- Season short ribs on all sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add seasoned ribs to the hot oil (bone side up first) and sear on each side for 1-2 minutes, until browned. (The ribs will not be cooked through.)
- Remove and transfer ribs to a large crockpot.
- To the same skillet, add onions, mushrooms, and tomato paste. Stir to coat the vegetables. Cook over medium heat until onions are tender (about 3-5 minutes).
- Add garlic and cook for one more minute.
- Increase the heat to high and pour in the beef cooking broth, stirring often and scraping up the brown bits from the pan. Bring the mixture to a boil and then reduce heat to medium. Simmer for 5 minutes, stirring and scraping the sides as needed.
- Pour over the ribs in the crockpot.
- Cover and cook on low for 7-8 hours. Or, cook on high for 3-5 hours.
- The ribs are done cooking when they easily fall off the bone.
- Serve over mashed potatoes.
8 ounces fresh wild-caught halibut, cubed (preferably sushi grade)
1 lime, juiced
2 teaspoons Brain Octane Oil
Pinch of Himalayan pink salt
1 small avocado, cubed
1 organic green onion, thinly sliced
2 tablespoons chopped fresh organic cilantro
Optional: 2 tablespoons diced quick-pickled radishes
- In a medium bowl, whisk together lime juice, Brain Octane Oil, and salt.
- Add remaining ingredients to the bowl and gently toss.
- Divide into 2 portions. Serve immediately if using sushi grade fish suitable to eat raw. Otherwise, cover and refrigerate for a few hours to allow the lime juice to penetrate the fish and “cook” it.
1 Pkg Bell & Evans Boneless, Skin On Legs
2 Lemons, juiced
1 T Lemon zest
5 T Olive oil, divided
3 Cloves garlic, chopped
1 tsp Fresh thyme leaves
1 tsp Salt
1/2 tsp Pepper
4 C Spring salad mix
1/2 C Radish slices (about 4 radishes)
1/4 C Fresh parsley, coarsely torn
1/4 C Fresh chives, chopped
2 tsp White wine vinegar
- Reserve 2 teaspoons of lemon juice for salad, & set aside. To make marinade, combine remaining lemon juice, lemon zest, 3 tablespoons olive oil, garlic, thyme, salt & pepper in a small bowl. Set aside.
- Lay boneless chicken legs on a work surface, between two pieces of parchment paper, and pound chicken with a meat tenderizer or a rolling pin until about 1/2” thick. Place chicken in a zip-top bag and add lemon-thyme marinade. Marinate for 30 minutes.
- Heat grill or grill pan to medium-high. Gently lay the chicken on the hot grill, leaving about 1” between each piece to ensure that the meat gets a proper char. Leave the chicken untouched for 3 minutes to form a crust, which will help it release from the grill. If the chicken sticks, it hasn’t yet seared. Wait a minute and try again.
- Flip and cook the other side for 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F, as measured by a digital meat thermometer.
1 pkg Crunchmaster® Multi-Seed Crackers, crushed
3 tbsp. melted butter
8 oz. brick-style plain cream cheese, at room temp.
1 egg, at room temperature
1/4 cup brown sugar
1/4 cup organic cane sugar
1 1/2 tsp. edible dried lavender
1 tsp. vanilla extract
1 tbsp. honey
1 1/2 tsp. lemon zest
4 tsp. lemon juice
Crust: Preheat oven to 350°F. Stir together crushed crackers and brown sugar; toss with melted butter. Press into bottom of 24 mini muffin cups lined with paper liners. Bake for 8 to 10 minutes or until golden brown and set. Let cool completely.
Filling: Using electric mixer, beat together cream cheese, sugar and honey until smooth. Rub lavender between fingers; beat into cream cheese mixture along with lemon zest, lemon juice and vanilla. Beat in egg just until blended. Spoon evenly into muffin cups.
Reduce oven temperature to 325°F. Bake for 18 to 20 minutes or until just set. Let cool to room temperature in pan on rack. Refrigerate for at least 6 hours or overnight.
½ cup Florida Orange juice
1 tbsp. olive oil
1 cup diced yellow onion
1 red bell pepper, diced
1 ½ cups diced carrots
1 ½ tsp. kosher salt
3 cloves garlic, finely grated
½ tsp. ground cardamom
1 quart vegetable broth
1 14-oz. can lite coconut milk
1 14-oz. can chickpeas, drained and rinsed
Chopped cilantro, optional
- Heat the olive oil in a medium saucepan over medium high heat until it shimmers.
- Add the onions, bell pepper, carrots and salt and cook until the onions are translucent, five to seven minutes.
- Add the garlic and cardamom and cook 1 to 2 minutes more or until the garlic is fragrant. Do not brown.
- Add the vegetable broth, coconut milk and chickpeas and bring to a simmer.
- Decrease the heat to low and continue to cook until the carrots are tender, about 10 minutes.
- Add the Florida Orange Juice, remove from heat, and stir. Taste and adjust seasoning as desired.
- Serve garnished with cilantro as desired.