BBQ chicken and margherita

Stretch do

Pepper do 

Sauce it up

Add toppings

Cook chicken

Top pizza with everything cook at 325-350 about 40 minutes

Apple cider & Swiss kale burger

Apple cider & Swiss cheese kale burger 

1# hamburg 

1 red onion 

1 bunch kale 

1 green apple

Half gallon apple cider

Handful Banana peppers

Choice of bun 

Make cider reduction about 1 1/2 cups cider reduced to syrup 

Put banana peppers, 1/2 onion, fresh pepper, 2 tablespoons curry in hamburg make patties

Cook patties in cast iron and then melt on Swiss

Put together and eat with everything,.. Some mayo.. The reduction... Slice up apple. 

Pairs Nicley with cider And fireball whiskey

Baby Butter blue cheese salad

Baby butter blue cheese salad

1-2 oz smoked blue cheez

2 heads baby butter lettuce 

1 large beet 

1/4 cup olive oil

1/4 onion 

Raspberry walnut vinegrette

Roast the beets in oil and onions then chill before serving 

Spaghetti & spicy meatballs

Spaghetti and spicy meatballs

Angel hair pasta

Napa valley tomato basil sauce 

1 red pepper

1 yellow pepper 

1 orange pepper

1 medium yellow onion

1 hot green pepper 

Handful basil

2 cloves garlic 

1/4 cup olive oil 

1 egg 

1/2 cup white cheddar cheezeits 

1/2 # hamburg 90% lean 

1/4 cup baby Ray BBQ sauce

Combine sauce, 1/2 of each pepper, handful of basil and half the onion in sauce, let simmer with cover while you make meatballs. 

Put 1/4 chopped onion and 2 cloves smashed and chopped garlic in oven with oil and roast 300 degrees about 15 minutes until garlic golden.

Put last 1/4 onion in with other 1/2 of diced peppers, including the whole hot pepper, 1/4 cup BBQ sauce, cheezeits, egg and hamburg. Combine and form balls. 

Fry up meatballs in oil, BBQ sauce and fresh black pepper.. Meanwhile boil water and start pasta. 

Slice bread, butter heavily, top with roasted garlic and onion and toast in oven about 5 min til golden. 

Serve!! Pairs nicely with a wine that absorbs the acidity of the tomatoe sauce like a red with fruity tones.. Ambiance Pinot noir featured below. 

Crock pot Vermont Deer stew

Deer stew

1 1/2# deer meat

3 potatoes 

1 large onion

2 stalks fennel

Fresh thyme 

Fresh oregano 

1 tablespoon paprika 

1 bunch of carrots

1 tablespoon garlic 

3 tablespoons Worcestershire sauce

2 bay leafs

Salt & pepper

1/4 cup maple syrup 

1 1/2 cups veggie broth 

1 1/2 cups water 

Crock pot it all for 5 hours on high 1-2 on low! Chop up meat a bit if frozen. 

Optional top with honey goat cheese, baby Ray BBQ sauce and white cheddar cheezeits!