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1/2 lb Ground Italian sausage, browned 3 garlic cloves, sliced and sautéed in 3 Tbsp olive oil On medium heat: Add 4 C combined cherry tomatoes, sliced sweet peppers, and canned crushed tomatoes. Proportions within the 4 cups is adjustable. (Watch the video for Katy’s veggie selection) After a few minutes, break the cherry tomatoes with the back of a wooden spoon. Meanwhile: cook linguini about 1 minute less than package directions. While pasta is cooking, roll and snip abou

8 thin, center cut pork chops seasoned with seasoned salt or cook’s choice Brown chops in cast iron skillet with some oil on medium heat, 2-3 minutes per side Move chops to a plate Add 1-2 Tbsp bourbon to the pan and deglaze Reduce heat to medium/low Add 1 C cranberry sauce with the cranberries 2 Tbsp Brown sugar Zest and juice of 4 oranges Blend sauce ingredients and simmer for 2-3 minutes, season with salt and pepper Return chops to pan with sauce and simmer until chops are

2 eggs, whisked 1 C 2% milk 1/4 C melted butter Pinch of salt 2 tsp vanilla 1 tsp cinnamon Zest of 1 orange 1.25 C summer squash or zucchini, shredded and drained 1/2 C sugar 1 Tbsp baking powder 1.5 C flour Mix all and cook as directed on a waffle iron, spraying with a vegetable spray recommended.

2 small jalapeno peppers, sliced thin 1 small red onion or large shallot, finely diced 2 garlic cloves, minced fine (garlic press) 2-3 tomatoes based on size, chopped 3-4 sprigs of cilantro leaves, chopped Zest and juice of 2 limes Salt and pepper Combine all ingredients Amounts and proportions are based on personal preference. Experiment with the recipe to make your own version!

2 C halved cherry tomatoes, mixed types 2 minced garlic cloves Shallot (or equivalent amount of red onion), thinly sliced 1.5 Tbsp olive oil 1.5 tsp red wine vinegar 1/2 tsp flaky salt 1/4 tsp ground pepper 3-5 fresh basil leaves - roll and slice fine Mix all in a bowl and chill/marinade for 2-3 hours before serving.

In a jar with a lid, combine: 3/4 C olive oil 1/4 C brown sugar 1/4 C white vinegar 1/2 C ketchup 3/4 tsp onion powder 1 minced garlic clove Salt and pepper Shake before using. See “Crockpot Chicken with Apricot” for a recipe using homemade French dressing.

2 packages of chicken thighs, trimmed Seasoning with salt and pepper 1.5 C French salad dressing (see Kate’s homemade French dressing recipe) 3/4 C apricot preserves 1 Tbls onion soup mix Put all ingredients into the crock pot. Slow cook on low for 7-8 hours. Serve over rice. See video for Kate’s other serving suggestions.

In a bowl: 12 Tbsp melted butter 1/4 C granulated sugar 2 C broken salted pretzel pieces Mix Spread into a 9x13 baking dish and bake 10 minutes at 350 degrees - cool In 2 C boiling water (in a glass measuring cup) -add 6 oz pkg of strawberry jello -set aside until it cools to room temperature In a bowl: Cream together: 1 pkg softened cream cheese 1/2 C granulated sugar Fold in a container of whipped topping and incorporate. Spread cream mixture over the cooled pretzel base an

Coat a pan that has a lid with olive oil on medium heat - 1 C rinsed quinoa Toast the quinoa in the olive oil for 2-3 minutes Add 1 C chicken stock and 1/2 C water and season with salt Simmer on low for 12-15 minutes Dressing: Zest and juice of one lemon 1/4 C olive oil 1 tsp dried oregano Salt and pepper Combine cooked quinoa with dressing while still warm. Add some chopped garden vegetables: Cucumber Scallion Mixed peppers Corn Snipped chives (see video for Kate’s charred

Pork butt roast cut into 4 chunks to fit in the crock pot Generously Season to taste (seasoned salt or cook’s choice) 2 large cans of tomatoes (see video for Kate’s choice) 2 Tbsp apple cider vinegar 1 chili pepper from a can of chilies with about 1 Tbsp of liquid (see video for Kate’s choice) 1.5 tsp dried Oregano 1/2 chopped red onion Salt and pepper 1 chopped garlic scape or minced clove Mix and cook on low for 9-10 hours Remove pork and shred with a fork. Return to the sa

Prepare pan with olive oil on medium heat Add pork medallions (approximately 1”) seasoned with salt and pepper, to brown on both sides (approximately 3 minutes per side) Remove pork from pan Sauce: 2 small sprigs of fresh thyme 1 C red wine (deglaze pan while stirring) 1 C chicken stock 1/2 C cherry preserves Reduce on medium heat to thicken Season with salt and pepper Return pork to the pan with sauce to finish cooking.

4-6 chicken thighs seasoned with salt and pepper 2 snipped garlic scapes or minced cloves 1/2 - 3/4 C sliced mushrooms 1/2 C Marsala wine 1/2 C chicken stock 1 sprig of fresh rosemary Place chicken in crockpot and add all other ingredients. Cook on low for 8-10 hours. Add 2 Tablespoons of heavy cream and mix in before serving over noodles or rice.

1/2 large yellow onion, sliced thin 2 baby garlic - chopped white and light green parts. (or 3 large garlic cloves) Trimmed top sirloin steak, sliced thin Salt and pepper 1.5 C Beef stock or broth 1 Tbsp Worcestershire sauce 1-1.5 tsp of better than bouillon (any flavor) 1/4 C of preserved banana peppers, not strained Put onion and beef into crock pot. Season with salt and pepper. Mix next 3 ingredients and pour over beef and onions. Add banana peppers. Cook on low settin

1 pkg cooked egg noodles 1 lb browned ground beef 3 garlic scapes sliced thin (or one pressed garlic clove, or 1/2 tsp garlic powder) 3 green onions - white and light green parts sliced 3 Tbsp sour cream 3 Tbsp mayonnaise 2 tsp celery salt 1 tsp fresh, dried oregano (or 1/2 tsp of store bought) 1/2 tsp fresh ground black pepper 1.5 tsp chicken bouillon 3/4 block of shredded Monterey Jack cheese 1 C chopped peppers (any) see video for suggestions Mix well and spread evenly in

2 Small tortillas Thin cut Brie cheese Monterey Jack cheese- shredded Green onions - chop white and light green parts I slice cut or crumbled crisp bacon Place first tortilla in dry frying pan and layer above ingredients in order. Top with remaining tortilla. Press to stick tortillas to the cheese. Cook on medium heat checking bottom tortilla until crispy and browned. Turn with large spatula. Cook on second side. Cut into quarters and serve with sour cream.

Pickles: Score pickle skin with a fork and slice. Put slices into a mason jar. In a small bowl, combine: 1/4 C rice vinegar 2 Tbsp sugar 1 - 2 minced garlic cloves 1 tsp pepper flakes Dash of chili crisp (optional) 1 tsp toasted sesame seed oil A couple of shakes of sesame seeds Stir above ingredients until the sugar is dissolved and pour over the cucumbers in the jar. Top off the jar with hot water and refrigerate. They will keep up to a week in the refrigerator. Burgers 2 p

3/4 C total of mixed spicy and sweet peppers, chopped. *Refer to the video for Katy’s specific, home grown combination of peppers 1/4 C chopped red onion 3 garlic scapes, sliced (or garlic cloves) Sauté in oil until onion is softened Push mixture to the sides of the pan and add 1 pound of ground meat to brown on medium heat. If necessary, blot excess fat with a paper towel. Season mixture with the following options to taste: Garlic scape salt Salt and pepper Seasone

Recipe: Boneless, skinless chicken breasts, halved 3/4 c flour, salt and pepper Dredge chicken in seasoned flour and place in casserole Brown on both sides in cast iron pan with a little bit of oil to prevent sticking Remove and return to casserole dish In separate pan, begin sauce 2 tbsp butter add 1 chopped garlic scape or clove Separately, combine: 1.5 c hot water 1 tbsp of “better than chicken” bouillon Stir. When butter is melted, Add 2 Tbsp flour and combine Season wi

Introduction This Maple Pecan Granola recipe is not only delicious, it is easy to make and cost efficient. Ingredients Overview 4 1/2 cup rolled outs 2/3 cup melted coconut oil 1/2 cup maple syrup 1/4 cup honey 1 tsp vanilla 1/2 tsp salt 1 tsp cinnamon 1 cup chopped pecans Preparation and Cooking Process Preheat oven to 300F; line a 15x18 jelly roll pan with parchment paper. Mix all ingredients in bowl and spread evenly on parchment - press down with a spatula. Bake 10 minute

Introduction This simple and easy Marinara recipe takes half an hour from start to finish and uses ingredients you probably have on hand in your pantry. Ingredients and Preparation 1 28 oz can San Marzano Tomatoes 1 small or 1/2 large yellow onion - small dice 4-5 garlic cloves - minced 1 small carrot - peeled and small dice (optional) splash red wine (optional) 1 tbsp dry parsley 1 tsp dry oregano 1 sprig fresh basil (or substitute dry) 1/4 tsp dried pepper flakes olive oi