Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown pork (you may need to cover vegetables).  Make sure pork reaches 145 internal temperature before serving.  

Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Serve immediately.

Serves 4
Cook Time: 20 minutes

Combine al ingredients on a large sheet pan and toss in olive oil and seasoning.  Lay lemon slices over everything.  Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Sprinkle with feta, if using, and serve immediately.

​Serves 4-6
Cook Time: 45 minutes

In a medium Dutch oven, heat olive oil until it shimmers, add salted and peppered chicken leg quarters skin-side down.  Allow skin to brown, then flip chicken and saute on other side.  Once chicken is browned (not cooked through) remove to a plate and set aside.  Saute onion in chicken fat until softened; add garlic and saute one more minute.
Add butter and saute mushrooms until browned and cooked down by at least half.    Sprinkle with Wondra and cook for about a minute until Wondra is not longer raw white flour.  Deglaze with wine then add stock and milk.  Add chicken back to pan and allow to cook through as soup simmers on low.
Check your chicken temperature after 45 minutes, you need it to be at least 165 in the thickest portion (dark meat can handle being higher without any ill effect after only 45 minutes).  Meanwhile, cook 1/12 cups dried rice with 3 cups water until cooked through.
When chicken reaches an internal temperature of at least 165, remove from pot and allow to cool; once cooled remove skin and shred chicken (I like to save the skin and bones in the freezer to make stock later).  
Add chicken back to pan and add cream, if using.  If you are serving all the soup at once and do not anticipate leftovers you can add the cooked rice to the soup pot; however, if you are planning on having leftovers, add a few spoonfuls of soup to the individual serving bowls and ladle hot soup over the rice.

Serves 4
Cook Time: 1 hour

Preheat oven to 375.
Bring a medium pot of salted water to a boil, once boiling add potatoes and cook until fork tender.  Once potatoes are boiled, mash with potato masher or ricer, then add 1/4 cup + 2 Tbsp. milk and the butter.  Stir to combine and set aside.
While water is coming to a boil, sauté onions in olive oil until translucent, add garlic and cook for one more minute.  Add chopped mushrooms along with salt and pepper.  Allow mushrooms to brown and release water, then add herbs and cook for another minute or two; then add tomato paste and allow to cook for another minute.
Add stock and bring to a boil, add lentils, cover and cook until lentils are cooked through, about 30 minutes.  When lentils are cooked add kale and bring back to a boil, meanwhile make a slurry with remaining milk (2 Tbsp.) and cornstarch.  Once boiling add slurry and boil for one minute.  Reduce heat to low and add balsamic vinegar and Worcestershire sauce.  Continue cooking for about 5 minutes for all flavors to combine.
Add mushroom mixture to casserole dish and dollop with mashed potatoes.  Gently spread potatoes out over mixture so mushrooms are completely covered and back, uncovered, for 20 minutes.

Serves 4-6
Cook time: 2-3 hours

In a small medium Dutch oven, heat olive oil over medium heat.  Sear onion, garlic, and lemon until browned on all cut sides - do not try to hurry this process, this is where all the flavor comes from.
Once vegetables are browned add dried beans and enough water to fully cover (usually about 6 cups); salt and pepper, to taste.   Bring beans to a boil and then knock the temperature down to low and let simmer, uncovered, until they are cooked through (depending on the size, variety, and age of the bean this can take 1-3 hours).  Keep an eye on the water level and add more if beans rise above the water line.
Once beans are cooked through add salsa verde and stir to combine.  Serve immediately; garnish with pickled radish, sour cream, avocado, etc.

Serves 4-6
Cook time: 1 hour
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Cook onions and peppers in oil until softened.  Add stock, tomatoes, and lentils and cook until lentils are cooked through (usually about 45 minutes, depending on the dryness and age of the lentils).  Add remaining ingredients and cook for another 15 minutes to meld all flavors together.  Top with sour cream, shredded cheese, avocado, cilantro, etc.

Serves 4-6
Cook time: 45 minutes

Blind bake pie crust according to package directions; let cool.  Sautee onion and pepper over medium heat until translucent.  Evenly spread on bottom of pie crust.
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Toss sliced eggplant, zucchini, and summer squash in olive oil, salt, and pepper.  Shingle vegetables, including tomatoes, into pie crust (I like to start on the perimeter of the crust and work my way inwards); repeat to form two layers (three if you pie plate is deep enough).  Sprinkle top with grated cheese and bake 30-45 minutes at 350.

Serves 10
Cook time: 2 hours

Sauté onions, in a small Dutch oven, in oil until softened, add peppers and sauté a few minutes, then add garlic and sauté 1 more minute.  Add spices and sauté until browned and vegetables are coated in spices; then add tomatoes and cook down for at least one hour, or until chili has reached the consistency you would like.  Add beans about 30 minutes before serving.

Serves 4-6
Cook time: 1 1/2 hours
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Begin by making a roux: melt butter over medium-low heat, add flour and stir to combine; keeping an eye on the roux, cook until tan to chestnut brown in color.  Add onions, celery,  and pepper cooking until translucent; add eggplant and brown.  Add tomatoes and cook until tomatoes are broken down, roughly one, hour, or until the consistency you want.  Add okra about 30 minutes before serving.  Serve over rice or grits.