanship. They offer superior taste, support local economies, and prioritizes sustainability!

Step 1: Ingredients

Filling:

• 4 cups sliced peeled baking apples (4 medium)
• 2 cups frozen blueberries
• 1⁄3 cup white sugar
• 1⁄3 cup brown sugar
• 1⁄4 cup flour
• 1 teaspoon cinnamon

Pie crust:

• 1 cup Crisco shortening
• 2 cups flour
• 3⁄4 teaspoon salt
• 1 egg
• 2 tablespoons cold water
• 1 tablespoon vinegar

Step 2: Cook it!

• Let blueberries partially thaw, if using frozen.
• Pre-heat oven to 425.
• In large bowl, combine all filling ingredients; mix well. Set aside.
• Pie Crust: Mix salt with flour.
• Cut shortening into flour mixture till crumbly.
• Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix.
• Roll out half the dough and place into a greased pie plate.
• Fill pie shell with fruit mixture.
• Roll out the other half the dough. I usually then cut it into strips to make a lattice crust. If making just a plain crust be sure to cut a hole and slits in the top to vent.
• Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. Cool 2 hours (if you can wait that long!). Serve warm or cold.

Gourmet Delights - Ice Pops

Move over, ice pops: There's a new dessert making waves this summer.

Step 1: Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
• 1 cup fresh lemon juice (from 7 medium lemons)
• 1 cup chilled heavy cream

Special Equipment

• 16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks

Step 2: Cook it!

• Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
• Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles. 
• Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours. 
• To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out the pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve. 
• Enjoy!